Profession dietitian

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.

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Personality Type

  • Investigative / Social

Knowledge

  • 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.

  • Medical terminology

    The meaning of medical terms and abbreviations, of medical prescriptions and various medical specialties and when to use it correctly.

  • Clinical examinations in dietetics

    Methods used to evaluate clinical skills in dietetics.

  • Pathology

    The components of a disease, the cause, mechanisms of development, morphologic changes, and the clinical consequences of those changes.

  • Psychology

    The human behaviour and performance with individual differences in ability, personality, interests, learning, and motivation.

  • Paediatrics

    Paediatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.

  • 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.

  • Supervision of persons

    The act of directing one individual or a group of individuals in a certain activity.

  • Medical informatics

    The processes and tools used for the analysis and dissemination of medical data through computerized systems.

  • 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.

  • Rehabilitation

    The methods and procedures used to help an ill or injured person restore lost skills and regain self-sufficiency and control.

  • Obesity

    The causes, pathophysiology and effects on health of the excess of body fat.

  • Pharmacology

    Pharmacology is a medical specialty mentioned in the EU Directive 2005/36/EC.

  • 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.

  • Professional documentation in health care

    The written standards applied in the health care professional environments for documentation purposes of one`s activity.

  • Food science

    The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.

  • Composition of diets

    The planning, selection, composition and manufacturing of diets for healthy and ill persons.

  • Sociology

    The group behaviour and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.

  • Chemistry

    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.

  • 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 labels

    The utility of food labels; their meaning and role in encouraging a healthful diet.

  • Biological chemistry

    Biological chemistry is a medical specialty mentioned in the EU Directive 2005/36/EC.

  • Human physiology

    The science of the mechanical, physical, bioelectrical and biochemical functions of humans, their organs and cells in good health.

  • Dietetics

    The human nutrition and dietary modification for optimizing health in clinical or other environments. The role of nutrition in promoting health and preventing illness across the life spectrum.

  • 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.

  • 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.

  • 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.

  • Nutrition of healthy persons

    The type of nutrition needed for healthy individuals of all ages.

  • Food hygiene rules

    The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.

  • 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 allergies

    The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).

  • 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.

Skills

  • Comply with legislation related to health care

    Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.

  • Offer advice on diet-related concerns

    Offer advice on dietary concerns such as overweight or elevated cholesterol levels.

  • 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.

  • 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]

  • 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.  

  • Provide health education

    Provide evidence based strategies to promote healthy living, disease prevention and management.

  • Intervene to reduce sub-optimal nutritional status of individuals

    Suggest remediation to improve the nutritional status of individuals to an optimal state.

  • 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 health sciences

    Apply a broad range of bio-medical, psycho-social, organisational, educational, and societal aspects of health, disease, and healthcare to improve healthcare services and to improve quality of life.

  • Prepare promotional materials on nutritition

    Prepare information packs, brochures and other promotional materials to provide information about nutrition to health professionals and the public.

  • 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.

  • 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.

  • Train medical staff on nutrition

    Provide training on nutrition to nurses and other medical staff, as well as catering staff.

  • Promote inclusion

    Promote inclusion in health care and social services and respect diversity of beliefs, culture, values and preferences, keeping in mind the importance of equality and diversity issues.

  • Develop policies for nutritional programs

    Develop policies for food service or nutritional programs to assist in health promotion and disease control.

  • Deliver group sessions on nutrition

    Deliver information on good nutrition, healthy eating habits, and nutrition monitoring to groups.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Communicate effectively in healthcare

    Communicate effectively with patients, families and other caregivers, health care professionals, and community partners.

  • Work in multidisciplinary health teams

    Participate in the delivery of multidisciplinary health care, and understand the rules and competences of other healthcare related professions.

  • Respond to changing situations in health care

    Cope with pressure and respond appropriately and in time to unexpected and rapidly changing situations in healthcare.

  • 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.

  • 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.

  • Follow 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.

  • Accept own accountability

    Accept accountability for one`s own professional activities and recognise the limits of one`s own scope of practice and competencies.

  • 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.

  • 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.

  • Measure nutritional health status using appropriate tools

    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.

  • Identify cause of nutritional imbalance

    Recognize the possible root causes of nutritional disproportions and their physiological or psychological nature.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Perform nutrition analysis

    Determine and calculate the nutrients of food products from available sources including food labels.

  • 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.

  • 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.

  • 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.

  • 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.

  • Adhere 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.

  • Identify the dietetic professional quality of care

    Ensure the highest quality of care provided through dietetic interventions and nutrition-based advice.

  • Identify the health benefits of nutritional changes

    Recognize the effects of nutritional changes on human organism and how they impact it positively.

  • Contribute to continuity of health care

    Contribute to the delivery of coordinated and continuous healthcare.

  • 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.

Optional knowledge and skills

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

Common job titles

  • Dietitian 1
  • Clinical dietitian
  • Public health nutrionist 1 - 22249
  • Director, bureau of family health and nutrition
  • Registered dietitian with an interest in integrative nutrition
  • Head of nutrition
  • Worksite wellness consultant/clinical account mgr
  • Neonatal intensive care dietitian
  • Population health & wellness program manager