Course Description
Nutrition plays a key role in the general well being of elderly people. The ageing process can lead to nutrition-related health problems including malnutrition, deviation from the recommended weight for height, and non-communicable diseases. There are various factors which influence the dietary lifestyle of the elderly including food availability and cost, together with psychological and social factors.
This course will provide students with knowledge about the macro- and micro- nutrients required for a balanced diet, together with awareness on how to prepare meals for the elderly based on the healthy eating plate model. This is coupled with awareness on how to adjust the elderly’s nutrition intake depending on the individual’s needs whilst ensuring accessibility and enjoyment of food. This programme also provides the skills required to identify malnutrition in the elderly through anthropometric measures and malnutrition screening tests.
The concept of artificial feeding will also be put forward, where oral, parenteral and enteral feeding will be discussed in various settings. Here the students will be provided with the skills required for each mode of feeding together with the protocols to be followed in order to prevent or limit complications.
Artificial nutrition can bring along difficult moral decisions especially when the elderly patient is approaching the end of life. In view of this, the course will discuss the main ethical issues that can be encountered during feeding of the elderly and explain what an ‘extraordinary measure’ of feeding is, whilst providing understanding of the issue ‘to feed or not to feed’.
During the course students will also have the opportunity to observe the various forms of artificial feeding in an elderly care setting through demonstrative educational videos.
In 2025, the pass rate for the course was 100%.
The accreditation category of the Programme is Further Education.
Learning Outcomes
By the end of the course programme, students will be able to:
- Communicate more effectively with elderly individuals under his/her care through the development of better communication and listening skills.
- Communicate more effectively with elderly individuals under his/her care through the development of better communication and listening skills.
- Work collaboratively with other practitioners caring for the elderly.
- Understand better the nutritional needs and challenges of the elderly.
- Reflect on personal knowledge, skills and practice for continuing professional development.
- Define and discuss major areas related to nutrition especially in relation to elderly care.
- Demonstrate knowledge about human physiology in relation to the digestive system and feeding .
- Apply theoretical knowledge to real world contexts in the field of nutrition and feeding in elderly care.
- Recognise how nutritional needs vary between the elderly.
- Implement the benefits of and indication for different feeding methods.
- Comprehend the main ethical issue that might need to be dealt with while feeding the elderly.
Target Candidates
This award is aimed at students who are interested in gerontology and geriatrics, who already possess a qualification in healthcare, nutrition or similar, and who are further interested in understanding the impact of nutrition in the elderly.
| Course Code | Duration | Credit Value | Next Intake | FT/PT |
|---|---|---|---|---|
| LW/HSC/007 | 12 weeks | 12 ECTS | February 2026 | PT |
| Contact Hours | Placement Hours | Self Study Hours | Assessment Hours | Total Learning Hours |
|---|---|---|---|---|
| 60 | 0 | 160 | 80 | 300 |
Mode of Training
Online lectures
Modules are delivered in the evening, twice a week.
Language of instruction is English.
Assessment
Assignments, Case studies
Awarding Body
Learning Works
Lecturers
Course Structure
Module 1: Nutrition in an aging population (3 ECTS)
In this module, students will be able to understand the role that nutrition plays in the overall health and well being of the elderly. Knowledge about the macro- and micro- nutrients required for a balanced diet, together with awareness on how to prepare meals for the elderly based on the healthy eating plate model will also be provided. The role of hydration, especially in the elderly is also highlighted.
Dietary reference values for food energy and nutrients in the elderly population are covered. This is followed by awareness on how to adjust the elderly’s nutrition intake depending on the individual’s needs whilst ensuring accessibility and enjoyment of food.
In addition this module makes reference to physical activity and sports to complement a healthy balanced diet.
Explain the role that nutrition plays in the overall health and well-being of the elderly.
Motivate older adults to take an active role in their own care and make healthy food choices.
Plan and/or prepare meals that are appealing to the elderly while adhering to healthy eating guidelines.
Promote physical activity among the elderly to complement nutritional requirements.
Demonstrate awareness of the main features of health and diet-related status of the elderly population at global and local levels.
Demonstrate understanding of the role of nutrition in the overall health and well-being of the elderly.
Demonstrate knowledge of reference values for food energy and nutrients.
Demonstrate insight into calculations for energy and nutrient requirements.
Apply knowledge of macro- and micro-nutrients, the healthy eating plate, and energy requirements to meal planning and preparation for the elderly.
Calculate energy and nutrient requirements for meal planning and preparation.
Report on the role of food in the holistic well-being of the elderly.
Compare strategies for improving food accessibility for the elderly.
Prepare meals and snacks in line with dietary guidelines that are appealing to the elderly.
Describe and critically evaluate a meal or diet based on healthy eating guidelines.
Analyse the nutritional status of an elderly person and refer to other professionals where appropriate.
Develop approaches to improve food accessibility and preparation to encourage healthy food consumption among elderly individuals.
Critically appraise nutrition and health-related articles.
Work collaboratively with other practitioners in elderly care.
Discuss the nutritional needs of the elderly with colleagues and other healthcare professionals.
Reflect on own practice and apply learning to improve care.
Communicate effectively with elderly individuals about their food preferences and dietary needs.
Use nutritional knowledge when caring for the elderly.
Promote the importance of nutrition in supporting the overall health and well-being of the elderly.
- Total Contact Hours: 15
- Supervised Placement & Practice Hours: 0
- Self-Study Hours: 40
- Assessment Hours: 20
- Total Learning Hours of this Module: 75
Module 2: Malnutrition in the elderly (3 ECTS)
This module provides knowledge on the physiology in feeding and swallowing, together with the processes involved in digestion, absorption and assimilation of food. This is followed by the understanding of the various nutrition limitations in the elderly, where the physiological, psychological and social aspects are tackled.
This unit provides students with the knowledge on how anthropometric measures are taken and how a malnutrition screening test is carried out. The students are also provided with the protocol to be followed when dealing with weight loss or weight gain in the elderly, and how to promote diet and lifestyle changes when there are chronic diseases such as hypertension, high cholesterol level and diabetes.
Identify weight loss or weight gain in an elderly person.
Detect malnutrition in the elderly.
Recognise the need for dietary changes due to chronic diseases.
Promote healthy lifestyle changes to the elderly to complement nutritional requirements.
Demonstrate understanding of the physiology of feeding and swallowing, and the processes involved in digestion, absorption and assimilation of food.
Demonstrate awareness of physiological, psychological and social nutrition limitations in the elderly.
Demonstrate knowledge of how anthropometric measures are taken.
Demonstrate knowledge of how to carry out a malnutrition screening test.
Demonstrate insight into malnutrition in chronic diseases.
Take anthropometric measurements accurately.
Carry out a malnutrition screening test.
Promote healthy lifestyle changes confidently to complement the nutritional requirements of the elderly.
Assess and critically evaluate anthropometric measurements.
Assess and critically evaluate the outcomes of a malnutrition screening test.
Analyse the nutritional status of an elderly person and refer to other professionals where required.
Judge appropriate dietary and lifestyle changes required in the presence of chronic diseases.
Critically appraise nutrition and health-related articles.
Convey the dietary needs of an elderly person to other professionals involved in elderly care.
Discuss the nutritional needs of the elderly with colleagues and other healthcare professionals.
Deliver clear information about required dietary and lifestyle changes in chronic diseases such as hypertension, high cholesterol and diabetes.
Apply physiology knowledge to understand chronic diseases.
Promote the importance of maintaining a healthy weight and good nutrition for the overall well-being of the elderly.
- Total Contact Hours: 15
- Supervised Placement & Practice Hours: 0
- Self-Study Hours: 40
- Assessment Hours: 20
- Total Learning Hours of this Module: 75
Module 3: Artificial Feeding (3 ECTS)
This module will provide an introduction to the concept of artificial nutrition, and the various forms of such feeding. The students are provided with the benefits of, and indications for the different kinds of artificial feeding. The module provides an explanation of the care required for each type of feeding, including the protocols to be followed for limiting or avoiding complications in artificial feeding. The unit will also expose the students to the various practitioners involved in providing artificial nutrition and feeding to the elderly.
Identify the indications for each type of feeding method.
Differentiate between enteral and parenteral feeding.
Detect risks and complications associated with enteral and parenteral feeding.
Identify methods to limit or avoid contamination in enteral and parenteral nutrition.
Differentiate between oral, enteral and parenteral feeding methods.
Demonstrate awareness of the care required during various enteral feeding methods.
Demonstrate understanding of complications related to enteral and parenteral feeding.
Demonstrate knowledge of protocols used to limit or avoid contamination in artificial feeding.
Recognise the roles of healthcare professionals and staff involved in artificial feeding.
Identify the most appropriate feeding methods for short-, medium- and long-term feeding.
Select appropriate feeding methods for different artificial feeding cases.
Apply procedures to limit or avoid contamination during artificial feeding.
Apply appropriate care requirements during different feeding methods.
Choose the most appropriate artificial feeding method when caring for an elderly patient.
Evaluate the need to change from one feeding method to another.
Identify correct protocols for avoiding contamination.
Detect when action is required in relation to contamination or complications.
Communicate feeding needs effectively with healthcare professionals and others involved in elderly care.
Interpret verbal and non-verbal communication from elderly individuals in relation to feeding.
Deliver clear information about different forms of artificial feeding and their use in various cases.
Apply knowledge gained during the module to case studies.
Demonstrate care and empathy when supporting elderly individuals with feeding.
Develop a patient-centred approach to nutrition and feeding for the elderly.
- Total Contact Hours: 15
- Supervised Placement & Practice Hours: 0
- Self-Study Hours: 40
- Assessment Hours: 20
- Total Learning Hours of this Module: 75
Module 4: Ethics in Nutrition for the Elderly (3 ECTS)
This module will discuss the main ethical issues that can be encountered during natural and artificial feeding of the elderly. Students will be provided with the opportunity to discuss the ethical dilemmas encountered when an elderly person is on artificial nutrition. The unit also provides understanding of the issue ‘to feed or not to feed’ the elderly in a home, hospital or care centre, and explains the issue of what is an ‘extraordinary measure’ when talking about feeding.
Identify the main factors that influence the elderly before, during and after eating.
Outline the main issues encountered by elderly individuals requiring specialised nutrition.
Debate the issue of “to feed or not to feed” in home, hospital or care centre settings.
Discuss the concept of an “extraordinary measure” in relation to feeding.
Demonstrate knowledge of the main factors influencing the elderly before, during and after eating.
Demonstrate awareness of ethical dilemmas that may arise when an elderly person is receiving artificial nutrition.
Demonstrate understanding of the main issues faced by elderly individuals requiring specialised nutrition.
Demonstrate understanding of the ethical debate surrounding “to feed or not to feed” in different care settings.
Explain the concept of an “extraordinary measure” in feeding.
Illustrate factors influencing the elderly before, during and after eating.
Identify ethical dilemmas associated with artificial nutrition in the elderly.
Demonstrate the main challenges encountered when specialised nutrition is required.
Illustrate and apply the issue of “to feed or not to feed” within home, hospital or care institution contexts.
Distinguish between different ethical dilemmas related to artificial nutrition in the elderly.
Critically appraise issues encountered when specialised nutrition is required.
Analyse the issue of “to feed or not to feed” and apply it appropriately in care settings.
Analyse what constitutes an “extraordinary measure” in feeding.
Discuss ethical issues related to feeding with colleagues.
Explain feeding options or changes in feeding processes to elderly individuals and/or their family members or surrogates.
Recognise the importance of verbal and non-verbal communication from elderly individuals in ethical feeding decisions.
Use appropriate terminology when discussing ethics in feeding.
Apply a patient-centred approach in complex or sensitive feeding situations.
Demonstrate ethical practice when managing changes in feeding for the elderly.
- Learn to act ethically when there are feeding changes in the elderly
- Total Contact Hours: 15
- Supervised Placement & Practice Hours: 0
- Self-Study Hours: 40
- Assessment Hours: 20
- Total Learning Hours of this Module: 75
Entry Requirements
Learners need to satisfy the following criteria:
- Ages 18 +
- Hold a MQF Level 3 qualification or equivalent preferably in an area related to healthcare, nutrition or catering
- Be able to communicate in the English Language
Digital competence is not a prerequisite for applying for this course.
However, since this programme may be delivered online, training on the use of Zoom and Learning Works VLE will be included in the induction session which precedes lectures.