Artesis Plantijn Hogeschool Antwerpen
Wetenschap en Techniek
campus Kronenburg
Kronenburgstraat 47 - 2000 Antwerpen
T +32 3 220 55 80 - F +32 3 220 55 99
wt@ap.be
Bachelor's Project 2 W II26563/1692/1920/1/57
Study guide

Bachelor's Project 2 W II

26563/1692/1920/1/57
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 3
This is a single course unit.
Study load: 14 credits
It is not possible to enrol in this course unit under
  • credit contract.
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Teaching staff: Adam Marleen, Le Bruyn Bente
Languages: Dutch
Scheduled for: Academic year
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.10.2019 ()
Re-sit exam: not possible.
Possibility of tolerance: You have to pass this course unit (will never be tolerated).
Total study time: 364,00 hours

Prerequisites

having finished at least 130 ects credits in the programme AND to be taken together with Professional skills AND to be taken together with ¨Clinical dietetics.

Learning outcomes (list)

(self)reflection
reflects on their own actions within the work environment
communication
motivates the client to behavioral changes in their dietary pattern
dietetics
gives individual nutritional advice adapted to the needs of the patient
diagnosis
sets up a dietetic diagnosis on the basis of the nutritional assesment
health promotion
translates health policy into practical and feasible applications
kitchens and catering
acts advisory and with a coordinating role with regard to food preparation and distribution
interdisciplinary
consults in intra- and interdisciplinary care teams
quality and food safety
implements the regulations and agreements on food safety (HACCP) and quality
methodology
draws up a concrete and feasible nutrition care scheme
translates health policy into practical and feasible applications
motivational interview
motivates the client to behavioral changes in their dietary pattern
nutrional assessment of individuals
examines and analyzes the dietary pattern- / behavior of the client
nutritonal assessment of groups
examines and analyzes the dietary pattern of a group
problem solving
evaluates products in a nutritional, organoleptic and legislative sphere and advises
examines and analyzes the dietary pattern- / behavior of the client
examines and analyzes the dietary pattern of a group
sets up a dietetic diagnosis on the basis of the nutritional assesment
product assessment
evaluates products in a nutritional, organoleptic and legislative sphere and advises
Teamwork
consults in intra- and interdisciplinary care teams
acts advisory and with a coordinating role with regard to food preparation and distribution
stakeholder care
gives individual nutritional advice adapted to the needs of the patient
food policy
draws up a concrete and feasible nutrition care scheme
environmental care
implements the regulations and agreements on food safety (HACCP) and quality

Educational organisation (list)

Exam duration
Estimated time for testing
Learning Activities
Collaborative learning12,00 hours
Lectures and / or tutorials
Practicum
Work time outside of contact hours
Workplace training and / or internship352,00 hours

Evaluation (list)

Evaluation(s) for both exam chances, not reproducible in re-sit exam
MomentForm%Remark
Academic yearInternship100,00