Dietitian (integrated degree) Apprenticeship Standard

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Knowledge

K1: The HCPC Standards of Proficiency for a Dietitian, the British Dietetic Association Code of Professional Conduct, legislation, Care Quality Commission/equivalent requirements, ethical boundaries, national and local policies and procedures
K2: How to adapt communication appropriately in relation to the social and cultural needs of individuals, groups and communities using dietetic services, including for example the use of interpreters and technology
K3: The principles of and process for obtaining informed consent
K4: The principles of biochemistry, physiology, clinical medicine, clinical dietetics, public health nutrition, epidemiology, genetics,genomics, immunology, microbiology, nutritional sciences, pathophysiology and pharmacology in the context of nutrition and dietetic practice
K5: The range of assessment tools and techniques used in dietetic practice
K6: The principles behind the use of nutritional analysis to analyse food intake records, menu planning, and recipes and interpret the results
K7: How to gather and critically evaluate research and other sources of complex information to inform professional judgement in dietetic practice
K8: How to assess and manage risks in dietetic practice
K9: How to translate technical nutritional requirements into practical advice and care planning for individuals, groups and populations and how to evaluate its effectiveness
K10: The range of educational strategies, models of empowerment, behaviour change and health improvement methods used in the context of nutrition and dietetic practice
K11: The impact of dietary modifications across a diverse range of dietetic interventions
K12: The structure and function of the human body, together with knowledge of health, disease, disorder and dysfunction to optimise nutritional status
K13: How to manage and maintain records and information including the concept of confidentiality and the principles of information governance
K14: The principles and models used in clinical reflection and how it can be used along with mentoring and training opportunities to develop own and others’ dietetic practice
K15: The principles and value of continuous improvement as applied to dietetic practice and the methods used for audit, evaluation and review
K16: The principles of evidence-based practice
K17: The context of dietetic services in the wider health and social care system and the importance of team working and maintaining own health by changing or stopping practice if physical or mental health may affect performance
K18: How to manage own workload and resources, the limits of own practice and when to seek advice in accordance with appropriate knowledge, skills and experience; the appropriate use of delegation, referrals, signposting and discharge, to ensure safe and effective practice
K19: The principles of leadership and how they can be applied in dietetic practice
K20: The principles of safeguarding and responsibilities in relation to a duty of care
K21: The principles of food hygiene, food science, food skills, management of food systems and factors influencing food choice and how they can be applied to dietetic practice
K22: The principles of sociology, social policy, management of health and social care and public health as applied to the dietetic management of individuals, groups or communities
K23: The principles of food labelling legislation and health claims and how it applies to dietetic practice

Skills

S1: Practice safely and effectively as an autonomous professional in line with HCPC requirements, the British Dietetic Association Code of Professional Conduct legislation, Care Quality Commission/equivalent requirements, ethical boundaries, national and local policies and procedures
S2: Select and use a range of communication strategies, skills, techniques and technologies, including non-verbal communication skills, appropriate to the diverse range of individuals, groups and communities using dietetic services e.g. presentation to groups, 1-to-1 consultations
S3: Obtain informed consent as appropriate
S4: Appraise, select and use a range of techniques, technologies and resources to assess the nutritional needs of individuals groups and populations
S5: Gather and evaluate complex information to assess the physical, psychological, socio-economic and nutritional status of individuals and groups to support dietetic interventions
S6: Analyse and critically evaluate the information collected in order to identify nutritional needs and develop a dietetic diagnosis
S7: Use evidence, reasoning, professional judgement and a logical and systematic approach to problem solving to determine appropriate actions; recognise personal responsibility for clinical decision making and be able to justify their actions in line with professional code of conduct
S8: Formulate dietetic treatment plans based on dietetic diagnosis, including setting of goals and timescales tailored to the needs of individuals and groups
S9: Assess and manage risks appropriately using relevant professionals and agencies
S10: Develop, formulate and evaluate the effectiveness of appropriate and practical dietary advice for individuals, groups and populations, for example on safe procedures for food preparation and handling, the effect of food processing on nutritional quality, menu planning and nutritional information including food labels
S11: Empower individuals to meet the aims of the treatment plan, by negotiating and agreeing a range of activities, including signposting to other agencies
S12: Monitor and evaluate the progress of nutrition and dietetic interventions using appropriate information, techniques and measures
S13: Manage, maintain and audit individual healthcare records
S14: Critically reflect on practice and take ownership of own, and contribute to other’s professional development
S15: Undertake research, audit and evaluation in order to improve the quality of the dietetic services provided
S16: Use statistical, epidemiological, and research skills to gather and interpret evidence to make reasoned conclusions to develop dietetic practice
S17: Work collaboratively and in partnership with the wider health and social care team to ensure the best treatment and care is provided
S18: Manage own workload, time and resources, including delegating, referring, signposting and discharging where appropriate
S19: Use leadership skills
S20: Appraise and use food labelling and health claims appropriately in the practical advice delivered to individuals, groups and populations

Behaviours

B1: Demonstrate courage to challenge areas of concern
B2: Demonstrate an enquiring attitude and willingness to share knowledge with others
B3: Demonstrate empathy, commitment, compassion and respect
B4: Be adaptable, flexible and resilient
B5: Act in a non-discriminatory manner, respect and uphold the rights, dignity, values, and autonomy of others

Duty 1

DUTY: Communicate with individuals, their family and carers and the multidisciplinary team regarding nutrition and dietetic advice and interventions

Duty 2

DUTY: Assess the nutritional needs of individuals, groups and populations

Duty 3

DUTY: Formulate individualised dietetic treatment plans to promote optimal health and nutritional status

Duty 4

DUTY: Monitor the progress of nutrition and dietetics interventions with individuals and alter treatment plans according to changes in clinical condition

Duty 5

DUTY: Manage a designated caseload of individuals with regard to clinical priorities and use of time

Duty 6

DUTY: Collaborate with individuals to set dietary targets to improve patient compliance

Duty 7

DUTY: Co-ordinate the dietetic elements of care in the safe discharge and/or referral of individuals

Duty 8

DUTY: Provide education and training to individuals, groups, students and other health care professionals

Duty 9

DUTY: Work effectively in a multidisciplinary team

Duty 10

DUTY: Ensure that dietetic intervention is person-centred, evidence-based, timely and tailored to the individual or group needs

Duty 11

DUTY: Maintain accurate and up to date clinical records in line with local policy and professional standards

Duty 12

DUTY: Participate in appraisal and professional development activities

Duty 13

DUTY: Participate in quality improvement activities including service evaluation, audit and research

Dietitian (integrated degree)

Interested in a simple Skills Scan and Learning Progress Tracker tool for the Dietitian (integrated degree) standard?

Knowledge

Skills

Behaviours

Duty 1

Duty 2

Duty 3

Duty 4

Duty 5

Duty 6

Duty 7

Duty 8

Duty 9

Duty 10

Duty 11

Duty 12

Duty 13

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Interested in a simple Skills Scan and Learning Progress Tracker tool for the Dietitian (integrated degree) standard?