Course Overview
Award(s)
Accreditation QQI Level 5 Minor Award in Dietetics
Course Code:
CC060 | THURS 18.45-21.45 Duration 10 Weeks
Fees:
€240
COURSE DESCRIPTION
- Discuss the role and functions of a dietician in a broad range of healthcare settings and
- throughout the specific issues of the lifecycle
- Analyse the categories of dietary intervention including the conditions necessary for their use
- Summarise the role of the national food and safety
- Explore nutritional status and the characteristics of overnutrition and undernutrition in specific issues of lifestyle
- Explain the importance of zoning areas in a kitchen and of adhering to them
- Discuss the nutritional products and equipment used in Nasogastric (NG), Nasojejunal (NJ) and Percutaneous Endoscopic Gastrotomy (PEG) cases
- Explore the influence of vested interests on dietary choices
- Discuss the principles of Hazard Analysis Critical Control Point (HACCP) with particular reference to seasonal products
- Apply the range of techniques used to support positive dietary choices
- Use a range of measuring tools to determine growth development in a range of clients and calculate Body Mass Index
- Identify the quality points of a wide variety of food commodities
- Examine the role of the Dietician and Dietician Assistant within the multidisciplinary healthcare team
- Use a Malnutrition Universal Screening Tool (MUST)/Mini Nutritional Assessment (MNA) for measuring Nutritional Risk Screening (NRS) to include its benefits and limitations
- Use a range of measuring food intake methods
- Identify the functions of a professional kitchen and the duties of kitchen personnel
- Report on strategies employed by community nutrition intervention agencies
Participant Profile
This programme module aims to introduce the learner to the principles of nutrition so that individual nutrition care plans can be developed
