Advanced Clinical Skills Training and Practice
This hands-on training is aimed at developing and practising your clinical nutrition skills, including training and feedback on the preparation of a client case study and on your client session delivery.
Maurice Castelijn
What you will learn
Apply clinical nutrition skills (including client communication skills) and personalisation strategies to support specialised health outcomes, including supervised practice of client assessment, client planning, client implementation, and client tracking.
Know how to create and deliver a nutrition client program, how to structure and sequence multiple sessions with the same client, how to devise session themes and goals, and how plan and conduct an intake session and an ongoing client session back-to-back, including what tasks and homework can be carried out by nutrition clients in between sessions.
Enhance your client skills by receiving feedback on your delivery of an ongoing nutrition client session (start to finish) and on your client assessment skills, dietary planning skills, tactical and behavioural implementation skills, and outcome tracking skills.
Practise using health and nutrition risk assessments and evaluations, discuss sensitive assessment results with a client, assert when to refer to a medical doctor or other support professional, perform body composition analyses at appropriate times, and integrate a client’s essential biometrics in a nutrition program design.
Assess the nutritional quality of a client’s past and current eating patterns, appraise their individual nutrient requirements, and devise practical strategies that are evidence-based to mitigate insufficiencies, address excesses, and ensure overall nutritional adequacy.
Devise and put forward personalised dietary recommendations, and discuss and co-revise nutritional plans and strategies with a client for successful everyday life implementation.
Plan and prepare for the everyday life implementation elements of your client advice, including tactical support, meal planning, shopping list generation, label reading, and food preparation training.
Put in place appropriate tracking systems for the ongoing monitoring of food and eating practices, client targets in between sessions, and changes in health biomarkers or physiology such as symptom improvement, body composition shifts, and other measures in relation to client behavioural goals and client health outcome goals.
- Free
This Course Includes
15 Quizzes