Healthcare, Other, Information Technology, Restaurant and Food Service, Quality Control
Basic Requirements: Citizenship. Must be a citizen of the U.S. (Non-citizens may be appointed when it is not possible to recruit qualified citizens in accordance with VA Policy.) English Language Proficiency. Dietitians must be proficient in spoken and written English. Education and Supervised Practice. 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 Commission on Accreditation for Dietetics Education (CADE) or Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). Completed a CADE or ACEND accredited 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). 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 REQUIREMENTS: In addition to the basic requirements for employment, the following Experience or Education criteria must be met when determining the grade of candidates. GS-12 Dietitian (a) Experience - Completion of 1 year of experience equivalent to the next lower grade level. (b) Demonstrated Knowledge, Skills, and Abilities - In addition to the experience above, the candidate must demonstrate the following KSAs and demonstrate the potential to acquire the assignment-specific KSAs designated by an asterisk (*): 1. Ability to develop, maintain, and supervise a system of internal reviews and direct quality control and performance improvement studies to assure compliance with various accrediting, regulatory, and agency authorities. 2. Knowledge of the principles of program management and oversight required to develop program goals and objectives, administer and monitor program, evaluate program outcomes/accomplishments, set and redefine priorities, and implement effective solutions in processes and/or systems as needed. 3. Ability to act as a consultant for staff. 4. *Ability to determine the continuing education needs of staff and appropriate resources to meet those needs. 5. *Knowledge of human resource management principles and the ability to manage/supervise, i.e, plan, organize, delegate, direct, control, review activities of groups of subordinates. 6. 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 and supervise clinical nutrition staff. References: VA Handbook 5005, Part II, Appendix G20, Clinical Dietitian Qualification Standards This Position is above the Full Performance Level. Physical Requirements: Light carrying (under 15 pounds); near vision correctable at 13" to 16" to Jeager 1 to 4; ability to distinguish basic colors; hearing (aid permitted); and emotional/mental stability.