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Centre for Professional Development and Lifelong Learning

Short Courses


Health

Diet and Nutrition

Overview

For many patients, specialist care and medicine must be accompanied by dietary changes to effect lasting healing and wellness. This course is designed to enhance the skill set of healthcare professionals in the critical area of diet and nutrition.You will be presented with the knowledge required for the prevention and management of diet related illnesses in children, and in patients confronting diabetes, hypertension, obesity, cancer and renal impairment. Most importantly, you will learn how to prepare efficacious diet plans for each of the aforementioned groups.

Mode of Delivery: Face-to-Face ONLINE

What will I Learn?

On successful completion of this course, delegates will be able to:

  • Understand the basic composition of food: macro- and micro- nutrients
  • Determine the nutritional and caloric content of various foods
  • Assess the nutritional need of a client
  • Provide dietary counselling / consultation to clients
  • Design a diet plan for the obese patient
  • Design a diet plan for the hypertensive patient
  • Design a diet plan for the diabetic patient
  • Design a diet plan for the renal patient
  • Offer nutritional support for the undernourished patient e.g. cancer cachexia
  • Manage the acute care patients e.g. choice of enteral and IV feeds

Who Should do this Course

The course is designed for doctors, nurses, therapists, rehabilitation specialists and other healthcare and health education professionals, seeking to add competence in diet and nutrition management to their repertoire of skills

Important Information

This course has been offered at a special rate, CLICK HERE to view Terms and Conditions
 

For our International/ Regional delegates who have successfully completed the requirements of obtaining their Certification, The Centre for Professional Development and Lifelong Learning would be more than happy to deliver your Certificate via a courier service for which you would be required to bear the cost. This sum must be paid to The UWI, Cave Hill Campus prior to dispatch of the certificate. 

For more details, email cpdll@cavehill.uwi.edu and a representative will guide you accordingly.”


 
 

At a Glance

  • Admissions Term: 2020/2021 Semester II
  • Date: TBA
  • Time: Monday and Wednesday , 6pm – 8pm
  • Duration: 4 weeks (16 hours)
  • Certificate Awarded: Postgraduate Professional Development Certificate of Competence
  • CRN: 12273
  • Course Code: PDLL131
  • CEUs: 1.6
  • Capacity: 20
  • Cost: BDS $2,335 (US $1,167.50) BDS$500.00 / US$250.00

The following subject areas will be addressed:
  • Food: nutritional and caloric content
  • Dietary intervention in key groups
  • The nuances of childhood nutrition
  • Nutritional needs of acute care patients

Undergraduate certification in a medical \ paramedical field.

The workshop is comprised of eight (8) face to face ONLINE sessions which are composites of didactic lectures, short cases and practical demonstrations.
 

Rachel Harris

Rachel holds a degree in Clinical Nutrition and a post-graduate Diploma in Dietetics, from King’s College, University of London. She worked as a Clinical Dietitian at St. George’s Hospital and Atkinson’s Morley’s Hospital, in South London, for 8 years, specializing in artificial feeding and acute nutritional intensive care and developed a private dietetic consulting practice in Barbados. In 2003 she joined the Barbados National Cancer Study (BNCS) and worked as a nutrition consultant for 6 years and more recently on the Barbados National Salt Study (2011-2015).  Rachel joined the multidisciplinary team at The Maria Holder Diabetes Centre for the Caribbean in August 2015. She is currently pursuing her doctorate studies in Public Health at Cave Hill. The focus of her research is sodium and potassium excretion, dietary patterns and cardiovascular disease risk for the Barbadian population. Her journal publications to date include topics in the area of dietary assessment, nutritional adequacy and dietary risk factors for cardiovascular disease in Barbados.