Dietary Aide
   
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Dietitians help people improve their health by improving their diet. They can help people manage health conditions such as diabetes, heart disease, obesity, cancer and food allergies, as well as improve their general health. Dietitians educate people about healthy eating habits and help them to develop appropriate eating plans and menus. They may also work with the food industry, providing advice on developing new healthier products or improving the nutritional value of existing ones.

ANZSCO ID & Description: 251111: Applies the science of human nutrition to help people understand the relationship between food and health and make appropriate dietary choices to attain and maintain health, and to prevent and treat illness and disease. Registration or licensing is required in New Zealand.

Alternative Names: Dietician,

Specialisations: Sports Dietitian

Knowledge, skills and attributes

A dietitian needs:

• an interest in health and wellbeing

• to be able to work as part of a team

• to enjoy food and food preparation as well as an interest in food, nutrition and health

• good communication skills

• patience and tact

• a non-judgmental attitude about clients' lifestyle choices

• good organisational skills

• good analytical skills

• an interest in science

• interpret and communicate scientific information, advice, education and professional opinion to individuals, groups and communities

• conduct food-related and nutrition-related research and evaluate practice.

(Source: Seek)

Duties and Tasks

Dietitians may have more of a research or scientific focus to their work, and additionally, may perform the following tasks:

• collect, organise and assess data relating to the health and nutritional status of individuals, groups and communities

• interpret and communicate scientific information, advice, education and professional opinion to individuals, groups and communities

• manage nutrition care for individuals by planning appropriate diets and menus

• educate people on their individual nutritional needs and ways of accessing and preparing their food

• manage food service systems to provide safe and nutritious food by designing nutritionally appropriate menus and implementing nutrition policies

• plan, evaluate and implement nutrition programs with individuals, groups or communities as part of a team (this may be in a community health, public health or food industry setting)

• conduct food- and nutrition-related research and evaluate practice.

• consult with individuals and groups about their dietary habits and assess potential nutritional deficiencies

• prescribe plans based upon the assessment of nutritional needs

• calculate nutritional values of food served

• monitor clients' progress and quality of food to provide ongoing nutritional care

• collect, organise and analyse data relating to the health and nutrition behaviours of specific groups and the population as a whole

• plan, conduct and evaluate nutrition intervention programmes and compile educational material.

(Source: Your Career)

Working conditions

Dietitians may work in a number of settings, including hospitals, nursing homes, private clinics, government departments and food production facilities. Some dietitians may travel to clients' homes to carry out consultations.

In Australia most dietitians working in private practice are based in the metropolitan areas and surrounding suburbs, though there are some opportunities for work in larger regional centres. Most dietitians work regular office hours, though some may work weekends. Part-time and flexible work should be readily available.

Nutritionists and dietitians work in a diverse range of food and health areas, including public nutrition and health education, government nutrition policy, private practice and consultancy, food industries, and health promotion. There may also be opportunities for some nutritionists to specialise in the provision of dietary and nutrition advice for animals.

Dietitians may have a high level of contact with the public.

Tools and technologies

Dietitians may use scales, tape measures and skin-fold calipers to measure a client's weight, body size and the fat content of their body. They may use books, charts and other aids to demonstrate healthy foods and preparation techniques. Some dietitians may use computers to create easy to read menus and eating plans for clients, as well as for general record keeping and administration.

Education and training/entrance requirements

To become a dietitian you need to complete an accredited dietetics course at university. Before undertaking clinical placements required by courses, students may need to obtain a National Police Certificate, a Provide First Aid Certificate, and a Working with Children Check or equivalent.

Entry to a postgraduate course usually requires successful completion of an appropriate bachelor degree. Contact the universities you are interested in for more information.

The Dietitians Association of Australia accredits dietetics programs in Australia.

Employment Opportunities

Employment of dietitians and nutritionists is projected to grow faster than the average for all occupations.

In recent years, interest in the role of food in promoting health and wellness has increased, particularly as a part of preventative healthcare in medical settings.

As the baby-boom generation grows older and looks for ways to stay healthy, there will be more demand for dietetic services. An ageing population also will increase the need for dietitians and nutritionists in nursing homes and in home healthcare.

Dietary aides assist dietitians to maintain high standards of nutritional care for patients in hospital settings. A Dietary Aide is a health professional who helps prepare and cook meals for patients. Their duties include preparing food dishes, delivering them to specific people or rooms and maintaining the cleanliness of the work area.

ANZSCO ID: 451899
  
Alternative names: Food Service Aide,
   
Specialisations: Nursing Home Dietary Aide,
    
Knowledge, skills and attributes

• friendly with good communication skills

• knowledge of sanitation and safety guidelines

• skilled in preparing meals according to instructions

• apt in operating cookware, bakeware and cooking appliances

• enjoy working with people

• good organisational skills

• good physical condition and stamina

• legal compliance

• good bedside manner

• good medical teamwork

• listening, analyzing information, and focusing on quality

(Source: Workable)

Duties and Tasks

A Dietary Aide must be capable to prepare food following instructions while adhering to all safety and health standards. They must be competent and conscientious with a customer-oriented approach.

Dietary aides may perform the following tasks:

• discuss the dietary needs of patients with healthcare professionals

• interview patients to discuss food preferences

• assist with the planning of menus for patients

• ensure food is hygienically and correctly prepared and well presented

• ensures patients menu selections are in compliance with prescribed diet order, nutritional adequacy, age, cultural background, and religious practice

• obtains menu choices from patients and guests via phone order or patient visitation

• communicates pertinent information to dietitian

• maintain diet records

• assist with the implementation of a nutrition care plan in consultation with dietitians

• assist with training staff to prepare and serve meals for patients with particular diets

• processes patient menu selections utilizing computerized diet office system

• updates, monitors, and follows-up on all pertinent information such as new patient admissions, discharges, transfers, diet order changes, food allergies, food preferences and food requests

• set up tables or other dining areas with attention to cleanliness and order

• prepare meals under the supervision of a dietary manager or cook

• deliver dishes and trays at designated times and rooms

• take down dining areas and collect plates, glasses etc.

• discard leftovers and take out garbage

• clean food stations and wash dishes, cooking vessels and silverware

• stock ingredients and monitor inventory

• assist in keeping track of expenses and menu planning

• help maintain kitchen equipment and appliances

• writes and modifies menus as needed according to patient diet prescription using established resources/guidelines.

• clarifies unclear or missing diet orders with nursing staff

• prints and processes patient food service reports, including meal census and food tally report

• records all assigned data such as patient meal census and floor stock requests on paper logs or electronic spreadsheet

• offers patients appropriate alternate food and beverage choices

• resolves patient requests/complaints or relays to appropriate staff (e.g. dietitian, nursing staff)

• assists members, staff and visitors who enter Food and Nutrition Services office

• assists with room service delivery as needed, including assembling patient trays, loading carts, and delivering meals to patients

• checks accuracy of meal tray against printed tray ticket menu

• substitutes appropriate foods on tray line as necessary

• serves as a dietary resource for nursing and other staff

• resolves problems with patient trays

• provides general information on diet utilizing approved materials and resources

(Source: Uvisor)

Working conditions

Dietary aides may be required to undertake rostered weekend work and shiftwork.

Tools and technologies

Dietary aides will need to work with computers for data entry and retrieval.

Education and training/entrance requirements

You can work as a dietary aide without formal qualifications. You will probably get some informal training on the job.

Entry to this occupation may be improved if you have qualifications.

You may like to consider a VOC qualification in nutrition and dietetic assistance, catering operations or allied health assistance. As subjects and prerequisites can vary between institutions, you should contact your chosen institution for further information.

You can also become a dietary aide through an apprenticeship or traineeship in Nutrition and Dietetic Assistance, Catering Operations or Allied Health Assistance.

Entry requirements may vary, but employers generally require Year 10. Further experience in customer service will be appreciated.

Additional Information

Students must be 18 years of age or older if undertaking modules that involve the service of alcohol. Depending on the facility, they can work directly with Chefs.

Employment Opportunities

Dietary aides are employed in public and private hospitals, as well as in larger nursing homes. Demand depends on the general level of funding within the health system.

Once you are employed, you may be able to develop, and have recognised, additional skills under the Health or Tourism, Travel and Hospitality Training Packages that will expand your career opportunities within these industries.

(Source: Press of Atlantic City)

Did You Know? Sports Dietitian Leading sport dietitian Louise Burke reflects on OAM as ‘a team effort’ 11 June 2021 Professor Louise Burke OAM was rounding out her second decade as Head of Sports Nutrition at the Australian Institute of Sport (AIS) when she received a Medal of the Order of Australia. Professor Louise Burke, when she was working as head of nutrition at the AIS, says receiving a Medal of the Order of Australia in 2009 was recognition of her team's work behind the scenes. Professor Burke says the award, for service to sports nutrition as a dietician and through academic, research and administrative roles, was a team effort. “It was a real privilege to receive a Medal of the Order of Australia, but this really was a group accolade. It’s great to see the work we do behind the scenes recognised with this prestigious honour,” she says. Professor Burke now works at the Australian Catholic University’s Centre for Exercise and Nutrition and is calling on the community to nominate other women who have demonstrated outstanding service to sport for recognition. “So many aspects of sport are hidden in the background, they’re not the elite athlete standing on the podium accepting the gold medal or even the coach on the sideline. They are supporting athletes by developing new technology or equipment, or tailored nutrition plans so they stay healthy and can perform at their best. “These people go above and beyond and are continually striving to help our athletes reach their full potential.” While most of Professor Burke’s work is with elite athletes, she says her research findings can also be applied to community sport which is fantastic to support more young Australians getting involved in sport and building healthy habits to help them achieve their goals. Professor Burke has authored/co-authored more than 250 peer-reviewed articles and her research is recognised worldwide. She was a founding member of the Executive of Sports Dietitians Australian and was Team Dietitian for five consecutive Australian Olympic teams, from 1996-2012. However, on reflection, Professor Burke admits her studies focused mainly on male athletes. It’s something she is working to rectify. “Looking back, my studies mostly involved male athletes because males are easier to recruit. There are more male athletes, and we don’t have to consider female athletes’ menstrual cycles and how that can affect performance,” she explains. “My new crusade is to have more balance.” Professor Burke is working on her next Supanova study, which have involved collaborations between ACU, the AIS and Athletics Australia, focusing on male and female race walkers She has also created two new PhD positions that focus on supporting research with female athletes. (Source: AIS)

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