Dietitian
Code 2265.1
Dietitians assess specific nutritional requirements of populations or individuals throughout their lives and translate this into advice which will maintain, reduce risk to, or restore people’s health. Using evidence-based approaches, dietitians work to empower individuals, families and groups to provide or select food which is nutritionally adequate, safe, tasty and sustainable. Beyond healthcare, dietitians improve the nutritional environment for all through governments, industry, academia and research.
Essential skills
Knowledge
- nutritional adequacy of food intake
- food allergies
- nutrition of healthy persons
- human anatomy
- food science
- composition of diets
- calculation of food energy
- dietetics
- professional documentation in health care
- epidemiology
- food labels
- clinical examinations in dietetics
- pharmacology
- human physiology
- hygiene in a health care setting
- medical informatics
- food legislation
- health care legislation
- counselling methods
- food hygiene rules
- obesity
- pathology
- paediatrics
- psychology
- chemistry
- biological chemistry
- rehabilitation
- sociology
- supervision of persons
- medical terminology
- eating disorders
Skills and competences
- prepare promotional materials on nutritition
- advise on preparation of diet food
- apply context specific clinical competences
- support individuals on nutrition changes
- accept own accountability
- communicate in healthcare
- contribute to continuity of health care
- comply with legislation related to health care
- comply with quality standards related to healthcare practice
- develop policies for nutritional programs
- empathise with the healthcare user
- measure nutritional health status of patients
- formulate dietetic intervention
- identify the dietetic professional quality of care
- manage healthcare users' data
- identify cause of nutritional imbalance
- inform policy makers on health-related challenges
- advise on healthcare users' informed consent
- intervene to reduce sub-optimal nutritional status of individuals
- deliver group sessions on nutrition
- listen actively
- promote inclusion
- provide dietetic diagnosis
- perform nutrition analysis
- conduct nutrition research
- identify the health benefits of nutritional changes
- interact with healthcare users
- follow clinical guidelines
- monitor the nutrition status of the individual
- follow up nutrition care plan
- use e-health and mobile health technologies
Transversal competences
- deal with emergency care situations
- respond to changing situations in health care
- apply organisational techniques
- advise food industry
- offer advice on diet-related concerns
- educate healthcare users on nutrition
- educate on the prevention of illness
- train medical staff on nutrition
- ensure safety of healthcare users
- provide health education
- provide treatment strategies for challenges to human health
- adhere to organisational guidelines
- supervise food in healthcare
- work in a multicultural environment in health care
- work in multidisciplinary health teams
- health care occupation-specific ethics
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences