| CODE | FEH5012 | ||||||||||||||||
| TITLE | Professional Studies - Communication and Ethical Issues | ||||||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||||||
| MQF LEVEL | 7 | ||||||||||||||||
| ECTS CREDITS | 5 | ||||||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||||||
| DESCRIPTION | The content outlines an issue of placement logbooks and discussion on placement outcomes. This study-unit will guide the student through periods of placement interspersed with reflective practice contact periods. Throughout this unit, students are trained to develop effective communication skills, critical thinking skills and reflective practice. The content will also include clinical case studies and their effectiveness, clinical scenarios workshops (nutritional demands acute /chronic disease) and principles of professional ethics of importance to the nutritional sciences. Study-unit Aims: - The study-unit aims to enable students to critically evaluate the theoretical basis of communication behaviour in the delivery of therapeutic advice and be able to select the appropriate model for changing a clients behaviour; - The student will be encouraged to self-reflect and identify deficiencies in their knowledge, understanding and attitude and be motivated to address such deficiencies and defend and, where appropriate, alter the basis and nature of clinical dietary education of a client; - The student will critically examine the factors known to affect clinical outcome, appreciate the ethical, professional and attitudinal dimensions required of a health care professional; - In addition, the student will as a consequence develop the necessary skill-base that supports and facilitates the application of effective practice. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Exploit knowledge and skill base to effect better critical thinking, clinical reasoning and judgment-making and reflective practice; - Demonstrate systematic and integrated understanding of the fundamentals of dietetic practice; - Demonstrate the required competencies and apply them effectively to advocate and advise individuals and groups about food choices that are feasible and clinically effective. 2. Skills: By the end of the study-unit the student will be able to: - Apply a number of key skills developed and consolidated during this and other units covered in the semester. These include critical evaluation, writing, organizational and communication skills. Main Text/s and any supplementary readings: • Gandy, J. (Ed.) (2014). Manuel of Dietetic Practice (5th ed.) UK: Wiley-Blackwell. • Zorzanello Emery, E. (2011). Clinical Case Studies for the Nutrition Case Process. USE: Jones & Bartlett Learning. • Pender, F. (2008). Clinical Cases in Dietetics. UK: Wiley-Blackwell. • Gable, J. (2007). Counselling Skills for Dietitians. UK: Wiley-Blackwell. |
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| STUDY-UNIT TYPE | Lecture and Practical | ||||||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Maria Bezzina Xuereb Therese Bugeja Stefan Buttigieg Mario Caruana Claire Copperstone Michael Galea Adrienne Grech Kenneth E. Grech Petra Jones (Co-ord.) |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
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