Summary
The Aleda E. Lutz VAMC Clinical Nutrition Manager is the supervisor for the clinical section of Nutrition and Food Service and directs a comprehensive nutritional care program. The Clinical Nutrition Manager is responsible for planning, directing, coordinating, and evaluating clinical nutrition and nutritional education programs. Supports facility mission and coordinates clinical nutrition activities with other services and units, clinics and local community.
Responsibilities
Program Planning and Management Clinical manager must be able to perform all duties of subordinate clinical dietitians. Functions as a professional and technical advisor to clinical staff, other allied healthcare professionals, program directors and managers throughout the medical center/facility. Develops, and implements nutrition therapy programs. Reviews and updates nutritional care manual based on latest research and clinical practice. Ensures that materials utilized in patient education are based on current literature, practice and research. Supports and/or participates in clinical research studies performed in the medical center. Keeps abreast of current scientific, technological, theoretical and treatment modality changes, as well as management theory, relating to the provision of nutrition care. Develops and implements nutrition care protocols using principles of evidence-based practice to establish and/or improve nutrition care guidelines. Evaluates the care given to patients to assure compliance with standards. Directs the provision of nutrition therapy by supervising the activities of clinical dietitians and dietetic technicians, which includes nutrition screening, assessment, monitoring and education. Develops implements nutrition care policies and guidelines for compliance with all regulatory agency requirements (i.e. JCAHO, Academy Nutrition and Dietetics (AND), ASPEN) and specific VHA requirements. Develops and implements a Performance Improvement Program to ensure provision of high-quality nutrition care and improved outcomes. Prepares and submits reports to staff and management. Supports the FSS Supervisory RD in planning and reviewing modified menu based on regular menu. Coordinates nutrient analysis and assures menus served meet the VHA Heart Healthy guidelines and RDI. Reviews electronic medical records of patients to substantiate that clinical staff meet established guidelines of care that meet the needs of patients. Develops positions descriptions or functional statements and determines the level of competency necessary to meet mandatory job requirements. Develops performance standards and competency statements. Conducts performance reviews and competency assessments. Evaluate performance of dietitians and dietetic technicians and uses the incentive award process to recognize staff for performance awards or special contributions. Supports and/or implements clinical enhancements of computer/software programs. Collects data for preparation of the annual report for submission to VA Central Office. Prepares submits a variety of clinical and administrative reports, as required. Conducts staffing and productivity studies to ensure effective manpower utilization. Assures that clinical encounters and workload statistics are maintained. Adjusts staff assignments/schedules accordingly. Manages employee leave system for the administrative section according to established procedures. Recruits, interviews, and recommends selection of new clinical staff. Recommends and initiates disciplinary counseling and actions for subordinates, as guided by Human Resources Management, Union Contracts and NFS policy. Motivates employees to operate as an effective working team utilizing constructive coaching techniques through individual and group communications. Functions as a professional and technical advisor to other care lines and /or services. Participates in or chairs medical center committees as assigned (i.e. Nutrition Committee, Nutrition Support Team) Develops and or revises policies and procedures for the clinical nutrition section. Ensures that all personnel actions concerning employees are consistent with Union and EEO principles. Advises and guides supervisory personnel and employees regarding grievances that may be resolved at the department level, EEO and Affirmative Action program within the department. Develops strategic planning goals and objectives for the clinical program and proposes nutrition policy changes regarding patient treatment and healthcare issues related to the provision of nutrition therapy. Conducts regular meetings with staff to communicate service issues. Utilizes leadership skills to motivate employees to operate as an effective team and encourages employees to participate as part of other related teams within the service. Supports and or participates in clinical research studies performed in the medical center and assures all research-related projects by the registered dietitian follow the regulations or the facility's Institutional Review Board (IRB), or IRB of record. Work Schedule: Monday - Friday, 8:00am - 4:30pm Financial Disclosure Report: Not required
Requirements
Conditions of Employment
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 Education and Supervised Practice: The individual must have earned a bachelor's degree from a U.S. regionally accredited college or university or foreign equivalent and fulfilled each of the following criteria: (a) Completed a didactic program in dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), formerly known as the Commission on Accreditation for Dietetic Education (CADE). (b) Completed an ACEND accredited or approved supervised practice program. Supervised practice programs are post-baccalaureate degree programs that provide supervised practice experiences which meet the eligibility requirements and accreditation standards of ACEND, formally known as CADE. Completion of a coordinated program in dietetics fulfills the requirements of a supervised practice program. Time spent in a dietetic internship or supervised practice program does not qualify as creditable experience. Individuals who have earned college and/or university degrees outside the United States and its territories also must have their transcripts evaluated by a foreign transcript evaluation service to determine if their degree is equivalent to a degree granted by a regionally accredited college or university in the United States. Validation of a foreign degree does not eliminate the need for verification of completion of didactic program, dietetic internship, or coordinated program requirements. The completion of ACEND didactic program requirements and at least a bachelor's degree from a U.S. regionally accredited college/university or foreign equivalent are necessary for eligibility to enter an ACEND-accredited supervised practice program. Registration/Certification. 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). Advanced Level Practice Dietitians must possess a minimum of one advanced practice credential relevant to the area of practice, (e.g. Certified Nutrition Support Clinician (CNSC), Board Certified Specialist in Renal Nutrition (CSR), Board Certified Specialist in Gerontological Nutrition (CSG), Certified Diabetes Educator (CDE), or Board Certified Specialist in Onc