Online Courses Handbook 2003

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 AND 303532 (v.2) Advanced Nutrition Topics 480 or any previous version AND 303533 (v.2) Medicine and Dietetics 481 or any previous version AND 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.