This one-day course is aimed at the dietetic support workforce working in a variety of settings, including acute, community, and mental health/learning disabilities. The course is suitable for those new in post and equally as a useful update for those with some previous knowledge and experience. 

Aims:

·       Enhance understanding of the role of nutrition in health and disease.

·       Support the development of practical skills relevant to the role of the Dietetic Support Workforce, including dietary assessment, nutritional screening, and nutritional support. 

Learning Outcomes: 

At the end of the course, you will be able to:

 Understand the importance of nutritional assessment as part of the Model and Process for Nutrition and Dietetic Practice.

  • List 7 BDA Food Factsheets.
  • Describe the Eatwell Guide and discuss recommended portion sizes.
  • Identify at least 5 factors that affect food choice.
  • State at least 5 barriers to changing health-related behaviour and eating healthily.
  • Understand how to use the MUST tool.
  • Discuss the range of nutritional support options available including the ‘food first’ approach.
  • Identify 3 methods of collecting and assessing dietary intake information.

This one-day course is aimed at the dietetic support workforce working in a variety of settings, including acute, community and mental health/learning disabilities. The course is suitable for those new in post and equally as a useful update for those with some previous knowledge and experience. 

Aims:

·       Enhance understanding of the role of nutrition in health and disease.

·       Support the development of practical skills relevant to the role of the Dietetic Support Workforce, including dietary assessment, nutritional screening, and nutritional support. 

Learning Outcomes: 

At the end of the course, you will be able to: 

  • Understand the importance of nutritional assessment as part of the Model and Process for Nutrition and Dietetic Practice.
  • List 7 BDA Food Factsheets.
  • Describe the Eatwell Guide and discuss recommended portion sizes.
  • Identify at least 5 factors that affect food choice.
  • State at least 5 barriers to changing health-related behaviour and eating healthily.
  • Understand how to use the MUST tool.
  • Discuss the range of nutritional support options available including the ‘food first’ approach.
  • Identify 3 methods of collecting and assessing dietary intake information.

This one-day course is aimed at the dietetic support workforce working in a variety of settings, including acute, community and mental health/learning disabilities. The course is suitable for those new in post and equally as a useful update for those with some previous knowledge and experience. 

Aims:

·       Enhance understanding of the role of nutrition in health and disease.

·       Support the development of practical skills relevant to the role of the Dietetic Support Workforce, including dietary assessment, nutritional screening, and nutritional support. 

Learning Outcomes: 

At the end of the course, you will be able to: 

  • Understand the importance of nutritional assessment as part of the Model and Process for Nutrition and Dietetic Practice.
  • List 7 BDA Food Factsheets.
  • Describe the Eatwell Guide and discuss recommended portion sizes.
  • Identify at least 5 factors that affect food choice.
  • State at least 5 barriers to changing health-related behaviour and eating healthily.
  • Understand how to use the MUST tool.
  • Discuss the range of nutritional support options available including the ‘food first’ approach.
  • Identify 3 methods of collecting and assessing dietary intake information.