Skills by Occupation

chemistry health care legislation composition of diets apply context specific clinical competences identify cause of nutritional imbalance food hygiene rules supervise food in healthcare human anatomy dietetics interact with healthcare users hygiene in a health care setting provide health education intervene to reduce sub-optimal nutritional status of individuals medical terminology advise food industry offer advice on diet-related concerns pathology professional documentation in health care measure nutritional health status using appropriate tools formulate dietetic intervention food allergies listen actively deliver group sessions on nutrition human physiology food labels support individuals on nutrition changes food science counselling methods empathise with the healthcare user sociology obesity work in multidisciplinary health teams comply with quality standards related to healthcare practice supervision of persons apply organisational techniques rehabilitation accept own accountability pharmacology train medical staff on nutrition adhere to organisational guidelines calculation of food energy medical informatics educate healthcare users on nutrition use e-health and mobile health technologies nutritional adequacy of food intake inform policy makers on health-related challenges work in a multicultural environment in health care educate on the prevention of illness eating disorders provide dietetic diagnosis manage healthcare users' data develop policies for nutritional programs advise on healthcare users' informed consent epidemiology biological chemistry ensure safety of healthcare users paediatrics monitor the nutrition status of the individual conduct nutrition research comply with legislation related to health care follow clinical guidelines identify the dietetic professional quality of care food legislation health care occupation-specific ethics follow up nutrition care plan clinical examinations in dietetics psychology identify the health benefits of nutritional changes advise on preparation of diet food contribute to continuity of health care respond to changing situations in health care communicate effectively in healthcare deal with emergency care situations nutrition of healthy persons provide treatment strategies for challenges to human health prepare promotional materials on nutrition promote inclusion apply health sciences perform nutrition analysis

manage clinical risk employ foreign languages in care prescribe medication public health pedagogy general medicine carry out bibliographic work first aid refer healthcare users psychiatry make recommendation on nutrition to public policy makers business management principles record healthcare users' billing information geriatrics intensive care medicine maintain medical devices address public health issues advise sportspersons on diet communicate with media employ foreign languages for health-related research children's physical development