PRACTICAL NUTRITION & DIETETICS

This module introduces students to the professional practice of dietetics, with a focus on the scope of practice, ethical considerations, and effective communication within the health sector. Students will gain insight into the diversity of roles and responsibilities performed by dietitians and will explore professional codes of conduct, evidence-based practice, and medical terminology relevant to dietetic care. The module also emphasizes reflective practice, professionalism, and skills essential for working effectively with patients, the public, and other health professionals.

MODULE OBJECTIVES

 The objectives of the module are to
 1. Educate students on the diversity of activities performed by dieticians in the health sector.
 2. Expose students to professional practice and code of conduct for dieticians, evidence-based
 practice, and medical terminology and abbreviations in dietetic practice
 3. Demonstrate the strengths and limitations of a dietician.
 4. Highlight the ethical issues and conflicts of interest in dietetic practice
 5. Identify factors that promote or hinder effective communication with patients, the public, and
 health professionals.
 6. Develop the skill of reflective practice

MODULE LEARNING OUTCOMES 

Skills 
Students  equipped with Communication skills with patients and interdisciplinary 
teams,  professional behavior ethics of the dietetics profession, medical documentation 
and the ability to do reflective practice and self-evaluation

 Attitude 
• Appreciate the importance of the dietetic scope of practice and conduct
• Appreciate good communication and interviewing skills

MODULE CONTENTS 
1. Introduction to dietetic practice and Scope of practice
 2. Confidentiality in practice
 3. Conflict of interest in practice
 4. Code of ethics in dietetic practice
 5. Dealing with difficult situations
 6. Principles of Evidence-based Practice
 7. Introduction to professionalism
 8. Reflection in dietetic practice
 9. The patient interviews
 10. Guide to medical documentation
 11. Diet planning principles
 12. Common Diets used worldwide
 13. A suggested action plan for a nutrition consultation
 14. Overview of Sports Nutrition

MODE OF DELIVERY 
• Lectures
• Case studies
• Problem-based learning
• Class presentations
• Video presentations 

READING MATERIAL 
1. College of Dietitians of Alberta (2014). The Professional Practice Handbook for Dietitians 
in Alberta. https://collegeofdietitians.ab.ca/wp. 
2. Rwanda Ministry of Health - Code of Conduct
3. Public Health Facility Service Packages in Rwanda
4. Ethics and professional code of conduct senior book 5. Associate Nursing Program Rwanda 
5. Rwanda Ministry of Health Patient’s Charter 
6. Holli, B., & Beto, J.A., (2020). Nutrition Counseling and Education Skills: A Guide for 
Professionals. (7th ed). Jones & Barlett Learning.