BND4011

Clinical and therapeutic dietetics 1 ( 18 points, SCA Band 2, 0.375 EFTSL)

Leader: Ms Ibolya Nyulasi

Offered:
Clayton First semester 2005 (Day)

Synopsis: Clinical dietetics will be taught for the treatment of gastrointestinal, pancreatic, renal and pulmonary disease, oncology, cystic fibrosis, allergy, infectious diseases, burns, acute paediatric disorders and neurological disorders. The unit will also address nutrition support methodologies, and the dietetic management of patients after surgery and trauma, and with conditions requiring intensive care. Appropriate nutritional assessment, intervention and treatment will be placed in the context of the underlying medical conditions. Skills in nutrition care plan formulation, follow-up and evaluation will be developed. Time will be mainly spent in clinical under clinical supervisor supervision.

Objectives: At the completions of the unit the student should be able to: 1. describe the medical and nutritional principles in the dietetics management of the following conditions: - gastrointestinal disease; - cancer and the support of patients throughout the disease and its treatment; - chronic and acute renal failure; - pulmonary disease and cystic fibrosis; - allergy; specialised paediatric acute care; - surgery; - intensive care nutrition; - burns; - trauma and - infectious disease; 2. apply the knowledge of the medical and nutritional principles to the dietetic management of the listed conditions; 3. demonstrate proficiency in skills required by a practicing clinical dietitian in screening, assessment, planning, counselling, case management, discharge planning and follow up care in the acute clinical situation and the professional requirement for follow up care in the ambulatory, rehabilitative and extended care areas; 4. synthesise information and apply to the dietetic process; 5. research and communicate nutritional information appropriately to patients, peers and other members of the healthcare team; 6. apply skills of research and evidence based medicine to formulate and deliver care according to best practice guidelines within the institution and the profession; 7. reflect on learning to assist with critical thinking and problem solving skills; and 8. reflect on practice to assist with professional development and life long learning in the area of Nutrition and Dietetics.

Assessment: Examination (3 hour, with 5 clinical questions): 40% + Major case study: 15% + completion of nutrition care plans whilst on clinical placement (x6): 15% + Professional competency skills will be assessed by summative assessment: 20% + Clinical portfolio (including reflective and experiential learning): 10%

Prerequisites: Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics

Corequisites: BND4021: Food Service Management