Техник по диетическому питанию — работа в Финляндии
Dietetic technicians assist dietitians in planning nutritional programmes and in planning menus for patients as part of an overall treatment plan under supervision of a dietitian. Under supervision of a dietitian, dietetic technicians assist dietitians in patient reviews, enteral feeding discharge planning, and clinical auditing which includes nutritional screening.
Техник по диетическому питанию - Какие навыки обязательны?
Assess nutritional characteristics of food for human consumption for a better healthy diet.
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.
Counselling techniques used in different settings and with various groups and individuals, especially concerning methods of supervision and mediation in the counselling process.
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.
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.
Evaluate how much stock is used and determine what should be ordered.
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
The type of nutrition needed for healthy individuals of all ages.
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Communicate effectively with patients, families and other caregivers, health care professionals, and community partners.
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 set of national and international regulations for hygiene of foodstuffs and food safety, e.g. regulation (EC) 852/2004.
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.
Comply with the regional and national legislation that is relevant to one`s work and apply it in practice.
Plan menus for patients according to the specified treatment plan.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
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.
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.
Prepare infant formulae according to specifications.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
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.
Food safety standards (i.e. ISO 22000) developed by the recognised organisations for Standardization dealing with food safety. For example, the ISO 22000 international standard specifies the requirements for an effective food safety management system. It covers interactive communication, system management, prerequisite programs and HACCP principles.
Техник по диетическому питанию - Какие навыки полезны, но не обязательны?
The meaning of medical terms and abbreviations, of medical prescriptions and various medical specialties and when to use it correctly.
Keep in reserve raw materials and other food supplies, following stock control procedures.
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.
Assess the signs and be well-prepared for a situation that poses an immediate threat to a person's health, security, property or environment.
Geriatrics is a medical specialty mentioned in the EU Directive 2005/36/EC.
The causes, pathophysiology and effects on health of the excess of body fat.
The discipline that concerns the theory and practice of education including the various instructional methods for educating individuals or groups.
Assurance of a high level of food safety within the EU through coherent farm-to-table measures and adequate monitoring, while ensuring an effective internal market. The implementation of this approach involves various actions, namely: assure effective control systems and evaluate compliance with EU standards in the food safety and quality, within the EU and in third countries in relation to their exports to the EU; manage international relations with third countries and international organisations concerning food safety; manage relations with the European Food Safety Authority (EFSA) and ensure science-based risk management.
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.