TRƯỜNG ĐẠI HỌC Y TẾ CÔNG CỘNG

 HANOI UNIVERSITY OF PUBLIC HEALTH

Bachelor of Nutrition training program

BACHELOR OF NUTRITION TRAINING PROGRAM

I. PROGRAM OBJECTIVES:

Provide well trained professionals working on nutrition and food safety system, who have abilitíe to perform planning, implementing and monitoring the implementation of nutritional activities in hospital, community nutrition, safety food, participate in basic nutrition research and training, contribute to the implementation of national strategies on nutrition

II. LEARNING OUTCOMES:

Knowledge

1. Acquire basic knowledge on human nutrition, food science and food safety

1.1 Understand the nutritional value

1.2. Understand the roles, needs, and sources of energy and nutrients

1.3. Explain the mechanisms of absorption and metabolism of nutrients in human body

1.4. Recognize hygienic characteristics of food, food contamination and food-borne diseases

2. Explain the basic principles of physiology, symptoms, and pathology for prevention and treatment of diet-related diseases.

2.1. Discuss the basic principles of human physiology

2.2. Explain the pathogenesis of several diet-related diseases

2.3. Analysis of risk factors affecting health and nutrition

2.4. Recognize symptoms of some common diseases and diet-related diseases.

Skills

3.Collect, monitor and evaluate the nutritional status of patients at the hospital and in the community and develop intervention plan.

3.1. Collect information on nutrition and food safety

3.2. Assess the nutritional status of the community/patients and food safety.

3.3 Make plan for the implementation of community nutrition and food safety work for prevention and treatment.

3.4. Monitor and evaluate nutrition and food safety status in the community.

4. Communicate, provide nutrition education, provide guidance to the community on choosing food and on building suitable and heathy diet to prevent diseases.

4.1. Collect and analyze information on the community and patient's demand  on nutrition, dietetic and food safety literacy.

4.2. Identify the needs and educational contents of nutrition, dietetic and food safety for individuals, families and communities.

4.3. Develop nutrition and food safety education plans suitable for the community and patients.

4.4. Implement appropriate and effective nutrition and food safety counseling, communication and education for prevention and treatment of diseases

5. Develop protocols on nutrition care  and nutrition counseling for patients at the hospital.

5.1. Collaborate with professional staff (doctors, nurses) to analyze health problems, and to provide nutrition diagnose for patients

5.2. Develop nutrition care protocols for patients at the hospital

5.3. Consult patients on nutrition and dietary treatment.

5.4. Monitor indicators during nutritional interventions.

6. Participate, implement and supervise nutrition and dietetic activities at hospitals, restaurants, hotels, collective kitchens.

6.1. Collaborate with stakeholders  to organize, implement and supervise nutrition and dietetic activities at hospitals, restaurants, hotels, collective kitchens, etc.

7. Supervise the process of preservation, processing, sample storage, transportation and distribution of food/meal at food processing facilities to ensure safety.

7.1. Coordinate with stakeholders to check the process of preservation, processing, sample storage, transportation and distribution of food/meal in accordance with indications and ensure safety

8. Demonstrate the ability to self- study as well as to encourage and to influence

colleagues in learning and continuous professional development

8.1. Identify the goals, career aspirations, learning needs, strengths and weaknesses.

8.2. Continuously learn to update knowledge, skills and apply learned knowledge to improve work quality.

8.3. Show positive attitude to innovations and opposing views, and listens to recommendations and suggestions in order to adapt to changes.

8.4. Contribute to training to improve qualifications and professional development for colleagues.

Attitude

9. Respect and listen to the opinions of patients and the community about nutritional needs and food safety in order to improve health.

9.1. Learn and listening to the nutritional care needs of the patient/community

9.2. Build trust with patients/community

9.3.  Communicatie appropriately with the patient/community.

10. Listen, support, encourage and colleagues and stakeholders in performing tasks.

10.1. Listen to the opinions of colleagues and stakeholders in performing the tasks

10.2. Support and sharing with colleagues and stakeholders in performing tasks

III. TRAINING FRAMEWORK

3.1. Total of credits and duration of education

- Total of credits: 136 credits, excluding two subjects Physical Education (4 credits) and National Defense Education (8 credits).

- Duration of education: 4 years (can be shortened if prescribed qualification)

3.2. Enrollment criteria

- Formal academic study: according to the regulations of the Ministry of Education and Training

- Work and study form: according to the regulations of the Ministry of Education and Training

3.3. Condition of graduation

- Conduct training and consider graduation according to the Regulation on University education of the Ministry of Education and Training and the University of Public Health.

3.4. Grading system

- According to the Regulation on University education of Ministry of Education and Training and the University of Public Health.

3.5. Structure of the training program

¨Basic subjects (7 subjects-26 credits)

No.

Code

Courses

 

Credit hours

Credit distribution

Theory         

Practice

  1.  

700103003

The Basic Principles of Marxist Leninism

3

3

0

  1.  

700103102

 

Marxist-Leninist Economics

 

2

2

0

  1.  

700103202

Science socialism

2

2

0

  1.  

700101502

Ho Chi Minh’s Ideology

2

2

0

  1.  

700103302

History of the Communist Party of Vietnam

2

2

0

  1.  

700100502 700101102

700101302

700102002700412402

700413302

English        

12

8

4

  1.  

700102903

Basic Informatics

3

2

1

  1.  

 

Physical Education 1

 

 

 

  1.  

 

Physical Education 2

 

 

 

  1.  

 

National Defense Education

 

-

-

Total (excluding Physical Education and National Defense Education

26

21

5

¨Basic subjects for health training programs

No

Code

Courses

 

Credit hours

Credit distribution

Theory         

Theory         

  1.  

700100104

Human Anatomy- Physiology

4

3

1

  1.  

700310002

Biochemistry

2

1.5

0.5

  1.  

700101002

Pathophysiology and Immunology

2

1.5

0.5

  1.  

700100202

Parasitology

2

1.5

0.5

  1.  

700100702

Microbiology

2

1.5

0.5

  1.  

700310302

Basic for Nurse

2

1

1

  1.  

700200302

Basic laboratory techniques

2

1

1

Total

16

11

5

 

¨Fundamental subjects (7 subjects- 14 credits)

No

Code

Courses

 

Credit hours

Credit distribution

Theory         

Theory         

  1.  

700300102

Medical statistics

2

1

1

  1.  

700110702

Epidemiology

2

1.5

0.5

  1.  

700112102

Scientific research

2

1.5

0.5

  1.  

700310202

Medical Psychology- Ethics

2

2

0

  1.  

700310102

Health Planning

2

1.5

0.5

  1.  

700310902

Behavioral science and health promotion

2

1.5

0.5

  1.  

700102703

Social marketing

2

2

0

Total

14

11

3

 

¨Specialized subjects (22 subjects - 66 credits)

No

Code

Courses

 

Credit hours

Credit distribution

Theory         

Theory         

  1.  

700310703

Basic Nutrition and Food Science

3

2

1

  1.  

700311502

Nutritional biochemistry

2

2

0

  1.  

700311203

Nutritional pathology

3

2

1

  1.  

700311402

Nutrition by age and labor

2

1.5

0.5

  1.  

700311303

Methods of assessing nutritional status

3

1.5

1.5

  1.  

700311803

Nutrition communication

3

1

2

  1.  

700313003

Managing nutrition interventions in the community

3

2

1

  1.  

700311602

Community Practice1*

2

0

2

  1.  

700312902

Community Practice 2**

2

0

2

  1.  

700310403

Basic Symptoms – Treatment of  Obstetrics and Surgery (theory)

3

3

0

  1.  

700310503

Basic Symptoms – Treatment of Internal medicine and Pediatrics

3

3

0

  1.  

700310604

Basic Symptoms – Treatment of Internal medicine and Pediatrics (Practice)

4

0

4

  1.  

700311102

Basic Symptoms – Treatment of  Obstetrics and Surgery (Practice)

2

0

2

  1.  

700312503

formulation and evaluation of dietetics and nutrition 

3

1.5

1.5

  1.  

700312004

Nutrition in the treatment of some internal diseases and metabolic disorders

4

2

2

  1.  

700312704

Nutrition in the treatment of some surgical, obstetrical and pediatric diseases

4

2

2

  1.  

700311902

Nutritional assessment and intervention techniques in hospitals

2

1

1

  1.  

700312402

Organize and manage the hospital nutrition unit and service facilities

2

1.5

0.5

  1.  

700312205

Field replacement 1 at hospital 1***

5

0

5

  1.  

700313405

Field replacement 2 at hospital 2***

5

0

5

  1.  

700312803

Food Safety Risks Management

3

2

1

  1.  

700313103

Nutrition and food safety testing

3

0.5

2.5

Total

66

28.5

37.5

 

* 2nd year: 1 week; at the Commune Health center     

** year 4: 2 weeks at the Commune Health center

*** 3rd, 4th year: 12 weeks; in a Nutrition Department of the hospital.

¨Elective courses (7 subjects- 14 credits)

Students register at least 8 credits in electives courses, out of 7 electives courses in the table below:

No

Code

Courses

 

Credit hours

Credit distribution

Theory         

Theory         

  1.  

700102303

Reproductive Health

2

1.5

0.5

  1.  

700310802

Nutrition and disability

2

1.5

0.5

  1.  

700311002

Nutrition economics

2

2

0

  1.  

700102303

Basic environmental health

2

1.5

0.5

  1.  

700312102

Nutrition and food safety in emergency situations

2

2

0

  1.  

700312602

Food processing technology*

2

1

1

  1.  

700313302

Functional foods*

2

2

0

Total

14

11.5

2.5

 

* The course is compulsory for students to register.

I. PROGRAM OBJECTIVES: 

Provide well-trained professionals working on nutrition and food safety system, who have the abilitíe to perform planning, implementing and monitoring the implementation of nutritional activities in the hospital, community nutrition, safety food, participate in basic nutrition research and training, contribute to the implementation of national strategies on nutrition

II. LEARNING OUTCOMES: 

Knowledge

1. Acquire basic knowledge on human nutrition, food science, and food safety

1.1 Understand the nutritional value

1.2. Understand the roles, needs, and sources of energy and nutrients

1.3. Explain the mechanisms of absorption and metabolism of nutrients in the human body 

1.4. Recognize hygienic characteristics of food, food contamination, and food-borne diseases

2. Explain the basic principles of physiology, symptoms, and pathology for the prevention and treatment of diet-related diseases.

2.1. Discuss the basic principles of human physiology

2.2. Explain the pathogenesis of several diet-related diseases

2.3. Analysis of risk factors affecting health and nutrition

2.4. Recognize symptoms of some common diseases and diet-related diseases. 

Skills

3.Collect, monitor and evaluate the nutritional status of patients at the hospital and in the community and develop an intervention plan.

3.1. Collect information on nutrition and food safety

3.2. Assess the nutritional status of the community/patients and food safety.

3.3 Make a plan for the implementation of community nutrition and food safety work for prevention and treatment.

3.4. Monitor and evaluate nutrition and food safety status in the community.

4. Communicate, provide nutrition education, provide guidance to the community on choosing food and on building a suitable and healthy diet to prevent diseases.

4.1. Collect and analyze information on the community and patient's demand on nutrition, dietetic and food safety literacy.

4.2. Identify the needs and educational contents of nutrition, dietetic and food safety for individuals, families and communities.

4.3. Develop nutrition and food safety education plans suitable for the community and patients.

4.4. Implement appropriate and effective nutrition and food safety counseling, communication and education for prevention and treatment of diseases

5. Develop protocols on nutrition care and nutrition counseling for patients at the hospital.

5.1. Collaborate with professional staff (doctors, nurses) to analyze health problems, and to provide nutrition diagnose for patients

5.2. Develop nutrition care protocols for patients at the hospital

5.3. Consult patients on nutrition and dietary treatment. 

5.4. Monitor indicators during nutritional interventions. 

6. Participate, implement and supervise nutrition and dietetic activities at hospitals, restaurants, hotels, collective kitchens.

6.1. Collaborate with stakeholders to organize, implement and supervise nutrition and dietetic activities at hospitals, restaurants, hotels, collective kitchens, etc.

7. Supervise the process of preservation, processing, sample storage, transportation and distribution of food/meal at food processing facilities to ensure safety.

7.1. Coordinate with stakeholders to check the process of preservation, processing, sample storage, transportation and distribution of food/meal by indications and ensure safety

8. Demonstrate the ability to self-study as well as to encourage and to influence 

colleagues in learning and continuous professional development

8.1. Identify the goals, career aspirations, learning needs, strengths and weaknesses.

8.2. Continuously learn to update knowledge, skills and apply learned knowledge to improve work quality.

8.3. Show a positive attitude to innovations and opposing views, and listens to recommendations and suggestions to adapt to changes.

8.4. Contribute to training to improve qualifications and professional development for colleagues.

Attitude

9. Respect and listen to the opinions of patients and the community about nutritional needs and food safety to improve health.

9.1. Learn and listening to the nutritional care needs of the patient/community

9.2. Build trust with patients/community

9.3. Communicatie appropriately with the patient/community.

10. Listen, support, encourage and colleagues and stakeholders in performing tasks.

10.1. Listen to the opinions of colleagues and stakeholders in performing the tasks

10.2. Support and sharing with colleagues and stakeholders in performing tasks

III. TRAINING FRAMEWORK

3.1. Total of credits and duration of education 

- Total of credits: 136 credits, excluding two subjects Physical Education (4 credits) and National Defense Education (8 credits).

- Duration of education: 4 years (can be shortened if prescribed qualification)

3.2. Enrollment criteria

- Formal academic study: according to the regulations of the Ministry of Education and Training

- Work and study form: according to the regulations of the Ministry of Education and Training

3.3. Condition of graduation 

- Conduct training and consider graduation according to the Regulation on University education of the Ministry of Education and Training and the University of Public Health.

3.4. Grading system 

- According to the Regulation on University education of the Ministry of Education and Training and the University of Public Health.