Learning OutcomesUpon successful completion of this subject, students should:
- Be able to apply current knowledge of the theory of human nutrition and dietetics and related practice to a level which supports safe practice
- Be able to demonstrate knowledge of foods and food preparation methods used in a variety of settings within the practice community
- Be able to conduct or use nutrition research methodology, research principles and evidence-based practice including qualitative and quantitative research methods
- Be able to identify, develop and critique appropriate dietary methodology to collect retrospective, current and prospective food and nutrient intakes for groups and populations which identify nutrient and food intake patterns as required by the situation, including research
- Be able to identify, record and incorporate health and medical, social, cultural, psychological, physical activity, economic, personal and environmental data, in planning nutritional management for healthy individuals
- Be able to use and interpret a variety of sources to obtain health and medical, social, cultural, psychological, economic, personal and environmental data, taking into account ethical issues
- Be able to estimate and interpret nutrient intake for individuals using food composition tables and/or databases and compare with Nutrient Reference Values (NRVs) or estimated requirements
- Be able to use and critique food guidance systems to contribute to the assessment of the client’s dietary intake
- Be able to use and interpret food composition data, food regulations and codes of practice, nutrient reference tools and food guides to identify food options, which meet nutrition needs
- Be able to source and critique appropriate existing material to support the development of education resources
- Be able to develop education material that is evidence-based, culturally sensitive, and pitched at the appropriate literacy level, to meet the needs of the target group
- Be able to develop engaging nutrition education material using a mode that meets the needs of the target group
- Be able to prepare meal plans for individuals and groups, which meet nutritional, personal, cultural, sociological, psychological, socioeconomic needs and specific health needs, taking into account the ordering, preparation, service, availability and distribution of food
- Be able to present an accurate, clear and logical message that is targeted to the audience when communicating publicly
- Be able to monitor and review the ongoing effectiveness of practice and modify it accordingly
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