Skills by Occupation

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

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