Master's course in clinical nutrition. Part 1

Aim and Content

The course is intended to provide an introduction to and basic knowledge about important general factors relating to the profession of clinical nutritionist:

The structure of the health service, relevant laws and regulations, national and international clinical nutrition associations, evidence-based practice and diet assessment methods.

Relevant disease mechanisms: Inflammation, trauma, reparative processes, tumour biology, environmental damage, starvation and malnutrition, intolerance and food allergies.

Nutrition for the sick: nutrition status screening, food and diet in hospital, special diets, dietary supplements, enteral nutrition, parenteral nutrition.

Learning Outcomes

After completing the course, the students should be capable of:

Knowledge

• Describing fundamental pathophysiological mechanisms relating to inflammation, traumatology and reparative processes in tissue and explain the use of diagnostic and therapeutic markers
• Explaining the structure of the Norwegian health service, including relevant national governing documents of relevance to the area of clinical nutrition
• Giving an overview of the national and international clinical nutrition associations and the profession of clinical nutritionist
• Describing a clinical nutritionist's duties, responsibility and role in the health service
• Describing an adequate nutritional status assessment and various nutritional screening tools
• Describing guidelines for the prevention and treatment of malnutrition
• Describing the range of nutritional treatment measures and the indications for their use

Skills:

• Writing a patient record note
• Planning and calculate the nutritional value of individual and institutional food using nutrition software
• Identifying individuals' needs for nutritional treatment and their specific nutritional needs
• Planning and carrying out nutritional treatment and provide guidance

Competence:

• Guiding health personnel in screening and nutrition registration
• Disseminating knowledge to, communicate and cooperate with different groups of professionals as well as patients

Course offered (semester)

Autumn

Language of Instruction

Norwegian

Course Unit Level

Master

Department

Institute of Medicine

Pre-requirements

Bachelor's degree in human nutrition

Teaching Methods

Lectures, clinical demonstrations, patient interviews, group work

Compulsory Requirements

Group work, ward duty, outpatient clinic duty, clinical demonstrations, a thesis and exam are all compulsory.

Assessment methods

Four-hour written exam. Compulsory thesis

Grading Scale

Grading scale A-F

Course Unit Evaluation

Written evaluation on My Space/Mi side

Contact Information

studie@med.uib.no / +47 55 97 73 45 / +47 55 58 25 35