Dietetics QQI Level 5

This programme module aims to introduce the learner to the principles of nutrition so that individual nutrition care plans can be developed.

COURSE DESCRIPTION

• Discuss the role and functions of a
dietician in a broad range of healthcare
settings and throughout the specific
issues of the lifecycle
• Analyse the categories of dietary
intervention including the conditions
necessary for their use
• Summarise the role of the national
food and safety
• Explore nutritional status and the
characteristics of overnutrition and
undernutrition in specific issues of
lifestyle
• Explain the importance of zoning areas
in a kitchen and of adhering to them
• Discuss the nutritional products and
equipment used in Nasogastric (NG),
Nasojejunal (NJ) and Percutaneous
Endoscopic Gastrotomy (PEG) cases
• Explore the influence of vested
interests on dietary choices
• Discuss the principles of Hazard
Analysis Critical Control Point
(HACCP) with particular reference to
seasonal products
• Apply the range of techniques used to
support positive dietary choices
• Use a range of measuring tools to
determine growth development in a
range of clients and calculate Body
Mass Index
• Identify the quality points of a wide
variety of food commodities
• Examine the role of the Dietician
and Dietician Assistant within the
multidisciplinary healthcare team
• Use a Malnutrition Universal Screening
Tool (MUST)/Mini Nutritional
Assessment (MNA) for measuring
Nutritional Risk Screening (NRS) to
include its benefits and limitations
• Use a range of measuring food intake
methods
• Identify the functions of a professional
kitchen and the duties of kitchen
personnel
• Report on strategies employed by
community nutrition intervention
agencies