The employee will work within the Clinical Section of NFS serving as the medical nutrition expert. The employee applies evidenced-based nutrition practice guidelines for all patients, including those with complex medical and nutritional needs. Clinical Dietitians coordinate nutritional care with other health care providers, the Veteran, and the community. Clinical Dietitians collaborate with the Food Operations Section to enhance the Veterans' dining experience and ensure patient satisfaction.

Duties

Major duties include, but are not limited to the following: Conducts 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 Develops and implements Medical Nutrition Therapy (MNT) to address the nutrition diagnosis, evaluates and monitors the effectiveness and outcomes of MNT interventions. Modifies the plan as needed to achieve positive patient outcomes Calculates nutrient requirements and necessary diet restrictions or food and drug interactions tailoring the diet prescription to each individual patient Documents MNT in the medical record using the Assessment, Diagnosis, Intervention, Monitoring, Evaluation (ADIME) format Functions independently and accurately when record keeping Identifies patients in need of nutritional support and recommends the appropriate mode of support and communicates appropriately with the health care team Participates in formal and informal interdisciplinary team meetings Assesses educational needs and provides nutrition education/counseling for individuals and groups that is tailored to the Veteran(s) Utilizes virtual care technology to improve access to care Maintains accurate record keeping of daily clinical activities and completes patient encounters using approved systems Collaborates with the Food Operations Section and department leadership to enhance the Veterans' dining experience, support patient satisfaction, and serve as a liaison between clinical units and the Food Operations Section Performs other related duties as assigned. Work Schedule: Monday through Friday, 8:00am to 4:30pm. Telework: Available for high qualified candidates. Virtual: This is not a virtual position. Functional Statement #: PD000000 Relocation/Recruitment Incentives: Not Authorized. Permanent Change of Station (PCS): Not Authorized. Financial Disclosure Report: Not Required.

Requirements

Qualifications

BASIC REQUIREMENTS: Citizenship: Citizen of the United States. Registration: 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). Exceptin for Dietitians who do not possess the RDN credential: 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 may only be appointed at the GS-07 or GS-09 grade level and may not be promoted/converted 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, university or foreign equivalent (refer to ii below). 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. Foreign Education. To be creditable, college and/or university degrees earned outside the U.S and its territories must be evaluated by ACEND? and meet ACEND?'s International Dietitian Education standards which are designed to provide graduates with the knowledge and competencies to sit for the CDR credentialing exam Grandfathering Provision. Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable. Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard. Preferred Experience/Qualifications: ServSafe Manger Training is required Competent understanding of cooking techniques and how to teach these techniques to others with varying levels of cooking experience. Experience facilitating group classes and demonstrations independently. Experience with recipe creation and editing. Grade Determinations: In addition to the basic requirements above, applicants must possess the following grade requirements. GS-7 Dietitian (Clinical): 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. GS-9 Dietitian (Clinical): Applicants must have 1 year of experience equivalent to the next lower grade level related to the position being filled; or a Master's Degree from a regionally accredited university or college. In addition, applicants must meet the following Knowledge, Skills, and Abilities (KSAs): Knowledge of various accrediting and regulatory requirements. Knowledge of virtual technology to provide nutrition care. Ability to deliver patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and 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. They develop skills in applying evidence-based nutrition practice guidelines, interpreting research and utilizing whole health principles to develop patient-centered goals and improve outcomes. Clinical Dietitians also utilize virtual care technology to improve access to care. They maintain accurate record keeping of daily clinical activities and patient encounters using approved systems. Clinical Dietitians comply with TJC and other accrediting agency standards to ensure safe and quality patient care. They collect data related to performance improvement activities within Nutrition and Food Services (NFS) and assist in implementing new initiatives. Clinical Dietitians collaborate with the Food Service Section to enhance the Veterans' dining experience, support patient satisfaction and serve as a liaison between clinical units and the food service section. GS-11 Dietitian (Clinical): Applicants must have 1 year of experience as an RDN equivalent to the next lower grade level related to the position being filled. In addition, applicants must meet the following Knowledge, Skills, and Abilities (KSAs): Skill in delivering patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation). 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. References: VA Handbook 5005, Part II, Appendix G20 - Dietitian Qualification Standards.

Education

IMPORTANT: A transcript must be submitted with your application if you are basing all or part of your qualifications on education.

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. For further information, visit: http://www.ed.gov/about/offices/list/ous/international/usnei/us/edlite-visitus-forrecog.html.

Contacts

• Address Jerry L Pettis Memorial Veterans Hospital 11201 Benton Street Loma Linda, CA 92357 US
• Name: Jorge Delarosa
• Phone: 480-232-7991
• Email: [email protected]