Personal and Professional Development for Nutritionists


In this module the roles, responsibilities and expectations of students as public health nutritionists will be outlined.This module will commence students on the pathway to becoming experts in food (knowledge and application) and culturally competent, self aware public health professionals.

Food and culture will provide the core content for students to apply, integrate and develop/extend personal and professional attributes and competencies, communication and interpersonal skills. Enhanced cultural awareness for students will be a key outcome of this module and this will be contextualised as students learn about food/food ingredients, eating patterns, why we eat what we eat and the Irish and European food supply system. Students will be introduced to reflective practice and commence a professional e-portfolio. The e-portfolio will showcase college projects e.g. blogs, essay summaries & include links to social media pages established as part of the module. The ethical standards and core competencies developed by the Association for Nutrition will be integrated and discussed throughout the module. Professional standards and codes of conduct will also be embedded throughout the module.

Learning Outcomes

  1. Recognise and begin to practice the professional attitudes and behaviours required as a healthcare professional student.

  2. Identify the diverse roles of public health nutrition practice.

  3. Collaborate in inter and intra-professional learning groups examining factors which determine effective teamwork and respecting diversity of opinion and approaches to tasks.

  4. Identify key determinants of culture (for self and others), including cultural differences (with respect to food and eating patterns, communication, family relationships, time and space) and acknowledge own cultural assumptions and influences and the differences between cultural stereotyping and cultural generalizations.

  5. Develop a perspective on issues of social equity and justice, demonstrating an awareness of self in relation to diverse and vulnerable populations and as a healthcare professional student.

  6. Appreciate the core competencies of a public health nutritionist and the ethical standards of the profession.

  7. Develop practice using the principles of effective basic communication skills, describe the benefits and challenges associated with giving and receiving feedback and practice feedback models and develop skills in reflective writing and reflective dialogue.

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