SYKKPRA70 Prevention and Rehabilitation in Home-based Healthcare Service Course description

In this course, the student will learn about nursing for patients with chronic diseases, loss of function after injury or disease, intellectual disabilities and other complex diseases. The students will encounter patients in their own homes or in residential care homes. They will gain experience of communicating and interacting with patients and next-of-kin. Challenges related to key patient phenomena, functional impairment, mastery, dignity and user participation will be central aspects of the course. Different perspectives on nursing in a care and rehabilitation context are analysed with the home as the arena, at the intersection between paternalism and autonomy, as well as different cultural values. Interprofessional and intersectoral cooperation and service development and innovation are also included in the course.

Passed course:

• SYKP/SYKP1000 Theoretical Foundations of Nursing/Fundamentals of Nursing 1, 13 credits
• SYKK/SYKP1100 Anatomy, Physiology and Biochemistry, 12 credits
• SYKK/SYKP1200 Microbiology and Infection Control, 5 credits
• SYKK/SYKP1300 Pharmacology and Drug Administration, 5 credits
• SYKK/SYKP1400 Diseases and Health Deficits, 10 credits
• SYKK/SYKPPRA10 The Fundamentals of Nursing/2, 15 credits
• SYKK/SYKPPRA20 Nursing Patients with Acute, Critical and Chronic Diseases, 20 credits
• SYKK/SYKPPRA30K Decision-making in Nursing and Patient Safety/Nursing Patients with Acute, Critical and Chronic Diseases 2, 10 credits

or equivalent.

Normally taught in English. Taught in Norwegian if no English-speaking students are taking the course.

In this course, students will be given an opportunity to specialise in the significance of nutrition in the prevention and treatment of malnutrition. Obesity is an increasing problem among children and adults, while certain groups of the population are also at risk of undernutrition. Students may choose their target group for the course. The focus will be on methods used to map nutritional problems and status, as well as diet, and to propose measures to prevent and/or treat nutritional problems

Admission to the programme.

After completing the course, the student should have the following learning outcomes defined in terms of knowledge, skills and general competence:

KnowledgeThe student

• can describe nutritional challenges found in a specific group of Norwegian society, including the scope, risk factors, mapping of symptoms, prevention and dietary treatment
• can describe how it is possible to update your own skills in a chosen subject area and how to contribute to developing professional practice

;

SkillsThe student

• can map dietary intake and use mapping methods to assess nutritional status
• can calculate and assess the content of energy and nutrients in a diet and assess its composition in relation to recommended nutrient intake
• can reflect on current procedures and methods, and take the initiative to engage in dialogue about the implementation of new knowledge and new work methods

;

CompetenceThe student

• can give practical and adapted diet and lifestyle recommendations to a specific group
• can reflect on nursing issues within a chosen subject area

Teaching will follow the basic flipped classroom principles with a combination of online resources in Canvas and (digital) lectures.

None.

Supervised individual written exam

• 2 hours
• Multiple choice assignment

The assignment can be given in English or Norwegian language.

None.

Pass/fail.