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Dietician’s Role

The dietitian applies his/her knowledge of food, nutrition and related topics to help in the management of illnesses and to prevent disease.

The dietician will:

  • Assess a persons’ nutritional status and help to ensure dietary needs are met by calculating their nutritional requirements, monitoring food eaten and then educating on the type of food and drink most appropriate for a persons needs.

  • Intervene as early as possible to minimise the risks of deterioration of nutritional status and help prevent ill health.

  • Where necessary, advise on how to correct or prevent dietary problems and at all times tailor the advice and treatment plan to the individual, accounting for, for example, specific complications as a result of a stroke and any risk factors.

  • If necessary, arrange the ordering of special meals and nutritional supplements, and/ or for the more dependent patient, may arrange nutritional support in the form of tube feeding.

  • Monitor the patient’s progress and outcome on nutritional support or therapeutic diet while liaising with the team.

  • Educate the patient and where necessary, family members/carers, through providing accurate and practical advice and written information.

  • Educate on the interpretation of public health eating messages in the relevant context and assist in the training of other health workers on nutritional issues.

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