NUTR07003 2019 Clinical Nutrition 1

General Details

Full Title
Clinical Nutrition 1
Transcript Title
Clinical Nutrition 1
Code
NUTR07003
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
07 - NFQ Level 7
Credit
05 - 05 Credits
Duration
Semester
Fee
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Laura Keaver
Programme Membership
SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition
Description

This module introduces the principles and application of dietary modification to prevent and treat specific diseases. The role of diet in the treatment of nutrition related diseases is explored together with nutritional support for patients with chronic and acute illnesses.

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

Describe the role of nutrition in the prevention and treatment of common nutrition related disorders

2.

Discuss in detail clinical aspects i.e. terminology, aetiology, risk factors, diagnosis, classification and treatment of common nutrition related diseases.

3.

Interpret antropometrical, biochemical, clinical and dietary data to assess nutritional status of individuals

4.

Estimate nutrient requirements for specific nutrition related diseases and states of acute trauma

5.

Recognise the importance of evidence based practice

6.

Demonstrate the ability to critically review scientific literature to support optimal dietary management of disease

Teaching and Learning Strategies

Teaching and learning of the syllabus for this module will be carried out through a combination of lectures, computer based dietary analysis software, workshops and student presentations. Guest lecturers including consultants and dietitians will be integrated into the teaching strategy of this module to give students a practical based application of the theoretical principles of clinical nutrition.

Module Assessment Strategies

Assessment of the learning outcomes of this module will be through a combination of continuous assessment and a final examination at the end of semester. The continuous assessment may comprise of practical based case studies and student presentations. 

Repeat Assessments

x

Indicative Syllabus


Dietary principals and practice

Introduction to the dietary principals and practice of nutrition in disease.

´╗┐Dietary requirements

Specific dietary requirements of individuals and sub-population groups throughout the lifecycle, recognising individual and disease specific metabolic demands for nutrients.

´╗┐Dietary management  of common diseases

Aetiology and dietary management of nutrition related diseases such as obesity, diabetes mellitus, cardiovascular disease, hypertension, stroke, osteoporosis and cancer.

Design a diet appropriate to meet requirements for a stated condition. There will be a special emphasis on the management of obesity and promoting and maintaining weight loss.

Pharmacology as it pertains to nutrition, looking at drug-nutrient interactions

´╗┐Dietary modification

Menu planning with consideration for portion size, proportions of food components, diet cost and other factors affecting food choice.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Presentation and Information sheet Continuous Assessment Assessment 25 % Any 1,2,3,4,5,6
2 Project: Case Study and Critical Review Continuous Assessment Assessment 25 % Any 3,4,5,6
             

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final exam Final Exam Closed Book Exam 50 % End of Semester 1,2,3,4,6
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lectures 2 Weekly 2.00
Workshop Not Specified Practical/ Worshop 1 Weekly 1.00
Independent Learning Not Specified Student independent learning 4 Weekly 4.00
Total Full Time Average Weekly Learner Contact Time 3.00 Hours

Module Resources

Non ISBN Literary Resources
  1. Elia M, Ljungqvist O, Stratton R, Lanham-New S (2013) Clinical Nutrition. 2nd Ed. Wiley-Blackwell Publishing.
  2. Gandy J (2014) Manual of Dietetic Practice. 5th Ed. Wiley-Blackwell Publishing.
  3. Food Standards Agency (2002) Food Portion Sizes (MAFF handbook). The Stationary Office.
  4. McCance, RA and Widdowson, EM (2002) McCance and Widowson's Composition of Foods. 7th Summary Edition. Royal Society of Chemistry.
Journal Resources

American Journal of Clinical Nutrition

European Journal of Clinical Nutrition

Other Resources

You will be directed to other relevant resources by your lecturer