Clinical nutrition
| Code | School | Level | Credits | Semesters |
| BIOS3104 | Biosciences | 3 | 20 | Spring Malaysia |
- Code
- BIOS3104
- School
- Biosciences
- Level
- 3
- Credits
- 20
- Semesters
- Spring Malaysia
Summary
This course focuses on the concepts and principles of nutrition care in addressing malnutrition - including anaemia, inappropriate gestational weight gain, underweight, stunting, wasting, and obesity - among clients in clinical settings. Approaches used include counselling, nutrition care process and provision of food assistance.
Target Students
BSc Nutrition. Capped module - registration by agreement with the module convener only. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice.Condition:- Only available for students studying BSc Hons Nutrition.
Classes
- One 3-hour workshop each week for 2 weeks
- One 3-hour practicum each week for 4 weeks
- Two 2-hour lectures each week for 10 weeks
Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester
Assessment
- 40% Coursework: Oral Presentation
- 60% Exam (2-hour): Written Examination (2 hours; 50%)
Assessed by end of spring semester
Educational Aims
The major aims are to encourage students to apply practical nutritional knowledge to the treatment of diet related disease, including under and over-nutrition. This will predominantly be theoretical, through the use of case studies and problem-based learning.Learning Outcomes
On successful completion of this module students will be able to:
A.Knowledge and Understanding- to learn of
• The concepts and principles of nutrition care in addressing malnutrition in many forms.
• The roles of food assistance, counselling and the nutrition care process to address nutrition problems
B.Intellectual skills- the ability to
• Assess a clinical situation and decide on the most appropriate form of nutrition care
• Select the most appropriate nutrition-related approach for different target groups
C.Practical skills- the ability to
• Show competency in communication with clients from different age groups
• Demonstrate how to treat nutrition problems through food and therapeutic diets
D.Transferable/ key skills- the ability to
• Communicate clearly and concisely in a verbal form and work productively as an individual and as part of a team
• Show awareness of limitations and a capacity to draw on advice to improve personal performance and interactions with others.
Conveners
- Dr Shi Hui Cheng