European Dn Competences

European Dietetic Competences and their Performance Indicators attained at the point of qualification and entry to the profession of Dietetics
European Federation of the Associations of Dietitians (EFAD) and Thematic Network Dietitians Improving Education and Training Standards in Europe (DIETS)

March 2009

Unanimously adopted by the EFAD General Meeting, September 2009

to be reviewed2014

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Index
The Competence Statements are arranged, with their Performance Indicators in the following sequence: Competence 1.0 Generic
1.1 Analyse and synthesise general health and social issues. 1.2 Reflect on and apply basic knowledge in practice and be especially skilled in problem-solving and decision-making. 1.3 Use current technologies, computing skills and information managementskills for reporting and searching for information. 1.4 Apply legal and ethical principles in managing information 1.5 Have basic research skills including abilities to critique and apply research findings 1.6 Describe basis research design. 1.7 Have a working knowledge of English in order to update themselves with the professions’ body of knowledge. 1.8 Be especially skilled in interpersonalcommunication, including oral and written communication with professionals and service users, in group work and interdisciplinary teamwork with health and social care professionals. 1.9 Follow the national/international code of conduct and ethics, and appreciate individual diversity and multi-cultural differences through a knowledge of cultures and customs of other countries 1.10 Have the capacity toengage in lifelong learning. 1.11 Apply procedures for quality assurance of Dietetics 2.1 Critically synthesise and integrate relevant knowledge from a range of disciplines that underpin the art and science of Dietetic practice, especially the complex relationship between the person, the environment and food (this knowledge relates to the theoretical foundations of the profession and its practice).2.2 Use dietetic knowledge to justify their practice by debate and discussion, giving rationales and/or evidence. 3.1 Meet the needs of clients in complex situations related to health, social situations and the environment. Clients may be individuals, groups, organisations or populations 3.2 Implement the Dietetic process, including screening, assessment, identifying needs, formulating goals,planning, implementing interventions and evaluating outcomes, in order to enable client choice. 3.3 Implement theories and models, nutritional and activity analysis in order to integrate reasoning related to the dietetic process with client need. (This guides the selection and provides best possible practice for individuals and groups).

2.0 Knowledge of Dietetics

3.0 Dietetics process andprofessional reasoning

For the Clinical Dietitian
3.4 Make a dietetic/nutrition related diagnosis. 3.5 Treat and counsel a client/patient using special dietetic/nutritionally modified products.

For the Administrative Dietitian
3.6 Integrate dietetic reasoning with food service provision. (This guides the selection and implementation of theories and models, nutritional and activity analysis andsynthesis in order to provide best possible practice for food service for individuals, groups and organisations.).

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For the Public Health or Community Dietitian
3.7 Develop and implement strategies to promote safe and healthy food choices for individuals and population groups

4.0 Professional relationships 4.1 Establish and maintain a relationship with the client, which is thefoundation of practice. Apply client-centred practice, particularly, and partnerships

5.0 Professional Autonomy and Accountability

respect for individual differences and their influence on dietary and lifestyle habits and knowledge of client´s expectations. 4.2 Build partnerships and offer consultation and advice related to diet and lifestyle. 4.3 Identify and manage ethical dilemmas that arise...