Functions of dietetic personnel in ambulatory care

By observation in ten ambulatory care settings and a literature review, the author found that dietetic service is being delivered by a variety of personnel--trained lay aides, nurses, and physicians, as well as professional dietitians. Employers in such settings agree that nutrition is an important component of total health care but question whether it must necessarily be delivered by dietetic personnel. The dietitian, to survive, must justify on a cost-benefit basis the unique value of her competency to the outcome of patient care. Sixty-eight nutritional care functions, appropriate for dietitians and/or dietetic technicians working in ambulatory care organizations, are identified and listed. In contrast to hospital-based, in-patient care, the author concludes that performance of these functions requires greater interest in helping others and greater flexibility, and she sees such service as the wave of the future.