clinical examinations in dietetics
Methods used to evaluate clinical skills in dietetics.
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.
Competences and skills
103 ESCO relationsEssential knowledge 33 competences
Occupation specific
1 competenceSector-specific
14 competencesbiological chemistry
Biological chemistry is a medical specialty mentioned in the EU Directive 2005/36/EC.
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.
dietetics
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.
eating disorders
The various types, pathophysiology and psychology of eating disorders such as anorexia, bulimia, binge-eating disorders and how they can be treated.
food allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
food authentication techniques
Methodologies, analytical techniques and indicators applied to verify food authenticity and detect frauds.
food hygiene rules
The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.
food labels
The utility of food labels; their meaning and role in encouraging a healthful diet.
food legislation
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
food science
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
nutrition of healthy persons
The type of nutrition needed for healthy individuals of all ages.
nutritional adequacy of food intake
The daily nutrient recommendations of food intake for dietary planning and how nutrients play an important part in promoting health and optimal functioning.
obesity
The causes, pathophysiology and effects on health of the excess of body fat.
professional documentation in health care
The written standards applied in the health care professional environments for documentation purposes of one`s activity.
Cross-sector
18 competenceschemistry
The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.
composition 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.
epidemiology
The branch of medicine that deals with the incidence, distribution and control of diseases. The disease aetiology, transmission, outbreak investigation, and comparisons of treatment effects.
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.
health care occupation-specific ethics
The moral standards and procedures, ethical questions and obligations specific to occupations in a health care setting such as respect for human dignity, self-determination, informed consent and patient confidentiality.
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.
human physiology
The science that studies the human organs and its interactions and mechanisms.
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
medical terminology
The meaning of medical terms and abbreviations, of medical prescriptions and various medical specialties and when to use it correctly.
paediatrics
Paediatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
pathology
The components of a disease, the cause, mechanisms of development, morphologic changes, and the clinical consequences of those changes.
- Scope note
- Excludes .
pharmacology
Pharmacology is a medical specialty mentioned in the EU Directive 2005/36/EC.
psychology
The human behaviour and performance with individual differences in ability, personality, interests, learning, and motivation.
rehabilitation
The methods and procedures used to help an ill or injured person restore lost skills and regain self-sufficiency and control.
sociology
The group behaviour and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
supervision of persons
The act of directing one individual or a group of individuals in a certain activity.
Essential skills and competences 48 competences
Occupation specific
10 competencesfollow up nutrition care plan
Note the patient`s response to the diet program and calculate and record dietary intake of patients on medical records. Modify nutrition care plan as necessary and provide patients with follow-up training on topics such as nutrition, food preparation, and record keeping.
formulate dietetic intervention
Select types and amounts of food for therapeutic diets based on indicated physiological and psychological needs of the patient, developing an individualised nutrition plan for the patient.
identify cause of nutritional imbalance
Recognize the possible root causes of nutritional disproportions and their physiological or psychological nature.
identify the dietetic professional quality of care
Ensure the highest quality of care provided through dietetic interventions and nutrition-based advice.
intervene to reduce sub-optimal nutritional status of individuals
Suggest remediation to improve the nutritional status of individuals to an optimal state.
measure nutritional health status of patients
Review patient`s clinical information obtained through physician referral, laboratory reports and health records, conducting consultations with patients to obtain relevant information and assess their nutritional status.
monitor the nutrition status of the individual
Follow up the nutrition status of patients, their weight, food and fluid intake and nutritional care plan to identify and control the effects of diet changes.
prepare promotional materials on nutritition
Prepare information packs, brochures and other promotional materials to provide information about nutrition to health professionals and the public.
provide dietetic diagnosis
Apply a holistic approach in diagnosing or providing a clinical impression of [delete: the his] a patient's condition resulting from illness, age, or disability and plan nutrition accordingly, in order to improve symptoms. [delete: identify symptoms or impairments corresponding to this]
train medical staff on nutrition
Provide training on nutrition to nurses and other medical staff, as well as catering staff.
Sector-specific
14 competencesaccept own accountability
Accept accountability for one`s own professional activities and recognise the limits of one`s own scope of practice and competencies.
advise food industry
Give councelling to food service managers and organisations, on matters related to nutrition such as menu development, food composition, budgeting, planning, sanitation, safety procedures, and process for a better nutritional profile of food. Assist with the establishment, proper functioning, and assessment of food service facilities and nutrition programs.
advise on healthcare users' informed consent
Ensure patients/clients are fully informed about the risks and benefits of proposed treatments so they can give informed consent, engaging patients/clients in the process of their care and treatment.
apply context specific clinical competences
Apply professional and evidence based assessment, goal setting, delivery of intervention and evaluation of clients, taking into account the developmental and contextual history of the clients, within one`s own scope of practice.
comply 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.
contribute to continuity of health care
Contribute to the delivery of coordinated and continuous healthcare.
deliver group sessions on nutrition
Deliver information on good nutrition, healthy eating habits, and nutrition monitoring to groups.
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.
ensure safety of healthcare users
Make sure that healthcare users are being treated professionally, effectively and safe from harm, adapting techniques and procedures according to the person's needs, abilities or the prevailing conditions.
identify the health benefits of nutritional changes
Recognize the effects of nutritional changes on human organism and how they impact it positively.
perform nutrition analysis
Determine and calculate the nutrients of food products from available sources including food labels.
provide treatment strategies for challenges to human health
Identify possible treatment protocols for the challenges to human health within a given community in cases such as infectious diseases of high consequences at the global level.
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
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
24 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.
advise on preparation of diet food
Formulate and supervise nutrition schemes to meet special dietary needs, such as low-fat or low-cholesterol diets, or gluten free.
apply organisational techniques
Employ a set of organisational techniques and procedures which facilitate the achievement of the set goals set such as detailed planning of personnel's schedules. Use these resources efficiently and sustainably, and show flexibility when required.
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.
conduct nutrition research
Conduct nutrition research to help in improving the health of the population, focusing on common issues such as cardiometabolic risk and obesity, intestinal function, musculoskeletal health and nutritional vulnerabilities.
contribute to public health campaigns
Contribute to local or national public health campaigns by evaluating health priorities, the government changes in regulations and advertising the new trends in relation to health care and prevention.
deal 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.
develop policies for nutritional programs
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
educate on the prevention of illness
Offer evidence-based advice on how to avoid ill health, educate and advise individuals and their carers on how to prevent ill health and/or be able to advise how to improve their environment and health conditions. Provide advice on the identification of risks leading to ill health and help to increase the patients' resilience by targeting prevention and early intervention strategies.
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.
inform policy makers on health-related challenges
Provide useful information related to health care professions to ensure policy decisions are made in the benefit of communities.
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.
listen actively
Give attention to what other people say, patiently understand points being made, asking questions as appropriate, and not interrupting at inappropriate times; able to listen carefully the needs of customers, clients, passengers, service users or others, and provide solutions accordingly.
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.
offer advice on diet-related concerns
Offer advice on dietary concerns such as overweight or elevated cholesterol levels.
promote inclusion
Promote and respect diversity, and advocate for equal treatment of genders, ethnicities and minority groups in organisations in order to prevent discrimination and ensure inclusion and a positive environment.
provide health education
Provide evidence based strategies to promote healthy living, disease prevention and management.
respond to changing situations in health care
Cope with pressure and respond appropriately and in time to unexpected and rapidly changing situations in healthcare.
supervise food in healthcare
Supervise the food, menus and meals provided in a health care setting to ensure compliance with health safety and hygienic standards.
support individuals on nutrition changes
Encourage and support individuals in their strive to keep realistic nutritional goals and practices in their day to day diet.
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 8 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceintensive care medicine
Medical specialty dealing with the diagnosis and treatment of life-threatening conditions.
Cross-sector
7 competencesbusiness management principles
Principles governing business management methods such as strategy planning, methods of efficient production, people and resources coordination.
first aid
The emergency treatment given to a sick or injured person in the case of circulatory and/or respiratory failure, unconsciousness, wounds, bleeding, shock or poisoning.
general medicine
General medicine is a medical specialty mentioned in the EU Directive 2005/36/EC.
geriatrics
Geriatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
pedagogy
The discipline that concerns the theory and practice of education including the various instructional methods for educating individuals or groups.
psychiatry
Psychiatry is a medical specialty mentioned in the EU Directive 2005/36/EC.
public health
The principles of health and sickness affecting the population, including the means for health promotion and prevention and community and primary care.
Optional skills and competences 14 competences
Occupation specific
2 competencesadvise sportspersons on diet
Advise sportsmen and sportswomen on how to optimise their diet for performance or recovery from injury.
make recommendation on nutrition to public policy makers
Advise public policy makers on nutrition-related issues, such as nutrition labeling, food fortification, and standards for school food programs.
Sector-specific
5 competencescarry out bibliographic work
Perform bibliographic work; use computer or printed materials to identify and locate book titles as requested by customer.
digital
communicate with media
Communicate professionally and present a positive image while exchanging with media or potential sponsors.
prescribe medication
Prescribe medications, when indicated, for therapeutic effectiveness, appropriate to the client`s needs and in accordance with evidence-based practice, national and practice protocols and within scope of practice.
promote ethical eating
Campaign for and promote ethical considerations in food choices and nutritional behaviours of consumers, related among others to the protection of the environment, food shortages and scarcity of resources and animal welfare.
green
refer healthcare users
Make referrals to other professionals, based on the healthcare user's requirements and needs, especially when recognising that additional healthcare diagnostics or interventions are required.
Cross-sector
7 competencesaddress public health issues
Promote healthy practices and behaviours to ensure that populations stay healthy.
maintain medical devices
Ensure all medical devices and appliances are properly stored and taken care of so they maintain their functionality and appearance.
manage clinical risk
Improve the quality and safe delivery of healthcare, placing special emphasis on identifying those circumstances that place clients, their families and carers, staff, students and others at risk of harm and act to prevent or control those risks.
monitor children's physical development
Recognise and describe the development of children, observing the following criteria: weight, length, and head size, nutritional requirements, renal function, hormonal influences on development, response to stress, and infection.
record healthcare users' billing information
Record the healthcare user`s information for the billing of provided medical services.
use foreign languages for health-related research
Use foreign languages for conducting and collaborating in health-related research.
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.