A nutritionist-dietitian is not a new profession. That is the occupation that was the necessary part of the medical team in the 17th century even. Nutritionists-dietitians that work in hospitals and clinics have worked in the policlinics or the nutritional counseling facilities as a part of the medical department, while they are also important as coordinators for the diet of those patients that are in hospitals as well.

Working in policlinics of this department includes a collaboration with all specialists and doctors that direct patients to checkups, depending on their health condition, while the main job of the nutritionist-dietitian is to prescribe a nutritional therapy, also called diet-therapy, based on the general doctor’s diagnosis. Other jobs include the education of patients and their families on recommended diets, all anthropometric analysis, and the continuous observation of the patients. If the patient is immobile, a nutritionist-dietitian gets an internal referral and the medical history that the nutritionist uses to educate the patient with and prescribes the necessary diet-therapy.

The nutritionist-dietitian is also trained to make diet plans for both healthy and sick people, working together with other medical workers as a team. They are a part of the multidisciplinary team that participates in the prevention of diseases and the treatment of the existing ones.

The department of nutrition in hospitals and clinics is an office that takes care of hospitalized patients. The main job of the nutritionist-dietitian when it comes to this department is to prescribe medical and nutritional therapies for patients from all departments, depending on the health condition of the patient and the reason for the hospitalization. The process includes the making of a diet scheme that consists of over thirty different types of diets. Depending on the patient’s condition and the services that the hospital or clinic has, the following types of diets can be prescribed: general, fluid, mushy, probe, diabetic, bile, pancreatic, hypercaloric, hypocaloric, preoperative, postoperative, pediatric, colitis, gluten-free, cardia, elimination, renal, infarctional, intestinal, and other special personalized diets.

Working for the department of nutrition means that the nutritionist-dietitian has to follow the whole process of shopping for food and its preparation, as well as the testing of the prepared meals to prevent food poisoning in the departments. Also, they are obligated to take swabs of distributive kitchens on different departments to stop interhospital infections. The preparation of data for the purchase of food for the hospital is also a nutritionist dietitian’s job.

Thanks to that, this type of staff with such a complex job description is necessary for all health care institutions, which is why nutritionist-dietitians must get their education at vocational education institutions that purposefully provide them with all the necessary medical knowledge. Basic studies for a nutritionist-dietitian are mandatory, and only then, they get further education through specializations, masters, and doctoral studies. All those who have finished other undergraduate studies but didn’t go to the specialization or graduated with a master’s degree in nutrition are not health professionals of the nutritionist and dietitian department and cannot be part of the medical team in hospitals and clinics. It is extremely important to do our research on who we have given our trust to because of it.

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