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Major Group
2
Professionals
Sub-Major Group
22
Health Professionals
Minor Group
226
Other Health Professionals
Unit Group
2265
Dieticians and Nutritionists
Minor Unit Group
MASCO Code
2265-01
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Dietitian plans, implements, and supervises diet for an individual or group, addressing nutritional needs to manage or prevent health conditions. They assess dietary requirements, develop a personalised nutrition plan, and monitor outcomes, while providing guidance on healthy eating and promoting nutrition education in communities, schools, and healthcare settings. Their work supports overall health, wellness, and public health objectives.
Tasks
Conduct nutritional assessments and interpret relevant health and biochemical data to determine dietary requirements.
Plan and implement personalised meal plans based on medical conditions and lifestyle goals.
Provide dietary counselling, nutrition education, and guidance on healthy eating to individuals and groups.
Monitor patient or client progress and adjust nutrition interventions as needed.
Supervise food preparation and meal service to ensure dietary accuracy, quality, and compliance with prescribed requirements.
Manage and monitor dietetic services in clinical, community, or institutional settings.
Develop and implement nutrition programmes and wellness initiatives for institutions or communities.
Provide guidance on therapeutic diets and clinical nutrition standards.
Skills
Basic
Active listening and empathy to understand individual needs and concerns.
Basic computer literacy for dietary software and record-keeping.
Critical thinking and problem-solving to assess and plan nutrition care.
Strong communication and interpersonal skills to counsel and educate patients or clients.
Time management and organisational skills to handle multiple clients effectively.
Specific
Ability to apply behaviour change techniques to improve dietary compliance.
Ability to design and implement therapeutic and evidence-based diet plans for various medical conditions.
Competency in coordinating dietetic services across clinical, community, or institutional settings.
Knowledge in food safety regulations, dietary standards, and food allergies or intolerances.
Knowledge in nutritional science and clinical dietetics.
Knowledge in public health nutrition, dietary research, and basic data analysis.
Proficiency in menu planning and food service system management.
Proficiency in nutritional assessments, interpretation of laboratory reports, and health indicators.
Additional Info
QUALIFICATION
Bachelor’s degree or equivalent
Related Courses
MASCO
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