Course:FNH480

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Professional Dietetic Practice III
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FNH 480
Section:
Instructor: Karol Traviss
Email: karol.traviss@ubc.ca
Office: FNH 240
Office Hours:
Class Schedule: Fri 12:00-1:50pm
Classroom: FNH 50
Important Course Pages
Syllabus
Lecture Notes
Assignments
Course Discussion

Syllabus

File:FNH 480.pdf

Course Description

FNH 480 addresses three topic themes:

  1. orientation to internship,
  2. preparation for internship practice-based research, and
  3. preparation for dietetic practice.

The teaching and learning approaches used in this course are designed to promote student engagement and provide a mechanism for online course content sharing to facilitate “just-in-time” learning during internship. During the course, students prioritize their collective learning needs related to course themes, then work in groups (with support of topic-specific content advisors) to develop and compile educational content for open access online sharing. In the final week of the course, each group brings their topic to fellow students using an engaging educational session.

Prerequisite: Fourth year standing in the Dietetics Major.

Rationale

The UBC dietetics professional practice courses (FNH 380, 381, and 480) expose students to foundational knowledge and skill building activities to prepare them for the internship year and entry to professional practice. The courses emphasize collaborative and reflective approaches, which are essential for practice.

To successfully complete an accredited dietetics program, students must achieve national entry to practice competencies, as outlined in the document, Integrated Competencies for Dietetic Education and Practice (ICDEP). All students should familiarize themselves with ICDEP requirements.

Format

This is a 3-week course (scheduled Monday to Friday, 3 hours per day). On some days the class will not meet formally, in order to allow time for student research, consultation, planning, and educational development. Given the creative, collaborative and developmental nature of the work in this course, students should expect to put in a significant time, within and outside of scheduled class time, including time during the weekends associated with the course.

Learning Outcomes

Upon successful completion of this course, students will be expected to:

  1. Demonstrate enhanced knowledge (and where applicable, skills and/or attitudes), related to preparation for
    • internship;
    • internship research; and
    • dietetic practice.
  2. Collaborate with and consult others to develop, compile and deliver educational content related to course themes, including:
    • Conduct an educational needs assessment
    • Create an educational plan
    • Develop and post online a piece of “do it yourself” educational media
    • Compile and post related content to support learning on the topic
    • Create, deliver, and evaluate an educational session for peers
  3. Contribute in an equitable way to group work.
  4. Reflect upon and articulate individual level of professional knowledge and skills related to the course focus.
  5. Consistently apply professional practice, communication and collaboration competencies including:
    • practice within limits of individual level of professional knowledge and skills,
    • use a systematic approach to decision making,
    • maintain a client-centred focus,
    • manage time and workload effectively,
    • use technologies to support practice,
    • use effective written communication skills,
    • use effective oral communication skills,
    • use effective interpersonal skills,
    • contribute to the learning of others, and
    • contribute productively to teamwork and collaborative processes.

Evaluation and Grading Procedures

Student performance in this course is evaluated on a pass/fail basis, in alignment with how competency attainment is assessed during the internship year. To pass the course, students must:

  • Attend all scheduled classes:
  • as a reminder, attendance is mandatory at professional practice courses
  • please arrange personal appointments and activities so you can be in class (or available for course-related activities) for the scheduled time
  • if you are seriously ill or have a similarly significant reason for being absent, contact course instructor (in the event of illness medical documentation will be required)
  • please contact instructor if absence is needed due to a serious illness or so)
  • Be punctual (it is unprofessional and disruptive to arrive late)
  • Actively contribute to and participate in course activities
  • Meet deadlines for pre-internship requirements (immunization review, student accident insurance payment, criminal record check report of new offenses)
  • Complete all assignments to a professional standard (stated criteria met)
  • Consistently demonstrate professional practice and communication competencies (as dietetics is a professional program, to remain in good standing, students must demonstrate appropriate professional behaviour at all times - see Policy 1.15, and behave in accordance with the document, Required Skills and Abilities for Students in the UBC Dietetics Major)

Additional Resources