Learning Outcomes:

1. 1. 1. Integrate knowledge from various sources to learn independently about the macro and micronutrients making up food, their main biochemical function within the body to prevent diseases and the effects on the body in case of deficiencies,
      2. Learn independently about the body organs involved and their physiological functions within the assimilation and breakdown of food within the body.
      3. Instruct others about general biochemistry in relation to the various functions involved in digestion, absorption and metabolism of nutrients, as well as about the role of hormones (endocrine), healthy microbes (immunology) and metabolic pathways involved in the whole metabolic regulation process.

Mode of Teaching:

Lectures/ synchronous & asynchronous forums

Mode of Assessment:

Exam (70%); MCQ (30%)

Total Contact Hours:

45

Supervised Placement and Practice Hours:

0

Self-Study Hours:

75

Assessment Hours:

30

Learning Objectives:

1. 1. 1. Integrate knowledge from various sources and make judgements on the most important issues related to food science and technology;
      2. Demonstrate autonomy in learning about the main issues related to food microbiology;
      3. Instruct others on the role of marketing in food labelling and nutritional claims and the main laws relating to food and food labelling;
      4. Integrate knowledge from various fields to learn about the main policies regarding nutrition from a national and international perspective.  

Mode of Teaching:

Lectures/ synchronous & asynchronous forums

Mode of Assessment:

Exam (60%); MCQ (40%)

Total Contact Hours:

30

Supervised Placement and Practice Hours:

0

Self-Study Hours:

55

Assessment Hours:

15

Learning Objectives:

1. 1. 1. Integrate knowledge from various fields to make judgements on the main nutritional problems with children of different ages, adolescents until the age of 16 to 18, adults and elderly citizens.
      2. Act independently and recommend appropriate measures to deal with the nutritional problems of the different age groups in small groups as well as on a national basis, to reduce the incidence of certain diseases and health conditions.

Mode of Teaching:

Lectures/ asynchronous forums

Mode of Assessment:

2K Assignment (100%)

Total Contact Hours:

45

Supervised Placement and Practice Hours:

0

Self-Study Hours:

75

Assessment Hours:

30

Learning Objectives:

1. 1. 1. Demonstrate autonomy in learning about how to build professional relationships with people (other healthcare professionals, students, patients, relatives, guardians and other interested parties) both within and outside the clinical setting
      2. Use communication and coaching skills as appropriate to fit the needs of the particular clients within the various settings, and assume responsibility for decisions taken and choices made.
      3. Work within a team setting of professionals for the benefit of patients/individuals with diverse needs and medical conditions, in different settings.
      4. Manage team meetings as appropriate with different clients and professionals.
      5. Write clear and understandable reports with which the professional will be able to communicate client information to colleagues as required.

Mode of Teaching:

Lectures/  asynchronous forums / Practical

Mode of Assessment:

1K Assignment (50%); logbook (50%)

Total Contact Hours:

15

Supervised Placement and Practice Hours:

60

Self-Study Hours:

15

Assessment Hours:

10

Learning Objectives:

1. 1. 1. Integrate knowledge from various sources and make judgements on the various food guide pyramids – older and newer versions, and the healthy plate model.
      2. Instruct others to choose between healthy food options and unhealthy food options, for all food groups.
      3. Develop learning skills to enhance knowledge on the common food options available in case of food allergies, discuss metabolism, and plan a healthy diet that improves metabolism;
      4. Identify and use different nutritional screening tools, including the calculation of BMI and BMR, and carry out nutrient calculation requirements for persons with different conditions
      5. Integrate knowledge from different fields make judgements on Fad and other ‘modern’ diets.

Mode of Teaching:

Lectures/  asynchronous forums / Practical

Mode of Assessment:

2K Assignment (45%), MCQ Exam (15%) & Logbook (40%)

Total Contact Hours:

40

Supervised Placement and Practice Hours:

100

Self-Study Hours:

40

Assessment Hours:

20

Learning Objectives:

1. 1. 1. Integrate knowledge from various fields and make judgements with limited information on the place of food in our and the social impact it has on Maltese people (sociology of nutrition) as compared to other foreign persons and foreign cultures.
      2. Manage family persons or colleagues effectively by guiding them to make decisions about how to deal with their altered body image – obesity, underweight, eating disorders or other conditions (psychology of nutrition).
      3. Instruct others on the best or most appropriate method of feeding, when normal feeding cannot be maintained.
      4. Instruct others on the 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.
      5. Integrate knowledge from various sources to gain a deep understanding of the impact of human psychology on their dietary habits and behaviours.

Mode of Teaching:

Lectures/ asynchronous forums

Mode of Assessment:

Presentation (60%)& 1K Assignment (40%)

Total Contact Hours:

15

Supervised Placement and Practice Hours:

0

Self-Study Hours:

20

Assessment Hours:

15