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| Undergraduate |
(MED)
|
Leader: Ms Ibolya Nyulasi, Associate Professor Boyd Strauss and Ms Evelyn Volders
Offered:
Clayton Second semester 2006 (Day)
Synopsis: The unit will focus on the determinants, treatment and nutritional management of common diet-related diseases in the clinical or community setting, and in different age related groups. The nutritional impact of alcohol abuse in adults and in pregnancy will also be explored. The development of competency in the assessment, treatment planning, monitoring and outcome reporting of the outlined medical conditions will be undertaken during a 7 week (32 hours per week) clinical placement.
Objectives: At the completion of this unit, the student should be able to: 1. describe the epidemiology, medical and nutritional principles in the dietetic management of the following chronic lifestyle related disease conditions: - overweight and obesity; - metabolic Syndrome; - lipid disorders; - macrovascular disease (coronary, cerebrovascular and peripheral); - type 1 and 2 diabetes mellitus; - hypertension; - osteoporosis; - minor gastrointestinal disease; and - alcohol abuse, including foetal alcohol syndrome and alcoholic liver disease; 2. examine the role of diet in the aetiology, primary and secondary prevention, and management of major lifestyle related chronic disease; 3. evaluate the evidence for the mechanisms underlying the diet-disease relationships, the non dietary factors which may impact on the process and the strengths and limitations of diet in the prevention and management of conditions; 4. describe the medical and nutritional principles in the dietetic management of the following: - children and adolescent conditions including disability and eating disorders; - hyperemesis and gestational diabetes; - infants with special needs such as failure to thrive, and neonatal and premature infants; 5. demonstrate skills required by a practicing dietitian in screening, assessment, planning, case management, discharge planning and follow up care of patients to a level of 50% of a base level graduate dietitian; 6. communicate both orally and in written form information arising from medical and nutritional assessment and the dietetic process of case management; 7. research and communicate nutritional information arising from medical and nutritional assessment and the dietetic process of case management; 8. apply the skills of research and evidence based medicine to formulate and deliver care according to best practice guidelines within the institution and the profession; 9. reflect on learning to assist in critical thinking and problem solving skills; and 10. reflect on practice to assist with professional development and life long learning in the area of nutrition and dietetics.
Assessment: Examination: 30% + Oral examination: 10% + Assignment: 10% + Assessment of professional competencies: 40% All students must pass the examinations and professional competency assessment components in order to gain a pass in this unit.
Contact Hours: Students will spend a total of 7 weeks (with a minimum of 32 hours per week) on clinical placement. There will be a 1-week lecture block (31 hours) at weeks 1, 3 and 5 and during clinical placement students will attend seven 1-day (6 hours) of tutorials and small group discussion of case studies. This equates to an average of 36 hours per week of contact time.