Skills by Occupation

comply with legislation related to health care calculation of food energy food preservation work in multidisciplinary health teams counselling methods prepare infant formulae plan patient menus use food preparation techniques communicate effectively in healthcare interact with healthcare users empathise with the healthcare user composition of diets hygiene in a health care setting professional documentation in health care assess nutritional characteristics of food nutrition of healthy persons comply with quality standards related to healthcare practice health care legislation dietetics work in a multicultural environment in health care human anatomy use e-health and mobile health technologies food hygiene rules follow clinical guidelines adhere to organisational guidelines medical informatics food safety standards monitor stock level educate healthcare users on nutrition

store raw food materials geriatrics european food safety policy medical terminology deal with emergency care situations pedagogy obesity manage healthcare users' data employ foreign languages in care