|Student Contribution Band:||Band|
|Administered by:||College of Healthcare Sciences|
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.
|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.|
|Study Period 15, External|
|Census Date 17-Jun-2019|
|Coordinator:||Assoc. Professor Anne Jones, Miss Amanda Frier|
|Lecturers:||Assoc. Professor Anne Jones, Miss Amanda Frier.|
|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.