Dietetics Professional Practice Courses Self-Assessment and Learning Plan Form Date: November 20th 2016 Student Name: Mitra Nowroozi Course (FNH 380, 381 or 480): FNH 380 Self-Assessment Grid Practice Competencies Performance Indicators Self-Assessment Source of Learning (e.g., Course, Employment, Volunteer, Personal) Explanatory Notes Professional Practice Demonstrate professionalism 1.01 Comply with federal and provincial/territorial requirements relevant to dietetic practice. a Demonstrate knowledge of federal legislation, regulations and policies applicable to practice. 1. Course: FNH 380 group tutorial on November 18th The group members discussed definitions of legislation, regulations and policies and explained some examples including confidentiality. b Recognize non-compliance with federal legislation, regulations and policies. 1. IPE: Foundations of Ethical Practice Case studies wherein some practitioners would not adhere to the legislation due to ethics and conflicts of interest. c Demonstrate knowledge of provincial/ territorial legislation, regulations, and policies applicable to practice. 1. Course: FNH 380 1. Group-led tutorial on Nov. 18th d Recognize non-compliance with provincial/territorial legislation, regulations, 1. Course: FNH 380 2. IPE: Foundations of Ethical Practice 1. Group-led tutorial on Nov. 18th
practice, and their appropriate uses. evidence-based information. d Use technology to seek and manage information. 1. Courses: LFS 250, 350, FNH 370, 471 2. Volunteering: Cardiac Rehab Clinic 3. Volunteering: Waterloo Research Assistant 1. Courses overviewed UBC Summon, Google Scholar etc. to obtain relevant and evidence-based information. 2. Would use internet to seek out recipes, photos, and images for hand-outs 3. Used iPads to obtain information in the form of surveys e Demonstrate knowledge of technological applications used in common practice settings. 1. Courses: LFS 250, 350, FNH 370, 471 2. Volunteering: Cardiac Rehab Clinic 1. Courses overviewed UBC Summon, Google Scholar etc. to obtain relevant and evidence-based information. 2. Would recommend Apps such as eaTracker and CRON-o-meter on handouts. 1.10 Ensure appropriate and secure documentation. a Demonstrate knowledge of documentation principles. 1. Course: FNH 380 Site Visit 1. Jennifer discussed documentation and patient charts 2. Documenting experiences throughout FNH 380 course via UBC blog c Demonstrate knowledge of principles of security and access. 1. Course: FNH 380 Site Visit 2. Volunteer: Cardiac Rehab Clinic 3. Volunteer: Waterloo Research Assistant 2 + 3. Upon signing a confidentiality waiver, we could have access to confidential patient information f Demonstrate knowledge of legal requirements for record keeping. / 1.11 Assess and enhance approaches to dietetic practice. a Demonstrate knowledge of the role of evidence, self-reflection, and consultation in assessing effectiveness of approaches to practice. 1. FNH 370, 471, 380 1. Discuss the important of individualized care and evidence in practice b Demonstrate knowledge of sources of evidence to assess effectiveness of approaches to practice. 1. Courses: LFS 250, 350, FNH 370, 471, 380
obtaining and interpreting a medical history. h Identify principles for selection of relevant medical information. 1. Volunteer: Cardiac Clinics 1. Would screen patient charts for risk factors related to CVD j Demonstrate knowledge of ways to obtain and interpret demographic, psycho-social and health behaviour history. 1. Course: PSYC 314, ANTH 227 1. Through walk in clinic, family doctor, referral to psychologist. Through surveys and experiments. - ANTH 227 covered cultural aspects k Demonstrate knowledge of principles for selection of relevant demographic, and health behaviour history. / m Demonstrate knowledge of principles for obtaining and interpreting food and nutrient intake data. 1. Courses: FNH 350, 370, 471 1. Would discuss case studies and intake data and interpret nutrient intake o Demonstrate knowledge of principles to identify food and nutrition related learning needs of clients. 1. Course: FNH 380 1. Discuss variations of learning needs of clients and how to modify and individualize care plan in a patient-centered manner q Demonstrate knowledge of principles for obtaining and interpreting anthropometric data. 1. Courses: FNH 355, 470, 370 2. Volunteer: Healthy Heart Clinic 1. Studied and performed anthropometric measurements and calculations in each of these classes 2. Performed anthropometric measurements on patients during sessions s Demonstrate knowledge of ways to obtain and interpret biochemical and medical test/procedure data. 1. Courses: FNH 370 1. Unit covered biomedical testing related to nutrition t Demonstrate knowledge of principles to identify relevant biochemical and medical test/procedure data. 1. Course: FNH 370 1. Unit covered biomedical testing related to nutrition v Demonstrate knowledge of ways to obtain and interpret information from mealtime/feeding observations. 1. Course: FNH 471 1. Discussed & watched videos on mealtime and feeding observations for children and people with eating disorders x Identify signs and symptoms of nutrient 1. Courses: FNH 355, 455, 490, 351 1. Courses went into detail regarding social
deficiencies or excesses. macronutrient and micronutrient deficiencies and toxicities y Demonstrate knowledge of ways to obtain and interpret nutrition-focused physical observation data. 1. Courses: FNH 355, 455, 370, 471 1. Courses discussed various measurements (ex. MUAC, weight, BMI) and observations of signs (ex. cheilosis) aa Identify signs and symptoms of dysphagia. 1. Courses: CAPS 390, FNH 350, 370, 471 2. IPE: Eating, Feeding and Swallowing on Nov. 1st 3. Volunteer: Hawthorne Senior Care Centre 1. Courses discussed theory of dysphagia and in which demographics it occurs 2. IPE session demonstrated the interdisciplinary approach to providing healthcare to patients with dysphagia 3. Volunteered alongside dietitian Vivian Yeung with elderly patients, often seeing patients with dysphagia bb Demonstrate knowledge of principles for swallowing assessment. 1. Courses: FNH 380 Site Visit Jennifer discussed who does the swallowing assessments - but have not gone into actual process itself dd Demonstrate knowledge of selection and use of methods used to determine energy, protein, fluid, macronutrient, micronutrient, electrolyte and trace element requirements. 1. Courses: FNH 350, 351, 370 1. Courses went into detail on the topic of energy, macronutrient and micronutrient requirements and methods to determine them. (ex. measurement of N in body, food intake,). Not much experience in electrolyte and trace mineral measurements ee Perform calculations to determine nutritional requirements. 1. Courses: FNH 370 1. Various activities covered nutritional calculations (including examples with patients having illness or trauma) gg Identify methods to integrate findings and identify nutrition problems. 1. Courses: FNH 370, 471 1. Via case study and theoretical examples hh Integrate assessment findings to identify nutrition problem(s). 1. FNH 370 1. Case study assignment 3.02 Develop nutrition care plans. a Demonstrate knowledge of principles for /
development of a client support plan. 2. Volunteer: Cardiac Rehab Clinic developing a plan that supports the patient 2. Dietitians would often modify plan to work for the patient, demonstrating ability to support plan and ongoing development u Demonstrate knowledge of principles for development of a client education plan. w Demonstrate knowledge of strategies for monitoring and assessment of nutrition care plan outcomes. 3.03 Manage implementation of nutrition care plans. a Identify ways to implement nutrition interventions. 1. Courses: FNH 370, 355, 455 1. In the context of international nutrition (malnutrition, deficiencies) or domestic (public, cardiac patients) etc. c Identify roles of team members in supporting the implementation of a care plan. 1. IPE: Health Connect 1. Discuss importance of whole health care team and opposed to individuals d Identify strategies to communicate nutrition care plan with client, interprofessional team and relevant others. 1. IPE: Health Connect 2. Volunteering: Cardiac Clinics 1. Discussed role of dietitian in health care team and how communication occurs (directly or during rounds) 2. Would observe patient visit the doctor, nurse, and dietitian during one appointment. Would also observe the rallying of information between health care providers 3.04 Evaluate and modify nutrition care plans as appropriate. c Identify necessary changes to nutrition care plans. / Population and Public Health Promote the nutrition health of groups, communities, and populations. 4.01 Assess food and nutrition related issues of groups, communities, and populations. a Demonstrate knowledge of types and sources 1. FNH 355, 490, 471, 370 1. Discussion of domestic and international
of information to assess food and issues of groups, communities and populations. nutrition. MUAC measurements, 24hr recall etc., local and international nutrition interventions c Demonstrate knowledge of ways to determine key stakeholders and obtain relevant information. 1. Course: LFS 250, 350 CBEL project e Demonstrate knowledge of sources of and methods to obtain food and nutrition surveillance, monitoring and intake data. 1. Courses: FNH 355, 490, 471, 370 2. Volunteer: Healthy Heart Program 1. In the context of international nutrition, would often discuss monitor and methods 2. During Mediterranean diet study, would track intake data and monitor g Demonstrate knowledge of sources of and methods to obtain health status data. 1. Courses: FNH 471, 370 2. FNH 380 Site Visit 2. Jennifer discussed the use of patient charts as well as discussion between health care providers during rounds i Demonstrate knowledge of sources of and methods to obtain information relating to the determinants of health. 1. Courses: FNH 355, 455 2. Volunteer: Hunger Actions 2. Would have verbal conversations or surveys for participants prior to the workshop k Demonstrate knowledge of sources of and methods to obtain information related to food systems and food practices. 1. Courses: LFS 250, 350 m Demonstrate knowledge of common group, community and population assets and resources. 1. Courses: FNH 355, 455 2. Volunteering: Farm to School BC 1. Within the context of international nutrition o Demonstrate knowledge of methods to integrate assessment data to establish priorities for health promotion related to food and nutrition. 1. Course: FNH 355, 455 1. Given case studies and tasked to pick which assessment to undergo to establish priorities in approaching case. Ex. Earthquake in Nepal – who is at high risk? What are some interventions to immediately implement? 4.02 Develop population health plan. a Demonstrate knowledge of ways to establish 1. Volunteer: Hunger Actions 1. Group would have weekly meetings to