目的：本研究旨在探討「進食支持照顧服務員」職能的發展。背景：隨著臺灣步入高齡化社會，失能長者在口腔問題、咀嚼吞嚥問題及安全進食方面的需求逐漸增加。針對這些需求，日本提出了「介護食士」的概念，指的是專門照顧有特殊飲食需求者的服務員，負責飲食調理、營養管理及個別照護，以確保長者及其他有特殊飲食需求的人能夠獲得適當的營養及安全餐食。然而，臺灣目前在此領域的發展仍處於初期階段，相關專業訓練及認證體系尚不完善。方法：本研究透過文獻回顧並進行兩次改良式德非法，蒐集來自產、官、學界等26位專家的意見，發展出符合臺灣本土的「進食支持照顧服務員」職能。結果：初步整理出此職位應具備的職能，包括營養知識、食品安全、口腔功能訓練、飲食調整與安全進食技巧，以及個別照護能力。其主要職責分為四大項：執行並完成服務對象的咀嚼與吞嚥篩檢、協助服務對象增進口腔功能與安全進食、熟悉並應用符合服務對象需求的餐食類型，以及製作服務對象所需的膳食。結論：本研究期望透過這些成果，促進長照領域對「進食支持照顧服務員」角色及其專業能力的理解，進而推動該職能在臺灣的發展，並提升整體照護品質。

Aims: This study aims to explore the development of the functional competencies of “Caregiving Diet Specialists.” As Taiwan enters an aging society, the demand for assistance with oral health, chewing and swallowing problems, and safe eating among disabled elderly individuals is gradually increasing. In response to these needs, Japan introduced the concept of“Kaigo Shoku-shi” (Care Food Specialist), referring to caregivers who specialize in providing care for individuals with special dietary needs. These caregivers are responsible for meal preparation, nutritional management, and individualized care to ensure that the elderly and others with special dietary requirements receive adequate nutrition and safe meals. However, the development of this profession in Taiwan is still in its early stages, and the related professional training and certification system is not yet fully established. Methods: This study employs a literature review and two rounds of the modified Delphi method to collect the opinions of 26 experts from industry, government, and academia. It develops a set of functional competencies for the “Eating Support Healthcare Aides” that is appropriate for Taiwan’s local context. Results: The competencies include knowledge of nutrition, food safety, oral function training, dietary adjustments, safe eating techniques, and individual care abilities. The main responsibilities are divided into four major areas: conducting and completing chewing and swallowing assessments, assisting in enhancing oral function and safe eating, familiarizing with and applying appropriate meal types based on the service recipient’s needs, and preparing meals tailored to the recipient’s requirements. Conclusions: This study hopes that the results will contribute to a better understanding of the role and professional competencies of “Eating Support Healthcare Aides” in the long-term care field, facilitating the development of this profession in Taiwan and improving the overall quality of care.