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
• English Language Proficiency
• Dietitians must be proficient in spoken and written English as required by 38 U.S.C. 7402(d)
• Registration: All applicants must hold the RDN credential from the Commission on Dietetic Registration (CDR) the credentialing agency of the Academy of Nutrition and Dietetics
• Note: Applicants who hold the RDN credential have met the education requirement (e.g
• bachelor's degree or higher) of CDR, as such this occupation is considered professional and scientific with a positive education requirement and the procedures in Part I, Chapter 4 of this Handbook will be followed when applying Veteran's preference
• May qualify based on being covered by the Grandfathering Provision as described in the VA Qualification Standard for this occupation (only applicable to current VHA employees who are in this occupation and meet the criteria)
• Grandfathering Provision
• Employees in VHA in this occupation, under a permanent, appropriate and legal placement on the effective date of the qualification standard, are considered to have met all qualification requirements for the grade and/or assignment held, including positive education and registration/certification, where applicable
• Employees appointed on a temporary basis prior to the effective date of the qualification standard may not have their temporary appointment extended or be reappointed, either on a temporary or permanent basis until they fully meet the basic requirements of the standard
• The following provisions apply to employees who do not meet all the qualification requirements: Employees may be reassigned, promoted up to and including the full performance (journey) level or changed to a lower grade within the occupation, but may not be promoted beyond the journey level or be newly placed in a supervisory or managerial position
• Employees must meet the assignment-specific certification/education requirements to be placed in Dietitian (Advanced Level Practice) or Dietitian (Dietetic Internship Director) assignments
• Employees initially grandfathered into this occupation who subsequently obtain additional education and/or registration/certification that meet all the qualification standard's basic or assignment-specific requirements must maintain the required credentials as a condition of employment in the occupation/assignment
• Employees retained in this occupation 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 re-entry in the occupation
• Grade Determinations: GS-12 Supervisory Dietitian (Food Operations) Grade Determining Requirements: In addition to meeting the basic requirements, to qualify for this GS-12 Dietitian position, you must also meet the following grade determining requirements: 1
• Experience Completion of 1 year of experience as a dietitian equivalent to the next lower grade level (GS-11)
• Experience includes but not limited to: independently planning, developing and directing all nutrition care activities (e.g., food service and/or clinical nutrition), serve as important members of the interdisciplinary team of care providers, and focus on offering exceptional nutrition care and guidance to optimize health, working in a variety of settings, such as hospitals, outpatient centers, residential treatment programs and patient homes and using evidence-based approaches to develop menus, counsel patients and provide nutrition care
• AND 2
• Demonstrated Knowledge, Skills, and Abilities (KSAs)
• In addition to the experience above, the candidate must demonstrate the following KSAs: Knowledge of standards to assess staff compliance and implement performance improvements
• Skill in establishing goals and objectives to coordinate activities, evaluate accomplishments and solve problems
• Skill in applying nutritional knowledge to ensure menus meet nutrition standards
• Ability to utilize Evidence-Based Nutrition Practice Guidelines in order to develop, implement and coordinate best practices
• Ability to serve as a food operations expert, providing technical guidance, direction and staff development
• Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance)
• Ability to analyze data in order to recommend allocation of resources
• References: VA HANDBOOK 5005 APPENDIX G20 Physical Requirements: The work required does not inherently include any physical requirements essential for successful job performance that could not otherwise be performed with accommodation or workplace adjustment A pre-placement physical examination is not required.