Artesis Plantijn Hogeschool Antwerpen
Gezondheid en Welzijn
campus Spoor Noord Noorderplaats
Noorderplaats 2 - 2000 Antwerpen
gw@ap.be
Theoretical underpinnings of the profession 1.5 Nutrition and Dietetics26740/2204/2122/1/49
Study guide

Theoretical underpinnings of the profession 1.5 Nutrition and Dietetics

26740/2204/2122/1/49
Academic year 2021-22
Is found in:
  • Bachelor of Nursing (4y), programme stage 1
In other study programme:
  • Bachelor of Nursing (flexible programme) as Theoretical underpinnings of the profession 1.5 Nutrition and Dietetics
This is a single course unit.
Study load: 3 credits
Co-ordinator: Wildiers Anja
Other teaching staff: Boeynaems Els, Van der Linden Eva
Languages: Dutch
Scheduled for: Semester 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.03.2022 ()
Re-sit exam: is possible.
Possibility of deliberation: You have to pass this course unit (will never be deliberated).
Total study time: 77,00 hours

Prerequisites

There are no prerequisites for this course.

Learning outcomes (list)

Collecting relevant information (own experience, scientific evidence, legislation and properties of the care inquirer) for the construction of a care situation.
the student will be able to describe what is included in palliative nutrition (1.1.A.1.) (Level 1)
the student will be able to describe the effects on the body of the intake of too few / too many nutrients (1.1.A.1.) (Level 1)
the student will be able to identify the functions and food sources of all nutrients and indicate their place in the active nutritional triangle (1.1.A.1.) (Level 1)
the student will be able to describe the current diet/eating patterns in Belgium and the Netherlands (1.1.A.1.) (Level 1)
the student will be able to based on the most recent nutrition information model, clearly formulate recommendations on nutrition, movement and sedentary behaviour (1.1.A.1.) (Level 1)
Make a nursing diagnosis
the student will be able to formulate nursing problems with respect to nutrition issues and provide solutions (1.2.A.1.) (Level 1)
Handling of relevant information (own experience, scientific evidence, legislation and properties of the care inquirer) for the construction of a care situation.
the student will be able to recognize malnutrition and formulate possible solutions to improve patient nutrition (1.3.A.1.) (Level 1)
Taking into account the philosophical and ideological conviction and cultural aspects (including habits, customs and rituals) of the care inquirer and his environment during the care situation
the student will be able to identify important items within a nutritional history, taking into account the individuality of the patient. (1.4.A.1.) (Level 2)
the student will be able to name eating patterns based on culture, ideology and context (1.4.A.1.) (Level 2)
Applying health promotion, taking into account the welfare of the care inquirer.
the student will be able to indicate that behaviour has an impact on health. (2.4.A.1) (Level 2)
the student will be able to provide nutritional advice and describe nutritional risk factors in cardiovascular disease, kidney disease, diabetes, cancer, certain gastrointestinal disorders and obesity (2.4.A.1.) (Level 1)

Educational organisation (list)

Exam duration
Estimated time for testing2,00 hours
Learning Activities
Lectures and / or tutorials24,00 hours
Work time outside of contact hours51,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Semester 2Knowledge test100,00Het examen bestaat uit kennis- en casusvragen.
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodKnowledge test100,00Het examen bestaat uit kennis- en casusvragen.