Clinical dietitians are health-care professionals who advise patients and doctors on the nutritional foods they need to stay healthy. These suggestions are usually based on a thorough examination of vitamin or mineral deficiencies, disease or illness-related requirements, or weight-loss goals. Dietitians work in nursing homes, correctional institutions, clinics, and hospitals on a regular basis.
Clinical dietitians usually monitor and analyze the results after making their recommendations. Some dietitians specialize in patients with illnesses like diabetes or kidney disease because their diets have such a strong impact on their health. Clinical dietitians are usually interested in and closely monitor diets designed to correct critical deficiencies in a specific vitamin or mineral.
Clinical dietitians are responsible for planning diets and overseeing meal preparation in a variety of settings. Dietitians develop and implement menus based on dietary restrictions, such as low salt or low fat requirements, or to increase or decrease a patient’s body weight, as directed by physicians and other health-care professionals. Clinical dietitians also take into account sensitivities or allergies to specific substances when creating menus.
Dietitians’ resourcefulness is frequently tested, as they must usually work with the foods available at the facility to create limited menus and recipes that are both palatable and visually appealing. Other factors to consider when creating a menu are the patient’s age and the level of appetite stimulation required. Dietary restrictions based on religious dogma and cultural food preferences are also common concerns.
Clinical dietitians advise patients and their families on how to follow a prescribed dietary regimen at home as they prepare to be discharged. Dietitians create lists of preferred foods, guidelines for the best preparation methods, and sample menus on a regular basis for use as a reference and guide. After the patients have been released, they usually make themselves available to answer questions.
Clinical dietitians frequently supervise food service workers and staff in food service and preparation, in addition to communicating with patients, families, and medical personnel on a regular basis. They may also conduct food and nutrient research. Clinical dietitians assist in the development of formal educational programs for hospital staff and medical students.
Clinical dietitians may be required to submit monthly performance evaluations of staff members depending on their seniority. It’s possible that they’ll be asked to assist in the scheduling of dietetic interns and clinical dietitians on a regular basis. They may also be expected to assist the department’s director in the review and revision of policies and procedures.
Clinical dieticians must have a bachelor’s degree in dietetics, human nutrition, nutritional sciences, food and nutrition, or a related field. Regions and institutions have different licensing requirements. The number of years of work experience required varies by employer.