1997 QUT Handbook

■ PUB505 PODIATRIC SURGERY
Implementation of podiatric surgical techniques based on strong
theoretical knowledge. On completion, students should understand
the principles and techniques of lower limb surgery.
Courses: PU45 Prerequisites: PUB422, PUB410
Corequisites: PUB603
Credit Points: 8 Contact Hours: 3 per week
■ PUB506 FOODSERVICE MANAGEMENT
Organisation and planning in the foodservice; the hospital environment;
the menu and menu planning; purchasing and storage
of food; kitchen planing and design; food production systems;
food distribution systems; human resource management
in foodservice; finance and costing, hygiene, maintenance and
safety; information systems; total quality management.
Courses: PU43 Prerequisites: PUB474
Credit Points: 12 Contact Hours: 4 per week
■ PUB507 ADVANCED NUTRITION SCIENCE
Tissue and organ metabolism: metabolic pathways present in
various tissues and organs; preferred substrates for energy
production; metabolic rates; other metabolic goals of tissues
and organs. Metabolic control: factors controlling metabolic
pathways in varying physiological states; nutrition and other
lifestyle factors and their effects on metabolic control; nutrition
and lifestyle as determinants of health.
Courses: PU43 Prerequisites: PUB405
Credit Points: 12 Contact Hours: 4 per week
■ PUB509 PUBLIC HEALTH NUTRITION 2
The measurement of the nutritional status of a community;
nutrition monitoring and surveillance; food and nutrition policy
at international, national and state levels, international nutrition
issues, nutritional epidemiology; nutrition problems
within Australia examination of the evidence; at risk groups;
tools and their validity for measuring nutritional status and
nutrition outcome at the population and group level; dietary
intake methodology.
Courses: PU43 Prerequisites: PUB201
Credit Points: 12 Contact Hours: 4 per week
■ PUB512 ERGONOMICS 2
Application of industrial and organisation psychology to the
industrial environment; examination of key individual, social
and organisational factors contributing to health and safety at
work; an appreciation of the interface between humans, machines
and the environment, information processing and learning,
stress, job design, job satisfaction and work schedules.
Courses: PU44 Prerequisites: PUB483, SSB914
Credit Points: 12 Contact Hours: 4 per week
■ PUB513 EPIDEMIOLOGY & DISEASES
Enables students to become familiar with the terminology used
in the epidemiology and the study of diseases; includes the
conducting of various types of study including the analysis of
data in the workplace; topics include: the causes and preventative
factors of the most common non-infectious diseases, their
incubation periods, modes of infection and transmission of
infectious diseases, and the principles and applications of vaccination.
Courses: PU42, PU44, PU48
Credit Points: 12 Contact Hours: 4 per week
■ PUB516 OCCUPATIONAL HEALTH & SAFETY
PRACTICE 1
Field studies are used to provide students with a practical insight
into the application of the principles to which they have
been introduced in their previous studies. In addition students
will examine the legislative and other standards which form
the basis for the enforcement of occupational health and safety.
Courses: PU44
Prerequisites: MEB035, PHB404, PUB483
Credit Points: 12 Contact Hours: 3 per week
■ PUB517 FOOD HYGIENE STUDIES
Food hygiene standards, food borne illnesses, food hygiene
audits, licensing systems.
Courses: PU42 Prerequisites: PUB107, LSB401
Credit Points: 12 Contact Hours: 4 per week
824
■ PUB520 ENVIRONMENTAL HEALTH
MANAGEMENT 1
Management of an environmental health unit; legal and professional
procedures associated with the duties of environmental
health officers. Emphasis is placed on management of
diseases, vectors and nuisance insect and mammals, water
supplies and communicable diseases.
Courses: PU42 Prerequisites: PUB207, PUB481
Credit Points: 12 Contact Hours: 4 per week
■ PUB526 CLINICAL DIETETICS 1
An introduction to the principles of nutritional care and the
dietetic process. Interpretation of anthropometric, biomedical,
dietary and psychosocial data. The role of the dietitian
nutritionist in the clinical setting. Determination of the altered
nutrient requirements of individuals in disease states. The aetiology,
epidemiology, medical and surgical treatment of energy
imbalance, eating disorders, food allergies and intolerances,
the musculoskeletal system, the cardiovascular system,
and diabetes mellitus. The nutritional management of individuals
requiring dietary intervention, standards of nutritional
care and the evaluation of clinical outcome.
Courses: PU43
Prerequisites: PUB405, LSB408, LSB458
Credit Points: 12 Contact Hours: 5 per week
■ PUB529 HEALTH PLANNING & EVALUATION
This unit is designed to address the conceptual and procedural
issues of program management; health planning and
program management and evaluation; community participation
in health planning; planning for future evaluation; steps
for program planning and evaluation; resources management;
and health resource inventories. The unit also focuses on the
conceptual basis of economic evaluation techniques including
cost benefit analysis, cost effectiveness analysis and cost
utility analysis; the role of economics/econometrics in health
planning; concept of marginal analysis; the relevance of economic/econometric
data and their interpretation; and the rudiments
and applications of evaluation Research.
Courses: PU47, PU48
Prerequisites: PUB314 or equivalent
Credit Points: 12 Contact Hours: 3 per week
■ PUB540 THE HOME ECONOMIST AS A
COUNSELLOR
The counselling process; major approaches to counselling;
models of helping and the helping relationship; communication
skills; the home economist as counsellor; moral, ethical
and legal responsibility of the home economist as a helping
professional.
Courses: PU49
Prerequisites: PUB574, SSB961 or equivalent
Credit Points: 12 Contact Hours: 3 per week
■ PUB553 PROFESSIONAL EXPERIENCE
This unit provides an opportunity to increase knowledge and
level of understanding of health information management in
health care facilities through direct observation and participation.
The managerial role of the health information services
with medical, administrative and allied health professionals,
reinforcement of clinical classification skills by coding from
medical records.
Courses: PU47
Prerequisites: 16 units in health information management
major or equivalent
Credit Points: 12 Contact Hours: 3 per week
■ PUB556 FOOD PRESENTATION & PROMOTION
Advanced techniques and complex skills of food production
and presentation; commercial production and presentation of
food; production and presentation of food for photography or
display purposes; food demonstrations; special occasion cookery.
Courses: PU49 Prerequisites: PUB474 or equivalent
Credit Points: 12 Contact Hours: 6 per week
■ PUB572 APPAREL DESIGN 1
Factors influencing garment and household goods designs;