Top courses
Introduction to Dietetics
This course introduces students to the concepts of diet therapy.
Free
- Explain the concepts of diet therapy
- Explain healthy eating habits
- Describe the role of the Dietitian in clinical care
Physiology & Management of Normal Labour
This course is designed to provide an overview of culturally sensitive midwifery competence to midwives
Free
- Describe the physiological processes of labour
- Diagnose the onset of labour
- Manage a client in labour using the partograph
- Manage the four stages of labour
Clinical Nutrition and Diet Therapy One
Clinical nutrition and diet therapy is the study of the relationship between food ingested and the well-being of the body among both outpatients and inpatients in health care
Free
- Understand the role of nutrition in disease progression and management
- Recognize the role of nutrition and the pathophysiology of diseases
- Recognize the role of nutrition in disease prognoses
- Relate nutrition to clinical manifestations of cancer, heart disease and growth disorders
Clinical Nutrition and Diet Therapy Two
Clinical nutrition and diet therapy is the study of the relationship between food ingested and the well-being of the body among both outpatients and inpatients in health care
Free
- Provide Medical Nutrition Therapy for diseases of the Cardiovascular, Gastro Intestinal and the Urinary tract
- Appreciate and comply with professional code of conduct governing dietetic practice in Ghana and the world
Community Midwifery
This course deals with care of women in the community in midwifery context
Free
- Describe the factors that influence population growth
- Discuss maternal and infant morbidity
- Discuss domiciliary midwifery
- Describe the role of the traditional birth attendant
Normal Puerperium
This course is designed to equip the student midwife with knowledge, skills, and attitude to provide comprehensive culturally sensitive postpartum care.It covers physiology of the puerperium.
Free
- Describe the physiological changes in the mother and baby during the puerperium
- Manage the mother and baby during the puerperium
- Manage minor disorders in both mother and the newborn
- Counsel and provide care and support to the new family
Research Methods
This course introduces students to the fundamentals of research
Free
- Explain research
- Describe various types of research
- Describe the research process
- Carryout simple research
- Appraise research reports or publications.
Gynaecological Conditions
This course introduces you to common gynaecological conditions
Free
- Identify gynaecological conditions
- Manage or refer gynaecological conditions appropriately
- Identify sexually transmitted infections
- Manage sexually transmitted infections using the syndromic approach
- Identify, diagnose and manage a pregnant woman with a female genital cut (FGM)
Orientation to Community-Based Health Planning and Services (CHPS)
This course is designed to equip the student with knowledge, skills and attitude to assist in rendering primary health care to people at the community level.
Free
- Explain the Primary Health Care Concept
- Explain the Community-Based Health Planning Services(CHPS) process
- Assist in the identification and referral of clients
Cooking Practicum
This cooking practical provides students with high-level skills to help meet nutritional guidelines in their daily nutrition supply and that of others.
Free
- Relate choices of food, method of cooking and processes to medical conditions
- Illustrate the ability to give alternatives in diet planning with respect to clinical manifestations
- Illustrate the ability to plan dietary interventions for specific conditions
- Understand the role of appropriate consistency and choice of food in the management of diseases
- Demonstrate the ability to prepare suitable meals to suit individual health needs
Food Production, Distribution and Service
An Introduction to Food Production, Distribution, and Service
Free
- Explain the biological, physical, and chemical changes which occur during cooking of food and storage and their role in nutritional value of food
- Understand basic food microbiology and assess risk factors of food contamination during preparation, preservation, processing, and service
- Understand principles of food service, safety and accident prevention in the commercial kitchen settings
- Apply their knowledge in planning menu for various categories of clients
- Understand food distribution systems
- Provide knowledge of the responsibilities of the food production manager and gain skill in organization and supervision of work of the food service department
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