 
Class of 2017
 Go Back | | Session Title: | | Nutrition and Health | | | Teaching Hours: | | Teaching and Learning Methods | Total Scheduled Hours = 2
Discussion, Large Group (>12) = 1
Lecture = 1 |
| | Description: | | | Nutrition and Health | Keywords: | | Nutrition Assessment, Preventive Care, illness prevention |
| Discussion, Large Group (>12) | | 1 hour(s) | | Lecture | | 1 hour(s) | | Blueprint ID | Learning Objectives | | 7348 | Describe the relative value of nutrition as one of the many important factors supporting health promotion and prevention/delay of onset of chronic disease. | | 7349 | Identify the important sources of population-level health data and recognize the advantages and disadvantages (MCC): (a) Canadian Community Health Survey, (b) Dietary Recommended Intakes, (c) Eating Well with Canada’s Food Guide and (d) Lay literature | | 7350 | Describe the Determinants of Health and to appreciate the fact that dietary intake and nutritional practices pertain to many of these, such as personal health practices and coping skills (MCC). | | 7351 | Distinguish the contribution of allied professionals in addressing population health issues [pertaining to nutrition] (MCC): Dietitian, Social worker, Psychologist etc. | | |
| Blueprint ID | Course Goals | | 7023 | Integrate basic and clinical sciences as they relate to common clinical encounters and patient symptoms
Linked Program Competencies
To This Course Goal: me-6 | | me-6 | Medical Expert
Apply knowledge of the clinical, socio-behavioural, and fundamental biomedical sciences relevant to a clinical problem. |
| (074) PERIODIC HEALTH ENCOUNTER / PREVENTIVE HEALTH ADVICE |
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