Dietetics

Check out the next start/enrolment date for part-time courses via the college website
http://www.gccparttimecourses.ie/

Classes are run subject to minimum enrolment.

€240
• Fee to be paid in full on enrolment.
• Fees will not be refunded after registration.
• Refunds will not be made on evidence post-enrolment.
• Payment made by cheque or money order (cash not accepted).

20% Discount on Tuition Fees for:
Individual in receipt of Job Seekers Allowance, Job Seekers Benefit, Disability Allowance, Invalidity Allowance or Lone Parents Allowance
All full-time GCC Further Education Learners can avail of 20% discount for academic certified QQI Level 5 and Level 6 courses. This discount does not apply to hobbies/interests for full-time GCC Further Education Learners.

Note: Evidence to support the above must be presented at time of enrolment. This documentation must show your current status with your home address and PPS number. A social welfare card is not acceptable, as it does not indicate current status. Refunds will not be made on evidence produced post-registration.

Note: Discounts apply to tuition fees only and not material fees

Proof for the applicable discount must be provided at registration
Proof for a discount will not be accepted once a programme commences. No discounts are available once a programme commences.

Discounts cannot be applied for through the online registration system.
You cannot register online if availing of 20% discount. Please enrol on the evening of the course by coming early or call to the college so your discount is approved and to make payment.

Course Overview

Purpose The purpose of this award is to equip the learner with the knowledge, skill and competence to understand the principles of nutrition in the implementation of specific client Nutrition Care plans. Learning Outcomes Learners will be able to:

1 Discuss the role and functions of a dietician in a broad range of healthcare settings and throughout the specific issues of the lifecycle

2 Analyse the categories of dietary intervention including the conditions necessary for their use

3 Summarise the role of the national food and safety agencies including their strategies to increase public awareness of the effects of good/ bad food choices

4 Explore nutritional status and the characteristics of overnutrition and undernutrition in specific issues of lifestyle 2

5 Explain the importance of zoning areas in a kitchen and of adhering to them

6 Discuss the nutritional products and equipment used in Nasogastric (NG), Nasojejunal (NJ) and Percutaneous Endoscopic Gastrotomy (PEG) cases

7 Explore the influence of vested interests on dietary choices

8 Discuss the principles of Hazard Analysis Critical Control Point (HACCP) with particular reference to seasonal products 9 Apply the range of techniques used to support positive dietary choices

10 Use a range of measuring tools to determine growth development in a range of clients and calculate Body Mass Index

11 Identify the quality points of a wide variety of food commodities

12 Examine the role of the Dietician and Dietician Assistant within the multidisciplinary healthcare team

13 Use a Malnutrition Universal Screening Tool (MUST)/Mini Nutritional Assessment (MNA) for measuring Nutritional Risk Screening (NRS) to include its benefits and limitations

14 Use a range of measuring food intake methods, record observations using an analysis software programme such as WISP, Dietplan

15 Identify the functions of a professional kitchen and the duties of kitchen personnel

16 Report on strategies employed by community nutrition intervention agencies to a range of client groups

17 Comply with all relevant legislation and regulations in relation to food safety, hygiene, health and safety procedures

Assessment Technique

Examination - Theory 60%
Assignment 40%

5N3736 - Dietetics

Galway Community College
Wellpark Rd, Galway
091 755464
gcceveningcourses@gretb.ie