Course Structure
Course Structure
Course Structure
Food and its Constituents (4 ECTS)
Learning Outcomes:
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- Identify the main components making up food.
- Write down the chemical structures of the main food constituents.
- Outline the main functions of the different food components within the body.
- Name the main organs within the digestive system.
- Outline the functions of the main organs within the digestive system.
- Identify the role of hormones in the regulation of metabolism
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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:
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- 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.
- Help family persons or colleagues make decisions about how to deal with their altered body image – obesity, underweight, eating disorders or other conditions.
- 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.
- 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.
- 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.
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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
Ethical Issues related to Nutrition and Feeding (4 ECTS)
Learning Outcomes:
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- Identify and discuss the main ethical issues that a person might deal with while feeding.
- Identify the main points that influence persons before, while or after eating.
- Discuss the main ethical dilemmas that may occur when a person is on artificial nutrition.
- Outline the main issues that a person encounters when needing specialised, limited or specialised and clinical nutrition.
- Discuss the issue regarding ‘To feed or Not to feed’ in a home, hospital or institution.
- Discuss the issue of what is an ‘extraordinary measure’ when talking about feeding.
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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:
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- Describe and discuss the various food guide pyramids – older and newer versions.
- Describe and explain the healthy plate model
- Choose between healthy food options and unhealthy food options, for all food groups.
- Describe, define and discuss metabolism, how it works and what it means.
- Discuss common options of food in cases of food allergies.
- Plan a healthy diet plan.
- Guide children to make healthy food choices.
- Calculate BMI and interpret the result.
- Calculate B.M.R., and describe what it means, how it is calculated and its importance.
- Identify and use different nutritional screening tools.
- Discuss different Fad and other ‘modern’ diets, other internet-based diets.
- Interpret food labels
- Define and identify food claims
- Interpret EU Food Regulations.
- Refer persons to the relevant healthcare professional when a personalized diet plan is required especially when medical conditions are present
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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:
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- Adapt a food guide pyramid and a healthy plate template to persons in the community.
- Explain the food guide pyramid and healthy plate model to others.
- Choose between healthy food options and unhealthy food options, for all food groups.
- Describe metabolism and what it means.
- Identify few common options of food in cases of food allergies.
- Suggest a healthy diet plan for persons with no known health problem.
- Suggest a healthy diet plan for common health problems.
- Recommend healthy food options and a healthy diet to children.
- Calculate BMI and interpret the result.
- Suggest healthy cooking and shopping options.
- Demonstrate a basic knowledge of the interpretation of food labels and what to look out for when shopping.
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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:
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- Mention different types of artificial feeding methods.
- Identify the benefits of and indications for different kinds of enteral feeding methods.
- Differentiate between the use of enteral and parenteral feeding, indications, uses, complications.
- Mention the care required during the various enteral feeding methods.
- Identify the complications related to enteral feeding.
- Identify the risks and complications related to parenteral feeding.
- Mention the various causes of diarrhoea besides enteral feeding.
- Identify methods of limiting or avoiding contamination in enteral nutrition.
- Mentioning ways of avoiding contamination in parenteral nutrition.
- Demonstrating ways in which enteral feeding tubes can be kept patent and functioning well.
- Identifying how they would determine the most appropriate feeding methods for short, medium and long term feeding.
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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:
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- Define malnutrition.
- Mention different kinds of malnutrition.
- Identify a person at risk of malnutrition.
- Assess a person for malnutrition using appropriate and standardised tools.
- Screen persons/patients for risks of malnutrition.
- Recommend methods of dealing with overweight and obesity.
- Outline the roles of different healthcare professionals to assess, identify and treat malnutrition.
- Deal with under-nutrition and recommend ways of dealing with it.
- Refer persons who are thought to be at risk of malnutrition for a thorough assessment and treatment by a qualified nutritionist or dietitian.
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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
