calculation of food energy
The summing up of the total energy of food by adding together the energy provided by the proteins, total fat, carbohydrates and dietary fibers contained in one meal or food product.
Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.
Competences and skills
38 ESCO relationsEssential knowledge 13 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencesdietetics
The human nutrition and dietary modification for optimising health in clinical or other environments. The role of nutrition in promoting health and preventing illness across the life spectrum.
- Scope note
- Should not be confused with nutritionists who apply knowledge of nutrition in community, industrial and research environments.
food hygiene rules
The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.
food preservation
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
food safety standards
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
nutrition of healthy persons
The type of nutrition needed for healthy individuals of all ages.
professional documentation in health care
The written standards applied in the health care professional environments for documentation purposes of one`s activity.
Cross-sector
6 competencescomposition of diets
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
counselling methods
Counselling techniques used in different settings and with various groups and individuals, especially concerning methods of supervision and mediation in the counselling process.
health care legislation
The patients` rights and responsibilities of health practitioners and the possible repercussions and prosecutions in relation to medical treatment negligence or malpractice.
human anatomy
The dynamic relationship of human structure and function and the muscosceletal, cardiovascular, respiratory, digestive, endocrine, urinary, reproductive, integumentary and nervous systems; normal and altered anatomy and physiology throughout the human lifespan.
hygiene in a health care setting
The procedures related to maintaining a hygienic environment within a health care setting such as hospitals and clinics. It can range from hand washing to cleaning and disinfection of medical equipment used and infection control methods.
medical informatics
The processes and tools used for the analysis and dissemination of medical data through computerized systems.
digital
Essential skills and competences 16 competences
Occupation specific
2 competencesplan patient menus
Plan menus for patients according to the specified treatment plan.
prepare infant formulae
Mix infant formula with water following specified proportions.
Sector-specific
6 competencescomply with quality standards related to healthcare practice
Apply quality standards related to risk management, safety procedures, patients feedback, screening and medical devices in daily practice, as they are recognized by the national professional associations and authorities.
educate healthcare users on nutrition
Help healthcare users and caregivers with choosing meals from a modified therapeutic selective menu, explaining nutritional principles, dietary plans and diet modifications, food selection and preparation and providing and explaining materials and publications to support the nutrition care plan.
monitor stock level
Evaluate how much stock is used and determine what should be ordered.
use e-health and mobile health technologies
Use mobile health technologies and e-health (online applications and services) in order to enhance the provided healthcare.
digital
use food preparation techniques
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
work in multidisciplinary health teams
Participate in the delivery of multidisciplinary health care, and understand the rules and competences of other healthcare related professions.
Cross-sector
8 competencesadhere to organisational guidelines
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
communicate in healthcare
Communicate effectively with patients, families and other caregivers, health care professionals, and community partners.
comply with legislation related to health care
Comply with the regional and national health legislation which regulates relations between suppliers, payers, vendors of the healthcare industry and patients, and the delivery of healthcare services.
empathise with the healthcare user
Understand the background of clients` and patients’ symptoms, difficulties and behaviour. Be empathetic about their issues; showing respect and reinforcing their autonomy, self-esteem and independence. Demonstrate a concern for their welfare and handle according to the personal boundaries, sensitivities, cultural differences and preferences of the client and patient in mind.
follow clinical guidelines
Follow agreed protocols and guidelines in support of healthcare practice which are provided by healthcare institutions, professional associations, or authorities and also scientific organisations.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
interact with healthcare users
Communicate with clients and their carer’s, with the patient’s permission, to keep them informed about the clients’ and patients’ progress and safeguarding confidentiality.
work in a multicultural environment in health care
Interact, relate and communicate with individuals from a variety of different cultures, when working in a healthcare environment.
Optional knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competenceseuropean food safety policy
Assurance of a high level of food safety within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring an effective internal market. The implementation of this approach involves various actions, namely: assure effective control systems and evaluate compliance with EU standards in the food safety and quality, within the EU and in third countries in relation to their exports to the EU; manage international relations with third countries and international organisations concerning food safety; manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management.
obesity
The causes, pathophysiology and effects on health of the excess of body fat.
Cross-sector
3 competencesgeriatrics
Geriatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
medical terminology
The meaning of medical terms and abbreviations, of medical prescriptions and various medical specialties and when to use it correctly.
pedagogy
The discipline that concerns the theory and practice of education including the various instructional methods for educating individuals or groups.
Optional skills and competences 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
4 competencesdeal with emergency care situations
Assess the signs and be well-prepared for a situation that poses an immediate threat to a person's health, security, property or environment.
manage healthcare users' data
Keep accurate client records which also satisfy legal and professional standards and ethical obligations in order to facilitate client management, ensuring that all clients' data (including verbal, written and electronic) are treated confidentially.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
use foreign languages in patient care
Communicate in foreign languages with healthcare users, their carers, or services providers. Use foreign languages to faciliate patient care according to the needs of the patient.