Advanced Dietetics

2018-2019

Course Objective

After finishing this course students have reached the Advanced Level of
practicing dietetics. Relevant diagnostic measures can be performed,
initiated and interpreted and the student can define a dietetic
diagnosis and treatment goals in complex patient care by performing the
theories of critical reasoning.
This course combines research (evidence based practice) and patient care
and supplies the knowledge, skills and competences needed to become a
dietician at Advanced Level.

Course Content

• Critical reasoning
• Diagnostic measures (nutritional assessment, QOL, functional
measurements etc)
• Dietetic diagnosis
• Treatment endpoints and evaluations
• Specific diseases with regard to GI tract, cancer, pediatrics, kidney,
ICU, perioperative care, etc

Teaching Methods

6 ECTS (=168 hours): lectures/workgroups clinical reasoning on
disease-specific topics and/or patient case assignments, incl self-study
(2 ECTS), performing complex patient care under supervision of
dietician, incl self-study (3 ECTS), writing a factsheet (1 ECTS).

Method of Assessment

Patient care (40%), assessment patient care (final case assignment 40%),
factsheet (20%)

Entry Requirements

BSc degree in Nutrition and Dietetics (afgeronde opleiding HBO 'Voeding
en Diëtetiek’) with demonstrable clinical experience (‘paramedische
stage’).

Literature

Sobotka et al, Basics in Clinical Nutrition, 4th edition, 2011. ISBN:
9788072628216.
See also: http://www.espen.org/espen-blue-book
*Updated version is expected in fall 2018.

Kruizenga & Wierdsma, Zakboek Dietetiek, (latest version).

Specific readings for some workgroups are provided separately (via
Canvas)

Target Audience

Dutch speaking MSc students Health Sciences (specialization Nutrition &
Health) with a BSc degree in Nutrition and Dietetics (afgeronde
opleiding HBO 'Voeding en Diëtetiek’). See ‘intekenprocedure’ for
information on how to apply for this course.

Additional Information

This course is planned over a period of five months (Jan-May) for ~8
hours per week during MSc internship (16 h/w in January, before start of
MSc internship). This also influences the final submission date of the
MSc thesis (prolongation ~3 weeks). For practical reasons (patient
records and communication with other health care professionals in
Dutch), this course is only available for Dutch-speaking students.

Docenten:
dr. E. Leistra, dr. ir. N.J. Wierdsma, dr. ir. H.M. Kruizenga, dr. ir.
G.H. Hofsteenge, dr. ir. P.J.M. Weijs, dr. A. Thijs, dr. A. Nurmohammed,
E. Geleijn, ir. M. Berkenpas, ir. S. ten Dam, and various clinical
dieticians.

Custom Course Registration

This course has a minimum of 5 students and a maximum of 10 students. Students interested in following this course should apply before 24 September 2018 by sending the following information to e.leistra@vu.nl: • CV • Motivation letter • Overview of courses and clinical internships during BSc education • If applicable overview of other clinical experience Between 1-10 October, interviews will all candidates will be organized. Max 10 students will be selected for this course. For questions regarding application, please contact Eva Leistra (e.leistra@vu.nl).

General Information

Course Code AM_1036
Credits 6 EC
Period P3+4+5+6
Course Level 500
Language of Tuition English
Faculty Faculty of Science
Course Coordinator dr. E. Leistra
Examiner dr. E. Leistra
Teaching Staff dr. A. Thijs
J.A.E. Langius BSc
dr. ir. P.J.M. Weijs
dr. E. Leistra

Practical Information

You cannot register for this course yourself; your faculty's education office carries out registration

Teaching Methods Seminar, Lecture