About the Job

Job Title

Clinical Dietitian

Job Category

Clinical Dietitian

Company

Department Of Veterans Affairs
Biloxi, Mississippi 39530
www.usajobs.gov

Job Description and Requirements

Job Overview
Summary
Vacancy Identification Number (VIN): 1984831

OUR MISSION: To fulfill President Lincoln's promise â "To care for him who shall have borne the battle, and for his widow, and his orphan" â by serving and honoring the men and women who are America's Veterans. How would you like to become a part of a team providing compassionate care to Veterans?

As a VA professional, your opportunities are endless. Not only is it the largest, most technologically advanced integrated health care system in the Nation, but we also provide many other services to Veterans through the Benefits Administration and National Cemeteries. VA professionals feel good about their careers and their ability to balance work and home life. VA offers generous paid time off and a variety of predictable and flexible scheduling opportunities. For more information on the Department of Veterans Affairs, go to http://www.vacareers.va.gov/.

VA encourages persons with disabilities to apply. The health related positions in VA are covered by Title 38, and are not covered by the Schedule A excepted appointment authority.


Duties
As a Clinical Dietitian in Nutrition and Food Service, Gulf Coast Veterans Health Care System in Biloxi, MS, the incumbent is the medical nutrition expert responsible for independently planning, developing and directing all nutritional care activities for assigned clients, including those with complex medical and nutritional needs. The incumbent supports the facility's mission and coordinates nutritional care with other health care providers, the client, the client's family and the community, including Home Based Primary Care (HBPC). 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.

Duties include, but are not limited to:

Conducts a comprehensive nutrition assessment for patients at nutritional risk.
Develops and implements an individualized plan for medical nutrition therapy in accordance with the patient's medical program goals and objectives.
Accurately obtains and interprets medical information pertinent to the patient's nutritional care to determine risk, assess nutritional status and develop individual specialized care plans to simultaneously address several disease processes.
Calculates nutritional requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes, fluid) and necessary diet restrictions or food/drug interactions.
Identifies patients in need of nutrition support and recommends the appropriate mode of nutrition support, including suitable route, formula, and rate of administration. Provides initial and on-going nutritional assessments of patients receiving enteral and/or parenteral nutrition.
Utilizes assessment and evaluation techniques that consider age-specific needs as well as cultural, religious, and ethnic concerns.
Orders labs, diets and consults per Scope of Practice/Clinical privileges.
Evaluates and monitors the effectiveness and outcome of medical nutrition therapy interventions.
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.
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.
Maintains accurate record keeping of daily clinical activities, including information for scheduling, billing, data entry, DSS and event capture.
Assists in achieving compliance with regulatory agency standards, including state, federal, and JCAHO standards.
May assign and direct the workload of diet technicians and/or diet clerks.
Work Schedule: Monday - Friday, 8:00 AM to 4:30 PM, Rotating on-call weekends and holidays

Functional Statement Title/#: Clinical Dietitian, GS-0630-11

Key Requirements
Must pass pre-employment examination
Must be proficient in written and spoken English
Designated and-or Random Drug Testing required
Background and-or Security Investigation required
Selective Service Registration is required for males born after 12/31/1959.
Qualifications
Basic Requirements:

U.S. citizenship. Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.

Education and Supervised Practice
The individual must have earned a bachelor's degree from a U.S. regionally accredited college/university/ foreign equivalent and fulfilled each of the following criteria:
- Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND),
-Completed an ACEND accredited or approved supervised practice program.

Registration/Certification. All applicants must be registered with the Commission on Dietetic Registration (CDR).


Physical Requirements. Applicant must be willing to undergo a pre-employment physical to determine the physical, cognitive and/or emotional ability to perform the essential functions of the position.

English Language Proficiency. Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d).

Professional Standards Board: The Professional Standards Board (a peer review group) will review the selected candidate's education and experience and recommend the salary at which the candidate will be place in a specific grade. The salary will be based on the grade and step approved for the selected candidate.

Grade Determinations:

a. Creditable Experience
Knowledge of Current Professional Dietitian Practices. To be creditable, the experience must have required the use of knowledge, skills, and abilities (KSAs) associated with current professional dietetics practice. This may be evidenced by one or more of the following:
- The equivalent of 1 year of active professional practice. Active professional practice means paid/non-paid employment as a registered dietitian.
- Academic course work leading to an advanced graduate degree in nutrition or a related health care field.
Quality of Experience. Experience is only creditable if it is post-registration experience as a registered dietitian directly related to the position to be filled, i.e., the clinical dietitian must have relevant clinical nutrition healthcare experience; the food service system dietitian must have relevant food service system management experience. Qualifying experience must also be at a level comparable to dietetic experience at the next lower level.
Part-Time Experience. Part-time experience as a registered dietitian is credited according to its relationship to the full-time workweek. For example, a registered dietitian employed 20 hours per week, or on a half-time basis, would receive 1 full-time work week of credit for each 2 weeks of service.

In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates.
(1) GS-7 Dietitian
Experience or Education. None beyond the basic requirements.
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.
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.
(2) GS-9 Dietitian
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.
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.
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 e 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.
(3) GS-11 Dietitian
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.
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.
5. 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).
6. Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities.
7. 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, Dietitian Qualification Standard. This can be found in the local Human Resources Office.



Note: Only education or degrees recognized by the U.S. Department of Education from accredited colleges, universities, schools, or institutions may be used to qualify for Federal employment. You can verify your education here: http://ope.ed.gov/accreditation/. If you are using foreign education to meet qualification requirements, you must send a Certificate of Foreign Equivalency with your transcript in order to receive credit for that education.











Physical Requirements: Functional Requirements: Near vision correctable at 13" to 16" to Jaeger 1 to 4; Far vision correctable in one eye to 20/20 and to 20/40 in the other; Ability to distinguish basic colors; Hearing (aid permitted); Emotional/Mental Stability. Environmental Factors: Excessive heat; Excessive noise, intermittent; Slippery or uneven walking surfaces; working around moving objects or vehicles; and working closely with others.

Contact

see below

Apply Online or learn more here

[posted Jul 18, 2017]

When responding to this opportunity, reference nutritionjobs.com.

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