| CODE | FEH5011 | ||||||||||||
| TITLE | Core Principles of Dietetics Practice | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | This study-unit will apply nutrition and dietetic principles ranging from primary and secondary prevention to disease states in various settings. The dietitian's role in decision-making and application of nutrition and dietetic principles will be highlighted and applied to service the dietary intervention requirements of individuals and populations based on multiple (pathological, physiological and social) needs. Study-unit Aims: The unit will provide a review of a series of topics that were selected to provide the student with an understanding in Hospital Food Routes. This consists of a review of catering systems and food provision from production to patient. The unit is also intended to develop competencies in menu design, management and dietary coding. The feeding of patients and the concept of food as part of hospital treatment will also be tackled. The unit will also address principles of practice in Primary and Secondary Care. The focus of study includes disordered energy balance: overweight, obesity, thinness, eating disorders, primary and secondary prevention of cardiovascular disease, metabolic syndrome, the situation in Malta and beyond; nutritional assessment and screening. The unit will thus aim to provide the necessary exposure to scenarios that a dietitian will surely encounter. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Understand the dietitian's role in assessing and carrying out assessments and dietary interventions at an individual and population level; - Develop a comprehensive knowledge of the principal therapeutic dietetic intervention approaches, the body of evidence that justifies their use and the dietary prescriptions developed and used in current dietetics practice. 2. Skills: By the end of the study-unit the student will be able to: - Apply basic dietetic and nutrition principles at the individual and population level; - Apply dietetic practice, monitor current trends to translate this information, provide updates where necessary and form a critical awareness of current issues that prevail in professional practice within Europe and Malta. Main Text/s and any supplementary readings: Manual of Dietetic Practice 5th edition- Joan Gandy- June 2014 Wiley-Blackwell- ISBN 978-0-4706-5622-8 Clinical cases in Dietetics- Fred Pender-2008 Wiley Blackwell- ISBN 978-1-4051-2564-2 |
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| STUDY-UNIT TYPE | Lecture | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Mario Caruana (Co-ord.) Maria Schembri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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