Dietitian jobs in Finland
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.
Dietitian - Which skills are essential?
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.
Cope with pressure and respond appropriately and in time to unexpected and rapidly changing situations in healthcare.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
The various types, pathophysiology and psychology of eating disorders such as anorexia, bulimia, binge-eating disorders and how they can be treated.
Ensure the highest quality of care provided through dietetic interventions and nutrition-based advice.
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.
Provide useful information related to health care professions to ensure policy decisions are made in the benefit of communities.
Counselling techniques used in different settings and with various groups and individuals, especially concerning methods of supervision and mediation in the counselling process.
Contribute to the delivery of coordinated and continuous healthcare.
Use mobile health technologies and e-health (online applications and services) in order to enhance the provided healthcare.
The patients` rights and responsibilities of health practitioners and the possible repercussions and prosecutions in relation to medical treatment negligence or malpractice.
Prepare information packs, brochures and other promotional materials to provide information about nutrition to health professionals and the public.
Biological chemistry is a medical specialty mentioned in the EU Directive 2005/36/EC.
Recognize the possible root causes of nutritional disproportions and their physiological or psychological nature.
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.
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.
The meaning of medical terms and abbreviations, of medical prescriptions and various medical specialties and when to use it correctly.
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.
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.
Deliver information on good nutrition, healthy eating habits, and nutrition monitoring to groups.
Supervise the food, menus and meals provided in a health care setting to ensure compliance with health safety and hygienic standards.
The act of directing one individual or a group of individuals in a certain activity.
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.
The science that studies the human organs and its interactions and mechanisms.
Assess the signs and be well-prepared for a situation that poses an immediate threat to a person's health, security, property or environment.
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.
Provide evidence based strategies to promote healthy living, disease prevention and management.
Pharmacology is a medical specialty mentioned in the EU Directive 2005/36/EC.
The type of nutrition needed for healthy individuals of all ages.
Encourage and support individuals in their strive to keep realistic nutritional goals and practices in their day to day diet.
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
The causes, pathophysiology and effects on health of the excess of body fat.
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.
Communicate effectively with patients, families and other caregivers, health care professionals, and community partners.
Legislation related to the food and feed industry including food manufacturing, hygiene, safety, raw materials, additives, GMOs, labelling, environmental and trade regulations.
Follow agreed protocols and guidelines in support of healthcare practice which are provided by healthcare institutions, professional associations, or authorities and also scientific organisations.
The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.
The set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.
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.
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.
Paediatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
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.
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.
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.
The written standards applied in the health care professional environments for documentation purposes of one`s activity.
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.
Suggest remediation to improve the nutritional status of individuals to an optimal state.
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.
Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.
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.
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.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Methods used to evaluate clinical skills in dietetics.
The processes and tools used for the analysis and dissemination of medical data through computerized systems.
Interact, relate and communicate with individuals from a variety of different cultures, when working in a healthcare environment.
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.
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.
The human behaviour and performance with individual differences in ability, personality, interests, learning, and motivation.
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
The daily nutrient recommendations of food intake for dietary planning and how nutrients play an important part in promoting health and optimal functioning.
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.
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.
Recognize the effects of nutritional changes on human organism and how they impact it positively.
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.
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.
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.
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.
The components of a disease, the cause, mechanisms of development, morphologic changes, and the clinical consequences of those changes.
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.
Offer advice on dietary concerns such as overweight or elevated cholesterol levels.
Provide training on nutrition to nurses and other medical staff, as well as catering staff.
The utility of food labels; their meaning and role in encouraging a healthful diet.
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.
Participate in the delivery of multidisciplinary health care, and understand the rules and competences of other healthcare related professions.
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.
Accept accountability for one`s own professional activities and recognise the limits of one`s own scope of practice and competencies.
Determine and calculate the nutrients of food products from available sources including food labels.
Dietitian - Which skills are useful but not essential?
Principles governing business management methods such as strategy planning, methods of efficient production, people and resources coordination.
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 and act to prevent or control those risks.
Promote healthy practices and behaviours to ensure that populations stay healthy.
Communicate professionally and present a positive image while exchanging with media or potential sponsors.
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.
General medicine is a medical specialty mentioned in the EU Directive 2005/36/EC.
Perform bibliographic work; use computer or printed materials to identify and locate book titles as requested by customer.
Geriatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
Advise public policy makers on nutrition-related issues, such as nutrition labeling, food fortification, and standards for school food programs.
Record the healthcare user`s information for the billing of provided medical services.
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.
The principles of health and sickness affecting the population, including the means for health promotion and prevention and community and primary care.
Advise sportsmen and sportswomen on how to optimise their diet for performance or recovery from injury.
The discipline that concerns the theory and practice of education including the various instructional methods for educating individuals or groups.
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.
Medical specialty dealing with the diagnosis and treatment of life-threatening conditions.
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.
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.
Psychiatry is a medical specialty mentioned in the EU Directive 2005/36/EC.
Ensure all medical devices and appliances are properly stored and taken care of so they maintain their functionality and appearance.