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CHANCELLOR Sir George Alleyne OCC, MD, FRCP, FACP (Hon), Hon. DSC (UWI) - page 104 / 136

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The

FA C U L T Y Faculty

BOOKLET 2004 – 2005 of Science & Agriculture

HUEC 500 (AH51A) ADVANCED FOODSERVICE SYSTEMS MANAGEMENT

Prerequisite: HUEC 2003 (AH23A), HUEC 2004 (AH23B), HUEC 3002 (AH33A), and HUEC 3004 (AH33B) or equivalent

Syllabus: A comprehensive review of the organisational management and operational aspects of food service including menu-planning and evaluation; procurement, receiving, storage of food and supplies; human resource needs, quantity food production with regard to recipe standardisation, nutrient and quality preser- vation, portion and quality control, costs, sanitation and safety; equipment requirements and specifications, layout and design;

quality assurance and continuous improvement in Foodservice.

Assessment: Final Examination

100%

HUEC 502 (AH52B) ADVANCED CLINICAL NUTRITION

Prerequisite: HUEC 3005 (AH34A), HUEC 3006 (AH34B) or equiva- lent

Syllabus: A comprehensive review of the principles of nutritional care process as it relates to specified diseases and needs; the role of drugs in nutritional care, disease of the upper and lower gas- trointestinal tract, endocrine and metabolic disorders, energy balance, hepatic and biliary system, disorders of the skin and skeletal system; physiological stress and hyper metabolic con- ditions; neoplastic diseases, AIDS; cardiovascular, nervous and respiratory systems; nutritional support and counselling tech-

niques. Assessment: Final Examination

100%

HUEC 501 (AH51P) FOODSERVICE SYSTEMS MANAGEMENT PRACTICUM

Co-requisite: HUEC 500 (AH51A) Syllabus: Supervised practice in all aspects of foodservice operation and subsystem at institutions and at the community level; coordi- nation of foodservice subsystems, including menu planning and evaluation, policies and procedures, organisation of avail- able resources and quality assurance; design and layout of physical facilities; utilisation of problem-solving and decision making skills under the supervision of a qualified Dietitian.Application of knowledge and skills, integrating clini- cal nutrition into the management of foodservice, nutrition goals and nutrition education. Management of human, material, operating and facility resources including procurement, pre- processing, production, food distribution and service; mainte- nance of equipment and supplied; sanitation and safety.

HUEC 503 (AH52P) CLINICAL NUTRITION PRACTICUM

Co-requisite: HUEC 502 (AH52B) Syllabus: Application of knowledge and skills in the collection, assess- ment, planning, implementation and evaluation of nutritional care of clients with specified diseases and needs; principles of nutritional care in a clinical setting; nutrient modifications in respect of diagnosis, treatment, prevention of complications in various diseases and disorders. Candidates will be assigned to various primary clinical facilities for clinical experience, par- ticipating in Paediatrics, Endocrinology, Cancer/Aids/Geron- tology, Nephrology, Surgical/Trauma, and Psychiatry/Sub- stance Abuse rotations under the supervision of a qualified

Dietitian. Assessment:Clinical Appraisal/Case Reviews 40% Educational Projects Clinical Update/Research

30% 30%

Assessment:

Assignments

100 %

104

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