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Study bachelor degree health & medical science online with University of Tasmania through Open Universities Australia. Explore all degrees, subjects and short courses now.

What is the Dementia Care Program?The Dementia Care Program offers Australia&#39;s first degree in dementia care. It is available to domestic and international students, from carers to health professionals and anyone with an interest in studying dementia. This program will develop your specialised knowledge in this field so that you can make a difference to the lives of people living with dementia.This is a fully online program with no exams, face to face study, or workplace assessment component. Dedicated Student Advisers are on-hand throughout the program, providing support and guidance throughout your studies. Our program can be studied full-time or part-time, offering you a choice to graduate with a:<ul><li>Diploma (8 subjects, completed over a maximum of 3 years)</li><li>Associate Degree (16 subjects, completed over a maximum of 5 years)</li><li>Bachelor Degree (24 subjects, completed over a maximum of 7 years)</li></ul>Students may study part-time (1-2 subjects) or full-time (3-4 subjects) per semester. Students are advised to approximately 10 hours of study per week per subject of study. There are no formal examinations, all assessments occur throughout the semester.Assessments may include quizzes, assessed discussion boards, essays or reports, presentations.

Make a difference to the lives of people living with Australia’s second-leading cause of death. Understand changes in the brain that occur with dementia. Learn practical strategies to help care for people experiencing these symptoms.

Bachelor of Dementia Care

Introduction to Human Physiology

Health and Wellbeing in Social and Cultural Contexts

Introduction to Nutrition

Food as Medicine

Introduction to Health Psychology

Nutrition and Exercise Biochemistry

Human Biology

Foundations of Nutrition and Health

Human Structure and Function

Nutrition for Exercise and Performance

This subject is a self-directed, fully on-line introductory subject, that uses patient cases to develop your research skills to make evidence-based decisions This subject introduces important concepts and develops skills in evidence-based medicine, asking and answering well-articulated clinical questions, and critical review of research literature. You will also develop evidence-based practice skills such as framing an answerable research question and search strategies for a patient&#39;s unique circumstances. You will use medical databases, and learn how to identify high-quality evidence. The skills developed in this subject will enhance independent clinical decision-making.

Evidence Based Pharmacotherapeutic Practice

In this subject you will be introduced to foundational concepts of pharmacist roles and responsibilities within the context of ethical and safe professional practice within the Australian health care system. You will begin using core online pharmacy resources to introduce clinical and critical thinking skills. You will also learn about Tasmanian Aboriginal history and culture, and Aboriginal and Torres Strait Islander people’s health status and culture. In addition, you will learn about health of other populations including culturally and linguistically diverse people and people from the people from the LGBTQIA+ community.

Pharmacy in Health Care

Counselling and Advice on Medicines focusses on patient-centred care with patient counselling concepts and application of communication skills in clinical scenarios. This patient-centred care is extended to the study of over-the-counter (OTC) medications. Principles of drug therapy such as adverse reactions, drug interactions, medication adherence, patient counselling are discussed and applied to simulated cases.

Counselling and Advice on Medicines

Maintenance of food security and public health requires vigilance in the food supply chain based on knowledge of the physiology, ecology and epidemiology of food-borne pathogens including bacteria, viruses and parasites. This subject focuses on enhancing depth of knowledge of food-borne pathogens for Master of Applied Science students within the areas of Microbiology and Food Safety. Students will be provided content on advanced topics of microbial hazards in foods. This includes provision of reading content on specific sub-topics of food-related public health, food-borne pathogens, epidemiology and persistence of food-borne pathogens, and methods for routine sampling and detection. Knowledge gained will be supported and enriched by self-directed learning activities. These include recorded lectures, online quizzes, assessment and interpretation of research literature regarding microbial hazards in food, and a focused literature review on a topic of choice in this area.

Foodborne Pathogens

This subject investigates the components of a healthy and sustainable food system (production to consumption) from a multidisciplinary perspective, focusing on the domains of health, environment, economy and society. Students will critically analyse the concept of the ‘Sustainable Diet’ and the changes needed to ensure that our food system is ecologically sustainable, healthy, and affordable. Students will be exposed to the views of the food industry, food producers and public health experts on food sustainability and will reflect on the implication their own food choices and their impact on the environment. This subject combines case-study and experience-based learning and exposes students to current and emerging trends and issues, equipping them with the essential knowledge and skills to improve our food system. The driving forces behind this subject is our commitment to the United Nations Sustainable Development goals, the challenge of an increasing world population combined with increasing food insecurity, the rise of nutrition-related chronic diseases and the bi-directional relationship environmental change and the changes needed to ensure that the food system is ecologically sustainable, healthy, and affordable.

Food, Health and Environment

This introductory subject will explore the physical and cognitive changes that occur during the ageing process, and age-related pathological changes that can lead to diseases that cause dementia. This subject will introduce fundamental neuroscience concepts in the healthy adult, ageing and diseased nervous systems, with a focus on brain structure and function. Throughout this subject, students will learn how to find scholarly literature, and how to recognise and summarise scientific evidence to use in their academic communication.

Introduction to Ageing, the Brain and Dementia

This subject introduces students to major theoretical and empirical perspectives on the psychology of health and wellbeing. It examines the psychosocial determinants of health and wellness as well as psychological theories of health protection and illness prevention. Issues relating to the psychological aspects of illness causation and interpretation, prevention, maintenance of primary prevention, and chronic diseases will be covered. Further, the subject will cover major sources of stress and models of stress and coping. Mechanisms, theories and principles of behaviour change will be explored, as well as communication skills needed to work with groups and individuals engaging in behaviour change. As such, experience in team-building will feature in this subject as students will serve as a resource for each other&#39;s learning experience.

Health and Psychological Wellbeing

Food safety comprises a broad range of scientific endeavours that are important in human society. Maintenance of food security and public health requires vigilance in the food supply, including safety, traceability, epidemiology and the ecology of food-borne pathogens. The science also involves the application of knowledge related to food fermentation, processing techniques, manufacturing, and even packaging. Finally, innovations in food manufacturing and the provision of health benefits is a rapidly growing area including functional foods, prebiotics, and probiotics for human and animal consumption. A substantial proportion of food safety risks are biological and are associated with microbial pathogens and microbial-produced toxins.

This subject explores historical and current case studies of creative arts practitioners from a range of cultural contexts living with physical or mental illness and the ways this is reflected or subsumed in their work. This engagement with creative work provides valuable perspective on lived experience and insights into the impacts of acquired or congenital disability or illness on the creative process and the impacts of the arts on health and wellbeing of individuals. The subject will draw on perspectives and literature of Health Humanities that reinforce empathy in engagement with people experiencing physical or mental illness and promotes patient-centred care and can underpin and enhance a current or future role in planning or delivery of arts programs in healthcare settings and the community.

Perspectives of the Arts on Health and Wellbeing

In this subject, you will examine foundational knowledge of the anatomy and physiology relating to structures of the head, neck and thorax. The functional anatomy and physiology of the head, neck and thorax are examined with a focus on structures necessary for speaking, swallowing, voice, respiration and hearing, and to study the underlying neurological and physiological processes that enable humans to think, hear, speak and swallow. These knowledges and skills underpin effective assessment and intervention for communication and swallowing disorders across the lifespan and are foundational to clinical speech pathology practice.

Anatomy and Physiology of the Head, Neck and Thorax

University of Tasmania Bachelor Degree Health & medical science Courses & Degrees | Open Universities Australia

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