MO1021 - Food and Health

Credit points:	0.5
Year:	2019
Student Contribution Band:	Band
Administered by:

This module has been developed specifically for allied health professionals in the following professions; Dietetics.

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.

Prerequisites:

Participants are responsible for ensuring they are practicing in accordance with the regulatory instruments of their specific allied health profession, within their own personal scope of practice and experience level and in accordance with the policies of their employer.

Availabilities
, Study Period 15
Census Date 17-Jun-2019
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:	Online - JCU
Assessment:	assessments 1) written clinical handover for a consumer with complex health issues requiring nutrition management (must pass) 2) written brief on food delivery service improvement strategy (must pass).

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.