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.