Clinical Nutrition

This module provides a comprehensive overview of the Australian Dietary Guidelines (ADG) and the Australian Guide to Healthy Eating, and how these guidelines lead to smarter choices and healthier lives, guides policy and informs industry. Nutrient reference values and the link to food choices and chronic disease is highlighted. Recommended servings are listed for each of the five major food groups. The module compares the Australian guide with international dietary guidelines. A case study is presented examining patient food consumption and suggests better food choices to meet the patient’s goals. References and guides are presented throughout the course.  

This module focuses on comparing and evaluating current popular diets against the Australian Dietary Guidelines. The description and pros and cons of popular diets including paleolithic (paleo) diets, ketogenic diet, intermittent fasting, gluten-free and ‘I Quit Sugar’ diets are discussed. The course then focuses on distinguishing the credible, evidence-based facts of nutrition information against unreliable nutrition myths to ensure patient safety in primary care. The organic vs non-organic, coconut oil usage, green juices and smoothies are discussed. Common red flags and a list of trusted sources are provided.  

Athletes’ nutritional needs are principally determined by their training load and body mass. This module focuses on key nutritional priorities for athletes, safe and effective supplement options and nutrition priorities to maximise daily training performance, manipulate recovery and maintain immune function. Planning nutritional requirements for competitions and understanding athletes at risk of nutritional deficiencies are discussed. A case study of a triathlete reinforces learning. Timing of daily dietary intake including carbohydrate and protein guidelines, and barriers to fuelling/refuelling are included. Relative energy deficiency in sport (RED-S) and the potential consequences of RED-S are discussed including the stages of iron deficiency, RED-S assessment tools, and return to play guides. Muscle protein balance after exercise is considered including guides. Plant based protein supplements and guides to strategic eating to promote muscle protein synthesis are detailed. Expert assistance is strongly advised before supplement use. The course includes Information on supplements, sports foods and drinks.   

This module provides an overview of the role of nutrition and lifestyle choices for optimising health at all stages of pregnancy. A case study is used to inform about the role of nutrition for conception and fertility. Lifestyle choices including key nutrients for pre-conception and optimising fertility are suggested. The patient case then moves to nutrition through pregnancy and addresses nausea and vomiting, and how a healthy diet reduces outcome risks for mother and infant including key nutrients and foods to avoid. Lifestyle considerations through pregnancy are outlined. The case study then moves to lactation post-partum and stresses the importance of healthy nutrition for lactation/promoting lactation and includes foods to avoid. Management plans and evidence-based practice guidelines are suggested at each stage. Supplements in pregnancy are mentioned and the course concludes with summarising practical nutrition considerations in pregnancy.  

This module outlines the role of nutrition for optimising health outcomes for infants, toddlers and young children. It includes nutrition guidelines, breast milk and formula feeding, introduction to solids and family foods, and practical considerations like fussy eating, faltering growth, weight issues and constipation. Australian dietary guidelines for children and adolescents are outlined including infant feeding guidelines and principles of healthy eating. Assessment of breastfeeding adequacy, choice of formula, introduction to solids, allergy prevention and inappropriate feeding practices are included. The second section discusses fussy eating and food refusal, practical advice, avoidant restrictive food intake disorder (ARFID) and faltering growth. Expected growth and weight gain assessment guides are provided together with practical nutrition advice. The areas of childhood obesity and constipation in childhood include resources, guidelines and possible contributing factors.   

This module defines food allergies, allergy prevention and dietary advice during pregnancy and infancy. Worldwide infant feeding guidelines for prevention of allergies and infant introduction to foods guidelines are included. Determining food allergy vs intolerance, sensitization vs tolerance and symptom history suggestive of lgE and non-lgE are discussed with supporting clinical images. Nutritional information regarding the management of infants and children with suspected food allergies is addressed including anaphylaxis reactions and eczema conditions. The role of the GP for referral and testing options for allergic reactions is included. Common and less common food allergens are described including cross reactivity and co-reactivity. Cow’s milk allergy, food protein induced enterocolitis syndrome and eosinophilic oesophagitis are discussed in detail. The course concludes with outlining food intolerances including pharmacological food chemical reactions, artificial and natural food chemicals. 

The first section of this module outlines the main functions of the gut microbiota, its significance for gut health and factors that affect its composition. Factors that affect gut microbiota include delivery mode, diet, age, disease and medications. The gut microbiota interacts with the body including the immune and nervous systems. Short term consumption of different diets alters microbial community structure and gene expression. 

The second section covers the appropriate use of specific prebiotics and probiotics in the treatment of irritable bowel syndrome (IBS) and functional constipation. Probiotics and prebiotics are explained including food sources for both. The mechanisms and effect on the gut microbiota are outlined. Evidence based research and guidelines supports the course content.  

This module commences with discussing normal vs pathological ageing, the physiological changes of ageing and how nutrition is one of the major determinants of successful ageing. Nutrient, vitamin and mineral absorption is discussed along with deficiencies in these areas. Recommended dietary intake guides are presented including the impact of medications and polypharmacy, and pharmacokinetic changes over the ageing process. The relationship between ageing, malnutrition and polypharmacy is discussed including the relationship between medication and nutrient interactions. Unit two presents two comprehensive case studies that detail observations, history taking, investigation choices and presenting symptoms and signs. Management strategies for each case include the medication/nutrient relationship, statin induced symptoms and key learnings. Early access to appropriate nutrition care assists in the journey of successful ageing and quality of life.   

This module defines malnutrition and includes an overview of the malnutrition burden and the prevalence of this condition in older adults. It recognises that ageing is associated with increased multi-morbidity and that a significant number of older adults may not be able to shop for food and prepare meals. It focuses on the implementation of nutrition screening and assessments with validated screening tools including the Malnutrition Screening Tool, the Mini Nutrition Assessment and the Malnutrition Universal Screening Tool plus others, to identify signs and symptoms associated with malnutrition. The Global Leadership Initiative on Malnutrition consensus diagnostic criteria is included. Common nutrition interventions and strategies used by GPs are discussed including the ESPEN Geriatric Guidelines and the importance of minerals and water in geriatric care. The course concludes with a case study to reinforce learning.