• Job Description

  Req#: 730973700
  The Clinical Dietitian is the medical nutrition expert. At this grade level, the clinical dietitian is responsible for independently planning, developing and directing all nutritional care activities for assigned veterans, including those with complex medical and nutritional needs. The clinical dietitian supports the facility's mission and coordinates nutritional care with other health care providers, the veteran, the Veteran's caregiver and the community.
  
  
  
  Duties
  
  
  The clinical dietitian will be involved in the professional practice of dietetics in accordance with the guidance set forth in Nutrition and Food Services (NFS) directives, policies and procedures, and VA regulations governing the practice of dietetics. The clinical dietitian may be scheduled and assigned to any nutrition practice area, and must possess the required knowledge and skills in order to perform the following functions:
  
  a. Nutritional Care:
  1. Conducts a comprehensive nutrition assessment utilizing the Nutrition Care Process (NCP) for assigned patients.
  2. Develops and implements an individualized plan for Medical Nutrition Therapy (MNT) in accordance with the patient's medical program goals and objectives.
  3. Performs a Nutrition Focused Physical Exam (NFPE) during assessments to determine risk and/or degree of malnutrition.
  4. Calculates nutrient requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes and fluids) and necessary diet restrictions or food/drug interactions.
  5. Evaluates patterns and relationships among data obtained and possible root causes for nutrition problems.
  6. Tailors diet prescription to each individual patient according to physical and metabolic needs. With an understanding of the patient's health condition, designs the nutritional treatment plan with consideration for psychosocial, behavioral, physical activity, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutrition care plan.
  7. Prioritizes the importance of nutrition problems for optimal health, recovery from illness, management of chronic disease or disease prevention.
  
  b. Nutrition Education and Coordination of Care:
  1. Assesses educational needs and provides nutrition education/counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational and medical situation of the patient. Includes information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation.
  2. Utilizes motivational interviewing techniques to evaluate patient and/or caregiver's readiness to learn and potential for changing behaviors.
  3. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to the patient's level of understanding, which frequently involves simplifying complex dietary restrictions.
  4. Identifies drug-nutrient interactions and drug-drug incompatibilities and counsels / communicates with the patient regarding the impact on nutrition status and/or nutrient utilization.
  5. Utilizes virtual care technology such as VA Video Connect (VVC) and Secure Messaging (SM) to improve access to nutrition care.
  
  1c. Business Functions
  1.Maintains productivity standards. Practices effective time management, and prioritizing of tasks to ensure efficient workflow in assigned area.
  2. Ensures completion of consult management tasks by reviewing assigned nutrition consults. Ensures appropriate scheduling and timely completion of all assigned consults.
  3. Maintains accurate record keeping of daily clinical activities and completes patient encounters utilizing the Event Capture System (ECS).
  
  d. Quality Improvement/Research
  1. Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting performance improvement data, monitoring outcomes, and initiating corrective actions.
  2. Contributes to a culture of safety by entering patient safety concerns in the Joint Patient Safety Reporting System (JPRS).
  3. Participates in planning and developing nutrition-related policies, procedures, and goals.4. Participates in service-level strategic planning.
  
  e. Participation as a Member of the Health Care Team:
  1. Serves as the nutrition expert for medical staff on the nutritional management of patients.
  2. Communicates and influences treatment interventions determined by the medical team through interdisciplinary meetings, team rounds, medical conferences and nutrition-related in-services.
  3. Presents seminars, workshops, and lectures to convey current nutrition information on new and changing concepts. This includes the development and participation of in service educational programs directed to members of interdisciplinary teams, Nutrition and Food Services personnel, Nursing, and various students, interns and residents
  .4. Coordinates care with colleagues in a variety of medical and home settings to ensure appropriate transitions of care are addressed to meet the patient's needs.
  
  Work Schedule: :00am-4:30p Monday-Friday may include holidays and weekends
  Telework: AD-HOC
  Virtual: This is not a virtual position.
  Functional Statement #: 000000
  Fi nancial Disclosure Report: Not required
  
  
  Requirements
  
  
  
  
  Qualifications
  
  
  Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met.
  
  Basic Requirements:
  • United States Citizenship: Non-citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.
  • English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d).
  • b. Education and Supervised Practice
  • (1) The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria:
  • (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE).
  • (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience
  • All applicants must be registered with the Commission on Dietetic Registration (CDR) the credentialing branch of the Academy of Nutrition and Dietetics formerly known as the American Dietetic Association (ADA). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Oncology Nutrition (CSO).
  • Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program.
  May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria).
  
  Grade Determinations:
  GS11(Full Performance Leve) Experience or Education. At least 1 year of experience as a registered dietitian equivalent to the next lower grade level, or education equivalent to 3 full years of progressively higher level graduate education, or a Ph.D. or equivalent doctoral degree from an accredited university or college in the field of dietetics or closely related field.
  
  (c) Demonstrated Knowledge, Skills, and Abilities:
  In addition to the experience above, the candidate must demonstrate the following KSAs:
  1. Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, interpretation of findings, and translation of results into nutrition practice.
  2. Ability to comply with various accrediting, regulatory, and agency authorities.
  3. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies.
  4. Knowledge of computer software programs relative to food service systems.
  5. Knowledge of the principles and practices of nutrition care and the treatment of complex cases in clinical settings in order to develop, implement and coordinate best practices in the dietetics profession (e.g. assessment, diagnosis, intervention, monitoring and evaluation).
  6. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities.
  7. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals.
  
  Assignment. Employees at this grade level serve as staff dietitians at the full performance level. Registered dietitians are responsible for independently planning, developing and directing all nutrition care activities (e.g., food service and/or clinical nutrition). Registered dietitians serve as important members of the interdisciplinary team of care providers, and focus on offering exceptional nutrition care and guidance to optimize health. Registered dietitians work in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes. They are responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care.
  
  References: VA HANDBOOK 5005/80 PART II APPENDIX G20The full performance level of this vacancy is GS-11.
  
  Physical Requirements: See VA Directive and Handbook 5019

• About the company

  The United States Department of Veterans Affairs (VA) is a Cabinet-level executive branch department of the federal government charged with integrating life-long healthcare services to eligible military veterans at the 1700 VA medical centers and outpatient clinics located throughout the country.

Notice