Dietetics at Nottingham

Transcription

1 Dietetics at Nottingham

2 Why study diet and health? Telegraph.co.uk Ban bad fats and cut salt to save 40,000 lives a year, says Nice Amount of fat and salt in food should be dramatically reduced to save 40,000 lives a year from heart disease, NHS advisory body warns. By Rebecca Smith, Medical Editor Published: 7:30AM BST 22 Jun 2010

3 What is the difference between Nutrition and Dietetics? CLINICAL NUTRITION Use of diet in treatment and prevention of disease Dietetics Understanding the basis of how diet controls the key processes within the body Biochemistry and metabolism. Genetics. BASIC NUTRITION NUTRITION Monitoring trends in disease. Understanding how diet leads to poor health. Health promotion, health education. PUBLIC HEALTH NUTRITION

4 The Dietitian as a skilled helper Dietitians are skilled in taking scientific information relating to food and health and translating it into terms that everyone can understand British Dietetic Association 2003

5 Registered Dietitians (RDs) are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems at an individual and wider public health level. Uniquely, dietitians use the most up to date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. The title dietitian is used by those appropriately trained professionals who have registered with the Health and Care Professions Council

6 What will I be taught? OH

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8 Who is involved in dietetcs training? Health and Care Professions Council Initial Approval Approves course NHS Funds course & commissions numbers University of Nottingham NHS Regional Clinical Trainers Registers Graduates Registration Health and Care Professions Council

9 Where and when are Clinical Placements? Placements will be within the East Midlands We attempt to allocate fairly, but few students will be given priority allocation status. Placement A 3 weeks B 12 weeks C 12 weeks U/G Route Summer vacation yr1 Summer vacation yr 3 End year 4

10 Becoming a Dietitian? Join a degree course in Nutrition & Dietetics which has been approved by the Health and Care Professions Council (HCPC) Nottingham offers the Master of Nutrition degree Undergraduate entry (4 year degree) Successfully complete the degree, including the 3 clinical placements Apply for Registration with HCPC Find a job and undertake CPD Take up professional body membership Be fit for practice, purpose and award!!

11 Dietetic Care Process -assessment

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14 Central obesity

15 The shape chart- uses height and weight

16 Skinfold thickness Triceps Biceps Subscapular Suprailiac

17 Triceps skinfold

18 Skinfold Thickness: Subscapular 2.5cm below the angle of the scapula (shoulder blade) towards the midline and at an angle of 45 degrees towards the spine along the natural line of the skin cleavage.

19 Dynamometry Grip Strength Functional measure of protein status and muscle function Use single spring hand grip dynamometer Non dominant hand, squeeze as hard as possible 3 separate measurements Take the highest reading Table of reference values male and female Values of 85% normal or less may indicate protein energy malnutrition.

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21 More sophisticated techniques BODPOD-air displacement plethysmography

22 Is it easy to eat a balanced diet today? 10 years for 5 a day message to work Cost of food Individual preferences Food availability Cultural and social values Many others factors!

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24 10 top tips for staying healthy Base your meals on starchy foods Eat lots of fruit and veg Eat more fish Cut down on saturated fat and sugar Eat less salt Get active Be a healthy weight Don t get thirsty Don't skip breakfast Enjoy your food!!

25 Skills needed for Clinical Practice Calculating daily nutritional requirements Assessing dietary intake

26 24 hour recall Diet history Food frequency questionnaire Weighed food record Food diary

27 Mr K : 47 year old, obese (BMI 42.3kg/m 2 ) high blood pressure, works in corner shop - 24 hour recall Meal B Fast Mid Morning Lunch Mid Afternoon Evening Meal Evening Food 3x Weetabix with milk & sweetener 2 x Toast with flora Tea with milk and sweetener Mars Bar Tea 2 cheese sandwiches Packet of crisps Yoghurt Can of coke Packet of crisps Fish fingers, chips and beans Tea, milk and sweetener Cornetto Pint of beer packet of peanuts

28 Effective communication skills Counselling (non-directive) Discussing Advising Teaching Instructing (directive)

29 The dietitian who perceives herself as someone who knows what is best for the patient reflects a different attitude from the dietitian who thinks of herself as someone who is available to share her professional knowledge with her patients in order that they may make use of this if they choose Gable 2007

30 Verbal and Non-verbal communication skills S face the person as squarely as is comfortable O adopt an open posture L leaning a little towards the other person E maintaining eye contact without staring R keeping as relaxed as possible Taken from Gable 2007; adapted from Egan 2004

31 Qualities of a dietitian as a helper Trustworthy Honest Reliable A good listener Caring Knowledgeable Competent

32 Professional attitude required includes- Good time management Being organised and responsible for own learning and development Appropriate Dress code Health and safety requirements including no jewellery, piercings etc. Infection control requires a uniform to be worn in many Trusts These issues are covered at University prior to the placement

33 Dietetics at Nottingham learning with the other healthcare students

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35 Social aspects Barriers to effective communication

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37 The consequences of inadequate communication