| 3. PROFILE OF SKILLS AND COMPETENCES |
General competences:
- be familiar with various methods of learning, use sources of information well, show functional literacy;
- understand assignments or identify the cores of problems, exert variable solutions, work both independently and within a team;
- communicate in one foreign language at the level of at least B1 of the Common European Framework of Reference for Languages;
- cope with changing socio-economic conditions, be financially literate;
- be aware of the labour market mechanisms, and of the employee-employer relationships, act on career decisions responsibly, understand the significance of lifelong learning;
- use basic mathematics and the basic principles of physics and chemistry when needed in daily situations;
- work with the means of information and communication technologies, exploit adequate sources of information, handle information effectively;
- act in an environmentally-conscious manner and in compliance with strategies for sustainability;
- support values of local, national, European and world cultures, recognize the value of life;
- exert fundamentals of health protection, occupational safety, and fire prevention and safety;
- exert norms and prescriptions in the field.
Vocational competences:
- work up the nutritional calculations;
- work up the documentation on the nutritional reception of patients;
- assess nutritional status of patients having unproblematic disease;
- compile diet prescription for individual diets and for the entire healthcare facility or social care facility;
- prepare meals in accordance with healthy and healing diet;
- work up documentation for the preparation of healing diets;
- prepare meal plans for patients with unproblematic disease, including calculations of biological and energy value under the expert supervision of nutritional therapist based on medical indication individual;
- take part in the education of individuals, families and groups in the field of healthy food healing diets;
- take part in the delivery, inspection, handling and storage of food for particular nutrition;
- take part in the delivery, inspection, handling and storage of therapeutic and medical devices;
- take part in the disinfection and sterilization of medical devices and ensure their adequate stocks;
- work the medical records.
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