Foundations of Practice I
- Course Number
- CHL5650H
- Series
- 5600 (Clinical Public Health)
- Format
- Seminar
- Course Instructor(s)
- Eric Ng
Course Description
CHL5650H is the first of three applied and experiential learning courses that focused on fundamental aspects of dietetic practice. In this course, students will familiarize themselves with the foundations of dietetic practice within the health and food systems. Students will participate in group discussion, peer-led learning, experiential learning, case studies and self-directed learning. Students will begin developing practice competencies in 5 Competency Domains: Professionalism and Ethics; Communication and Collaboration; Population Health Promotion; Management and Leadership; and Food Provision, as outlined in the Integrated Competencies for Dietetic Education and Practice (ICDEP 2020). This course also provides students opportunities to learn about the diverse roles of dietitians in the broader health and food systems.
Course Objectives
Upon completion of the course, students will be able to:
- Describe food and health systems approaches to dietetic practice
- Describe the diverse roles that dietitians
- Recognize linkages with other disciplines and fields
- Begin developing competencies and transferrable skills across food and health system practice.
Methods of Assessment
| Online Learning Modules & Reflection | 30% |
| Clinical Public Health Assignment | 30% |
| Public Health Intervention Logic Model | 40% |
| Total | 100% |