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 may be scheduled and assigned to any nutrition practice area. He/she supports the facility's mission and coordinates nutritional care with other health care providers, the client, the client's family and the community. Major duties include but not limited to:
Nutritional Care:
1. Conducts a comprehensive nutrition assessment for patients at nutritional risk. 2. Develops and implements an individualized plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives. 3. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions or food/drug interactions. 4. Develops a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition for patients with complex medical and nutritional needs. 5. Orders labs, diets and consults per Scope of Practice. 6. Utilizes assessment and evaluation techniques that consider age-specific needs as well as cultural, religious, and ethnic concerns. 7. Evaluates and monitors t he effectiveness and outcome of medical nutrition therapy interventions. Evaluates the patient's response to care based on identified, measurable outcomes and reviews the plan as appropriate. 8. 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. Documentation supports an interdisciplinary approach and continuity of care. 9. Works cooperatively with Foodservice staff to assure conformance to diet prescriptions. b. Nutrition Education - 1. Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, and medical situation of the patient. The education may include information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation. 2. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding, which frequently involves simplifying complex dietary restrictions. 3. Provides appropriate follow-up in accordance with patient's treatment goals, referring patients for outpatient counseling, community or home health service as appropriate. 4. Assists in the education of dietetic students and interns. Plans learning experiences, teaches, and evaluates performance. 5. Participates in community projects and education as needed/assigned. 6. Documents in the medical record, the education materials provided, the care plan determined by the provider and the client, an assessment of the client's comprehension level to the education given and the expected compliance. 7. Serves on Health Education committees as assigned. c. Business/Supervisory Functions 1. Maintains productivity standards and practices, effective time management, and prioritizing of tasks. 2. Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing. 3. Manages resources (time, materials, staff) in a cost-effective manner. 4. Assists in developing and revising patient education materials, clinical forms, and protocols. 5. Assists in achieving compliance with regulatory agency standards, including state, federal, and The Joint Commission standards. 6. May assign and direct the workload of diet technicians and/or diet clerks. 7. Participates in the orientation and training of new dietitians as necessary. 8. Protects confidentiality of patient information. 9. Completes special projects as assigned. d. Quality Improvement/Research 1. Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting continuous quality improvement data, monitoring outcomes and initiating corrective actions. 2. Participates in planning and developing nutrition-related policies, procedures, and goals. 3. Stays abreast of current research in Nutrition related areas. Analyzes and interprets nutrition related research related to patient care. 4. May participate in the design and implementation of clinical research activities in the medical center as the clinical nutrition member. Participation as a Member of the Health Care Team Tour Duty:
Monday-Friday 7:
30am- 4:
pm / Two days a week at the Scottsburg Clinic and three days at the Stonybrook clinic(the tour assigned is at the needs of the service) Basic Requirements:
Citizen of the United States. A bachelor's degree from a U.S. regionally accredited college or university and (1) 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 Dietetics Education (CADE):
(2) Completed an ACEND accredited or approved supervised practice program; and (3) Passed a national examination administered by the Commission on Dietetic Registration (CDR), the credentialing branch of the American Dietetic Association (ADA). Registered with the Commission on Dietetic Registration (CDR). You must submit your current CDR with your application packet This announcement is being advertised at the Full Performance Level GS-11. Beyond the Basic Requirements applicants must also meet the following qualifications to be referred to the hiring service for further consideration. GS-11 Dietitian (Full Performance Level) 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.(b)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. 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. In addition to the KSAs identified in subparagraph above, candidates for clinical nutrition positions must demonstrate the following KSAs:
1. 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). 2. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. 3. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. References:
VA HANDBOOK 5005/80 PART II APPENDIX G20 SEPTEMBER 5, 2014 The full performance level of this vacancy is GS-11. Subject matter experts will review your resume for experience and responses to the KSA's to determine the grade that will be offered. Physical Requirements:
The position requires intermittent walking and standing. Carrying normal amounts of written/reference materials is routinely done. Occasionally, duties may require the movement of audio-visual equipment, charts and arrangement of classroom areas.
Estimated Salary: $20 to $28 per hour based on qualifications.
Nutritional Care:
1. Conducts a comprehensive nutrition assessment for patients at nutritional risk. 2. Develops and implements an individualized plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives. 3. Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions or food/drug interactions. 4. Develops a therapeutic plan for specialized nutrition support, including enteral and parenteral nutrition for patients with complex medical and nutritional needs. 5. Orders labs, diets and consults per Scope of Practice. 6. Utilizes assessment and evaluation techniques that consider age-specific needs as well as cultural, religious, and ethnic concerns. 7. Evaluates and monitors t he effectiveness and outcome of medical nutrition therapy interventions. Evaluates the patient's response to care based on identified, measurable outcomes and reviews the plan as appropriate. 8. 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. Documentation supports an interdisciplinary approach and continuity of care. 9. Works cooperatively with Foodservice staff to assure conformance to diet prescriptions. b. Nutrition Education - 1. Assesses educational needs and provides nutrition counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational, and medical situation of the patient. The education may include information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation. 2. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to client's level of understanding, which frequently involves simplifying complex dietary restrictions. 3. Provides appropriate follow-up in accordance with patient's treatment goals, referring patients for outpatient counseling, community or home health service as appropriate. 4. Assists in the education of dietetic students and interns. Plans learning experiences, teaches, and evaluates performance. 5. Participates in community projects and education as needed/assigned. 6. Documents in the medical record, the education materials provided, the care plan determined by the provider and the client, an assessment of the client's comprehension level to the education given and the expected compliance. 7. Serves on Health Education committees as assigned. c. Business/Supervisory Functions 1. Maintains productivity standards and practices, effective time management, and prioritizing of tasks. 2. Maintains accurate record keeping of daily clinical activities, including information for scheduling and billing. 3. Manages resources (time, materials, staff) in a cost-effective manner. 4. Assists in developing and revising patient education materials, clinical forms, and protocols. 5. Assists in achieving compliance with regulatory agency standards, including state, federal, and The Joint Commission standards. 6. May assign and direct the workload of diet technicians and/or diet clerks. 7. Participates in the orientation and training of new dietitians as necessary. 8. Protects confidentiality of patient information. 9. Completes special projects as assigned. d. Quality Improvement/Research 1. Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting continuous quality improvement data, monitoring outcomes and initiating corrective actions. 2. Participates in planning and developing nutrition-related policies, procedures, and goals. 3. Stays abreast of current research in Nutrition related areas. Analyzes and interprets nutrition related research related to patient care. 4. May participate in the design and implementation of clinical research activities in the medical center as the clinical nutrition member. Participation as a Member of the Health Care Team Tour Duty:
Monday-Friday 7:
30am- 4:
pm / Two days a week at the Scottsburg Clinic and three days at the Stonybrook clinic(the tour assigned is at the needs of the service) Basic Requirements:
Citizen of the United States. A bachelor's degree from a U.S. regionally accredited college or university and (1) 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 Dietetics Education (CADE):
(2) Completed an ACEND accredited or approved supervised practice program; and (3) Passed a national examination administered by the Commission on Dietetic Registration (CDR), the credentialing branch of the American Dietetic Association (ADA). Registered with the Commission on Dietetic Registration (CDR). You must submit your current CDR with your application packet This announcement is being advertised at the Full Performance Level GS-11. Beyond the Basic Requirements applicants must also meet the following qualifications to be referred to the hiring service for further consideration. GS-11 Dietitian (Full Performance Level) 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.(b)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. 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. In addition to the KSAs identified in subparagraph above, candidates for clinical nutrition positions must demonstrate the following KSAs:
1. 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). 2. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities. 3. Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals. References:
VA HANDBOOK 5005/80 PART II APPENDIX G20 SEPTEMBER 5, 2014 The full performance level of this vacancy is GS-11. Subject matter experts will review your resume for experience and responses to the KSA's to determine the grade that will be offered. Physical Requirements:
The position requires intermittent walking and standing. Carrying normal amounts of written/reference materials is routinely done. Occasionally, duties may require the movement of audio-visual equipment, charts and arrangement of classroom areas.
- 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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