Erasmushogeschool Brussel
Nijverheidskaai 170, B-1070 BRUSSEL
Tel. 02 523 37 37 - Fax 02 523 37 57
info@ehb.be
Internship 224516/3388/1920/1/67
Study guide

Internship 2

24516/3388/1920/1/67
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics
This is a single course unit.
Study load: 13 credits
Weight: 13,00
Total study time: 351,00 hours
Possible deadlines for learning account: 30.11.2019 (Course takes place from beginning until end of academic year)
Nature: Optional course
It is not possible to enrol in this course unit under
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Teaching staff: Baudonck Jan, Blanpain Sarah, Laforge Dorothée
Language course: No
Languages: Dutch, English, French
Scheduled for: Academic Year
This course unit is marked out of 20 (rounded to an integer).
Re-sit exam: is possible.
Possibility of tolerance: You have to pass this course unit (will never be tolerated).
Preservability: The result of this course unit is preservable according to the terms of the program you are enrolled for.

Course Content

The internships take place in different professional fields where dieticians can exercise their activity. Mainly in hospitals, specific institutions such as LOGOs, WZC and food companies. The student is supervised and assisted by the institution's internship supervisor. The student must be able to independently calculate, evaluate and report results. The student is assigned tasks by the school's supervisor. One internship period can be run in function of the thesis.

Type of Teaching

Education with personal contact
Lecture1,00 hours
Preparation for the course
Course preparation50,00 hours
Work placement
Internship300,00 hours

Course Objectives

BI 9.1: The PBA ND respects the ethical code and the professional confidentiality.
BI 9.2: The PBA ND respects individual and multicultural differences.
BI 10.1: The PBA ND respects the planning and deadlines and realistically estimates workload and time effort.
BI 10.2: The PBA ND is able to make decisions and substantiate those
BI 10.3: The PBA ND makes good agreements with the parties involved and follows them up.
BI 11.1: THE PBA ND takes initiative and is able to defend the own points of view.
BI 11.2: The PBA ND informs the team and respects the contribution of and acknowledges the role of colleagues, team members and other professionals.
BI 11.3: The PBA ND reacts flexibly by optimising his working method if necessary.
BI 11.4: As a team member, the PBA ND takes a part of the responsibility for the end result.
BI 13.1: The PBA ND chooses the most appropriate form of communication and uses it in a professional way.
BI 13.2: The PBA ND speaks clearly and attunes the language use to the client/patient and/or target group and uses the general conversational skills.
BI 13.3: The PBA ND writes clearly and attunes the language use to the client/patient and/or target group and presents with appropriate use of visual tools.
BI 14.1: The PBA ND critically analyses the own nutritional competences by naming the own strengths and weaknesses and use this as a basis to realise the own professional development.
BI 14.2: The PBA ND recognises and acknowledge the limits of the own expertise and calls in other disciplines in case the own expertise is insufficient.
BI 14.3: The PBA ND is aware of the need for professional permanent development.


Depending on the type of internship:
BI 1.1: The PBA ND gathers relevant information about the nutrition (quality, quantity, time, frequency) and the lifestyle and factors that influence the eating habits.
BI 1.2: The PBA ND selects the relevant techniques (anthropometry and screening) and performs those correctly.
BI 1.3: The PBA ND consults and registers relevant clinical data of the patient;
BI 2.1: The PBA ND analyses and interprets the food anamnesis, the lifestyle, the medical, biochemical and anthropometrical data correctly.
BI 2.2: The PBA ND makes a correct dietetic diagnosis (translate medical diagnosis into treatment plan, refer if necessary) and formulates correct and personalised dietetic objectives.
BI 3.1: The PBA ND discusses the results of the dietetic examination with the client/patient.
BI 3.2: The PBA ND prepares the nutrition or dietetic advice (content, objective, consequences) together with the client/patient and where relevant multidisciplinary.
BI 3.3: The PBA ND provides advice for the composition and preparation of healthy, balanced and/or dietetic food.
BI 4.1: The PBA ND checks with the client/patient and/or environment for the extent of compliance with the nutrition or dietetic advice.
BI 4.2: The PBA ND assesses and adjusts if necessary the (interim) result (on the basis of nutrient intake, anthropometry, lab values and clinical examination).
BI 4.3: The PBA ND stimulates the client/patient to think about problems/obstacles and possible solutions and sits together with the client/patient to formulate the most suitable coping strategies within the framework of relapse prevention.
BI 4.4: The PBA ND provides the client/patient with advice and education(materials) and motivates the client/patient to follow the nutrition and dietetic advice.
BI 4.5: The PBA ND prepares a (interim) report for the treating doctor/multidisciplinary team members on the course and the (interim) result of the nutrition and dietetic therapy.
BI 5.1: The PBA ND uses his knowledge of the distribution process and the distribution units to manage the food production process.
BI 5.2: The PBA ND helps carrying out the nutrition and kitchen administration.
BI 5.3: The PBA ND draws up menus and adjusts the recipes.
BI 5.4: The PBA ND conducts an organoleptic check.
BI 5.5: The PBA ND takes into account sustainability and economic aspects within the food production process.
BI 6.1: The PBA ND acts in accordance with the valid regulations of the ACS/HACCP system.
BI 6.2: The PBA ND analyses and assesses the application of the ACS/HACCP system.
BI 6.3: The PBA ND informs and motivates individuals or groups with regard to relevant guidelines for good hygiene practice and ACS/HACCP.
BI 6.4: The PBA ND contributes to the development of work instructions in conformity with the food safety procedures and suggest improvement actions in consultation.
BI 7.1: The PBA ND detects the need for information of the client or target group.
BI 7.2: The PBA ND chooses an education method that suits the client/target group.
BI 7.3: The PBA ND assesses whether existing education material can be used or whether new material needs to be developed.
BI 7.4: The PBA ND provides education material and activities in accordance with the features of the client/target group.
BI 8.1: The PBA ND assesses food products upon delivery, storage and processing (physical, chemical, microbiological, organoleptical) and checks the used material or equipment.
BI 8.2: The PBA ND analyses food products.
BI 8.3: The PBA ND assesses produced food products on nutritional value, sensory value, dietetic aspects and preparation and conservation processes.
BI 8.4: The PBA ND has knowledge of and applies the commodities legislation.
BI 12.1: The PBA ND uses a wide scientific basic knowledge in the daily professional practice.
BI 12.2: The PBA ND fluently and purposely selects scientific information sources.
BI 12.3: The PBA ND adequately interprets scientific literature and knowledge.
BI 12.4: The PBA ND adequately implements insights from scientific literature and best practices.
BI 12.5: The PBA ND respects the research methodology by conducting or participating in the research.

Evaluation

Evaluation(s) for first exam chance
MomentForm%Remark
Permanent evaluation (exam period excluded)Observation75,00
Permanent evaluation (exam period excluded)Reflection25,00
Evaluation(s) for re-sit exam
MomentForm%Remark
Permanent evaluation (exam period excluded)Observation75,00
Final evaluation (exam period excluded)Reflection25,00

Course Material(s): Mandatory

Internship guide on Canvas

Acquired competences

CodeDescriptionLevelCategory
VDK_LO01LO1: Client/patient data collection The professional Nutrition and Dietetics Bachelor graduate collects and registers independently and in a methodical manner relevant information with regard to nutrient intake, lifestyle, anthropometry, laboratory values and clinical research.SpecializedBS
VDK- GI.1.1K,I,V,ABI 1.1: The PBA ND gathers relevant information about the nutrition (quality, quantity, time, frequency) and the lifestyle and factors that influence the eating habits.
VDK- GI.1.2K,I,V,ABI 1.2: The PBA ND selects the relevant techniques (anthropometry and screening) and performs those correctly.
VDK- GI.1.3K,I,V,ABI 1.3: The PBA ND consults and registers relevant clinical data of the patient;
VDK_LO02LO2: Diagnosis and treatment goals The professional Nutrition and Dietetics Bachelor graduate analyses the collected data, makes the dietetic diagnosis and formulates based on this theoretically substantiated and evidence-based treatment goals tailor-made to the client/patient.SpecializedBS
VDK- GI.2.1K,I,V,ABI 2.1: The PBA ND analyses and interprets the food anamnesis, the lifestyle, the medical, biochemical and anthropometrical data correctly.
VDK- GI.2.2K,I,V,ABI 2.2: The PBA ND makes a correct dietetic diagnosis (translate medical diagnosis into treatment plan, refer if necessary) and formulates correct and personalised dietetic objectives.
VDK_LO03LO3: Treatment plan The professional Nutrition and Dietetics Bachelor graduate draws up an attainable treatment plan in specialised care situations in consultation with the client/patient and, when relevant, in a multidisciplinary manner, and assesses and adjusts when required.SpecializedBS
VDK- GI.3.1K,I,V,ABI 3.1: The PBA ND discusses the results of the dietetic examination with the client/patient.
VDK- GI.3.2K,I,V,ABI 3.2: The PBA ND prepares the nutrition or dietetic advice (content, objective, consequences) together with the client/patient and where relevant multidisciplinary.
VDK- GI.3.3K,I,V,ABI 3.3: The PBA ND provides advice for the composition and preparation of healthy, balanced and/or dietetic food.
VDK_LO04LO4: Nutrition education The professional Nutrition and Dietetics Bachelor graduate advises, supports, provides education to and motivates the client/ patient in following the nutrition and dietetics recommendations.SpecializedBS
VDK- GI.4.1K,I,V,ABI 4.1: The PBA ND checks with the client/patient and/or environment for the extent of compliance with the nutrition or dietetic advice.
VDK- GI.4.2K,I,V,ABI 4.2: The PBA ND assesses and adjusts if necessary the (interim) result (on the basis of nutrient intake, anthropometry, lab values and clinical examination).
VDK- GI.4.3K,I,V,ABI 4.3: The PBA ND stimulates the client/patient to think about problems/obstacles and possible solutions and sits together with the client/patient to formulate the most suitable coping strategies within the framework of relapse prevention.
VDK- GI.4.4K,I,V,ABI 4.4: The PBA ND provides the client/patient with advice and education(materials) and motivates the client/patient to follow the nutrition and dietetic advice.
VDK- GI.4.5K,I,V,ABI 4.5: The PBA ND prepares a (interim) report for the treating doctor/multidisciplinary team members on the course and the (interim) result of the nutrition and dietetic therapy.
VDK_LO05LO5: Hospitality and catering The professional Nutrition and Dietetics Bachelor graduate supports the management of the food production process within the community restaurant, instructs the nutrition department and advises about tasty, quality and healthy (diet) food while taking into account the target group, sustainability and organisational and economic aspects.SpecializedBS
VDK- GI.5.1K,I,V,ABI 5.1: The PBA ND uses his knowledge of the distribution process and the distribution units to manage the food production process.
VDK- GI.5.2K,I,V,ABI 5.2: The PBA ND helps carrying out the nutrition and kitchen administration.
VDK- GI.5.3K,I,V,ABI 5.3: The PBA ND draws up menus and adjusts the recipes.
VDK- GI.5.4K,I,V,ABI 5.4: The PBA ND conducts an organoleptic check.
VDK- GI.5.5K,I,V,ABI 5.5: The PBA ND takes into account sustainability and economic aspects within the food production process.
VDK_LO06LO6: Nutrition hygiene policy The professional Nutrition and Dietetics Bachelor graduate is (co-)responsible for planning, implementing, assessing and adjusting the nutrition hygiene policy within the ACS (auto-control system) of the nutrition department of the institutions/companies in accordance with current regulations.SpecializedBS
VDK- GI.6.1K,I,V,ABI 6.1: The PBA ND acts in accordance with the valid regulations of the ACS/HACCP system.
VDK- GI.6.4K,I,V,ABI 6.4: The PBA ND contributes to the development of work instructions in conformity with the food safety procedures and suggest improvement actions in consultation.
VDK_LO07LO7: Health promotion The professional Nutrition and Dietetics Bachelor graduate promotes health and disease prevention methodically, creatively and didactically in the wide domain of healthy nutrition and lifestyle tailor-made to the client or target group in accordance with social needs and the international or national health policy with a view to ensure permanent behaviour change.SpecializedBS
VDK- GI.7.1K,I,V,ABI 7.1: The PBA ND detects the need for information of the client or target group.
VDK- GI.7.2K,I,V,ABI 7.2: The PBA ND chooses an education method that suits the client/target group.
VDK- GI.7.3K,I,V,ABI 7.3: The PBA ND assesses whether existing education material can be used or whether new material needs to be developed.
VDK- GI.7.4K,I,V,ABI 7.4: The PBA ND provides education material and activities in accordance with the features of the client/target group.
VDK_LO08LO8: Nutrition analysis The professional Nutrition and Dietetics Bachelor graduate analyses and optimises the safety, quality and composition of nutrients with a view to ensure consumption suitability.SpecializedBS
VDK- GI.8.1K,I,V,ABI 8.1: The PBA ND assesses food products upon delivery, storage and processing (physical, chemical, microbiological, organoleptical) and checks the used material or equipment.
VDK- GI.8.2K,I,V,ABI 8.2: The PBA ND analyses food products.
VDK- GI.8.3K,I,V,ABI 8.3: The PBA ND assesses produced food products on nutritional value, sensory value, dietetic aspects and preparation and conservation processes.
VDK- GI.8.4K,I,V,ABI 8.4: The PBA ND has knowledge of and applies the commodities legislation.
VDK_LO09LO9: Deontology and diversity The professional Nutrition and Dietetics Bachelor graduate acts in an ethically responsible manner within the limits of deontology and legislation while taking into account diversity and a multicultural environment.SpecializedBS
VDK- GI.9.1K,I,V,ABI 9.1: The PBA ND respects the ethical code and the professional confidentiality.
VDK- GI.9.2K,I,V,ABI 9.2: The PBA ND respects individual and multicultural differences.
VDK_LO10LO10: Management and organisation The professional Nutrition and Dietetics Bachelor graduate plans, organises and coordinates profession-specific activities in order to manage the work setting.SpecializedBS
VDK- GI.10.1K,I,V,ABI 10.1: The PBA ND respects the planning and deadlines and realistically estimates workload and time effort.
VDK- GI.10.2K,I,V,ABI 10.2: The PBA ND is able to make decisions and substantiate those
VDK- GI.10.3K,I,V,ABI 10.3: The PBA ND makes good agreements with the parties involved and follows them up.
VDK_LO11LO11: Teamwork The professional Nutrition and Dietetics Bachelor graduate collaborates constructively and in a team-focused manner within an intra- and inter-professional nutrition-related context.SpecializedBS
VDK- GI.11.1K,I,V,ABI 11.1: THE PBA ND takes initiative and is able to defend the own points of view.
VDK- GI.11.2K,I,V,ABI 11.2: The PBA ND informs the team and respects the contribution of and acknowledges the role of colleagues, team members and other professionals.
VDK- GI.11.3K,I,V,ABI 11.3: The PBA ND reacts flexibly by optimising his working method if necessary.
VDK- GI.11.4K,I,V,ABI 11.4: As a team member, the PBA ND takes a part of the responsibility for the end result.
VDK_LO12LO12: Evidence-based acting and research The professional Nutrition and Dietetics Bachelor graduate acts evidence-based by integrating new and established scientific insights and best practices, and participates in practice-oriented scientific nutrition-related research.SpecializedBS
VDK- GI.12.3K,I,V,ABI 12.3: The PBA ND adequately interprets scientific literature and knowledge.
VDK- GI.12.4K,I,V,ABI 12.4: The PBA ND adequately implements insights from scientific literature and best practices.
VDK- GI.12.5K,I,V,ABI 12.5: The PBA ND respects the research methodology by conducting or participating in the research.
VDK_LO13LO13: Communication: The professional Nutrition and Dietetics Bachelor graduate communicates verbally and in writing in a professional manner in a way that is adjusted to the client/patient and/or target group.SpecializedBS
VDK- GI.13.1K,I,V,ABI 13.1: The PBA ND chooses the most appropriate form of communication and uses it in a professional way.
VDK- GI.13.2K,I,V,ABI 13.2: The PBA ND speaks clearly and attunes the language use to the client/patient and/or target group and uses the general conversational skills.
VDK- GI.13.3K,I,V,ABI 13.3: The PBA ND writes clearly and attunes the language use to the client/patient and/or target group and presents with appropriate use of visual tools.
VDK_LO14LO14: Self-reflection and professionalisation The professional Nutrition and Dietetics Bachelor graduate reflects continuously about his/her own performance, determines his/her own learning needs and translates them independently in initiatives to professionalise continuously in an evolving international or national nutrition-related context.SpecializedBS
VDK- GI.14.1K,I,V,ABI 14.1: The PBA ND critically analyses the own nutritional competences by naming the own strengths and weaknesses and use this as a basis to realise the own professional development.
VDK- GI.14.2K,I,V,ABI 14.2: The PBA ND recognises and acknowledge the limits of the own expertise and calls in other disciplines in case the own expertise is insufficient.
VDK- GI.14.3K,I,V,ABI 14.3: The PBA ND is aware of the need for professional permanent development.

Counselling/guidance

The supervisor of the school can be reached by mail and by appointment.

Course Sequence

There are no prerequisites for this course.