The lobby is thronged with a mixture of fashion statements: pink dressing gowns and fluffy slippers, waterproof anoraks, dark suits and white coats. In-patients, out-patients, visitors and staff jostle for space. A sign states that this is a temporary entrance to the new St James's Hospital and the next phase will include a "major concourse".
Dietitian Emer O'Sullivan, eight months into her job, is neat in her white coat, its pockets bulging with paperwork and the ubiquitous bleep. O'Sullivan says she was interested in science at school and played a lot of sport. She wanted a career that would involve dealing with people as well as being scientifically oriented.
So she applied to DIT Kevin Street to do the four-and-a-halfyear course. "With 495 points, I only got an offer in the third round. It was a very tough course. The first two years are a general science degree and then you specialise," she says. In fourth year she did a work placement in St James and, within two weeks of her graduation, a job came up in the hospital.
She applied, as she had enjoyed the placement. There are also opportunities outside the clinical area, in industry and research. The degree is a science degree, she says, so graduates can also branch out in other directions.
There are 18 dietitian posts in the hospital and they look after a range of specialisms, from cardiology to burns to gynaecology and orthopaedics. O'Sullivan's job was initially in hepatology and nephrology, working with in- and out-patients who suffer from liver and kidney conditions.
A typical day is from 8.30 a.m. to 4 p.m. "We check the computer system for new patient referrals and then prioritise the work. Tuesdays and Wednesdays, I have outpatient clinics." Otherwise she works on the wards.
"There's a lot of liaising between the medical staff, speech and language therapists, nurses, catering staff and dietitians, to ensure continuity of care for the patient." O'Sullivan says she would spend about 30 minutes with a new patient and 15 minutes for a review.
"Everything has to be documented: weight, height, current nutritional status, medical background. Nephrology patients may be managed conservatively or they may be haemodialysed - their blood is filtered and cleaned. One of the functions of the kidney is to remove waste products. If the kidneys are not working properly then these products build up."
So, for instance, these patients have to watch their protein, salt, potassium and phosphate intake. Special diets are required and the dietitian must explain them.
"There's a lot of counselling involved. We have to put patients at their ease and explain a diet which may be restrictive compared to what they ate in the past."
She says most people think of weight control when they hear of dietitians but this is a very minor portion of a clinical dietitian's role.
O'Sullivan frowns as she tries to think of a downside to the job. A pause. She can't. "I love the patient contact. I'd see a lot of the renal patients again and again. I enjoy liaising with the medical staff. The hours are good and it's well paid. The facilities are good and the department has expanded over the past five years. I've just changed specialism this week and am now dealing with general medical and nephrology patients."
For second-level students thinking of dietetics as a career, she advises them to think about being a people-person as much as a scientist. Good listening skills are essential.
Irish people are becoming more health conscious so dietetics is a good area to be in, she says, smiling.
DIT: human nutrition and dietetics (second-round cut-off: 490 points); apply through the CAO.
UU: human nutrition (typical Leaving Cert requirements are 405 to 465 points); apply through UCAS.
RELATED COURSES: Sligo IT: diploma in health and physiology
Carlow IT: certificate in physiology and health science (with two-year add-on BSc).
UCC: nutritional science degree.
Salary scales: basic grade £20,118 to £26,801 in 12 increments, supplied by Department of Health; a dietitian manager (the highest grade) can earn up to £35,201.
