Dietitian (Clinical)

Description:

The Fargo VA Health Care System is recruiting for 1 full-time Dietitian (Clinical) for the Nutrition and Food Services (NFS) Service Line.

Requirements:

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.
• Registration . All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics.
  • Exception for Dietitians who do not possess the RDN credential (Applies to GS-7 and GS-9 only).
    • Non-credentialed Dietitians who meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C. 7405(c)(2). Non-credentialed Dietitians must have fulfilled each of the following:
      • Earned a bachelor's or higher degree from a U.S. regionally accredited college, university or foreign equivalent. AND
      • Completed an ACEND accredited experiential or supervised practice program and provide a verification statement from the program director that conveys eligibility to take the CDR registration exam as a prospective RDN. A list of ACEND accredited programs is located on the ACEND website or at ACEND Accredited Programs Directory: https://www.eatrightpro.org/acend/accredited-programs/program-directory
• English Language Proficiency . Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. 7403(f).

Current VHA Dietitians that qualify based on being 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 :

Dietitian (Clinical), GS-07

Experience or Education . None beyond the basic requirements.

Assignment . Employees in this assignment serve in a Dietitian (Clinical) entry-level developmental position. They work under the guidance of a Dietitian who is at the full performance level or above, performing increasingly complex tasks designed to prepare them for promotion. Clinical Dietitians conduct nutrition assessments for patients with lower acuity using the NCP while developing skills to apply evidence-based nutrition practice guidelines. Clinical Dietitians learn to interpret research, apply whole health principles and develop patient-centered goals. They develop skills in accurate record keeping of clinical activities and complete patient encounters using approved systems. Clinical Dietitians comply with The Joint Commission (TJC) requirements and other accrediting agency standards to ensure safe and quality patient care. They collaborate with the Food Operations Section to enhance the Veterans' dining experience and ensure patient satisfaction.

Dietitian (Clinical), GS-09

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 . In addition to the experience or education above, candidates must demonstrate the following KSAs:

(a) Knowledge of various accrediting and regulatory requirements.
(b) Knowledge of virtual technology to provide nutrition care.
(c) Ability to deliver patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation).
(d) Ability to apply evidence-based nutrition practices to improve patient outcomes.
(e) Ability to develop patient-centered goals.
(f) Ability to collect data for performance improvement studies.
(g) Ability to collaborate with stakeholders.

Dietitian (Clinical), GS-11

Experience . At least one year of experience as an RDN equivalent to the next lower grade.

Knowledge, Skills and Abilities . In addition to the experience above, the candidate must demonstrate the following KSAs:

(a) Skill in delivering patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation).
(b) Skill in interpreting research to apply evidence-based nutrition practices to improve patient outcomes.
(c) Skill in developing patient-centered goals.
(d) Skill in analyzing data for performance improvement studies.
(e) Skill in collaborating with stakeholders.
(f) Ability to comply with various accrediting, regulatory and agency authorities.

Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/ .

Physical Requirements: You will be asked to participate in a pre-employment examination or evaluation as part of the pre-employment process for this position. Questions about physical demands or environmental factors may be addressed at the time of evaluation or examination.