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5 Courses
MBLS Semester - 3
Clinical Rotation–III
At the end of the course the student should be able to
· Take history of patients from a biopsychosocial perspective
· Obtain SOAP Nutritional history from patients
· Coach patients including goal setting, motivational interview
· Assess outcomes and help the patient overcome barriers
Exercise: As a clinical intervention
At the end of the course the student should be able to
· Demonstrate knowledge on the importance of physical activity in health and diseases
· Assess physical activity as per defined protocols
· Prescribe Exercise and Physical activity and ensure adherence
Nutrition in the Kitchen
At the end of the course the student should be able to
- Apply the principles of balanced diet in menu planning
- Demonstrate the various cooking methods
- Explain the food procurement and processing
- Identify the common food adulterants and demonstrate methods to remove them
- Describe, observe and reflect the processes involved in establishing kitchen garden
- Adopt safety measures in kitchen
Adolescent Stress
At the end of the course the student should be able to
· Describe the phases of adolescent development
· Outline the physiological changes in adolescence
· Explain the etiopathogenesis, clinical presentations, evaluation and impact of adolescent stress on health
· Should be able to obtain biopsychosocial history from adolescents
· Apply and interpret the stress assessment tools in adolescent
Art in Wellness
At the end of the course the student should be able to
· Appreciate the history and evolution of Art as a tool to wellness
· Recognize and appreciate neuroesthetics and the triad
· Comprehend different forms of art used as therapy
· Recognize and examine psychodynamics of art therapy
· Relate the significance of art therapy in clinical practice
· Apply Art as a wellness and therapeutic intervention
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