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					                          University of the Western Cape

                    Department of Human Ecology and Dietetics

                               Division : Dietetics



                           Natural Medicine 315




Compiled by:
A. E. van Graan

Date of revision:
January 2008
                                                      TABLE OF CONTENTS




ORGANISATIONAL COMPONENT ........................................................................................ 3

1.      General premise and educational approach ....................................................................... 3

2.      Contact information.............................................................................................................. 3

3.      Study materials and purchases ............................................................................................ 4

4.      Learning activities ................................................................................................................. 4
     4.1    Contact time and learning hours ..................................................................................... 4
     4.2    Contact sessions .............................................................................................................. 4
     4.3    Assignments .................................................................................................................... 4

5.      Assessment policy and approach ......................................................................................... 5

6.      General ................................................................................................................................... 6

STUDY COMPONENT................................................................................................................ 7

1.      Module specifications............................................................................................................ 7
     1.1   Purpose statement ........................................................................................................... 7
     1.2   Learning presumed to be in place ................................................................................... 7
     1.3   Articulation with other modules in the programme ........................................................ 7
     1.4   Critical cross-field outcomes .......................................................................................... 7

2.      Module structure ................................................................................................................... 8

3.      Study themes.......................................................................................................................... 9
     3.1    Specific learning outcomes ............................................................................................. 9
     3.2    Assessment criteria ....................................................................................................... 10
     3.3    Embedded knowledge ................................................................................................... 10
     3.4    Study units .................................................................................................................... 10
     3.5    Self-study activities ....................................................................................................... 10
     3.6    Assignments .................................................................................................................. 10

APPENDIX




                                                                                                                                                   2
                        ORGANISATIONAL COMPONENT


1.      General premise and educational approach

Guideline:

Significance of this module:
To introduce the student to the therapeutic process, the role of the dietitian in the clinical setting
and the management of the different diseases. The information taught in this module will be vital
to the effective functioning of your role as a clinical dietitian.

Instructions for the use of the study manual:
This study manual provides you with information about your lectures, assignments, course
outline, assessment criteria, consultation times and general rules and regulations.

Educational approach:
This course will be taught by lectures and practicals wherein theoretical knowledge will be
applied. It is expected that all lectures and practicals will be attended. You will contribute to
class discussions and practicals, be stimulated to think creatively and analytically. Self-study
(case-studies, assignments, projects) is essential to master the knowledge and skills required to
complete this course



2.      Contact information

                    Name                  Room no         Telephone no E-mail address
                                          and
                                          building
Lecturers
Coordinator:        Prof R Swart          HE 22           X 2237            rswart@uwc.ac.za
Lecturer:           Dr. A van Graan       HE 104                            avangraan@uwc.ac.za
                                                          X 2458
Secretary:          Ms E Faviers          HE 12           X 2760            efaviers@uwc.ac.za

      Location of lecture halls
     The venues for the lectures and practicals are located in the Human Ecology Building and is
     indicated on the notice board timetable.

      Location of notice board
     The notice board is located in the Human Ecology Building on the lower floor close to the
     entrance of the building


      Consulting hours
     Please make an appointment with the applicable lecturer.



                                                                                                     3
3.     Study materials and purchases

Prescribed textbook for this module:

Mahan K and Escott-Stump S (2004). Krause’s Food Nutrition and Diet Therapy( 11th Edition).
London:WB Saunders and Company.

Additional References
    Crook M A (2006). Clinical Chemistry & Metabolic Medicine (7th Edition). London:
       Hodder Arnold.
    Various relevant articles will be left at Printwize.



4.     Learning activities

4.1    Contact time and learning hours

No lectures per week                              6 X 60 min sessions
No of practicals per week                         2 X 60 min sessions



4.2    This module carries a weighting of 10 credits which means that you should be spending
       100hrs to obtain the required skills (including tests and examinations)

4.3    Contact sessions
       Contact sessions will be in a formal setting comprising of lectures and where theoretical
       knowledge will be applied.

       Cell phones are to be switched off and no eating allowed in venues.

       Students are expected to pay attention in contact sessions and contribute to discussions
       where required. Feel free to ask questions when anything is unclear.

       Completing assignments and studying for other subjects are not allowed in contact
       sessions.

       It is expected that students will read through course work before lectures.


4.4    Assignments
       Number of assignments
       Term 1 : 4 Assignments, each contributing 10-15% of the final coursework mark
       Term 2 : 4 Assignments, each contributing 10-15% of final coursework mark

      Marks for assignments will be allocated as follows:
      Content – 70%
      Insight – 10%


                                                                                                   4
       References – 10%
       Overall impression – 10%

       Prescribed format of assignments
       Each assignment should have a front page containing the students name, student
       Number, name of the course, lecturers name, assignment title and due date.


       Policy regarding the late submission of assignments
       Assignments should be handed in on time. If handed in one day after the assignment is
       due, 10% will be deducted from the final mark; two days after the due date, only 50% of
       the obtained mark will be given. Thereafter assignments will not be accepted.

4.5    TESTS
       2 tests per term contributing 25% each
       Unannounced test contributing to 5% of

5.     Assessment policy and approach

Refer to the University assessment policy, also to the information brochures of B Sc Dietetics
and B Sc Complimentary Medicine.

Calculation of final coursework mark: Assignments and case study: 50%
                                      Formal tests: 50%

Overall assessment: (final mark)
Coursework mark: 60% of overall assessment
Examination:      40% of overall assessment

Pass requirement: a final mark of at least 50%, calculated in the ratio from coursework mark and
examination mark and;
A minimum of 40% in the final written examination/assessment.

A student shall not be allowed to write the examinations or summative assessment in a module
unless the student has obtained a coursework mark/continuous assessment mark of at least 40%
for that module. (Refer to Rule A.5.2.2 (c))

A candidate shall be admitted to a re-evaluation/ supplementary examination for this course in
which he\she has written the final examination and has obtained:
   i)      a final mark of 45%
   ii)     a coursework mark of at least 50% provided that the candidate has obtained at least
           30% in the examination.
   iii)    A final mark of 50% or more but an examination mark of less than 40%.
   (Refer to Rule A.5.2.5).

Academic dishonesty will not be tolerated. Refer to the University rules and regulations
regarding dishonesty during tests and exams.

Absence from examinations / evaluations



                                                                                                 5
If a student is absent from the examinations / evaluations they can apply for a special
examination. Medical certificate or other evidence of the reason for the absence must be
produced within 24 hours of the examination to the co-ordinator of dietetics. An
application form for a special examination (available from the Faculty Officer) needs to be
completed within four (4) days of examination and submitted to the Faculty Officer. No
special examinations will be approved for missed re-evaluation. “Over-sleeping” or “mis-
interpretation” of the timetable is not acceptable as reasons for granting special
examinations.


Class attendance
It is strongly recommended that students attend all lectures and practicals for their own benefit.
When absent from tests and evaluations, a medical certificate must be handed to the relevant
lecturer.


6.       General


         Policies, rules and arrangements regarding the following :

        Conduct in class
         Students will be required to be attentive in lectures, class discussions and practicals and
         contribute and/or participate where necessary.


        Grievance procedures
         Refer to Dietetics student information booklet (Blue book)

        Academic dishonesty
         Refer to Dietetics student information booklet (Blue book)

        Absence from certain scheduled activities
         Should a student be absent for off campus visits, practicals or tests, in which evaluation
         takes place, he or she will be required to produce a medical certificate or forfeit the marks
         that he/she would have obtained.

        Dress code
         Students are required to wear their uniform (navy skirt or slacks and white top) and
         official University name badges for all off campus visits.

        Posting of official notices
         Official notices will be posted on the relevant notice boards.




                                                                                                     6
                                  STUDY COMPONENT


1.        Module specifications

1.1       Purpose statement

This module deals with the assessment, analysis, planning, implementation and evaluation of the
different disease states to operate effectively as a clinical dietitian.

1.2       Learning presumed to be in place

To complete this module, you have by now completed Nutrition 211, 221; Biochemistry 211,
221, 231 and Human Biology 211, 212, 223, 224


1.3       Articulation with other modules in the programme

This module articulates closely with Physiology 319, Pharmacology 315, Dietetic Skills practice
301, Community Nutrition 312,322 and FSM 313,323.


1.4       Critical cross-field outcomes

The critical cross-field outcomes include:

         Identifying and solving problems by using critical and creative thinking.
         Working effectively with others as a member of a team, group, organisation, community.
         Organising and managing oneself and one’s activities responsibly and effectively.
         Collecting, analysing, organising and critically evaluating information.
         Communicating effectively using visual, mathematical and/or language skills in the
          modes of oral and/or written persuasion.
         Using science and technology responsibly, effectively and critically, showing
          responsibility towards the environment and health of others.
         Demonstrating an understanding of the world as a set of related systems by recognising
          that problem-solving contexts do not exist in isolation.
         Contributing to the full personal development of each learner and the social and
          economic development of society at large by making it the underlying intention of any
          programme of learning to make an individual aware of the importance of:
              o reflecting on and exploring a variety of strategies to learn more effectively;
              o participating as responsible citizens in the lives of local, national and global
                  communities;
              o being culturally and aesthetically sensitive across a range of social contexts;
              o exploring education and career opportunities; and
              o developing entrepreneurial opportunities.




                                                                                               7
  2.     Module structure

    Study theme and         Method of instruction   Notional hours   Contact
       study units                                                   sessions
1. Introduction and      Class discussion,                3              3
Therapeutic process      practical classes and
                         self-study
2. Obesity               Contact session and             10            11
                         class discussion,
                         practical classes,
                         assignments
3. Diabetes              Contact session and             15            15
                         class discussion,
                         practical classes,
                         assignments
4 Cardiovascular disease Contact session and             10            11
                         class discussion,
                         practical classes,
                         assignments
5. Syndrome X            Contact session and              3             3
                         class discussion,
                         practical classes,
                         assignments
6. Eating disorders      Contact session and              3             3
                         class discussion,
                         practical classes.
7. Sport Nutrition       Contact session and              5             3
                         class discussion,
                         practical classes.
8. Nutrigenomics         Contact session and              5             3
                         class        discussion,
                         practical classes
                                   HOLIDAY
9. TB                    Contact session,                 5             3
                         class discussion,
                         practical classes
10. HIV                  Contact session,                 5             6
                         Class discussion,
                         practical classes.
11. Rheumatoid and       Contact session,                 5             3
Neurological disorders   class discussion,
                         practical classes
12.       Liver      and Contact session,                 8             9
Gallbladder              class discussion,
                         practical classes
13. Anemia               Contact session,                 5             6
                         class discussion,
                         practical classes
14. Nephrology                                            8            16



                                                                                8
 15. Oncology                 Contact session,                    5                6
                              class discussion,
                              practical classes
 15.Osteoporosis              Contact session,                    5                4
 and bone diseases            class discussion,
                              practical classes
                                                                100

3.     Study themes

The information given in this section of the study manual under the various study theme
headings is intended to assist students in their learning in order to effectively acquire the required
skills and achieve the learning outcomes.

The following specific items should be provided for each study theme:

3.1    Specific learning outcomes
The student will:

Understand and discuss the etiology of the disease.

Explain the role of the specific nutrients involved in the metabolism of the disease.

Understand and implement the different methods of evaluating nutritional status in the diseases
of lifestyle: anthropometry, diet history, clinical investigation and biochemical investigation.

Identify the risk factors for the development of the disease.

Plan and implement the dietary treatment of the disease.

Experience practical application through case studies and assignments

Give practical guidelines to the community for the prevention of the disease.

Discuss the role of pharmaceutical management as treatment of the disease.

Disease states are:
Obesity
Diabetes Mellitus
Cardiovascular disease
Hypertension
Metabolic Syndrome
Nephrology
Anemia
Sports Nutrition
Eating Disorders
HIV
TB
Liver and Gallbladder disease
Oncology


                                                                                                    9
Rheumatoid disorders
Neurological disorders



3.2       Assessment criteria

Student’s knowledge will be assessed by means of tests, oral presentations, assignments and
examinations.

3.2       Embedded knowledge

The student will:

         Know and understand the etiology and diagnosis of different disease states
         Know to assess a patient with different disease states.
         Know how to analyze the information collected in the assessment.
         Know how to plan and implement dietary intervention.
         Know how to evaluate whether what was implemented has the desired outcome.

3.4       Study units

Refer to info provided above.

3.5       Self-study activities

Refer to class notes.

3.6       Assignments

         The assignments show evidence of the application of intellectual and analytical thought
          processes.
         Arguments are logically structured.
         The content is presented in a neat and structured format.
         Relevant sources are cited.
         The student presents work in which a degree of originality is displayed.




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