Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Ejiro O'Hare Stratton from Health Service Executive to give some advice for people considering this job:

 

Ejiro O'Hare Stratton

Clinical Nurse Manager 2

Health Service Executive

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  Ejiro O'Hare Stratton

I would advise having a degree in Human Resource Management and Industrial Relations. Professional training in nursing is necessary in order to understand patient care and what standards are required to provide quality care in an acute hospital setting.

One would also have to understand the value of planning, implementing and evaluating work practices in order to get the best out of employees. The person coming into the job would need to be patient, able to negotiate and work under pressure, as well as work on their own initiative.

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Realist 
Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.
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CIT - Nutrition and Health Science



Courses related to this video..

 

First and second year modules provide the student with a strong foundation in nutrition as well as other biological science modules such as cells, microbiology, biochemistry, biotechnology and science of food and health.

Third and fourth year cover more specialised topics such as food and healthcare chemistry, toxicology and microbiology, clinical nutrition and population health, health products regulation, biomanufacturing and food processes as well as food innovation. The lectures are supplemented with relevant case studies, projects, assignments and there is a strong focus on gaining in depth practical experience in the laboratory.

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