How to create posters in a scientific way.ppt

Posters

1. Centre For Health,
Community and Wellbeing
E-Nutrition for Dietitian
Assistants

2. Project Team
•Kerry Plunkett
Project manager
•Véronique Gouneau
Subject expert
•Helen Lynch
 Flex-Ed staff

3. Object:
1.Introduces and presents content learning
sequences containing resources, activities
and supports for the underpinning
knowledge
2.Provides opportunities for assessment/
RPL which tests the application of
underpinning knowledge via scenarios
common to the workplace
Learning design

4. Welcome to e-learning for “Provide basic dietary
and nutrition information/education to the client”
This forms part of the competency “support the provision of basic
nutrition advice/education”. The activities offered here are on-line. To
access them, you just need to click on the relevant links. You will be
given different case-studies of clients with different disorders. The
exercises will test your communication skills and knowledge of diets and
menu plans appropriate to various diseases and conditions
At the completion of the exercises you are expected to be able to provide
adequate dietary and nutrition education to a client for any of the
disorders described. To be competent, you will need to successfully
complete all the activities and assessments. You can do them in any
order.
If you are not sure about your answers you can check by clicking one of
the links on the top menu bar. These link you to a range of resources
about nutrition and diet including samples of documents that you can find
in your workplace.
Communication
Diseases, disorders, Co
nditions Scenarios
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5. Sequences:
1. Communication – client interviews
2. Disease, Disorders and Conditions
Learning design
Learn: Present summary of underpinning
knowledge and access to further resources
See: Provide contextualised example to
demonstrate how knowledge is applied
Apply: Complete activity (quiz, forum posting,
workplace short answer activity) to demonstrate
understanding

6. Communication
Communication is an important part of providing dietary
and nutritional education to a client. Following hospital
procedures when speaking with a client, establishing
rapport, listening actively and questioning effectively
contribute to your success in assisting a patient to
understand his/her nutritional needs and make the right
diet and menu selections.
Learn
See
Apply
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7. Scenarios
There are three scenarios in this section. Each portrays a patient
with a different disease, disorder or condition. In the course of your
work as a nutrition assistant you will be required to provide
dietary/nutritional education to patients with problems like those
depicted in these scenarios.
Choose a scenario and download and complete the activity sheet.
When you have done this email the completed sheet to your CIT
facilitator. You may use the resources in the top menu bar at any
time to help you complete the activity and each scenario presented
in a different format
Scenario 1 (video): The Man with the Broken Jaw
Scenario 2 (audio)
Scenario 3 (text)
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8. The Man with the Broken Jaw
View the scenario
Download and complete the assessment activity
critiquing the case study and download the assessment
checklist for your supervisor to sign off.
Communication
Diseases, disorders,
conditions
Scenarios
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9. Recognition of Prior Learning
If you think you know enough about communicating effectively
with clients and about some of the Diseases, Disorders and
Conditions for which you will have to provide basic dietary and
nutritional information/education please complete the pre entry
activity below:
When you have completed the activity save it on your own
computer, print a copy and give it to your CIT facilitator or
workplace supervisor who will decide whether you can move
straight to the scenario assessment which will allow you to
demonstrate your competence.
Pre assessment activity: provide basic dietary and nutritional
education
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10. Nutrition Background: addressing
range statement and essential
knowledge
Examples
Some useful annotated resources:
• Food Safety
• Basic Food Safety in the kitchen

11. •Quizzes
•Created in Respondus for further flash
development
•Workplace documents
•Hospital menus created as flash quizzes
Quizzes and Workplace documents