Course:FNH381
| Professional Dietetic Practice II | |
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| FNH 381 | |
| Section: | |
| Instructor: | Karol Traviss |
| Email: | karol.traviss@ubc.ca |
| Office: | FNH 240 |
| Office Hours: | 12-1pm each day (by appt) |
| Class Schedule: | Mon-Fri 9am-noon |
| Classroom: | FNH 40 |
| Important Course Pages | |
| Syllabus | |
| Lecture Notes | |
| Assignments | |
| Course Discussion | |
Syllabus
Course Description
This is a 3-credit course designed to help prepare students for dietetic practice. This course covers three main topic areas: nutrition communications, professional practice concepts, and dietetic practice environments. This course is restricted to students in the third year of the Dietetics Major.
Rationale
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 this document.
The UBC dietetics professional practice courses (FNH 380, 381, and 480) and internship courses (FNH 481, 482, and 483) expose students to foundational knowledge and skill building activities to prepare them for entry to internship and/or professional practice. The courses emphasize collaborative and reflective approaches, which are essential for practice.
Format
This is a 3-week course (Monday - Friday, 3 hours per day). It is a mixed-mode delivery course featuring lectures, workshops, site visits, and interactive class presentations.
Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply nutrition counselling principles with a generally healthy volunteer client, including:
- concepts involved in the nutrition counselling process (including session planning, rapport building, assessment, summarizing, and advising), and
- techniques for effective counselling (including active listening, use of open-ended questions, affirmation, empathy, rapport-building, negotiation, and rolling with resistance)
- Prepare a consumer focused article using principles of effective writing including:
- write clearly and concisely, in a manner responsive to the needs of readers;
- write in an organized and logical fashion;
- provide accurate and relevant information; and
- edit for style, spelling, and grammar.
- Contribute to the learning of others:
- collaborate with partner(s) to plan, deliver, and evaluate education sessions for two target audiences (elementary students, fellow classmates)
- utilize key concepts in education session planning, including:
- assess the prior knowledge and learning needs of others
- select and implement appropriate educational strategies
- select and/or develop learning resources
- establish and assess learning outcomes
- Apply principles of reflective practice to course activities.
- Demonstrate progression towards readiness for internship and entry for practice, including:
- demonstrate awareness of the dietitian role in a variety of clinical and community work environments;
- demonstrate awareness of the skills and attributes needed to take on dietitian roles and work in a healthcare environment; and
- reflect upon and articulate personal strengths, gaps, and goals related to progression towards achieving dietetics competencies.
- At all times during the course, students are expected to demonstrate 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
- ensure appropriate and secure documentation
- use effective written communication skills
- use effective oral communication skills
- use effective interpersonal skills
- contribute to the learning of others
- contribute productively to teamwork and collaborative processes.
Course Materials
Course resources will be posted on the Connect course website. Please check the website regularly for updates and resources while the course is in progress.
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 classes:
- as a reminder, attendance is mandatory at professional practice courses
- please arrange personal appointments and activities so you can be in class 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 course instructor if absence is needed due to a serious illness
- Be punctual (it is unprofessional and disruptive to class guests to arrive late)
- Actively participate in all course activities
- Contribute in an equitable manner to assigned group work
- Complete all assignments to a professional standard (stated criteria is 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).
Assignments (see individual assignment handouts for details):
| Assignment | Details |
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| 1. Client Assessment and Counselling |
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| 2. Consumer-focused Writing |
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| 3. School Nutrition Education |
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| 4. Group Education |
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| 5. Course Reflective Self Evaluation |
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