NUTR08007 2019 Clinical Nutrition 2

General Details

Full Title
Clinical Nutrition 2
Transcript Title
Clinical Nutrition 2
Code
NUTR08007
Attendance
N/A %
Subject Area
NUTR - Nutrition
Department
HEAL - Health & Nutritional Sciences
Level
08 - NFQ Level 8
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
Description

This module expands on the principles and application of dietary modification to prevent specific diseases. The role of nutrition in the treatment of nutrition related diseases is explored 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.

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

2.

Expand understanding of both the nutrient and non-nutrient components of food and drinks that affect diet and health

3.

Understand the indications and contraindications for the various forms of nutrition support 

4.

Plan, implement, monitor and evaluate dietary modifications for specific patients

5.

Recognise the significance of ethics in clinical 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 combinations of lectures, computer based dietary analysis software and practicals.

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 the semester.

Repeat Assessments

x

Module Dependencies

Co-requisites
NUTR07003 201900 Clinical Nutrition 1

Indicative Syllabus

This module will expand on the dietary principals and practice of nutrition in disease introduced in clinical nutrition 1. This module will focus on complex conditions such as inflammatory bowel disease and chronic kidney disease. It will look at nutrition support from oral nutrition supplements to enteral nutrition to total parenteral nutrition. Pharmacology as it pertains to nutrition, i.e. drug-nutrient interactions will be discussed.

 

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 Project: Major Case Study and Critical Review Continuous Assessment Assessment 35 % Any 1,2,3,4,5,6
2 Short Class Test Continuous Assessment Closed Book Exam 15 % Any
             

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 1,2,3,4,5,6
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Practical Not Specified Practical 2 Weekly 2.00
Independent Learning Not Specified Independent Learning 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 4.00 Hours

Required & Recommended Book List

Required Reading
2014-06-13 Manual of Dietetic Practice Wiley-Blackwell
ISBN 0470656220 ISBN-13 9780470656228

Module Resources

Non ISBN Literary Resources
  • Elia M, Ljungqvist O, Stratton R, Lanham-New S (2013) Clinical Nutrition. 2 nd Ed. Wiley-Blackwell Publishing.
  • Gandy J (2014) Manual of Dietetic Practice. 5 th Ed. Wiley-Blackwell Publishing.
  • Food Standards Agency (2002) Food Portion Sizes (MAFF handbook). The Stationary Office.
  • 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 referred to other relevant sources of information by your lecturer