Dietitian (Informatics)

Full Job Description

Employees in this assignment serve in a Dietitian position within the Nutrition & Food Service at the VA Medical Center in San Francisco Veterans Affairs Health Care System (SFVAHCS).

They are thoroughly knowledgeable of and responsible for planning, coordinating, and implementing food service technology as well as ensuring continuous evaluation and improvement within the service.

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.

English Language Proficiency: Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d).

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 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.

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. 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 (e.g., tailoring to audience and use of medical terminology).

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.

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.

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. Demonstrated Knowledge, Skills, and Abilities.

In addition to the experience above, the candidate must demonstrate the following KSAs: 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.

Ability to comply with various accrediting, regulatory, and agency authorities.

Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies. Knowledge of computer software programs relative to food service systems.

In addition to the KSAs identified above, candidates for clinical nutrition positions must demonstrate the following KSAs: 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).

Knowledge of best practices in areas of clinical nutrition and the ability to apply nutrition interventions to patients with multiple co-morbidities.

Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals.

In addition to the KSAs identified in subparagraph 1 above, candidates for food service systems management positions must demonstrate the following KSAs: Ability to direct food service and production with focus on customer acceptance and budgetary guidelines to include principles of menu planning, food purchasing, delivery schedules, and ability to estimate food quantities.

Ability to develop and maintain a system of internal reviews and direct quality control and performance improvement studies.

Knowledge of computer software programs relative to food service systems Knowledge of the principles of management required to establish program goals and objectives, to plan and administer a program, coordinate associated activities, evaluate program accomplishments, redefine priorities, solve problems, and modify objectives.

References: VA Handbook 5005, Part II, APPENDIX G20. DIETITIAN QUALIFICATION STANDARD GS-630, Dated September 5, 2014. 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 7 to 11.

Physical Requirements: VA Directive and Handbook 5019 - a physical examination will be conducted based on the physical requirements of the position.

A physical examination prior to placement is required. Major Duties:

Major duties include but not limited to: - Assists with the management of VHA supported software programs and/or commercial off-the-shelf software (COTS) to support food operations and patient meal services.

- Develops skills in food service technology for meal production, meal service and temperature control, working toward coordination and implementation of technology into the operation.

- Uses available technology to enhance the work of all employees within NFS.

- Manages VHA supported software programs and/or commercial off-the-shelf software (COTS) to support the effective management of food operations and patient meal services.

- Enters and maintains ingredients, recipes, nutritional information and menus. - Oversees the technology used for meal production, meal service and temperature control. - Leads a menu committee.

- Ensures recipes are standardized. - Costs out recipes and assures that they are within budgetary constraints.

- Creates and revises menus, considering VA established guidelines, policy, patient preference, and religious and cultural considerations.

- Completes nutrient analyses of regular and modified menus and ensures menus follow required diet guidelines.

- Develops and maintains training and reference materials for the Nutrition Communication Center (NCC). - Manages productivity reports for the NCC.

- Completes audits for the NCC, determining action plans when results require corrective measures. - Coordinates and supports downtime procedures for the NCC, ensuring procedures remain up to date.

- Coordinates all aspects of training related to computer systems, menus and informatics for NFS employees.

- Collaborates with the clinical nutrition section and leadership to ensure the enhancement of the Veterans dining experience. - Supports patient satisfaction within NFS.

- Acts as a department Automated Data Processing Application Coordinator (ADPAC) between administration, food services, clinical staff, and the Office of Information Technology (Ol&T) regarding clinical information system processes.

- Manages and updates the service SharePoint site. - May perform other related duties as assigned which are appropriate for this grade and assignment. Work Schedule: Monday - Friday 8:00 AM - 4:30 PM.

Telework: Not Available. Virtual: This is not a virtual position. Functional Statement #: 99528-S, 99527-S???????, 99526-S Relocation/Recruitment Incentives: Not Authorized.

Permanent Change of Station (PCS): Not Authorized. Financial Disclosure Report: Not required.