Clinical Nutrition
Course Specification
| Course Title: | Clinical Nutrition | Code: | NUTR0006 |
| Co-ordinator: | Dr Tatiana Christides | Level: | 6 |
| School: | School of Science | Credits: | 15 |
| Department: | Life and Sports Science | ||
Aims
The aim of this course is to provide students with an overview of the significance and efficacy of nutrition in the prevention, pathogenesis and management of specific diseases within the context of current scientific recommendations.
Learning Outcomes
On completion of this course, students will be able to: Demonstrate an understanding of the metabolic changes seen in certain common clinical conditions. Discuss in-depth the role of nutrition in certain common clinical condition. a and demonstrate an understanding of the benefits and limitations of nutritional interventions in these conditions Critically discuss the scientific basis of clinical nutritional interventions for specific diseases. Select appropriate nutritional assessment methodologies for application in clinical settings. Describe in depth the different mechanisms of nutritional support and the rationale for their application Skills-based Learning Outcomes On completion of this course, students will be able to: Recognize the different components of clinical nutrition assessment and their strengths and limitations. Analyze, synthesize and summarize clinical information that will enable the planning of nutritional support for patients. Design practical strategies (employing appropriate algorithms) for identification of individuals at nutritional risk and nutritional support and counselling strategies. Practically demonstrate clinical nutritional problem solving and the application of nutritional support strategies through teamwork and the further development of presentation skills. Evaluate through critical scientific reviews, current concepts and new knowledge on the clinical and biochemical basis of nutritional interventions and support for individuals.
Indicative Content
Principles, concepts and scope of clinical nutrition; Physical basis of assessment of nutritional status in clinical settings; rationale, methods and applications of physical and physiological measurement in risk assessment; Measurement of prognosis; rationale, methods and applications of biochemical measurements in clinical nutritional assessment; the role of dietary assessments in clinical management of disease Energy and micronutrient requirements in disease conditions; Micronutrient interventions in clinical settings; nutritional anaemias ? causes, identification and nutritional management; Nutrition and the gastro-intestinal tract and bowel diseases; nutrition and the liver; Drug-nutrient interactions; Nutrition in the management of metabolic disorders including diabetes and lipid disorders; Nutrition in the management of renal disease Clinical aspects of the psychology of food- anorexia and bulimia nervosa as clinical nutritional problems Nutritional support and nutrition interventions: dietary support; enteral and parenteral nutrition. Biochemical / metabolic basis of the design of dietary regimens and indications for their application. Nutritional support in specials groups including neonates and infants, pregnant mothers, wasting disorders including cancer cachexia, cystic fibrosis and HIV / AIDS. Weight loss strategies. Team approach to problem identification and clinical problem solving. Strategies for nutritional support and counseling.
Teaching & Learning Activity
Formal lectures and seminar / tutorial sessions. Lectures include invited specialist lectures by clinicians and other subject experts. Tutorial sessions are student and problem-centered and participatory, using clinical case studies. Student-led seminar sessions are built into the programme to support the team approach to clinical problem solving. Formative learning strategies include the use of critical scientific reviews and clinical nutritional case studies.
Assessment
Case Study - 40% 2000 words. Nutrition in the Management of disease. Phase Test - 30% MCQ and clinical-based short answer questions. Lecture topics. Presentation & Abstract - 30% One Page. Group presentation of specific aspects of recent research on nutritional issues of a chosen clinical condition. Individual abstracts of the presentation. Minimum pass mark - 40%
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