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NUT

  • March 1, 2022
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Food and its Constituents (4 ECTS)

Learning Outcomes:

      1. Identify the main components making up food.
      2. Write down the chemical structures of the main food constituents.
      3. Outline the main functions of the different food components within the body.
      4. Name the main organs within the digestive system.
      5. Outline the functions of the main organs within the digestive system.
      6. Identify the role of hormones in the regulation of metabolism

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15

The Psychology of Nutrition and Eating (4 ECTS)

Learning Outcomes:

      1. Discuss the importance of food to our society and the social impact it has on Maltese people as compared to other foreign persons and foreign cultures.
      2. Help family persons or colleagues make decisions about how to deal with their altered body image – obesity, underweight, eating disorders or other conditions.
      3. Decide, discuss or even recommend to other persons – colleagues, family or other – what is the best or most appropriate method of feeding, when normal feeding cannot be maintained.
      4. Discuss and come to a conclusion about what is the decision to take when feeding becomes an ‘extraordinary measure’ or poses a challenge to a person or family.
      5. Discuss different options of artificial feeding depending on the particular needs of a person, keeping in mind the psychological and physical impact it will have on his life.

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15

Learning Outcomes:

      1. Identify and discuss the main ethical issues that a person might deal with while feeding.
      2. Identify the main points that influence persons before, while or after eating.
      3. Discuss the main ethical dilemmas that may occur when a person is on artificial nutrition.
      4. Outline the main issues that a person encounters when needing specialised, limited or specialised and clinical nutrition.
      5. Discuss the issue regarding ‘To feed or Not to feed’ in a home, hospital or institution.
      6. Discuss the issue of what is an ‘extraordinary measure’ when talking about feeding.

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15

A Healthy Diet (4 ECTS)

Learning Outcomes:

      1. Describe and discuss the various food guide pyramids – older and newer versions.
      2. Describe and explain the healthy plate model
      3. Choose between healthy food options and unhealthy food options, for all food groups.
      4. Describe, define and discuss metabolism, how it works and what it means.
      5. Discuss common options of food in cases of food allergies.
      6. Plan a healthy diet plan.
      7. Guide children to make healthy food choices.
      8. Calculate BMI and interpret the result.
      9. Calculate B.M.R., and describe what it means, how it is calculated and its importance.
      10. Identify and use different nutritional screening tools.
      11. Discuss different Fad and other ‘modern’ diets, other internet-based diets.
      12. Interpret food labels
      13. Define and identify food claims
      14. Interpret EU Food Regulations.
      15. Refer persons to the relevant healthcare professional when a personalized diet plan is required especially when medical conditions are present

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15

Introduction Dietary Problems in the Community Setting (4 ECTS)

Learning Outcomes:

      1. Adapt a food guide pyramid and a healthy plate template to persons in the community.
      2. Explain the food guide pyramid and healthy plate model to others.
      3. Choose between healthy food options and unhealthy food options, for all food groups.
      4. Describe metabolism and what it means.
      5. Identify few common options of food in cases of food allergies.
      6. Suggest a healthy diet plan for persons with no known health problem.
      7. Suggest a healthy diet plan for common health problems.
      8. Recommend healthy food options and a healthy diet to children.
      9. Calculate BMI and interpret the result.
      10. Suggest healthy cooking and shopping options.
      11. Demonstrate a basic knowledge of the interpretation of food labels and what to look out for when shopping.

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15

Introduction to Clinical Nutrition (6 ECTS)

Learning Objectives:

      1. Mention different types of artificial feeding methods.
      2. Identify the benefits of and indications for different kinds of enteral feeding methods.
      3. Differentiate between the use of enteral and parenteral feeding, indications, uses, complications.
      4. Mention the care required during the various enteral feeding methods.
      5. Identify the complications related to enteral feeding.
      6. Identify the risks and complications related to parenteral feeding.
      7. Mention the various causes of diarrhoea besides enteral feeding.
      8. Identify methods of limiting or avoiding contamination in enteral nutrition.
      9. Mentioning ways of avoiding contamination in parenteral nutrition.
      10. Demonstrating ways in which enteral feeding tubes can be kept patent and functioning well.
      11. Identifying how they would determine the most appropriate feeding methods for short, medium and long term feeding.

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

30

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

100

 

Assessment Hours:

20

Malnutrition (4 ECTS)

Learning Objectives:

      1. Define malnutrition.
      2. Mention different kinds of malnutrition.
      3. Identify a person at risk of malnutrition.
      4. Assess a person for malnutrition using appropriate and standardised tools.
      5. Screen persons/patients for risks of malnutrition.
      6. Recommend methods of dealing with overweight and obesity.
      7. Outline the roles of different healthcare professionals to assess, identify and treat malnutrition.
      8. Deal with under-nutrition and recommend ways of dealing with it.
      9. Refer persons who are thought to be at risk of malnutrition for a thorough assessment and treatment by a qualified nutritionist or dietitian.

Mode of Teaching:

Lectures/online

 

Mode of Assessment:

Assignment

 

Total Contact Hours:

20

 

Supervised Placement and Practice Hours:

0

 

Self-Study Hours:

65

 

Assessment Hours:

15