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303534 (v.2) Professional Practice Techniques 480
Area: School of Public Health Contact Hours: 5.0 Credits: 25.0 Lecture: 3 x 1 Hours Weekly Tutorial: 1 x 2 Hours Weekly Co Requisite(s): 13152 (v.2) Health Research Methods 681 or any previous version
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303532 (v.2) Advanced Nutrition Topics 480 or any previous version
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303533 (v.2) Medicine and Dietetics 481 or any previous version
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303537 (v.3) Dietetic Project 480 or any previous version
Role and training of dietitians, professionalism and ethics. Medical terminology. Communication skills - counselling and interviewing, oral presentations, documentation of nutritional care and report writing. The nutritional care plan and it's application. Organisation and management skills - problem solving and decision making, planning, managing resources and time management. Quality assurance. Food service administration. Types of institutional foods service systems. Financial management, stock control systems and personnel management. Menu planning, sanitation, food purchasing and production, kitchen design and equipment.
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