BASIC REQUIREMENTS:
- Citizenship: Citizen of the United States.
- Registration: 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).
- Exceptin for Dietitians who do not possess the RDN credential: Non-credentialed Dietitians who meet the basic qualification requirements and have fulfilled the requirements below, but do not possess the RDN credential, may be given a temporary full-time appointment not to exceed one year under the authority of 38 U.S.C. § 7405(c)(2). Non-credentialed Dietitians may only be appointed at the GS-07 or GS-09 grade 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 bachelor's or higher degree from a U.S. regionally accredited college, university or foreign equivalent (refer to ii below).
- 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 is located on the ACEND® website or at ACEND Accredited Programs Directory.
- 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
- 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.
Grade Determinations: In addition to the basic requirements above, applicants must possess the following grade requirements
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GS-11: Applicants must have 1 year of experience as an RDN equivalent to the next lower grade level (GS-9) related to the position being filled. In addition, applicants must meet the following Knowledge, Skills, and Abilities (KSAs):
- Skill in managing computer software programs relative to food service systems.
- Skill in applying nutritional knowledge to develop menus ensuring nutritional standards are met.
- Skill in developing training and reference materials.
- Skill in evaluating data to improve outcomes.
- Skill in providing training related to food service systems technology.
- Skill in collaborating with stakeholders.
- Ability to supervise subordinate staff (i.e., plan, organize, delegate, direct, control and review activities and performance).
Assignment: Employees in this Supervisory Dietitian assignment serve as a Supervisory Informatics Dietitian and oversee the NCC. The incumbent must spend 25% or more of their time providing administrative and technical supervision. They serve as technical advisors to staff and represent the NCC on projects, committees and/or workgroups. Supervisory Informatics Dietitians supervise NCC wage grade and/or GS employees at grades 6 or below; and provide oversight, leadership and personnel management. They exercise full authority to plan, direct and assess the workload and competence of all subordinate staff members. Supervisory Informatics Dietitians use electronic programs to produce reports, analyze data and improve personnel efficiency and productivity in the NCC. They are thoroughly knowledgeable of and responsible for planning, coordinating and implementing food service technology as well as ensuring continuous evaluation and improvement. Supervisory Informatics Dietitians independently manage VHA-supported software programs and/or COTS to support the effective management of food operations and patient meal services including entering and maintaining ingredients, recipes, nutritional data and menus. They fully oversee the technology used for meal production, meal service and temperature control. Supervisory Informatics Dietitians lead a menu committee and ensure recipes are standardized, costed and within budgetary constraints. They create, revise and sign off on menus, complete nutrient analyses of regular and modified menus and ensure menus follow required diet guidelines. Supervisory Informatics Dietitians oversee and are responsible for developing and maintaining training and reference materials for the NCC. They manage productivity reports and complete audits for the NCC. Supervisory Informatics Dietitians coordinate and support downtime procedures for the NCC, ensuring procedures remain up to date. As a subject matter expert in nutrition informatics and food service technology, they complete all aspects of training related to computer systems, menus and informatics for NFS employees. Supervisory Informatics Dietitians frequently collaborate with the clinical nutrition section and leadership staff to enhance the Veteran dining experience and support patient satisfaction. They act as a service ADPAC as the liaison between administration, food services, clinical staff and OI&T regarding clinical information system processes. Supervisory Informatics Dietitians manage and update the service SharePoint site.
References: VA Handbook 5005, Part II, Appendix G20 - Dietitian Qualification Standards.