Skills by Occupation

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

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