How do you assess a patient's health and nutritional needs?

"During an intake, I usually follow a five-step process of gathering food/nutrition-related history, taking anthropometric measurements, gathering biochemical data if necessary, nutrition-focused physical findings, and a thorough review of the client's history. I try to gather this from the patient's medical records, through the patient interview process, and sometimes the patient's family members if the patient has a cognitive disability. Based on my initial assessment and intake findings, this will guide my path for suggesting nutritional or dietary plans."

The intake or assessment process can be tedious and complex, so the interviewer is looking for insight into your strategy for gathering initial information on your patient. This includes thoroughly exploring their past health and medical history, reviewing medical records, and conducting patient interviews directly or indirectly through a family member. Describe ways that you collect data and information on your patient's health and history when creating a nutritional plan.

"Before I see a patient, I review the patient's medical records (if available) and review any prior notes relating to food allergies, dietary restrictions, nutritional diagnosis, and any nutrition interventions that may have previously been in place for the patient. This gives me some insight ahead of time and helps guide the question I ask in the next step. I then interview the patient to understand their eating habits, if they have had any recent weight loss or gain, what foods they like and dislike, their activity level, etc. I take measurements to get data like BMI, weight, and height. I make sure we review all current medications and diagnoses throughout the process so I have a full picture of their current health status. Based on this information, I'll review what nutritional plans would best support their health and goals."

Pretend I'm a new patient, and tell me about the Mediterranean diet plan.

"The Mediterranean diet is rich in fruits, vegetables, whole grains, fish, nuts, olive oil, and lentils. This diet plan limits the intake of red meats, refined grains, processed meats, added sugars, and other highly processed foods. There are many benefits of this diet because of the focus on consuming minimally processed foods. Studies have shown it can reduce the risk of chronic diseases and lower heart attack risk. The drawback of this diet is that because of the guideline to eat dairy products in moderation; you must ensure you're getting enough calcium and vitamin D from other food sources."

This question is designed to test your knowledge of a diet plan that may be commonly followed. Give the interviewer an overview of the diet, what it includes, what it limits, and some pros and cons of this particular diet plan. If you do not know anything about the diet in question, be honest and explain that it's one you're not familiar with but are happy to research and learn more about. Offer up a few other common diet plans you're familiar with and could speak to if they wish to hear more.

"The Mediterranean diet emphasizes eating plenty of fruits, vegetables, fish, and healthy oils while restricting refined and highly processed foods and eating dairy products in moderation. While it's not a weight loss diet, studies show it can promote weight loss and overall health. The Mediterranean diet also encourages eating plenty of antioxidant-rich foods, which may help combat inflammation and neutralize free radicals. A potential downside to this diet is the higher cost of the groceries as they are typically more expensive than processed foods."

What techniques do you use to educate your patients or clients?

"I use a variety of education techniques depending on the learning style of my patients. I ensure that all information I present is organized and relevant, and I try to create real-life examples and scenarios that they will remember. During my educational sessions, I pay attention to the patient's attention span and body language, knowing when they are no longer engaged or listening or have checked out mentally. I'm often aware that I may need to adjust my education plan based on the patient's health status, environmental factors, and aptitude to learn."

Dieticians at the NHS are often charged with educating patients on various topics, so you must be able to speak to the techniques and strategies you use with your patients. When responding to this question, consider various aspects like technology, visual or hands-on learning approaches, communication skills, emotional intelligence, etc. Speak to your overall experience and level of interest or passion in this area, and provide examples where possible.

"I use a mix of training methods to teach my patients, and it's important first to understand a patient's learning style and preferred approach. I take advantage of technology where possible and use pre-recorded videos, live zoom meetings, or webinar links to credible content on social media and even blogs to help supplement education with my patients. I tend to look for or create engaging content that will keep patients interested and stimulated throughout the session. If I have a patient who likes to be more hands-on, I will do education with real-life models and props that better explain the topic. I'm passionate about patient education and always looking for new techniques or tools to incorporate."

How do you evaluate the effectiveness of a diet plan?

"I would evaluate the effectiveness of a diet plan based on the outcomes compared to our set goals. For example, if I have a diabetic patient, I would also evaluate changes in their body mass index (BMI) and A1C lab results to help determine if the nutritional plan we had in place was effective. Based on those results, we may need to adjust the amount of carbohydrate intake, sodium, cholesterol, and sugars. I would work closely with the patient and their physician to make sure we were making the appropriate adjustments to their nutritional plan and dietary needs."

There is no one size fits all approach when working with individual patients, and what may generally work for most may not work for others, so dieticians must be able to evaluate the effectiveness of their recommended diet plans. When working with patients with diabetes or who have targeted weight loss goals, dieticians must regularly follow up with patients to ensure they are meeting their goals and maintaining or improving their quality of life through desired outcomes established by the care team. Discuss your experience in this area and give a specific example, if possible.

"When I have a patient, for example, on a weight-loss nutritional plan, I've worked with them to identify goals and milestones. In our regular check-ins, I will check their weight and BMI and gauge where they are on the progress scale. I'll review their log with them to ensure they're doing their part, and if they seem to be following the plan and are not making progress, we will pause and try to identify the barrier. I also help them develop solutions and ways to work around obstacles they face. For example, I will suggest more affordable alternatives if they cannot afford certain grocery items on the meal plan list."

How do you protect confidential data?

"During my time at University, I learned a lot about protecting patient information. If I were to use a laptop in my future role, I would ensure that I kept it locked when not in use and use a password that could not be easily guessed. If I were in the office, I would make sure that all patient files were properly stored in a locked area of my desk or file cabinet, and if I were making phone calls with private information, I would ensure that others could not overhear."

All employees at the NHS must be knowledgeable about when and how to protect sensitive or private information. Demonstrate your understanding of the importance of protecting patient information in the workplace and consider ways you ensure patient information is not left in public places or stored inappropriately. Perhaps you speak in a lower voice when relaying confidential information, so other patients don't overhear, or maybe you lock your computer anytime you leave your workstation. When responding, give an overview of your experience in healthcare protecting this type of data and examples of ways you ensure patient information is safe.

"I do a lot of zoom sessions, so I always make sure that I send the meeting invitations with a passcode to reduce the risk of someone else accessing our meeting. If we're in the office, I ensure that my door is closed and that all patient files are stored appropriately and kept from public view. Lastly, I only share patient information with those authorized, whether that be family and friends or other healthcare professionals."

Tell me about your communication style and skills.

"During my apprenticeship, I was at a clinic that focused on gastrointestinal disorders and illnesses. I participated in many intakes and assessments and found it critical to actively listen and communicate with patients during this time. There are a lot of questions to be asked, so as I did that, I would listen to their responses to know when to inquire further to uncover more information, history, symptoms, or patterns. When communicating, I focus on educating and informing patients in a meaningful way while showing empathy and concern for their condition or problems."

Effective communication is an important skill to possess to be successful as a dietician with the NHS. You may work with a diverse patient group, so demonstrate your ability to be flexible in your style and connect with those with various backgrounds and ages. Think about how you share feedback, listen to others, show empathy, and communicate verbally and nonverbally to individuals and groups. Speak in detail about your communication style and give specific examples.

"The ability to actively listen is critical as a dietician. Often, I ask a lot of health history and lifestyle questions, and it's a balance between making eye contact and making sure there is that human interaction, all while documenting their responses on my computer. I demonstrate active listening skills by periodically repeating information back for confirmation and by asking probing questions when I'm unclear or need more information on something they've said. I'm able to communicate effectively through verbal speaking and interactions. I can also pick up on non-verbal cues and body language to help me better understand how a patient feels. If they are tense or not making good eye contact, I know they may be nervous or reluctant. It's extremely important to possess strong communication skills when working with patients of all ages."

How do you coach and support a patient or client with a negative attitude and outlook?

"I typically try to exercise patience and empathy because I have no idea what they are going through in their personal life. Perhaps they just received a difficult diagnosis and are working through it mentally and physically, or maybe they're stressed by the pressures of life, and it's spilling over into our coaching sessions. I try to provide them extra support and encouragement and celebrate the wins with them, no matter how small. I find that actively listening helps improve attitude sometimes, too, as often, people just want to be heard. I encourage them to constructively share their thoughts and opinions on the nutrition plans and programs we're working through, and I'm willing to make adjustments or suggest compromises where possible. The partnership has to be collaborative to be effective."

As a dietitian at the NHS, you may encounter a patient who is reluctant to change and displays a negative attitude or outlook on their diagnoses or even their program progress or lack thereof. The road to health and wellness is not always easy, so when a patient faces a challenge, they may feel discouraged or display a negative attitude. Share with the interviewer some techniques or strategies you use to overcome the situation and coach and support your patient positively.

"Everyone has a unique personality and disposition, and sometimes it's just the situation someone is going through that impacts their mood, so I never take it personally. If a patient is resistant to an idea, I try to find out what it is about my suggestion that they are feeling negative about, and I ask for their input and try to get them to participate in the solution process. I find that including them in the process and valuing their input and thoughts sometimes de-escalates or often even inspires more collaboration. I find that if someone is regularly negative, I don't let it impact me or how I respond, but rather I keep encouraging them and remaining positive in the hopes it's contagious!"

What analytical, query, or scientific software are you familiar with?

"During my apprenticeship, I was introduced to Nutrium, Dietmaster Pro, and Nutritionist Pro. I found all three to be valuable tools. Nutrium was probably my favourite, and I used that for nutritional assessments, goal setting, diet assessments, meal planning, and patient follow-up capabilities. I'm eager to learn other software and tools that will help me support my patients in achieving their goals."

As a dietician with the NHS, you may be required to use a variety of software and tools in your day-to-day duties. The interviewer would like to learn more about your familiarity and experience with these resources. Speak about which programs you've used personally or those you're familiar with or have heard of. If you do not have much experience in this area, demonstrate that you're tech-savvy and willing and able to learn new skills quickly.

"In recent years, I have used Compu-Cal Nutrition Assistant, Axxya Systems Nutritionist Pro, and the University Low FODMAP diet apps. I'm also familiar with DietMaster Systems and have trained other dieticians to use some of these programs. I'm very tech savvy, so I'm confident I would learn new platforms or software that the NHS uses quickly."

How do you build trust and rapport with patients or clients?

"I don't go into an assessment or conversation with a know-it-all or condescending attitude. I demonstrate my genuine care and interest in patients by listening to them to understand their goals, obstacles, and concerns to gather the information I need to help them create a nutrition plan and be successful. I view myself as a coach and take an encouraging, reassuring approach with my patients. Showing my patients that I value their success as much as they do, demonstrates that I"m invested in them. I check in with them often, always follow up and follow through on my commitments to my patients."

As a dietician with the NHS, you must be able to build and maintain relationships with your patients. Patients may be nervous or reluctant to work with the dietician, especially if they have recently received a new diagnosis that requires significant lifestyle changes. Consider soft skills that would be helpful in this role, like actively listening, being empathetic, encouraging, self-aware, collaborative, and compassionate. Demonstrate ways that you go about gaining the trust of your patients.

"I like to start by making small talk and finding common ground or interests. I have found that it's easier to gain a patient's trust and build that relationship when you can establish something in common. During my intake, I make sure that I ask appropriate questions so that I can incorporate the patient's cultural, ethnic and religious preferences as we develop their nutritional plans. I find that patients appreciate this, and by asking inclusive questions, they are often more comfortable and easier to continue interviewing."

How do you coach patients or clients to keep an accurate food and exercise diary?

"I like to figure out what will work for my patients to ensure they continue the journaling for a span of time. For example, if I have an older client who isn't interested in technology, they will probably not want to track their food intake and exercise on a smartphone app. Once we find a method that works for them, I give them helpful techniques to fit their lifestyle. If they work during the day, they may not be able to log all their intake and movements as they do them, so setting a phone reminder or alarm each day will help develop a good habit of updating their information as part of their daily routine. I also do weekly check-ins to see how their log is coming and to encourage and motivate them to achieve those goals."

As a dietician, you will work with a diverse population of patients, and many of them may be new to services and support or just be reluctant to start a new program. Whatever the reason, you must be able to coach patients on the best techniques to track their intake and exercise and also coach them through obstacles that might prevent them from doing so successfully. Describe techniques or strategies you use, and give specific examples where possible.

"Patient buy-in and commitment are critical, so it's first important for the patient to understand the why behind your ask and the value of keeping accurate food logs and exercise diaries. I discuss what trends or patterns we're looking for and how identifying those things will help them create changes or help us detect food allergies, improving their quality of life. It's about compromise, too; if patients don't want to track each moment they eat or exercise in real-time, they still need to commit to doing it at the end of the day while it's still fresh in their minds. In my discussions, I identify the barriers and obstacles that could prevent them from tracking and keeping good records and help them find solutions to work through those challenges."

How do you motivate your patients or clients to achieve goals?

"I typically start by helping patients set small, achievable goals and try to find ways to incorporate those goals into their regular daily routines. It's easier to add and build from there once you've established a good foundation. I know that making lifestyle changes can be challenging and stressful, so I try to make it fun where possible, whether it's suggesting they listen to their favourite podcast while cooking or including their children in their activities. I also suggest an accountability buddy, whether it's regular check-ins from a friend or frequent motivational texts from a family member throughout the week."

As a dietitian at the NHS, you will need to be able to create nutritional plans for patients but also to coach and motivate them as they start a program and progress through their journey. Discuss ways that you encourage, motivate, coach, and push your patients to achieve goals. Your patients will likely run into roadblocks or challenges and need your expertise to guide and navigate them through those obstacles while keeping a positive attitude.

"I encourage my patients to find ways to make it easier to track their progress. I often recommend platforms or apps like Nutrium to make recording their intake and progress easier. Using the app allows them to check their progress in real-time, and I love celebrating the wins and motivating and pushing them to continue hitting their goals. I am always happy to send a check-in text or a celebratory GIF through the app to celebrate their success that week. I also tell my patients it's okay to have a setback; when you do, you have to learn from it and move on, so I'm always encouraging them to keep pushing and not give up. If they have consistent setbacks, we dig down to identify the root cause and come up with solutions to navigate those barriers and get back on track."

What interested you in becoming a dietitian?

"I've always had an interest in healthcare and education, but didn't know early on which career path was the best fit. I did various job shadowing with a nurse, physical therapist, dietitian, secondary teacher, and even a social worker while I explored my interests. By shadowing the dietitian, I realised there was a lot of education involved in that role, and I loved how she connected with others one-on-one to create personalised nutrition plans and goals for her patients. As I continued to shadow her, I found it very rewarding to see the progress patients made and the pride they felt once they accomplished their goals. I spent a few days shadowing her and quickly realised that was the career I felt most passionate about and called to pursue."

This is a lighthearted question that gives the interviewer some insight into what drew you into healthcare and becoming a dietician in the first place. Share your passion for your work and what inspired you to pursue this career path. If you have a personal story, feel free to share that with the interviewer! This is a great ice-breaker question and allows you to share a bit of your personality in your answer.

"I have always had a passion for food and nutrition science as well as a passion for helping others. In secondary school, I often found myself sharing health and fitness tips with friends and encouraging my friends to work out together. As I began exploring career paths, I realized that I could combine my passions by becoming a dietician and helping others learn more about nutrition and ways to make healthier choices to improve their quality of life. I love working with people of all ages, and this career path was a natural fit for me."

Why do you feel you're the best candidate for this position?

"As a recent graduate, I've been very intentional about searching for a position with an organisation that I align with personally and professionally. I am very familiar with the NHS's core values. I exhibit traits like compassion, respect for patients, a collaborative mindset to improve patient care, and a focus on customer service, so I feel I would be a good fit for this position. I'm eager to use my education and knowledge to improve patients' lives through education and awareness, goal setting and coaching to achieve their objectives."

The NHS lists its core values as working together for patients, respect and dignity, putting patients first, compassion, and a commitment to quality care. Familiarize yourself with each, and communicate your strengths in these areas. Be sure to review the job description carefully and take this opportunity to highlight where you meet the minimum and preferred qualifications for the position. A mix of your personality and insight into your technical qualifications are ideal when responding to the interviewer.

"I bring ten years' of experience in hospital and community-based settings with a focus on helping those who suffer from digestive issues, weight management, diabetes, and food allergies. I'm passionate about science and food and helping others improve their lifestyles through education and coaching. I have excellent communication skills, and I can build and maintain relationships with my patients, instilling trust in my abilities to help them on their journey. I'm also looking for an organisation I can establish myself within for many years to come."

What are some of your typical day-to-day tasks?

"During my apprenticeship, I mostly counselled patients with cardiac diseases and disorders. Some patients had conditions for long periods, and many others had recently received new diagnoses and needed consultations and education on adopting a heart-healthy lifestyle and diet plan. I would do assessments and intakes to review their health history, lab work, and testing and current lifestyle habits to help create a nutritional plan that supported their health goals."

The interviewer would like to learn more about your day-to-day roles, responsibilities, structure, and pace. If you are coming from another healthcare organisation, it's likely similar to what would be required in the position with the NHS; however, it's crucial to describe in detail what your activities look like. Consider whether you're conducting new patient assessments, facilitating a routine follow-up, creating nutritional plans, or educating a patient based on a recent diagnosis. Read the job description thoroughly, and discuss the areas of responsibility you have experience in and perform daily.

"Overall, most of my daily appointments with patients include advising them on nutritional principles, dietary plans, diet modifications, and meal planning and preparation. I work with a majority of my patients in a one-on-one setting to help them identify unhealthy eating habits, and I provide nutritional recommendations in their place. I also help my patients set realistic goals and promote ways to monitor their progress as they work to improve their quality of life. If I work with new patients, my day may consist of intakes and assessments to review and evaluate the patient's family health history, food history, symptoms, environmental exposures, allergies, medications, etc."

What is your personal nutrition philosophy?

"I have a fun philosophy of enjoying what you eat! Just because you have to follow certain dietary restrictions, doesn't mean that everything has to be bland or boring. I enjoy helping others find creative ways to enjoy food. I do meal prep classes on making healthy homemade snack bars or incorporating certain herbs and spices to add healthy flavour. I love to help patients find alternative foods that they love just as much!"

This is a more lighthearted question that gives you a chance to share personal details in your answer. Share your personal nutritional philosophy and briefly explain why you chose that. Perhaps you view nutrition and food as a form of self-care, are passionate about a particular diet, or maybe it's just about listening to your body. Whatever your philosophy, give a genuine answer.

"I follow a whole foods diet and believe in "simple" ingredients. I avoid preservatives, food dyes, and other artificial or genetically modified ingredients. I find that following a whole foods diet makes me feel better and more energized, and I experience far fewer digestive issues. I respect the views of others and support many different diets and beliefs, but a simple diet works for me."

What interested you in working in this type of setting?

"During my time at University, I studied various settings where dieticians can be employed, and I began to explore some of those areas and patient populations. I am very outgoing and enjoy working with people of all ages, so I'm open to starting in any setting as I explore what speciality areas I'm most passionate about."

As a dietician, you have many opportunities for employment in various settings such as hospitals, clinics, neonatal units, care homes, paediatrics, community, or even research facilities. Besides the different specialisations, dietitians can work in various locations and with diverse populations. Provide the NHS interviewer with insight into what attracted you to apply for this specific position. Now's a great time to highlight your passion for working with a particular patient group or share insight into what you love most about working in this specific setting.

"I have always worked with the geriatric population, whether at care homes, hospitals, or the community doing educational outreach. I'm passionate about caring for older adults, and I'm very knowledgeable about the common diseases, disorders and conditions of this age group. I have many years of experience creating nutritional plans to support patients with diabetes, CHF, COPD, osteoporosis, hypertension, and several types of cancer, so I feel I could add a lot of value to your team in this setting."

How do you promote yourself as a nutritional expert in a clinical setting?

"As a recent graduate, it will be important to me to become established within a credible organisation such as the NHS. I have a strong social media following and post nutrition and fitness blogs on my webpage. I would share that information with my new patients. I would also share my background, education, and apprenticeship experience with my patients so they were aware of my qualifications and felt they could trust me with their health and wellness goals."

Whether you are an experienced dietician or a recent graduate, you must be able to market yourself as a subject matter expert. The interviewer would like to understand how you establish credibility with your patients. Perhaps you have a website, blog, podcast, or social media pages or frequently speak at seminars or workshops. Speak about how you inform your patients of your background, education and capabilities.

"I have an about-me section on my employer's webpage that provides a short biography to include my education and experience. I also have testimonials from other patients on the site for the public to read. When I'm working with a new patient, I make sure I take the time to introduce myself and answer any questions they have about me or my qualifications. I usually share a brief overview of my work history and highlight any areas they may find valuable, like working with others with their condition or some insight into a proven track record of success in weight loss plans."

Why are you looking for a new opportunity?

"As a recent graduate, I'm looking for my first role as a dietician. As I considered different organisations to apply to, I decided to apply for this role at the NHS because of the growth and development opportunities. As one of the largest employers in the world, I feel I could work alongside some of the most respected healthcare staff in the world and, therefore, would naturally have opportunities to learn new skills and grow as a new dietician. I see this as an organisation I could remain with long-term and progress in my career over the years."

The interviewer is trying to learn more about why you've decided to pursue new opportunities. Discuss with the interviewer your reason for leaving, then explain what makes the role at the NHS appealing to you. Maintain a positive and professional tone; avoid complaining about your current or previous company, manager, or team, as hiring managers usually see this as a red flag. Instead, give a more general reason like "I'm looking for more opportunities for growth," "I'm ready to explore new healthcare settings and expand my skillset and experience," "I'm looking for a shorter commute, etc., "

"I enjoy working for my current company; however, the commute is getting to be too much. I recently moved and am commuting an hour or so each way, five days a week. I'm looking for a similar role within 30 minutes or so from home."

Tell me about your education and experience.

"I recently graduated with a Master's (MSc) qualification in dietetics. While I have not formally worked as a dietician before, I did an apprenticeship with a local clinic that specialized in kidney care and renal nutrition. I worked with many patients undergoing dialysis treatments and supported them through avoiding metabolic problems, low protein and low sodium diets and overall nutrition plans and goals."

Even though your education and experience are likely listed on your CV, the interviewer may not have had a chance to review it or would like additional information. Give a high-level overview of your education and experience in healthcare as a dietician by describing the setting you've worked in, where you may have completed your apprenticeship and what population of patients you have served. Keep your answer brief, no more than a few minutes in total.

"I hold a Postgraduate Diploma in dietetics and have worked as a dietician for the last 12 years. I have worked with paediatric patients and their families for the majority of my career by supporting them with the diagnosis and management of several conditions relating to dietetics and nutrition, including faltering growth, food avoidance, constipation, gastro-oesophageal reflux, obesity, cow's milk protein allergy, food allergies, and intolerances, as well as nutrient deficiencies such as iron deficiency."

How do you keep up with the latest food and nutritional science research and trends?

"As a recent graduate, my goal is to continue learning as much as possible as I get started in my career. I follow a few blogs, including Nics Nutrition, KetoDiet Blog, Dietician UK, and Bariatric Cookery UK. I have subscribed to a printed quarterly publication and hope to attend a few webinars or workshops this year relating to current diet trends and hopefully another on evolving technology in the field."

As a professional in food and nutrition, patients and other staff will look to you as the expert. Staying current and informed of trends and changes in the industry helps build your credibility and instils confidence in patients that work with you. The interviewer wants to know that you're interested in continuing your education in this area and would like specific examples of how you learn about new trends or research. Consider different blogs or publications you may subscribe to, webinars, workshops or conferences that you may attend, networking, etc.

"There are many ways to stay current with food and nutritional trends. Each year, I typically attend one or two conferences on related topics, and I find that it's also a great way to network and meet other like-minded professionals. I subscribe to a few publications and newsletters and am a member of the British Dietetic Association (BDA)."

What are some of the most common diseases, illnesses, or disorders you see in your patients or clients?

"Through my apprenticeship at the local gastroenterology clinic, I met a lot of patients with IBS, Chron's, ulcerative colitis, chronic diarrhoea, GERD, and more. Many struggled with malnutrition and being underweight, so my focus was on creating nutrition plans and working collaboratively with their consultant to help improve their quality of life and well-being through ongoing care."

The interviewer is interested in your background and any speciality areas of focus you may have. Perhaps you've worked in a clinic specializing in auto-immune disorders or a bariatric surgery clinic, and you've worked with those needing weight-loss support. Provide some insight into diseases or disorders that you frequently work with or found interesting during your time at University or throughout your apprenticeship.

"Through medical nutrition therapy, I've worked with patients with a range of conditions like diabetes, obesity, kidney disease, gastrointestinal disorders, heart disease, and cancer. I'm very knowledgeable about common diseases or disorders that affect adults and the elderly, and I'm passionate about helping those suffering through nutritional guidance and education."

How many patients or clients do you see per day or week?

"During my apprenticeship, I would see about 12 patients per day. Most of my patients were older adults, and I provided medical nutrition therapy, including nutrition assessment, diet modification, nutrition education, and intervention for the patient population at the care home. I typically saw the same patients over several months, and I enjoyed getting to know them and building a long-term relationship in that setting."

The interviewer is trying to get an idea of the volume of patients you're used to seeing regularly and a better understanding of the pace you're comfortable with. Describe the number of patients you typically work with in a day or week and describe the patient mix (new or existing patients and age demographics) and a general overview of the services you would provide to them.

"Working in the hospital setting, I typically see about 10-15 patients per day. These appointments could be full assessments, regular follow-ups, or one-time education sessions. There have been busier periods where I would see 20 or so patients a day, so I'm also comfortable in a higher-volume setting and feel I can still provide quality care and education, even with that volume."

What experience do you have working with diabetic patients?

"During my apprenticeship, I worked with paediatric patients with type 1 and type 2 diabetes at our local clinic. I provided support and education from diagnosis through routine follow-up care and counselling. Part of my role was to do intakes, monitor and assess growth and development, identify eating behaviours and support healthy food choices and meal patterns. I'm very comfortable working with diabetic patients."

As a dietician at the NHS, you may work with pediatric or adult diabetic patients. To effectively support this population group, you will need a solid knowledge base of diabetes and the specific diet plans, nutritional guides, and preventative care. When working with diabetic patients, especially those newly diagnosed, a large part of your role in their care may include education on the disease and how food and nutrition affect them differently. Describe to the interviewer your experience working with diabetic patients, including the setting, age group, and specific types of diabetes.

"I have worked with many diabetic patients over the years and feel very comfortable creating nutritional plans for them. Patients with diabetes, especially those with a new diagnosis, often feel overwhelmed and confused about which foods they should eat, how to count carbohydrates, and how to prevent complications, so dieticians can play a large role in supporting diabetic patients in the community."

Have you ever led any workshops in the community?

"I have not led any formal workshops, but I have led groups and educational presentations while going through my University program. In my classes, I created presentations on understanding hunger, satiety, and meal timing, and I also led presentations on nutrition planning for patients with Hashimoto's disease. I'm comfortable speaking in front of large groups and enjoy interacting with those I'm engaging with. In the future, I hope to be able to lead workshops, classes or webinars in my community."

The interviewer would like to understand your experience leading workshops, other classes, or webinars in the community. This question gives the interviewer insight into your experience and comfort with presenting content or hosting educational events in a large group setting. Speak about your experience, the size of groups you've led, the age range, the frequency of your events, and the topics you've focused on. If you do not have experience, give other relevant examples of group projects or class presentations you might have led, or you can simply express your interest in participating in or supporting such events in the future.

"I am passionate about helping others on their weight loss journeys. Last year, I hosted a couple of classes at the local YMCA on the topic. In those classes, I covered the process of weight loss, understanding and managing portion sizes, creating personalised nutrition plans, exercising, navigating social events while dieting, and stress management. I enjoyed teaching those classes. The group sizes varied from 20-30 people on average, and I often saw the same people returning, so that was rewarding!"

What age groups of patients do you have experience working with?

"During my apprenticeship, I mostly worked with teens and young adults. I enjoyed working with this age group because they are open to learning and often have the drive to find ways to improve their conditions or other illnesses they are struggling with. In some of my previous jobs outside of healthcare, I worked in customer service positions where I worked with a variety of age groups. I'm outgoing and a people-person, and I connect easily with others and would be open to working with any age range of patients."

If employed with the NHS, you may be asked to work with a diverse age range of patients, from paediatrics and their families to older adults. Give the interviewer some insight into what age groups you've worked with in the past and in what setting (hospital, clinic, community, etc.). Be sure you've read the job description thoroughly and searched for keywords into what age groups you may be working with in this role, so you can speak directly to that. Avoid speaking negatively about certain age groups and demonstrate your flexibility and willingness to work with various patient populations.

"Over the years, I have worked with all age groups, from paediatrics to the elderly. I enjoy working with patients of all ages, and I've found different techniques and strategies that seem to work better than others for each age group. For example, my younger patients tend to learn best by consuming content online and through apps, but my older patients like one-on-one training, literature to read, or hands-on educational methods. I'm comfortable with and am open to working with all patients in my next role."

What experience do you have creating and delivering a presentation?

"I have not presented or spoken at large events or workshops in a professional capacity, but I have experience preparing and delivering presentations during my time at University. I am a confident public speaker and was able to present to a group of my 20-30 peers without any issues. I look forward to using my presentation and communication skills to educate those in the community or patients I'm working with one-on-one or in small groups."

Part of what you may be expected to do in this role at the NHS could be planning, preparing, and delivering presentations or educational content to clients or patients. Describe your experience putting together educational materials, whether in a paper packet, a video or recording, or a PowerPoint presentation and explain how you incorporate them into your care plans or community outreach. Perhaps you have hosted a weight loss workshop or created content to educate a mother with a child on new dietary restrictions. This technical question is asked to understand your ability to prepare materials, but it's also a way to gauge your communication skills and your ability to transfer information to others either orally or visually.

"In my current role, I frequently prepare and deliver presentations in the community through workshops or seminars. I typically present on topics like weigh-loss, diet plans for those with diabetes or cardiac issues, and often on certain trends like keto diets or intermittent fasting. I create visually appealing and engaging presentations, so I'm not talking at participants the entire time. I provide educational content with real-life examples or applications so clients or patients can relate to and understand the message. I'm comfortable speaking in front of large groups of people, and I'm tech-savvy, so this is not an area of concern for me. I'm used to presenting to large groups once or twice a week and in groups as large as 50 people."

What experience do you have working with an interdisciplinary team?

"As a new graduate, I don't have any formal experience in the workplace as a dietician, but I know that in this role, I would work closely with other professional healthcare team members like therapists, nurses, general practitioners, and direct care staff. As the dietician on the team, I would serve as the expert in nutrition and the human diet, blending scientific research, nutrition, behavioural science, and social science to promote health, prevent disease, and shape the dietary choices of all patients."

In the hospital setting, such as with the NHS, dieticians work alongside other healthcare professionals with the common goal of preventing, treating, managing, and improving the health of patients. The interviewer would like to learn more about whether you have experience working more independently or are accustomed to working among a robust interdisciplinary team. Share your experience and thoughts on teamwork and the impact you feel it has on your patient and their experience.

"I am used to working collaboratively with general practitioners, nurses, clinicians, and even social workers. We all have the same goal of helping patients achieve wellness and their best quality of life, so we work closely together to support our patients. Communication is key when working among an interdisciplinary team so that everyone is aware of changes, milestones and updates to the patient's care and treatment plans."

What do you do when one of your patients or clients constantly questions your recommendations based on things they have read online?

"I always start by understanding their motivations for the research. I want to know if they like to learn or self-help or if they have had an experience that led them to second guess clinicians or other healthcare professionals. I'm happy to answer any questions or concerns, and I will often direct them to credible content so they can continue their research. I think it's all about your attitude and approach. If you dismiss their questions, belittle them, or use sarcasm, that does not build trust or enhance the relationship. Instead, I commend them on taking the initiative and empowering them to research in a way that will benefit them by using credible sites and literature."

As a professional, it can be challenging when patients come in with their own diagnoses and thoughts on which meal plans or programs are best suited for them. This situation requires careful navigation as any dismissive or negative attitude can hinder the relationship. The interviewer would like to know how you navigate this scenario and is looking for a mix of personality, soft skills, and the ability to navigate a challenging situation.

"It's a fairly common challenge to have patients who have read things online or researched a diet plan to come into their appointment and share that information or second guess a recommendation I make because of what they've read. I often approach this gently and with a non-know-it-all attitude. I listen to what they are saying, and I will inquire about the qualifications of the person or website they read this on. For example, is it something a travel blogger posted about a new fad diet, or did they click an ad and read an article from social media? I encourage them to research online but advise them on credible sources so they can be aware as they read. I also will use past examples of a time or experience where what I'm recommending has worked. This is usually effective when speaking with weight-loss patients and sharing some of the patients I've helped in the past."

What challenges do you frequently face as a dietician? How do you navigate or overcome them?

"During my apprenticeship, I found that every patient is unique and what might motivate one may not motivate another. Knowing how to tailor a patient's nutritional needs to achieve a goal is easy but motivating individuals and empowering them to overcome challenges is unique for every client. Keeping in mind that each person is different and there is no one size fits all approach is key. It may be trial and error to find what works for each patient, and that's a great learning tool for the future. My role is to coach and give them the tools to be successful and empower them along their journey towards better nutritional health, and I can do this by getting to know my patients as individuals."

There are many different challenges a dietician may face in their career. Patients may be reluctant to follow advice, you may be required to complete several hours of continuing education on top of your already busy work schedule, you may work with patients with terminal illnesses, or maybe you find it challenging to keep up with ever-changing technology and apps. Give the interviewer an example of a challenge you frequently face in the workplace and discuss how you overcome or navigate them.

"A major challenge I face is working with patients who do not want to change certain eating habits. I empathize and know it's hard to break a bad habit or behaviour that someone has repeated for years. I often try to get to the root cause of why they are reluctant to change. For example, some patients struggle with the cost of healthy groceries, not understanding the impact of their nutrition decisions, lack of motivation, etc. Understanding that helps me figure out which course of coaching is best. The key for those reluctant to change is to break goals into small pieces and to make those changes slowly sometimes. It's often easier to have "mini goals" that will gradually lead to the desired outcomes through making changes in habits incrementally. I always celebrate their wins with them, no matter how small, and try to positively reinforce their progress, so they continue with the goals in the long run."

Tell me about a time you had a conflict with a patient or client.

"As a recent graduate, I don't have much formal work experience with patients, so I've never had a conflict with a patient. I anticipate challenging situations from time to time, and if I were to have an issue with a patient, I would first take a step back and try to determine the root cause of the problem. For example, is there an obstacle causing the patient to be frustrated, or was there a miscommunication in a session that led to a mistake or confusion for the patient. Remaining positive and keeping a level-headed approach would be beneficial while demonstrating empathy and a genuine desire to resolve the conflict. If there was a conflict, say with billing or another area that would be outside my scope, I would be sure to find the appropriate person to assist them with their concerns."

As a dietician, you will likely encounter a minor conflict with a patient at some point, no matter which healthcare setting you work within the NHS. The interviewer can learn a lot from your answer about your communication skills, ability to de-escalate situations, work under pressure, and problem-solve. Assure the interviewer that you understand the potential reasons there may be a conflict, then give an example of a situation you've encountered and techniques you used to de-escalate or resolve the conflict.

"I once worked with a patient who would often be extremely late or even no-show appointments. She would have a variety of excuses, from transportation, work schedule, childcare issues, etc. I understand that life happens, and we're all late from time to time, but she wouldn't call ahead to tell me when she would be late or not come in. I addressed the concern with her, explaining that it's hurting her progress by not staying on track with appointments and check-ins, and shared with her how it impacts other patients when the schedule is thrown off and how that time is valuable and could be used by a patient in need when she would no-show. I worked with her on solutions by offering appointment times after hours that accommodated her work and childcare, but the issues continued. I got to a point where I let her know we would be billing her a certain rate for not showing up to appointments and the expectations to continue her care. That seemed to work, and she would miss appointments less frequently. It's frustrating when patients aren't invested in their health and even more frustrating when it starts to impact the practice and other patients, but it's important to show empathy in these situations and to try and find a resolution that works for both parties."

NHS Band 6 Dietitian Interview Questions

Go Back

1. How do you assess a patient's health and nutritional needs?
2. Pretend I'm a new patient, and tell me about the Mediterranean diet plan.
3. What techniques do you use to educate your patients or clients?
4. How do you evaluate the effectiveness of a diet plan?
5. How do you protect confidential data?
6. Tell me about your communication style and skills.
7. How do you coach and support a patient or client with a negative attitude and outlook?
8. What analytical, query, or scientific software are you familiar with?
9. How do you build trust and rapport with patients or clients?
10. How do you coach patients or clients to keep an accurate food and exercise diary?
11. How do you motivate your patients or clients to achieve goals?
12. What interested you in becoming a dietitian?
13. Why do you feel you're the best candidate for this position?
14. What are some of your typical day-to-day tasks?
15. What is your personal nutrition philosophy?
16. What interested you in working in this type of setting?
17. How do you promote yourself as a nutritional expert in a clinical setting?
18. Why are you looking for a new opportunity?
19. Tell me about your education and experience.
20. How do you keep up with the latest food and nutritional science research and trends?
21. What are some of the most common diseases, illnesses, or disorders you see in your patients or clients?
22. How many patients or clients do you see per day or week?
23. What experience do you have working with diabetic patients?
24. Have you ever led any workshops in the community?
25. What age groups of patients do you have experience working with?
26. What experience do you have creating and delivering a presentation?
27. What experience do you have working with an interdisciplinary team?
28. What do you do when one of your patients or clients constantly questions your recommendations based on things they have read online?
29. What challenges do you frequently face as a dietician? How do you navigate or overcome them?
30. Tell me about a time you had a conflict with a patient or client.

NHS Band 6 Dietitian Interview Questions

1. How do you assess a patient's health and nutritional needs?

2. Pretend I'm a new patient, and tell me about the Mediterranean diet plan.

3. What techniques do you use to educate your patients or clients?

4. How do you evaluate the effectiveness of a diet plan?

5. How do you protect confidential data?

6. Tell me about your communication style and skills.

7. How do you coach and support a patient or client with a negative attitude and outlook?

8. What analytical, query, or scientific software are you familiar with?

9. How do you build trust and rapport with patients or clients?

10. How do you coach patients or clients to keep an accurate food and exercise diary?

11. How do you motivate your patients or clients to achieve goals?

12. What interested you in becoming a dietitian?

13. Why do you feel you're the best candidate for this position?

14. What are some of your typical day-to-day tasks?

15. What is your personal nutrition philosophy?

16. What interested you in working in this type of setting?

17. How do you promote yourself as a nutritional expert in a clinical setting?

18. Why are you looking for a new opportunity?

19. Tell me about your education and experience.

20. How do you keep up with the latest food and nutritional science research and trends?

21. What are some of the most common diseases, illnesses, or disorders you see in your patients or clients?

22. How many patients or clients do you see per day or week?

23. What experience do you have working with diabetic patients?

24. Have you ever led any workshops in the community?

25. What age groups of patients do you have experience working with?

26. What experience do you have creating and delivering a presentation?

27. What experience do you have working with an interdisciplinary team?

28. What do you do when one of your patients or clients constantly questions your recommendations based on things they have read online?

29. What challenges do you frequently face as a dietician? How do you navigate or overcome them?

30. Tell me about a time you had a conflict with a patient or client.