Dietitian (Clinical)

Summary The incumbent coordinates nutritional care 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 outcomes, and collaborate with the Food Operations Section to enhance the dining experience and ensure patient satisfaction. Qualifications United States Citizenship: Non‑citizens may only be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy. Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) – Must be registered with the Commission on Dietetic Registration (CDR). Exception for GS‑09 only: Dietitians who do not possess the RDN/RD credential. Non‑credentialed Dietitians must have earned a bachelor’s or higher degree from a U.S. regionally accredited college or university (or foreign equivalent) and must have completed an ACEND accredited experiential or supervised practice program; a verification statement from the program director is required. Foreign Education must meet ACEND International Dietitian Education standards. A list of ACEND accredited programs is located on the ACEND website or at the ACEND Accredited Programs Directory. Current VHA Dietitians that qualify under the Grandfathering Provision must meet the current RDN/RD requirements to be promoted. Grade determinations: GS‑9 experience – At least one year of experience equivalent to the next lower grade level. OR education – Master’s degree from a regionally accredited university or college. 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 NCP (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. Assignment: Employees in this assignment serve in a Dietitian (Clinical) developmental position – they perform increasingly complex tasks under general supervision. Clinical Dietitians conduct nutrition assessments using the NCP, develop evidence‑based practice guidelines, utilize virtual care technology, maintain accurate record‑keeping, comply with TJC and other accrediting agencies, collect data for performance improvement, and collaborate with the Food Service Section. Grade determinations for GS‑11 – At least one year of experience as an RDN equivalent to the next lower grade; Knowledge, skills, and abilities similar to GS‑9 but with additional competencies in independent record keeping, leadership in initiative implementation, and comprehensive assessment compliance. Assignment: Employees in this assignment serve in a Dietitian (Clinical) full performance level position with comprehensive assessment responsibilities and independent coverage. Preferred Experience Preferred experience – Selective Placement Factor – Quality Ranking Factor. Reference: For more information on this qualification standard, please visit Physical Requirements The incumbent may be exposed to infected patients and contaminated materials and may be required to don protective clothing. The incumbent may occasionally be exposed to patients who are combative secondary to delirium, dementia, or psychiatric disorders. The incumbent must be a mature, flexible, sensible individual capable of working effectively in stressful situations and able to shift priorities based on organizational needs. The work does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment. A pre‑placement physical examination is not required. Duties GS‑9 Duties Conduct comprehensive nutrition assessments using the Nutritional Care Process (NCP), including nutrition‑focused physical examinations to establish a nutrition diagnosis and determine risk and/or degree of malnutrition. Develop and implement Medical Nutrition Therapy (MNT) to address the nutrition diagnosis, evaluate and monitor effectiveness, and modify the plan as needed to achieve positive patient outcomes. Document MNT in the medical record using the ADIME format. Calculate nutrient requirements, necessary diet restrictions, and food/drug interactions, tailoring the diet prescription to each individual patient. Identify patients in need of nutritional support, recommend the appropriate mode of support, and communicate appropriately with the health care team. Actively participate in formal and informal interdisciplinary team meetings. Assess educational needs and provide nutrition education/counseling for individuals and groups tailored to the veteran(s). Maintain productivity standards and accurate record‑keeping of daily clinical activities using approved systems. Manage clinic grids to maximize access to nutrition services, ensuring both virtual and face‑to‑face modalities are available. Participate in service‑level strategic planning and implementation of new initiatives, policies, procedures, and goals. Support service‑level performance improvement activities, including development of measures, data collection, data evaluation, and initiation of corrective actions. Comply with The Joint Commission requirements and other accrediting agency standards to ensure safe and quality patient care. Serve as a liaison between clinical units and the food operations section. May perform other related duties as assigned which are appropriate for this grade and assignment. GS‑11 Duties Conduct comprehensive nutrition assessments using the NCP, including nutrition‑focused physical examinations to establish a nutrition diagnosis and determine risk and/or degree of malnutrition. Develop and implement MNT, evaluate and monitor effectiveness, and modify the plan as needed. Calculate nutrient requirements and diet restrictions, tailoring the diet prescription. Document MNT in the medical record using the ADIME format. Operate independently and accurately when record keeping. Identify patients in need of nutritional support, recommend appropriate mode of support, and communicate with the health care team. Actively participate in interdisciplinary team meetings. Assess educational needs and provide nutrition education/counseling tailored to the veteran(s). Utilize virtual care technology to improve access to care. Maintain productivity standards and accurate record‑keeping of daily clinical activities using approved systems. Ensure continuous improvement of safe and quality care of veterans. Lead activities in the implementation of new initiatives, using data in the development of measures, data evaluation, and initiation of corrective actions. Collaborate with the Food Operations Section and department leadership to enhance the veteran's dining experience, support patient satisfaction, and serve as a liaison between clinical units and the Food Operations Section. May perform other related duties as assigned which are appropriate for this grade and assignment. Work Schedule Monday‑Friday – 8 a.m. to 4:30 p.m. Telework: Ad‑Hoc. This position is authorized for telework but has not been authorized as virtual or remote (i.e., the incumbent must be able to work at the location the position is being announced). Telework eligibility may be discussed during the interview process. Virtual: This is not a virtual position. Functional Statement #: PD99529S. Relocation/Recruitment Incentives: Not Authorized. Permanent Change of Station (PCS): Not Authorized. #J-18808-Ljbffr U.S. Department of Veterans Affairs