| CODE | FEH2021 | ||||||
| TITLE | Dietetics 1 - Fundamental Principles of Dietetics | ||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||
| MQF LEVEL | Not Applicable | ||||||
| ECTS CREDITS | 6 | ||||||
| DEPARTMENT | Food Studies and Environmental Health | ||||||
| DESCRIPTION | The study unit will introduce the students to the fundamental principles of dietetics and will showcase dietetic practice using an evidence-based approach. The study unit will discuss and use the interpretation and communication of the science of nutrition to enable people to make informed and practical choices about food and lifestyle, in both health and disease. The study unit will include the discussion of dietetic theory and practice as well as the misuse and positive exploitation of dietetic products for enhanced quality of life. The common pathologies encountered in dietetic practice will be discussed and used as a basis for discussion. Study-unit Aims This unit aims to provide the students with knowledge and skills necessary for the practice of dietetics and to understand the importance of various aspects of medicine in relation to nutrition and dietetics. The unit will also seek to introduce the process of evidence based dietetics and its use in dietetic control of clinical conditions Learning Outcomes 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - review current dietetic theory - demonstrate an understanding of dietary assessment - comprehend and classify the principles of evidence based practice as applied to dietetics - discuss the design of dietary plans - demonstrate an understanding and illustrate the use of the main types of dietetic products and the rationale of their use in therapeutic strategies. 2. Skills: By the end of the study-unit the student will be able to: - assess and calculate nutritional requirements and plan appropriate nutritional care and rational means of delivery of a care plan to clients - demonstrate critical thinking skills needed to evaluate the selection, safety and suitability of foods for dietetic use. Main Text/s and any supplementary readings Reading List - Thomas, B. (2001) Manual of Dietetic Practice (3rd ed.) Oxford,: Blackwell Scientific Publications Available in the library - Caballero, B., Allen, L., & Prentice, A. (Eds.). (2005). Encyclopedia of human nutrition (2nd ed.) Elsevier Academic P. - Garrow, J. S., James, W. P. T., & Ralph, A. (Eds.). (2000). Human nutrition and dietetics (10th ed.) Churchill Livingstone. - Gibney, M. J. i. b., & Nutrition Society (Eds.). (2005). Clinical nutrition Blackwell Science. - Lutz, C. A., & Przytulski, K. R. (2010). Nutrition and diet therapy (5th ed.). F.A: Davis Co. - Payne-Palacio, J., & Canter, D. D. (2011). The profession of dietetics : A team approach (4th ed.) Jones & Bartlett Learning. |
||||||
| STUDY-UNIT TYPE | Lecture and Group Learning | ||||||
| METHOD OF ASSESSMENT |
|
||||||
| LECTURER/S | Manuel Attard Maria Schembri |
||||||
|
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. |
|||||||