NUTD3016 Critical Nutrition and Aged Care

2020

4.5

1 x 4-hour independent study weekly
1 x 3-hour on-line exercises weekly
1 x 1-hour on-line lecture weekly
1 x 3-hour on-line tutorial weekly

NUTD2003 - Nutrition and the Ageing Population

Project; Tests; Tutorial Presentation.

This topic provides students with knowledge and skills in food and nutrition relevant to the ageing population across the continuum of care inclusive of the community, acute, rehabilitation and residential care settings. The topic provides an overview of the relevant policies, presents the tools available for determining nutritional risk of an older adult, evidence-based strategies designed to improve nutritional and health outcomes, the resources required and methods for monitoring and evaluating changes. The topic will be based on a case-study approach that requires students to think critically about the evidence to support best practice in aged care nutrition.

This topic aims to:

1. Introduce students to the key risk factors for malnutrition across the continuum of care
2. Familiarise students with the aetiology of unintentional weight loss and weight gain in ageing
3. Introduce students to the plethora of dietary strategies and services used across the continuum of care to prevent and/or treat malnutrition

4. Familiarise students with the evidence based instruments used across the continuum of care for identifying risk of malnutrition
5. Introduce students to the nutrition management challenges across the continuum of care
6. Provide students with an understanding of the legal and ethical issues of feeding in end of life care
7. Encourage independent learning skills

On completion of this topic, students will be able to:

1. Demonstrate knowledge of the key conditions occurring in later life and the role of nutrition in prevention and management
2. Identify the barriers and facilitators for maintaining or achieving a desirable nutritional status across the continuum care
3. Demonstrate knowledge of the strengths and limitations of instruments designed to identify risk of malnutrition
4. Discuss the opportunities and risks associated with end of life feeding