Dietitian Health Professionals

The various types, pathophysiology and psychology of eating disorders such as anorexia, bulimia, binge-eating disorders and how they can be treated.

Recommended Books

5 books

Pocket Guide to Eating Disorders

Jessica Setnick

2024

Handbook of Eating Disorders and Obesity

Stephan Herpertz, Martin…

2023

Eating Disorders

Philip S. Mehler, Arnold…

2022

Preview

Handbook of Eating Disorders

Peter Garner

2021

How to Help Someone with an Eating Disorder

Pamela Macdonald

2021

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

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 …

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

Counselling techniques used in different settings and with various groups and individuals, especially concerning methods of supervision and mediation in the counselling process.

The patients` rights and responsibilities of health practitioners and the possible repercussions and prosecutions in relation to medical treatment negligence or malpractice.

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.

The science that studies the human organs and its interactions and mechanisms.

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

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

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

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.

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.

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.

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

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

Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.

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

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 …

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

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

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

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

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

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

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 …

Methods used to evaluate clinical skills in dietetics.

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

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

The daily nutrient recommendations of food intake for dietary planning and how nutrients play an important part in promoting health and optimal functioning.

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

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

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

Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

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 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 …

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.

Employ a set of organisational techniques and procedures which facilitate the achievement of the goals set. Use these resources efficiently and sustainably, and show flexibility when required.

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

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

Contribute to the delivery of coordinated and continuous healthcare.

Assess the signs and be well-prepared for a situation that poses an immediate threat to a person's health, security, property or environment.

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 …

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.

Follow agreed protocols and guidelines in support of healthcare practice which are provided by healthcare institutions, professional associations, or authorities and also scientific organisations.

Provide useful information related to health care professions to ensure policy decisions are made in the benefit of communities.

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.

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, …

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) …

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.

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

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 mobile health technologies and e-health (online applications and services) in order to enhance the provided healthcare.

Interact, relate and communicate with individuals from a variety of different cultures, when working in a healthcare environment.

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

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 …

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.

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

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

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 …

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 …

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.

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

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

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

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

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.

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.

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

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

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

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 …

Supervise the food, menus and meals provided in a health care setting to ensure compliance with health safety and hygienic standards.

Encourage and support individuals in their strive to keep realistic nutritional goals and practices in their day to day diet.

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

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

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

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.

Medical specialty dealing with the diagnosis and treatment of life-threatening conditions.

The principles of health and sickness affecting the population, including the means for health promotion and prevention and community and primary care.

Principles governing business management methods such as strategy planning, methods of efficient production, people and resources coordination.

Recognise and describe the development, observing the following criteria: weight, length, and head size, nutritional requirements, renal function, hormonal influences on development, response to stress, and infection.

The discipline that concerns the theory and practice of education including the various instructional methods for educating individuals or groups.

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

Promote healthy practices and behaviours to ensure that populations stay healthy.

Use foreign languages for conducting and collaborating in health-related research.

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.

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.

Record the healthcare user`s information for the billing of provided medical services.

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.

Advise sportsmen and sportswomen on how to optimise their diet for performance or recovery from injury.

Perform bibliographic work; use computer or printed materials to identify and locate book titles as requested by customer.

Communicate professionally and present a positive image while exchanging with media or potential sponsors.

Ensure all medical devices and appliances are properly stored and taken care of so they maintain their functionality and appearance.

Advise public policy makers on nutrition-related issues, such as nutrition labeling, food fortification, and standards for school food programs.

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 …