Graduate Certificate ofHealth Science
Offered online the Graduate Certificate in Health Science will provide students with skills and knowledge fundamental to most health related areas of work.
Fast facts
Starts 10 March, 2021
Duration
3 Weeks
Effort
2–3 hours per week
Cost
FREE:Certificate for A$68
Subject
Food & Nutrition
Level
Intermediate
About this course
About this course
If you are a doctor, nurse, allied health professional or health worker wanting to improve your knowledge and communication skills related to nutrition in chronic disease prevention and management, this course is for you. We will arm you with the information and skills you need to more effectively convey evidence-based brief advice to your patients.
This course builds on our previous course, NUTx1 – Nutrition Communication for Health Professionals: Key concepts, and has a strong focus on developing and applying skills in brief nutrition-related communication of key messages to support prevention and management of type 2 diabetes and cardiovascular disease.
You will learn key concepts related to effective brief communication of nutrition messages, common misconceptions in the about diet with regard to prevention and management of type 2 diabetes and cardiovascular disease, and when referral to a dietitian for medical nutrition therapy is warranted.
What you'll learn
- Differentiate between effective and ineffective nutrition communication styles
- Demonstrate understanding of brief counselling for behaviour change
- Identify appropriate language for use when discussing health risk and chronic disease
- Identify features of fad diets and misconceptions relating to diet for prevention and management of type 2 diabetes and cardiovascular disease
- Identify referral opportunities and pathways for Medical Nutrition Therapy
Syllabus
- Week 1: Counselling and brief communication skills
- Week 2: Nutrition misconceptions
- Week 3: Referral pathways
Meet the instructors
Associate Professor Tracy Burrows
Tracy is an Associate Professor in Nutrition and Dietetics at the University of Newcastle in Australia. She is highly passionate about all things food, food behaviours, and communicating high quality, evidence-based information about diet and nutrition.