From: Effect of changed organisation of nutritional care of Danish medical inpatients
Field of expertise | Disciplines |
---|---|
Clinical expertise | Physiology, pathology, vitamins and minerals, product orientation, nutrition and nutritional therapy. |
Practical skills | Hygiene, cooking, baking, aesthetic presentation and serving of food, and feeding tube care. |
Organisation | Cooperation forms (cross-functional, network, etc.), division of responsibilities in the nutritional care, documentation in the nursing care, use of the information and IT system for the ordering of food and the recording of food wastage. |
Pedagogy | Philosophy of man, provision of care, communication, patient's perspective, the art of motivating and providing information, personal appearance, self-insight and being present. |