Description
Students will learn about the following topics;
• Lifestyle analysis and behaviour modification initiatives. • Lifestyle associated conditions (e.g. obesity, CVD, hypertension, IBS, inflammation, primary care related co-morbidities; aging) • Health and Social Care organisations, their structures and the role of the dietitian within these structures. • Immunology Primer (acute and chronic inflammatory state) • Malnutrition (under and over-nutrition) and associated conditions • Food production, preparation, processing, preservation and labelling • Food marketing and labelling regulations and legislation • Dietary assessment. • Basic communication skills
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Learning Outcomes:
Ìý Ìý Ìý ÌýOn successful completion of the module students will be able to:
- Identify and critically review the literature and synthesise appropriate conclusions from the evidence base on non-communicable disease and malnutrition
- Describe the main national and international data on diet and nutritional status in the population and in high-risk sub-groups
- Demonstrate an understanding of a related to clinical/public health nutrition problem and an synthesise the scientific basis of and recommendation from government and social policy relating to diet and health, using different communication methods.
- Evaluate disease-specific nutrient deficiencies and prescribe nutrients to different diagnostic groups and formulate a suitable dietary intervention for a clinical population group.
- Demonstrate conceptual understanding and communicate the relevance of malnutrition and non-communicable disease to impaired immune function.
- Understand and critically evaluate the factors impacting food environment and choice
Module deliveries for 2024/25 academic year
Last updated
This module description was last updated on 19th August 2024.
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