ÐÂÏã¸ÛÁùºÏ²Ê¿ª½±½á¹û

Students will learn about the following topics;

• Lifestyle analysis and behaviour modification initiatives. • Lifestyle associated conditions (e.g. obesity, CVD, hypertension, IBS, inflammation, primary care related co-morbidities; aging) • Health and Social Care organisations, their structures and the role of the dietitian within these structures. • Immunology Primer (acute and chronic inflammatory state) • Malnutrition (under and over-nutrition) and associated conditions • Food production, preparation, processing, preservation and labelling • Food marketing and labelling regulations and legislation • Dietary assessment. • Basic communication skills

Ìý

Learning Outcomes:

Ìý Ìý Ìý ÌýOn successful completion of the module students will be able to:

1. Identify and critically review the literature and synthesise appropriate conclusions from the evidence base on non-communicable disease and malnutrition
2. Describe the main national and international data on diet and nutritional status in the population and in high-risk sub-groups
3. Demonstrate an understanding of a related to clinical/public health nutrition problem and an synthesise the scientific basis of and recommendation from government and social policy relating to diet and health, using different communication methods.
4. Evaluate disease-specific nutrient deficiencies and prescribe nutrients to different diagnostic groups and formulate a suitable dietary intervention for a clinical population group.
5. Demonstrate conceptual understanding and communicate the relevance of malnutrition and non-communicable disease to impaired immune function.
6. Understand and critically evaluate the factors impacting food environment and choice