MO1021 - Food and Health

Credit points:	0.5
Year:	2017
Student Contribution Band:	Band
Administered by:	College of Healthcare Sciences

Module only available to Dietitians

This module focuses on application of participants' clinical knowledge and skills in nutrition and dietetics to rural and remote service settings. Participants examine assessment, planning and implementation of interventions for individual consumers with complex health issues. Participants also examine food service delivery and management systems in rural service settings and associated nutrition issues for rural communities.

Learning Outcomes

• Apply best practice nutrition care to assess and manage the dietary and nutrition needs of individual consumers in a rural or remote community;
• Analyse food service management, food supply or community nutrition systems and provide advice on strategies for improved outcomes and processes.

Availabilities
External, Study Period 16
Census Date 07-Aug-2017
Contact hours:	22 hours - Comprises of timetabled hours, work-based learning activities, and personal study hours including completion of online activities and assessment requirements
Method of Delivery:	WWW - LearnJCU
Assessment:	written clinical handover for a consumer with complex health issues requiring nutrition management (50%); written brief on food delivery service improvement strategy (50%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.