MO1021 - Food and Health
|Student Contribution Band:
||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.
- 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.
||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
|Census Date 17-Jun-2019
||Dr Anne Jones, Ms Amanda Frier
||Dr Anne Jones, Ms Amanda Frier.
- 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
||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).
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