Clinical Dietitian Job in Hampton, Virginia – Department of Veterans Affairs

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The United States government is a massive employer, and is always looking for qualified candidates to fill a wide variety of open employment positions in locations across the country. Below you’ll find a Qualification Summary for an active, open job listing from the Department of Veterans Affairs. The opening is for a Clinical Dietitian in Hampton, Virginia Feel free to browse this and any other job listings and reach out to us with any questions!

Clinical Dietitian – Hampton, Virginia
Veterans Affairs, Veterans Health Administration, Department of Veterans Affairs
Job ID: 47918
Start Date: 02/05/2019
End Date: 04/15/2019

Qualification Summary
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.
Edu./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.
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)).
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. At the advanced level practice assignment, an employee who fails to maintain the required board certification must be removed from the assignment. At the discretion of the appointing official, an employee may remain at an appropriate assignment in the occupation when the credential is not a requirement and a placement opportunity exists.
Grandfathering Provision. All persons employed in VHA as a dietitian on the effective date of this qualification standard are considered to have met all qualification requirements for the title, series and grade held, including positive education and registration requirements or board certification, if applicable. For employees who do not meet all the basic requirements in this standard, but who met the qualifications applicable to the position at the time they were appointed to it, the following apply:(1) Such employees may be reassigned, promoted up to and including the full performance (journeyman) level, or changed to lower grade within the occupation, but may not be promoted beyond the journeyman level or placed in supervisory or managerial positions.(2) Dietitians who are appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, on a temporary or permanent basis until they fully meet the basic requirements of the standard.(3) Dietitians initially grandfathered into this occupation who subsequently obtain additional education and/or registration that meet all of the basic requirements of this qualification standard must maintain the required credentials as a condition of employment in the occupation.(4) Employees who are retained as a dietitian under this provision and subsequently leave the occupation lose protected status and must meet the full VA qualification standard requirements in effect at the time of reentry as a dietitian.Grade Determinations.
GS-7 (Entry Level)Assignment.
Employees at this grade are closely supervised and competency in progressively complex tasks is monitored by supervisor.
Must demonstrate the following:
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 psychosocial 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.
GS-9 (Developmental)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.
Must demonstrate the following:
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 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 efficiency of the operation.
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 activities that promote Veteran health, wellness and lifestyle management.
GS-11 (Full Performance)Assignments.
Registered dietitians are responsible for independently planning, developing and directing all nutrition care activities (e.g., food service and/or clinical nutrition). They are responsible for using evidence-based approaches to develop menus, counsel patients and provide nutrition care.
Must demonstrate the following:
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 comorbidities.
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.

If you’d like to submit a resume or apply for this position, please contact Premier Veterans at abjobs@premierveterans.com. All are free to apply!

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