Clinical Dietitian
The Clinical Dietitian is responsible for planning, developing and directing all nutritional care activities for assigned clients. 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. The increasing complexity and specialization in nutrition requires that the Clinical Dietitian have expertise in a wide range of disease entities, treatment modalities and drug/nutrient interactions. Work Schedule:
Monday - Friday, 7:
30 AM - 4 PM, Full-time, 40 hours per week Location:
Hot Springs, SD, VA Black Hills Health Care System, Nutrition and Food Service Functional Statement Title/#:
Clinical Dietitian, GS-0630-7/9/11 Note:
This position does not require a financial disclosure. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/06/2020. 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. 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). NOTE:
Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. Applicants appointed under this exception must provide care under the supervision of a registered dietitian at or above the full performance level. Applicants who fail to obtain CDR registration during this temporary full-time appointment may be terminated. The exception only applies to positions at the GS-7 and GS-9 level. For grade levels at or above the full performance level the candidate must be registered with the CDR. Physical Requirements. See VA Directive and Handbook 5019. English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). NOTE:
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). Preferred
Experience:
Experience working in a hospital setting as a dietitian. Grade Determinations:
GS-7 Dietitian (Entry Level) (a) Experience or Education. None beyond the basic requirements. (b) Assignment. Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). 2. Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. 3. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers (e.g., tailoring to audience and use of medical terminology). 4. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. 5. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. 6. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. 7. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. GS-9 Dietitian (Developmental Level) (a) Experience or Education. At least 1 year of experience equivalent to the next lower grade level or education equivalent to 2 full years of progressively higher level graduate education, or master's degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignments. Employees at this grade level serve in either clinical or food service systems management dietitian positions. It is expected that they receive guidance from higher-level or supervisory staff members. Employees at this grade are under general supervision. Progressively complex tasks are monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. See next section for the GS 11 grade determination description
Estimated Salary: $20 to $28 per hour based on qualifications.
Monday - Friday, 7:
30 AM - 4 PM, Full-time, 40 hours per week Location:
Hot Springs, SD, VA Black Hills Health Care System, Nutrition and Food Service Functional Statement Title/#:
Clinical Dietitian, GS-0630-7/9/11 Note:
This position does not require a financial disclosure. To qualify for this position, applicants must meet all requirements by the closing date of this announcement, 02/06/2020. 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. 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). NOTE:
Non-CDR registered applicants who otherwise meet the minimum qualification requirements may be appointed, pending CDR registration, as a temporary full-time graduate dietitian under 38 U.S.C. 7405(a)(1)(B). In accordance with 38 U.S.C. 7405(c)(2), this appointment may not exceed 2 years. Applicants appointed under this exception must provide care under the supervision of a registered dietitian at or above the full performance level. Applicants who fail to obtain CDR registration during this temporary full-time appointment may be terminated. The exception only applies to positions at the GS-7 and GS-9 level. For grade levels at or above the full performance level the candidate must be registered with the CDR. Physical Requirements. See VA Directive and Handbook 5019. English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). NOTE:
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). Preferred
Experience:
Experience working in a hospital setting as a dietitian. Grade Determinations:
GS-7 Dietitian (Entry Level) (a) Experience or Education. None beyond the basic requirements. (b) Assignment. Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). 2. Ability to provide nutrition care utilizing the Nutrition Care Process (NCP) to patients, family members and/or caregivers considering psycho-social issues and age-appropriate, evidence-based nutrition practice guidelines. 3. Ability to communicate effectively orally and in writing with patients, family and/or caregiver, and other professional healthcare providers (e.g., tailoring to audience and use of medical terminology). 4. Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. 5. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. 6. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. 7. Knowledge of educational concepts, methods, and the ability to execute existing education and training activities for Nutrition and Food Services (NFS) employees. GS-9 Dietitian (Developmental Level) (a) Experience or Education. At least 1 year of experience equivalent to the next lower grade level or education equivalent to 2 full years of progressively higher level graduate education, or master's degree from an accredited university or college in the field of dietetics or closely related field. (b) Assignments. Employees at this grade level serve in either clinical or food service systems management dietitian positions. It is expected that they receive guidance from higher-level or supervisory staff members. Employees at this grade are under general supervision. Progressively complex tasks are monitored by supervisor. Employees at this grade level serve in a developmental position. (c) Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following KSAs:
1. Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. 2. Knowledge of various food preparation and delivery systems within a healthcare environment. 3. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 4. Ability to participate in research studies and conduct performance improvement studies and document findings to evaluate staff, food, supplies, equipment, and service, in order to improve the efficiency of the operation. 5. Knowledge of the principles and practices of clinical dietetics including NCP and MNT in order to plan, develop, and coordinate nutrition interventions, including enteral and parenteral nutrition, interdisciplinary care plans, and nutrition education activities that promote Veteran health, wellness and lifestyle management. See next section for the GS 11 grade determination description
- Department:
0630 Dietitian And Nutritionist - Salary Range:
$43,251 to $83,210 per year
Estimated Salary: $20 to $28 per hour based on qualifications.
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