Nutrition & Dietetics AUTUMN/SPRING SEMESTER COURSE DESCRIPTIONS

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1 Nutrition & Dietetics AUTUMN/SPRING SEMESTER COURSE DESCRIPTIONS

2 Autumn/Spring Courses 1. Compulsory course Course unit Course # ECTS Z50458 Practice placement Optional course On top of the compulsory course Practice placement, students can choose courses for a maximum of 13 ECTS per semester. Please read the prerequisites of every course in the course list carefully before applying. Thomas More University College retains the right to change the learning agreement upon arrival if the student doesn t meet the requirements to enter the course. Attention: the combination of courses can be restricted by planning issues and will be communicated beforehand. Course unit Course # ECTS Z50469 Project 3 Z08908 Bachelor thesis 10 2

3 COMPULSORY COURSE Course code Course title Course coordinator ECTS credits Language Z50458 Practice period (internship) Hilde Boeckx 20 ECTS Placement in a food industry : English Clinical or community placement : Dutch Period Autumn Spring Course objectives General competencies AC1: Thinking and reasoning skills AC2: Data Collection and Processing AC3: Critical reflection AC4: Project actions AC5: Leadership AC6: Communicating AC7: Lifelong Learning Profession-oriented/ General scientific competences ABC1: Team oriented work ABC2: Solutions to work in the sense of being able to define and analyze complex problems in professional practice and the ability to develop and apply meaningful solution strategies ABC3: understanding of social responsibility associated with the professional Course Content Profession-specific competences C1: The nutrition and diet expert has a professional attitude. C2: The nutrition and diet expert, an appropriate nutritional and dietary advice to follow up the health maintenance and improvement. C3: The nutrition and diet expert guides adequately changing eating habits to help promote health. C5: The nutrition and diet expert to analyze the health and food composition assessment. C6: The nutrition and diet expert communicating accurate scientific information, ideas and solutions regarding supply to all stakeholders (information provider). C7: The nutrition and diet expert shall take responsibility for the quality and management of food distribution. C8: The nutrition and diet expert to apply scientific knowledge to solve nutritional and dietary problems. A clinical internship, a collectivity internship (community nutrition) or an internship in food industry gives the student the maximum opportunity to pursue future professional activities. The internship activities can include data collection, nutrition and dietetic research, perform individual nutritional and dietary advice, catering operations, patient support and information, laboratory work, food analysis. 3

4 Assessment Continuous assessment The student learns to apply his acquired skills, knowledge and attitudes in concrete practical situations so he gets a direct preparation for the later professional life. Students learn acquire new job-specific problems by methodically analyzing the situation and to integrate existing knowledge. The student will learn together in an interdisciplinary and multidisciplinary context The evaluation of the internship consists of several parts: The training activities are evaluated by the mentor (external) of the successive internships. Each training period, a consensus score is given to the student. At the end, a global consensus agreement score is recorded. The Internships notes are assessed by different supervisors (internal). At the end of the entire training period there is an internship presentation (internal) in which the student outlines and motivates his growth over the complete course. Prerequisites Candidates have to demonstrate theoretical knowledge and practical skills in Nutrition & Dietetics. The placement can be performed by third or fourth years students of the education Programme of Nutrition and dietetics OPTIONAL COURSE Course code Course title Course coordinator ECTS credits Language Z08908 Bachelor thesis Hilde Boeckx 10 ECTS English Period Autumn Spring Course objectives A.General competencies AC1: Thinking and reasoning skills AC2: Data Collection and Processing AC3: Critical reflection AC4: Project actions AC5: Leadership AC6: Communication AC7: Lifelong Learning B.Profession-oriented/ General competences competences ABC1:Team oriented work work ABC2: Solution- oriented work : being able to define and analyze complex problems in professional practice and the ability to develop and apply meaningful solution strategies ABC3: understanding of social responsibility associated with the professional C.Profession-specific competences C1: The nutrition and diet expert has a professional attitude. 4

5 C2: The nutrition and diet expert, an appropriate nutritional and dietary advice to follow up the health maintenance and improvement (depending on the thesis topic). C3: The nutrition and diet expert guides adequately changing eating habits to help promote health (depending on thesis topic). C4: The nutrition and diet expert is capable in all phases of applied scientific research related power to cooperate. C5: The nutrition and diet expert to analyze the health and food composition assessment (depending on thesis topic). C6: The nutrition and diet expert communicating accurate scientific information, ideas and solutions regarding supply to all stakeholders (information provider). C7: The nutrition and diet expert shall take responsibility for the quality and management of food distribution (depending on the dissertation topic). C8: The nutrition and diet expert to apply scientific knowledge to solve nutritional and dietary problems. Course Content Assessment The thesis deals with a real subject in the field of nutrition and dietetics and generally consists of a preliminary study and set up a practice area. Collected data are processed and interpreted. All this culminates in a scientific poster, a thesis and an oral presentation and defense in to a jury. Continuous assessment of process Product : Paper, Presentation and defense The student may appeal a new problem in the field of nutrition, analyze and integrate this knowledge by combining existing solutions systematically and purposefully generate his own solution. The student can plan and organize work independently and takes adequate initiatives. The student presents and defends his thesis to a jury. During the academic year, the work process is assessed by the supervisor (s) Prerequisites Candidates have to demonstrate good knowledge and practical skills in the domain of Nutrition & Dietetics. OPTIONAL COURSE Course code Course title Course coordinator ECTS credits Language Z50469 Project work : case study obesity Hilde Boeckx 3 ECTS English Period Spring Course objectives A. General competencies AC1: Thinking and reasoning skills AC2: Data Collection and Processing 5

6 AC3: Critical reflection AC4: Project and methodical action in function of creative knowledge AC5: Leadership AC6: Communicating AC7: Lifelong Learning B.Profession-oriented General competences ABC1: Team work ABC2: Solution works ABC3: Awareness of social responsibility C. Profession-specific competences C1: The nutrition and diet expert has a professional attitude. C2: The nutrition and diet expert, an appropriate nutritional and dietary advice to follow up the health maintenance and improvement. C03: The nutrition and diet expert guides adequately changing eating habits to help promote health. C6: The nutrition and diet expert communicating accurate scientific information, ideas and solutions regarding supply to all stakeholders (information provider). C8: The nutrition and diet expert to apply scientific knowledge to solve nutritional and dietary problems. Course Content Assessment Prerequisites During this project, students work in little groups. They learn to analyse a specific problem, to integrate this information and their background knowledge to generate creative solutions, taking into account social, cultural, financial, medical and nutritional factors. Students are do research on specific information, analyze and interpret this information and use it to solve the specific problem. Students learn to develop a qualitative reasoning in group, focusing on the contribution of others. Students learn to critically evaluate their own performance and formulate improvements. Students communicate the outcomes of the project orally and written (paper). Continuous assessment of process Product per group : paper, presentation and short defense Candidates have to demonstrate good knowledge in the domain of clinical nutrition and practical skills in counseling. 6

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