Dietitian (Clinical) - Outpatient

Clinical Dietitians coordinate nutritional care of Veterans with other health care providers, the Veteran, the Veteran's caregiver, and the community. They interpret research and utilize whole health principles to develop patient‑centered goals and improve outcomes. Clinical Dietitians collaborate with the multidisciplinary team to ensure patient satisfaction. This position works in the outpatient section of the NFS department. 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: Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD): Must be registered with the Commission on Dietetic Registration (CDR), the credentialing branch of the Academy of Nutrition and Dietetics. Exception for GS‑07 and GS‑09 only: Dietitians who do not possess the RDN/RD credential may be granted a full‑time temporary appointment not to exceed one year under 38 U.S.C. 7405(c)(2), only at GS‑07 or GS‑09, and may not be promoted until they obtain their RDN credential. Non‑credentialed Dietitians must have fulfilled each of the following: Earned a bachelor’s or higher degree from a U.S. regionally accredited college or university, or foreign equivalent (evaluated by ACEND and meeting ACEND's International Dietitian Education standards). Completed an ACEND‑accredited experiential or supervised practice program and provided a verification statement from the program director confirming eligibility to take the CDR registration exam. Current VHA Dietitians covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements. Grade Determinations GS‑07 Dietitian (Clinical) (Entry Level Developmental) No additional requirements beyond the basic requirements. GS‑09 Dietitian (Clinical) (Developmental) Experience/Education Requirement: To qualify for GS‑09 you must have at least one year of experience equivalent to the next lower grade (GS‑07) or a master’s degree from a regionally accredited university or college in dietetics or a closely related field. Knowledge, Skills and Abilities: Knowledge of various accrediting and regulatory requirements. Knowledge of virtual technology to provide nutrition care. Ability to deliver patient care using the Nutrition Care Process (assessment, diagnosis, intervention, monitoring, evaluation). Ability to apply evidence‑based nutrition practices to improve patient outcomes. Ability to develop patient‑centered goals. Ability to collect data for performance‑improvement studies. Ability to collaborate with stakeholders. GS‑11 Dietitian (Clinical) (Full Performance Level) Experience Requirement: At least one year of experience as an RDN/RD equivalent to the next lower grade (GS‑09). Knowledge, Skills and Abilities: Skill in delivering patient care using the Nutrition Care Process. Skill in interpreting research to apply evidence‑based nutrition practices to improve patient outcomes. Skill in developing patient‑centered goals. Skill in analyzing data for performance‑improvement studies. Skill in collaborating with stakeholders. Ability to comply with various accrediting, regulatory, and agency authorities. Assignment Responsibilities (All grades) Conduct nutrition assessments using the Nutrition Care Process. Apply evidence‑based nutrition practice guidelines, interpret research, and use whole‑health principles to develop patient‑centered goals and improve outcomes. Utilize virtual care technology to improve access to care. Maintain accurate record‑keeping of daily clinical activities and patient encounters using approved systems. Ensure compliance with TJC and other accrediting agency standards to provide safe, quality patient care. Collect data related to performance‑improvement activities within Nutrition and Food Services (NFS) and assist in implementing new initiatives. Collaborate with the Food Service Section to enhance the Veterans’ dining experience, support patient satisfaction, and serve as liaison between clinical units and the food service section. Reference For more information on this qualification standard, visit Physical Requirements See VA Directive and Handbook 5019. #J-18808-Ljbffr