Dietitian (Informatics)

About this role

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. Registration: (1) 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. English Language Proficiency. Dietitian candidates must be proficient in spoken and written English in accordance with 38 U.S.C. § 7403(f). Grade Determinations: All individuals assigned to this occupation must meet all the basic qualification requirements, and all the requirements defined in the specific assignment.

GS 7 Experience or Education. None beyond the basic requirements. GS 9 Experience. At least one year of experience equivalent to the next lower 9 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 nutritional standards and requirements.

(b) Ability to manage computer software programs relative to food service systems. (c) Ability to develop training and reference materials. (d) Ability to evaluate data to improve outcomes. (e) Ability to provide training related to food service systems technology. (f) Ability to collaborate with stakeholders. GS 11 Experience. One year of experience as an RDN Dietitian equivalent to the next lower grade level. Knowledge, Skills and Abilities.

In addition to the experience above, the candidate must demonstrate the following KSAs: (a) Skill in managing computer software programs relative to food service systems. (b) Skill in applying nutritional knowledge to develop menus ensuring nutritional standards are met. (c) Skill in developing training and reference materials. (d) Skill in evaluating data to improve outcomes. (e) Skill in providing training related to food service systems technology.