The clinical dietitian supports the facility's mission and coordinates nutritional care with other health care providers, the veteran, the veteran caregiver and the community. The increasing complexity and specialization in nutrition requires that the clinical dietitian have expertise in a wide range of disease entities and treatment modalities. The clinical dietitian's expertise is specific to diagnosing nutrition problems and the nutrition ramifications of disease entities.

Duties

Duties include, but are not limited to: Supporting the TeleMove Program at the Phoenix VAMC. This includes working with Veterans and the Home Telehealth interdisciplinary team to provide nutrition care and administrative support for Veterans enrolled in TeleMove Specific duties may include: Nutritional Care - Conducts a comprehensive nutrition assessment utilizing the Nutrition Care Process (NCP) for assigned patients. Develops and implements an individualized plan for MNT in accordance with the patient medical program goals and objectives. Performs a Nutrition Focused Physical Exam (NFPE) during assessments to determine risk and/or degree of malnutrition. Calculates nutrient requirements (calories, protein, carbohydrates, lipids, vitamins, electrolytes and fluids) and necessary diet restrictions or food and drug interactions. Evaluates patterns and relationships among data obtained and possible root causes for nutrition problems. Nutritional Education and Coordination of Care - Assesses educational needs and provides nutrition education or counseling for individuals and groups, incorporating a learning approach that considers the cultural, religious, educational and medical situation of the patient. Includes information regarding budgeting, menu planning, food purchasing and preparation, food storage and sanitation. Utilizes motivational interviewing techniques to evaluate patient readiness to learn and potential for changing behaviors. Evaluates achievement of learning objectives by the patient and/or family. Adapts nutrition education materials and counseling techniques to the patient understanding, which frequently involves simplifying complex dietary restrictions. Identifies drug-nutrient interactions and drug-drug incompatibilities and counsels/communicates with the patient regarding the impact on nutrition status and/or nutrient utilization. Utilizes virtual care technology such as VA Video Connect (VVC) and Secure Messaging (SM) to improve access to nutrition care. Business Functions - Maintains productivity standards. Practices effective time management and prioritizing of tasks to ensure efficient workflow in assigned area. Ensures completion of consult management tasks by reviewing assigned nutrition consults. Ensures appropriate scheduling and timely completion of all assigned consults. Maintains accurate record keeping of daily clinical activities and completes patient encounters utilizing the Event Capture System(ECS). Manages resources (time, materials, and staff) in a cost-effective manner. Assists in developing and revising patient education materials, clinical forms, and protocols. Quality Improvement/Research - Supports Performance Improvement activities by participating in the development of nutritional care indicators, evaluation criteria, collecting performance improvement data, monitoring outcomes, and initiating corrective actions. Contributes to a culture of safety by entering patient safety concerns in the Joint Patient Safety Reporting System (JPRS). Participates in planning and developing nutrition-related policies, procedures, and goals. Participates in service-level strategic planning. Participates in peer review process. Participation as a Member of the Health Care Team - Serves as the nutrition resource for medical staff on the nutritional management of patients. Communicates and influences treatment interventions determined by the medical team through interdisciplinary meetings, team rounds, medical conferences and nutrition-related in-services. Presents seminars, workshops, and lectures to convey current nutrition information on new and changing concepts. This includes the development and participation of in-service educational programs directed to members of interdisciplinary teams, Nutrition and Food Services personnel, Nursing, and various students, interns and residents. Coordinates care with colleagues in a variety of medical and home settings to ensure appropriate transitions of care are addressed to meet the patient Conducts self in a manner that demonstrates adherence to standards of professional performance. Professional Development - Maintains dietetic registration and continuing education requirements. Interprets current clinical knowledge, standards of care, and research to improve patient care. Develops and implements an individualized plan for professional growth and development including participation in professional organizations and activities, workshops, seminars, and staff development programs. Participates in departmental and/or interdisciplinary meetings, task forces, and projects. Work Schedule: 0900 - 1730 Monday - Friday Telework: Not Available Virtual: This is not a virtual position. Functional Statement #: 000000 Relocation/Recruitment Incentives: Not Authorized Permanent Change of Station (PCS): Not Authorized Financial Disclosure Report: Not required

Requirements

Qualifications

Applicants pending the completion of educational or certification/licensure requirements may be referred and tentatively selected but may not be hired until all requirements are met. 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. Education: 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: 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). 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. 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. 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)). Exception. The exception only applies to positions at the GS-7 and GS-9 level. For grade levels at or above the full performance level the candidate must be registered with the CDR. Failure to Obtain Registration. In all cases, dietitians must actively pursue meeting registration requirements starting from the date of their appointment. Failure to become registered within 2 years from date of appointment will result in removal from the GS-0630 Dietitian series and may result in termination of employment. Loss of Credentials. An employee who fails to maintain the required registration must be removed from the occupation, which may also result in termination of employment. English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d). Grade Determinations: 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. Grade Determinations. In addition to the basic requirements for employment, the following criteria must be met when determining the grade of candidates. GS-7 Dietitian (Entry Level) 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. Demonstrated Knowledge, Skills, and Abilities. 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 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. Assignments. Employees at this grade level serve in either clinical or food service systems management dietitian positions. Employees at this grade are under general supervision. Demonstrated Knowledge, Skills, and Abilities. In addition to the experience above, the candidate must demonstrate the following 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. Preference of at least 5 years experience as a Registered Dietitian and TeleMove experience.

Education

Qualifications Continued:

• • 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.
    • 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 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:
      • Knowledge of computer software programs relative to food service systems.
      • Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies.
      • Ability to comply with various accrediting, regulatory, and agency authorities.
      • 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.

References: VA Handbook 5005/80, Part II, Appendix G20

The full performance level of this vacancy is 11. The actual grade at which an applicant may be selected for this vacancy is in the range of 07 to 11.

Physical Requirements:: Light lifting, under 15 pounds; Light carrying, under 15 pounds; Use of fingers; Walking (3 hours); Standing (3 hours);Specific visual requirement (Far vision correctable, one to 20/50 and to 20/100 in the other); Hearing (aid permitted); Ability to distinguish shades of colors; Ability to distinguish basic colors; Reaching above shoulder; Near vision correctable at 13" to 16"to Jaeger 1 to 4.

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 Carl T Hayden Veterans' Administration Medical Center 650 East Indian School Road Phoenix, AZ 85012 US
• Name: Patricia Leonard
• Phone: 0000000000
• Email: [email protected]