Dietitian (Clinical)

This position is located in Nutrition Section of Nutrition and Food Services at the Wilkes Barre VA Medical Center. The clinical dietitian is responsible for independently planning, developing and directing all nutritional care activities for assigned Veterans, including those with complex medical and nutritional needs. To qualify for this position as a GS-0630 VHA Dietitian you must meet the following: Basic Requirements Citizenship: Citizen of the United States. English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). 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)). NOTE: GS‑7 and GS‑9 Only: Applicants pending CDR registration may be referred, selected and temporarily appointed for up to two years until all requirements are met. At the GS‑11 or higher, applicants pending CDR registration may be referred and tentatively selected but may not be hired until they are registered. Grade Determinations GS‑7 Dietitian (Entry Level) Experience or Education: None beyond the basic requirements. Demonstrated Knowledge, Skills and Abilities (KSAs): In addition to the experience above, the candidate must demonstrate the following KSAs: Basic knowledge of principles and practices of dietetics and Medical Nutrition Therapy (MNT). 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. 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). Ability to plan and organize work consisting of multiple tasks and priorities under direct supervision. Basic knowledge of, and ability to use, current information technology operations, software, hardware, terminology, security requirements, and capabilities. Knowledge of basic food production and service for various populations which incorporates principles of sanitation, safety, and menu planning within a healthcare environment. 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) 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. Demonstrated Knowledge, Skills, and Abilities (KSAs): Ability to plan and organize work of considerable difficulty and responsibility, under general supervision. Knowledge of various food preparation and delivery systems within a healthcare environment. Knowledge of educational concepts, methods, training materials, and resources and the ability to develop and conduct education and training programs for NFS employees. 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. 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. 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. 1. Demonstrated Knowledge, Skills and Abilities (KSAs): In addition to the experience above, the candidate must demonstrate the following KSAs: 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. Ability to comply with various accrediting, regulatory, and agency authorities. Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. Knowledge of computer software programs relative to food service systems. 2. In addition to the KSAs identified in subparagraph 1 above, candidates for clinical nutrition positions must demonstrate the following KSAs: 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). Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co‑morbidity. 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 (VHA Dietitian Qualification Standard). The full performance level of this vacancy is GS‑11. The actual grade at which an applicant may be selected for this vacancy is in the range of GS‑7 to GS‑11. #J-18808-Ljbffr