Foundations of Practice III
- Course Number
- CHL5652H
- Series
- 5600 (Clinical Public Health)
- Format
- Seminar
- Course Instructor(s)
- Eric Ng
Course Description
CHL5652 is part of the course series of three Foundations of Practices Courses (CHL 5650, 5651, 5652), which are usually completed concurrently, with applied and experiential learning that focused on fundamental aspects of dietetic practice. In this course, students will familiarize themselves with the communications and professionalism foundations of dietetic practice. Students will participate in group discussion, peer-led learning, experiential learning, case studies and self-directed learning. Students will begin developing practice competencies in 5 Competency Domains: Professionalism and Ethics; Communication and Collaboration; Population Health Promotion; Management and Leadership; and Food Provision, as outlined in the Integrated Competencies for Dietetic Education and Practice (ICDEP 2020).
Course Objectives
Learning activities in this course will enable students to:
- Understand professional practice issues relevant to Dietitians.
- Demonstrate effective written and oral communication skills.
- Assess, plan, implement and evaluate anutrition education session.
Methods of Assessment
Additional information about all assignments will be provided in class and include grading rubrics and detailed instructions:
- Session Plan & Flyer (group): 30%
- Client education resource (handout) (individual): 15%
- Nutrition Education Session (group): 30%
- Reflection (Individual): 15%
- Participation (individual): 10%