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Summary
The incumbent coordinates nutritional care with other health care providers, the Veteran, the Veteran's caregiver, and the community. They interpret research and utilize whole health principles to develop patient-centered goals and outcomes. The incumbent collaborates with the Food Operations Section to enhance their dining experience and ensure patient satisfaction.
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Duties
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The 1 position is for either a GS9 or GS11 and will support St Clair CBOC, in IL and support the VA clinic at Scott Airforce Base, both, part of the St Louis VA Healthcare System.
GS 9 Duties

• 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.
• Documents MNT in the medical record using the Assessment, Diagnosis Intervention, Monitoring, Evaluation (ADIME) format.
• Calculates nutrient requirements and necessary diet restrictions or food and drug interactions tailoring the diet prescription to each individual patient.
• Identifies patients in need of nutritional support and recommends the appropriate mode of support and communicates appropriately with the health care team.
• Actively 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).
• Maintains productivity standards.
• Maintains accurate record keeping of daily clinical activities and completes patient encounters using approved systems.
• Manages clinic grids to maximize access to nutrition services. Ensures both virtual and face-to-face modalities are available to meet the needs of patients.
• Participates in service-level strategic planning and implementation of new initiative, policies, procedures, and goals.
• Supports service-level performance improvement activities to include development of measures, data collection, data evaluation, and initiation corrective actions.
• Complies with The Joint Commission requirements and other accrediting agency standards to ensure safe and quality patient care.
• Serves as a liaison between clinical units and the food operations section.
• May perform other related duties as assigned which are appropriate for this grade and assignment.

GS 11 Duties

• 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.
• Actively 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 productivity standards.
• Maintains accurate record keeping of daily clinical activities and completes patient encounters using approved systems.
• Ensures continuous improvement of safe and quality care of Veterans.
• Leads activities in the implementation of new initiatives. Uses data in the development of measures, data evaluation, and initiation of corrective actions.
• Complies with The Joint Commission requirements and other accrediting agency standards to ensure safe and quality patient care.
• 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.
• May perform other related duties as assigned which are appropriate for this grade and assignment.

Work Schedule: Monday-Friday, 8a-430pm
Telework: Ad-Hoc - This position is authorized for telework but has not been authorized as virtual or remote (i.e., must be able to work at the location the position is being announced for). VA supports the use of telework to help attract and retain talented individuals in public service, increase worker productivity, and better prepare the agency to operate during emergencies. Telework eligibility may be discussed during the interview process.
Virtual: This is not a virtual position.
Functional Statement #: PD99529S
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Requirements
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Conditions of employment

• You must be a U.S. Citizen to apply for this job.
• Selective Service Registration is required for males born after 12/31/1959.
• Must be proficient in written and spoken English.
• Subject to background/security investigation.
• Selected applicants will be required to complete an online onboarding process. Acceptable form(s) of identification will be required to complete pre-employment requirements (https://www.uscis.gov/i-9-central/form-i-9-acceptable-documents). Effective May 7, 2025, driver's licenses or state-issued identification cards that are not REAL ID compliant cannot be utilized as an acceptable form of identification for employment.
• Participation in the seasonal influenza vaccination program is a requirement for all Department of Veterans Affairs Health Care Personnel (HCP).

As a condition of employment for accepting this position, you will be required to serve a 1-year or 2-year trial period during which we will evaluate your fitness and whether your continued employment advances the public interest. In determining if your employment advances the public interest, we may consider:

• your performance and conduct;
• the needs and interests of the agency;
• whether your continued employment would advance organizational goals of the agency or the Government; and
• whether your continued employment would advance the efficiency of the Federal service.

Upon completion of your trial period, your employment will be terminated unless you receive certification, in writing, that your continued employment advances the public interest.
Qualifications
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.
• Registered Dietitian Nutritionist (RDN) or Registered Dietitian (RD) - 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).
  
  • Exception for GS-09 Only: Dietitians who do not possess the RDN/RD credential. Non-credentialed Dietitians who otherwise meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a full-time temporary appointment not to exceed one year under the authority of 38 U.S.C. 7405(c)
  • Non-credentialed Dietitians must have fulfilled each of the following:
    
    • Earned a bachelor's or higher degree from a U.S. regionally accredited college or university or foreign equivalent. 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. ~AND~
    • 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 are located on the ACEND website or at ACEND Accredited Programs Directory.

Current VHA Dietitians that qualify based on being covered by the Grandfathering Provision may not be promoted to a higher grade if they do not meet the current RDN/RD requirements.
Grade Determinations:
GS-9

• Experience. At least one year of experience equivalent to the next lower grade level.

OR

• Education. Master's degree from a regionally accredited university or college.

Knowledge, Skills and Abilities
In addition to the experience or education above, the candidate must demonstrate the following KSAs:
(a)Knowledge of various accrediting and regulatory requirements.
(b)Knowledge of virtual technology to provide nutrition care.
(c)Ability to deliver patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation).
(d)Ability to apply evidence-based nutrition practices to improve patient outcomes.
(e)Ability to develop patient-centered goals.
(f)Ability to collect data for performance improvement studies.
(g)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.
Grade Determinations:
GS-11

• Experience. At least one year of experience as an RDN equivalent to the next lower grade.

Knowledge, Skills and Abilities
In addition to the experience above, the candidate must demonstrate the following KSAs:
(a)Skill in delivering patient care using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation).
(b)Skill in interpreting research to apply evidence-based nutrition practices to improve patient outcomes.
(c)Skill in developing patient-centered goals.
(d)Skill in analyzing data for performance improvement studies.
(e)Skill in collaborating with stakeholders.
(f)Ability to comply with various accrediting, regulatory and agency authorities.
Assignment: Employees in this assignment serve in a Dietitian (Clinical)full performance level position. Clinical Dietitians conduct comprehensive nutrition assessments for Veterans using the NCP (e.g., assessment, diagnosis, intervention, monitoring and evaluation), assuring high-quality nutrition care. They apply evidence-based nutrition practice guidelines, interpret research and utilize whole health principles to develop patient-centered goals and improve outcomes. Clinical Dietitians also utilize virtual care technology to improve access to care. They are accountable for independent and accurate record keeping, autonomous coverage of daily clinical activities and efficiently completing patient encounters using approved systems. Clinical Dietitians are knowledgeable of and ensure work accomplishments comply with TJC and other accrediting agency standards and ensure continuous improvement of safe and quality care. They collect and analyze data related to performance improvement activities within NFS, lead activities in the implementation of new initiatives and collaborate with stakeholders. Clinical Dietitians frequently collaborate with the food service section and leadership staff to enhance the Veteran's dining experience, support patient satisfaction and serve as a liaison between clinical units and the Food Service Section.
Preferred Experience: Preferred Experience, Selective Placement Factor, Quality Ranking Factor
Reference: For more information on this qualification standard, please visit https://www.va.gov/ohrm/QualificationStandards/.
Physical Requirements: The incumbent may be exposed to infected patients and contaminated materials and may be required to don protective clothing. The incumbent may occasionally be exposed to patients who are combative secondary. to delirium, dementia, or psychiatric disorders. The incumbent must be a mature, flexible, sensible individual capable of working effectively in stressful situations, able to shift priorities based on organizational needs. The work required does not inherently