Occupational Health Training: nurses and technicians

 
As the Occupational Health service is an integral part of a company’s commitment to its workforce, Diet Specialist works in partnerships with Occupational Health Providers of all sizes to offer a comprehensive range of products and services. These are designed to promote health and wellbeing within the workforce.
 
Firstly we supplement existing health & well-being programmes by providing OH providers with access to dieticians, so that the occupational health team can provide an enhanced service to their clients. In the following chapters we will go into detail into some of the services that we provide. 
 
Secondly we deliver a range of flexible pro-active training programmes for nurses, technicians, physicians or other various health professionals about dietary related issues. From this training the health team will not only be able to perform health screening and assessments, but will also be able to assess dietary patterns for clients and give more accurate and up to date advice regarding diet and disease to their client. They will also learn how and how to tackle stress related problems through diet in addition to supporting the client to meet their dietary goals. Our training proposal will cover four main areas of work:
 
 
Food composition & Nutrients
Understanding the function of proteins and amino acids in the body and the difference between essential and non-essential amino acids. Understanding the physiological action of fibre in the body and its effect on food metabolism. Explanation of the function of dietary fat and fatty acids, highlighting the difference between saturated and unsaturated as well as trans-fatty acids. Also understanding the different types of carbohydrates including the difference between complex and simple carbohydrates.
 
 
Healthy eating & obesity
Here we focus on energy balance, looking at the energy composition of different foods and their effect on metabolism and we will focus on the detoxification process and how detoxification can effect mood and energy levels. We will also analyse the main types of diets and the implications of adopting each type of diet. We will also assess the different nutrients required for different types of workers as well as have a detailed discussion on food labelling.
 
 
Influencing change
Recognising that food habits are predominantly driven by behavioural change we will tackle the reasons why people overeat and discuss how practitioners can assess the current eating patterns of their clients. We will also analyse how to get buy-in from clients, using the behavioural change cycle as a framework. Our workshops will teach the team on how to use motivational techniques in order to help clients meeting desired health goals,, how to identify high risk areas and the main causes of stress, providing practical recommendations for tackling stress through dietary and lifestyle changes, highlighting the need on how to adjust for specific clients restrictions and a discussion around shopping for healthy diet on a low budget. 
 
 
Dietetics and disease
Here this session is tailored to nurses and is designed to help them identify the symptoms and identify the remedies for the most common dietary diseases including disorders of the stomach e.g. ulcers and heart burn, disorders of the colon e.g. IBS and ulcerative colitis, cardiovascular diseases, diabetes, hyperlipidaemia, hypertension, osteoporosis, and arthritis, food allergy and intolerance. We would expect the nurses to refer clients to their GP in each of these cases, however from this session; they will have a better ability to identify the symptoms.
 
 
Format of training
The basic format of the training proposal will be run over 2 days and will be broken down as shown below. The training can be tailored to run over 1 day if required:
 
Day 1
1.5 hours: Food composition & nutrients
0.5 hours: Questions & answers
1.5 hours: Workshop 1
1.5 hours: Healthy eating and obesity
0.5 hours: Questions & answers
1.5 hours: Workshop 2
 
Day 2
1.5 hours: Influencing behavioural change
0.5 hours: Questions & answers  
1.5 hours: Workshop 3
1.5 hours: Dietetic management of disease
0.5 hours: Questions & answers  
1.5 hours: Workshop 4
 
The format of the workshop will be as follows:
 
  1. Distribution of a scenario per table of attendees. Each sheet to be shared between a maximum of 5 individuals.
  2. Time then given to participants to discuss what their proposed solutions would be.
  3. The entire group of participants then reconvenes and each table scenario is discussed with the entire group.
  4. The dietician then adds on what the correct approach would be.
 
Pricing 
  • Course charged at £395 per person
  • Discounts considered on an individual basis, based on number of participants enrolled
  • 30 day credit terms provided
 
For invoicing requirements, including PO authorisation inquiries, please contact:
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