Dietitian (Clinical)

Nutritional Care:
- Conduct nutrition assessments for patients with lower acuity using the Nutritional Care Process (NCP). This includes performing nutrition-focused physical examinations to establish a nutrition diagnosis and determine the risk and/or degree of malnutrition.
- Develop and implement Medical Nutrition Therapy (MNT) to address the nutrition diagnosis. Evaluate and monitor the effectiveness of MNT interventions modifying the plan as needed to achieve positive patient outcomes.
- Document MNT in the medical record using the Assessment Diagnosis Intervention Monitoring Evaluation (ADIME) format.
- Calculate nutrient requirements and identify necessary diet restrictions including food and drug interactions.
- Identify patients in need of nutritional support and recommend the appropriate mode of support ensuring clear communication with the healthcare team.
- Actively participate in both formal and informal interdisciplinary team meetings. Complete care plans and Minimum Data Set (MDS) assessments within established timeframes.
- Assess educational needs and provide tailored nutrition education and counseling for individuals and groups focusing on Veterans specific requirements.
- Maintain productivity standards and keep accurate records of daily clinical activities completing patient encounters using approved systems.
- Manage clinic schedules to maximize access to nutrition services ensuring both virtual and in-person options are available to meet patient needs.
- Participate in service-level strategic planning and the implementation of new initiatives policies procedures and goals.
- Support service-level performance improvement activities by developing measures collecting data evaluating data and initiating corrective actions.
- Comply with Joint Commission requirements and other accrediting agency standards to ensure safe and quality patient care.
- Utilize virtual care technology to improve access to care.
- Ensure the continuous improvement of safe and quality care for Veterans.
- Lead activities in the implementation of new initiatives using data for measure development data evaluation and the initiation of corrective actions.
- Collaborate with the Food Operations Section and department leadership to enhance the dining experience for Veterans support patient satisfaction and serve as a liaison between clinical units and the Food Operations Section.
- Perform other related duties as assigned that are appropriate for this grade and assignment.


Work Schedule: Monday thru Friday 8:00 am to 4:30pm
Telework: AD-HOC
Virtual: This is not a virtual position.
Functional Statement #: PD99529S PD99530S and PD99531S
Relocation/Recruitment Incentives: Authorized for Highly Qualified Applicants

• 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 ( Effective May 7 2025 drivers 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).

• 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.

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-07 and 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)(2). May only be appointed at the GS-07 or GS-09 level and may not be promoted/converted until they obtain their RDN credential.
    • Non-credentialed Dietitians must have fulfilled each of the following:
      • Earned a bachelors 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 ACENDs 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.

1. Knowledge of various accrediting and regulatory requirements.
2. Knowledge of virtual technology to provide nutrition care.
3. Ability to deliver patient care using the NCP (e.g. assessment diagnosis intervention monitoring and evaluation).
4. Ability to apply evidence-based nutrition practices to improve patient outcomes.
5. Ability to develop patient-centered goals.
6. Ability to collect data for performance improvement studies.
7. Ability to collaborate with stakeholders.

1. Skill in delivering patient care using the NCP (e.g. assessment diagnosis intervention monitoring and evaluation).
2. Skill in interpreting research to apply evidence-based nutrition practices to improve patient outcomes.
3. Skill in developing patient-centered goals.
4. Skill in analyzing data for performance improvement studies.
5. Skill in collaborating with stakeholders.
6. Ability to comply with various accrediting regulatory and agency authorities