Dietitian

MAJOR DUTIES AND RESPONSIBILITIES
(A) SPECIFIC (90%)
1. Clinical Practice & Improvement
Clinical Care:
• Provide and manage care for patients in assigned wards, clinics and care centers
• Maintain consistent standards of care through:
o Evidence-based nutritional assessment and intervention
o Appropriate application of Nutrition Care Process
o Proper documentation of care plans and interventions
Quality Improvement Activities:
• Participate and contribute to department quality improvement projects
• Assist in clinical audit processes
Foodservice Quality & Safety:
• Assist in evaluating hospital food supply and therapeutic diet requirements
• Review and suggest healthier food options for hospital foodservice
• Monitor food safety and quality standards in collaboration with Foodservice team
• Assist in adapting hospital menus for special diets
• Participate in foodservice quality improvement initiatives
2. Education
Education for healthcare professionals and foodservices staff:
• Conduct health profession education/training for intra-department colleagues
• Assist in supervision of nutrition/dietetics students
• Conduct nutrition courses for foodservices team
PRINTED COPIES ARE UNCONTROLLED FOR INFORMATION ONLY
2
Education for patients and public:
• Facilitate patient/public education through talks, group sessions and workshops
• Co-develop or update department education and resource materials, for example 
patient education handouts and brochures, therapeutic diet guidelines, training 
manuals, educational videos and multimedia content, and digital learning 
resources
• Contribute to nutrition-related content across multiple platforms, for example 
department and hospital intranet and website contents, media and social media 
posts and articles, public health education materials, community outreach 
materials and public print article contribution.
Resource Review & Management:
• Assist in reviewing and updating existing educational materials
• Ensure accuracy and currency of evidence-based nutrition information
• Adapt materials for different literacy levels and languages
• Support the development of culturally appropriate resources
• Contribute to digital resource library maintenance
• Assist in organizing educational resource repositories
• Support content distribution through various channels
• Help ensure consistent messaging across platforms
3. Research & Innovation
• Apply and demonstrate evidence-based practice
• Assist in data collection/analysis for department research projects
• Contribute to developing/reviewing evidence-based guidelines
• Present critical reviews of literature during department sharing sessions
• Assist in evaluation of new dietetic products for clinical and foodservice use
4. Leadership & Management
Service Management:
• Assist in management of day-to-day team caseload coordination
• Participate in department-related projects
• Assist in collecting and analyzing service data
• Serve as department champion for assigned areas
Foodservice Collaboration:
• Liaise with Foodservice colleagues on therapeutic diet requirements and meal 
delivery
• Engage in inter-department communication with Foodservice team
• Assist in monitoring foodservice performance indicators
• Contribute to foodservice policy development and implementation
• Support cost-effective menu planning while maintaining nutritional adequacy
(B) GENERAL (10%)
1. Miscellaneous
• Participate in any activities supported by the institution or cluster as required
• Cover the duties of department colleagues as required
• Undertake any other duties as assigned by the Head of Department