Dietitian
The Clinical Dietitian will be involved in the professional practice of dietetics in accordance with the guidance set forth in Nutrition and Food Service policies and procedures and VA regulations governing the practice of dietetics. The Clinical Dietitian will be scheduled and assigned to any nutrition practice area and must possess the required knowledge and skills in order to perform the following functions:
Medical Nutrition Therapy:
Develops and Assesses Care Plans and Assesses Patient Needs :
May rotate outpatient nutrition clinics at various Outpatients as previously established. Conducts a comprehensive nutrition assessment for patients at nutritional risk. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions. Designs the nutritional treatment plan with consideration for psychosocial, behavioral, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutrition care plan. Orders labs, diets, supplements and consults per scope of practice and clinical privileges. Documents nutrition care plan in the patient's medical record, including nutrition assessment data, medical nutrition therapy initiated and recommendations, results of nutrition counseling and discharge planning. Nutrition Education:
Provides Patient and Family Caregiver Education:
Assesses educational needs and provides nutrition counseling for individuals and groups. Maintain lesson plan file folder for assigned groups to include learning objectives, content, instructional activity/material and evaluation processes. Assists in the education of dietetic students and interns . Plans learning experiences teaches and evaluates performance. Participates in community projects and education as needed/assigned. Business Functions:
Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing. Assists in developing and revising patient education materials, clinical forms and protocols. Follows VHA outpatient scheduling processes and procedures according to assigned level of access. Quality Improvement Indicators and Research:
Supports Performance Improvement activities by participating in the development of nutritional care indicators and evaluation criteria, collecting continuous quality improvement data and monitoring outcomes. Stays abreast of current research in nutrition-related areas. Analyzes and interprets nutrition-related research related to patient care. Participation as a Member of the Health Care Team:
Serves as the nutrition advisor on the interdisciplinary and/or Shared Medical Appointment treatment team which includes physicians, nurses and other allied health professionals. Presents seminars, workshops and lectures to convey current nutrition information on new and changing concepts. Professional Development:
Maintains dietetic registration and continuing education requirements. Participates in departmental and/or interdisciplinary meetings, task forces, and projects. Performs other related duties as required. Work Schedule:
Monday-Friday 7:
30am - 4:
00pm Telework:
Not Available Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement,11/10/2020 Basic Requirements:
Citizenship. Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part.) 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. (2) 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. Registration/Certification. 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). English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Physical Requirements. See VA Directive and Handbook 5019. 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. Demonstrated Knowledge, Skills, and Abilities. 1. In addition to the experience above, the candidate must demonstrate the following KSAs:
a. Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, inter presentation of findings, and translation of results into nutrition practice. b. Ability to comply with various accrediting, regulatory, and agency authorities. c. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. d. Knowledge of computer software programs relative to food service systems. 2. In addition to the KSAs identified above, candidates for clinical nutrition positions must demonstrate the following KSAs:
a. 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). b. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. c. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. 3. In addition to the KSAs identified in subparagraph 1and 2 above, candidates for food service systems management positions must demonstrate the following KSAs:
a. Ability to direct food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. b. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. c. Knowledge of computer software programs relative to food service systems d. Knowledge of the principles of management required to establish program goals and objectives, to plan and administer a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, solve problems, and modify objectives. References:
VA Handbook 5005/80 Qualification Standards Part II Appendix G20
Estimated Salary: $20 to $28 per hour based on qualifications.
Medical Nutrition Therapy:
Develops and Assesses Care Plans and Assesses Patient Needs :
May rotate outpatient nutrition clinics at various Outpatients as previously established. Conducts a comprehensive nutrition assessment for patients at nutritional risk. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions. Designs the nutritional treatment plan with consideration for psychosocial, behavioral, ethnic and cultural factors to obtain desirable outcomes and promote long term adherence to a medical nutrition care plan. Orders labs, diets, supplements and consults per scope of practice and clinical privileges. Documents nutrition care plan in the patient's medical record, including nutrition assessment data, medical nutrition therapy initiated and recommendations, results of nutrition counseling and discharge planning. Nutrition Education:
Provides Patient and Family Caregiver Education:
Assesses educational needs and provides nutrition counseling for individuals and groups. Maintain lesson plan file folder for assigned groups to include learning objectives, content, instructional activity/material and evaluation processes. Assists in the education of dietetic students and interns . Plans learning experiences teaches and evaluates performance. Participates in community projects and education as needed/assigned. Business Functions:
Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing. Assists in developing and revising patient education materials, clinical forms and protocols. Follows VHA outpatient scheduling processes and procedures according to assigned level of access. Quality Improvement Indicators and Research:
Supports Performance Improvement activities by participating in the development of nutritional care indicators and evaluation criteria, collecting continuous quality improvement data and monitoring outcomes. Stays abreast of current research in nutrition-related areas. Analyzes and interprets nutrition-related research related to patient care. Participation as a Member of the Health Care Team:
Serves as the nutrition advisor on the interdisciplinary and/or Shared Medical Appointment treatment team which includes physicians, nurses and other allied health professionals. Presents seminars, workshops and lectures to convey current nutrition information on new and changing concepts. Professional Development:
Maintains dietetic registration and continuing education requirements. Participates in departmental and/or interdisciplinary meetings, task forces, and projects. Performs other related duties as required. Work Schedule:
Monday-Friday 7:
30am - 4:
00pm Telework:
Not Available Financial Disclosure Report:
Not required To qualify for this position, applicants must meet all requirements by the closing date of this announcement,11/10/2020 Basic Requirements:
Citizenship. Citizen of the United States. (Non-citizens may be appointed when it is not possible to recruit qualified candidates in accordance with chapter 3, section A, paragraph 3g, this part.) 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. (2) 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. Registration/Certification. 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). English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Physical Requirements. See VA Directive and Handbook 5019. 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. Demonstrated Knowledge, Skills, and Abilities. 1. In addition to the experience above, the candidate must demonstrate the following KSAs:
a. Knowledge of best practices in the dietetics profession and in scientific literature, including knowledge of research methods, study design, data collection, inter presentation of findings, and translation of results into nutrition practice. b. Ability to comply with various accrediting, regulatory, and agency authorities. c. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. d. Knowledge of computer software programs relative to food service systems. 2. In addition to the KSAs identified above, candidates for clinical nutrition positions must demonstrate the following KSAs:
a. 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). b. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. c. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. 3. In addition to the KSAs identified in subparagraph 1and 2 above, candidates for food service systems management positions must demonstrate the following KSAs:
a. Ability to direct food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities. b. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. c. Knowledge of computer software programs relative to food service systems d. Knowledge of the principles of management required to establish program goals and objectives, to plan and administer a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, solve problems, and modify objectives. References:
VA Handbook 5005/80 Qualification Standards Part II Appendix G20
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$64,009 to $83,210 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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