Clinical Dietitian

This position will be involved in the professional practice of dietetics in accordance with the guidance set forth in NFS directives, policies and procedures, and VA regulations governing the practice of dietetics. The clinical dietitian may be scheduled and assigned to any nutrition practice area.

Major Duties and Responsibilities:

• Planning, developing, and directing all nutritional care activities for assigned Veterans, including those with complex medical and nutritional needs
• Supporting the facility's mission and coordinating nutritional care with other health care providers, the Veteran, the Veteran's caregiver, and the community requiring expertise in a wide range of disease entities and treatment modalities.
• Diagnosing nutrition problems and the nutrition ramifications of disease entities and medical treatment modalities.
• Using assessment methodologies such as identifying physical signs of malnutrition, drug/nutrient interactions and depletions, and assessment of intake and nutrient losses.
• 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 develop and maintain a system of internal reviews and direct quality control and performance improvement studies.
• 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 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.
• 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.
• Ability to act as a consultant for health care providers including registered dietetic technicians, dietetic interns, nurses, physicians, medical students, and allied health professionals.
• Knowledge and application of evidence based and best practices of care Ability to act as a consultant for health care team.
• Maintains productivity standards Continuous process improvement.