Learning Outcomes:

1. 1. 1. Demonstrate independent learning about the various research methods (qualitative, quantitative, mixed methods) and make decisions about the most important research design for your proposed research (dissertation)
      2. Integrate knowledge from various sources and make judgements on evidence- versus person-based practice
      3. Analyse and integrate key findings from research to understand major influences on nutritional practice.
      4. Critically evaluate and discuss evidence-based and person-based practices in response to identified client needs, and implement evidence-based practices as they relate to specific nutritional contexts
      5. Discuss critically the concept of evidence-based practice in the area of nutrition and dietetics versus person-based practice

Mode of Teaching:

Lectures/ asynchronous forums

Mode of Assessment:

3K Dissertation Proposal (80%) & Presentation (20%)

Total Contact Hours:

60

Supervised Placement and Practice Hours:

0

Self-Study Hours:

110

Assessment Hours:

30

Learning Objectives:

1. 1. 1. Integrate knowledge from various sources to learn about the major public health challenges related to nutrition and how they can be prevented
      2. Integrate knowledge from various sources to understand the role of epidemiology in informing public health campaigns.
      3. Instruct others on the key principles of designing, implementing and evaluating interventions related to nutrition and health, as well as communicating and evaluating health promotion and disease prevention approaches.
      4. Develop learning skills to reflect on the ethical conduct in health promotion campaigns
      5. Integrate knowledge from various sources to learn about the various factors that influence a community’s food and dietary behaviour (including but not limited to food skills and food systems) and the effect of public health campaigns on the community’s food and dietary behaviours and choices.

Mode of Teaching:

Lectures/ synchronous/asynchronous forums

Mode of Assessment:

1.5K Assignment (70%), MCQ (30%)

Total Contact Hours:

30

Supervised Placement and Practice Hours:

0

Self-Study Hours:

55

Assessment Hours:

15

Learning Objectives:

1. 1. 1. Have multidisciplinary knowledge on the food chain and the evolution of food and dietary habits throughout the years
      2. Act independently and learn about the major food preferences and dietary habits and customs of races, tribes and cultures in the world and the public health challenges and problems related to such diversities.
      3. Integrate knowledge and make judgements on the nutritional implications of omitting certain food from or including certain food in the diet of certain cultures depending on their cultural and religious habits

Mode of Teaching:

Lectures/asynchronous forums

Mode of Assessment:

2 hr exam (100%)

Total Contact Hours:

30

Supervised Placement and Practice Hours:

0

Self-Study Hours:

55

Assessment Hours:

15

Learning Objectives:

1. 1. 1. Act independently and learn to use food composition data to analyse diets with the use of computer software, and also learn to use different nutritional software and other available databases that can facilitate nutritional assessment and creation or analysis of diets. Moreover, one is to learn how to execute basic laboratory work related to food analysis in a laboratory setting.
      2. Integrate knowledge from various sources, implement and make judgements on the various dietary and nutritional assessment techniques that can be implemented
      3. Act independently and learn to use IT responsibly and maintain integrity, confidentiality and security when dealing with data;
      4. Integrate knowledge from various sources and carry out a practice placement in nutrition independently and liaise with other healthcare professionals as necessary to obtain a better outcome;
      5. Act independently and professionally by carrying out the placement following the Code of Conduct, Practice and Conduct set by the relevant Council to safeguard all the moral, ethical and legal rights of the patients.
      6. Demonstrate managerial skills to lead and manage clinics, meetings and other events.

Mode of Teaching:

Placement/asynchronous forums

Mode of Assessment:

2.5K Assignment (40%), logbook (60%)

Total Contact Hours:

55

Supervised Placement and Practice Hours:

250

Self-Study Hours:

30

Assessment Hours:

15

Learning Outcomes:

1. 1. 1. Demonstrate independent learning about the various research methods (qualitative, quantitative, mixed methods) and make decisions about the most important research design for your proposed research (dissertation)
      2. Integrate knowledge from various sources and make judgements on evidence- versus person-based practice
      3. Analyse and integrate key findings from research to understand major influences on nutritional practice.
      4. Critically evaluate and discuss evidence-based and person-based practices in response to identified client needs, and implement evidence-based practices as they relate to specific nutritional contexts
      5. Discuss critically the concept of evidence-based practice in the area of nutrition and dietetics versus person-based practice

Mode of Teaching:

Lectures/ asynchronous forums

Mode of Assessment:

3K Dissertation Proposal (80%) & Presentation (20%)

Total Contact Hours:

60

Supervised Placement and Practice Hours:

0

Self-Study Hours:

110

Assessment Hours:

30

Learning Objectives:

1. 1. 1. Integrate knowledge from various sources to learn about the major public health challenges related to nutrition and how they can be prevented
      2. Integrate knowledge from various sources to understand the role of epidemiology in informing public health campaigns.
      3. Instruct others on the key principles of designing, implementing and evaluating interventions related to nutrition and health, as well as communicating and evaluating health promotion and disease prevention approaches.
      4. Develop learning skills to reflect on the ethical conduct in health promotion campaigns
      5. Integrate knowledge from various sources to learn about the various factors that influence a community’s food and dietary behaviour (including but not limited to food skills and food systems) and the effect of public health campaigns on the community’s food and dietary behaviours and choices.

Mode of Teaching:

Lectures/ synchronous/asynchronous forums

Mode of Assessment:

1.5K Assignment (70%), MCQ (30%)

Total Contact Hours:

30

Supervised Placement and Practice Hours:

0

Self-Study Hours:

55

Assessment Hours:

15

Learning Objectives:

1. 1. 1. Have multidisciplinary knowledge on the food chain and the evolution of food and dietary habits throughout the years
      2. Act independently and learn about the major food preferences and dietary habits and customs of races, tribes and cultures in the world and the public health challenges and problems related to such diversities.
      3. Integrate knowledge and make judgements on the nutritional implications of omitting certain food from or including certain food in the diet of certain cultures depending on their cultural and religious habits

Mode of Teaching:

Lectures/asynchronous forums

Mode of Assessment:

2 hr exam (100%)

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 sources and judge the anatomical symptoms related to specific conditions or procedures related to nutrition and the gastrointestinal tract (whilst acknowledging the role of genetics), and the ethical issues that may arise related to the specific conditions or procedures.
      2. Instruct others on follow-up care related to specific conditions or procedures discussed during the module.
      3. Act independently and learn about the legal issues related to caring for persons suffering from specific conditions or undergoing procedures discussed during the module.
      4. Identify the roles of different healthcare professionals and specialised personnel in diagnosing, treating, caring for and rehabilitating persons suffering from specific conditions or undergoing specific procedures discussed during the module.
      5. Integrate knowledge from various sources to describe tests useful or necessary to diagnose specific conditions prior to, or following nutrition-related procedures, whilst at the same time gaining knowledge about the basic pharmacology used in patient care.

Mode of Teaching:

Lectures/synchronous/asynchronous forums

Mode of Assessment:

Assignment (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 to understand and judge the different types of artificial feeding methods in view of the benefits of, indications, risks and complications involved in the different kinds of enteral and parenteral feeding methods.
      2. Instruct others on methods of limiting or avoiding contamination in enteral and parenteral nutrition.
      3. Act independently to identify the most appropriate feeding methods for short, medium- and long-term feeding.

Mode of Teaching:

Lectures/ asynchronous forums

Mode of Assessment:

2 hr exam (100%)

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 sources to make judgements on the main ethical issues and dilemmas that a person might deal with while feeding (normal vs. artificial feeding) in view of the factors that influence people before, while or after eating.
      2. Integrate knowledge from various fields and make judgements with limited information on the main ethical issues that a person encounters when needing specialised, limited or specialised and clinical nutrition.
      3. Learn independently about the issue regarding ‘To feed or Not to feed’ in a home, hospital or institution and about ‘extraordinary measures’ in relation to feeding.

Mode of Teaching:

Lectures/asynchronous forums

Mode of Assessment:

Presentation (30%); 2 hr exam (70%)

Total Contact Hours:

30

Supervised Placement and Practice Hours:

0

Self-Study Hours:

55

Assessment Hours:

15