Pain Management Through Food and Diet
- Healthcare
- Hospitality & Lifestyle
This programme is conducted on-campus.
Weeknights & Saturday Intake
3 days
Weeknights (7pm - 10:30pm)
Saturday (9am - 6:00pm)
Who Should Attend
- People keen in Food and Nutrition
- Nutritionists
- Educators
- Nurses
- Sports & Fitness Instructors
- Allied Health Professionals
Overview
Explore the connection between nutrition and pain in this focused module. Participants will learn about the anatomy and physiology of pain as well as the roles of food and nutrition in alleviating or aggravating pain. Gain practical skills for creating nutritional plans aimed at reducing pain, emphasising the importance of diet in improving the quality of life for those affected by chronic pain conditions.
This module is available on a standalone basis.
Learning Objectives
- To understand the anatomy and physiology of pain
- To evaluate the impacts of pain on individuals and societies
- To assess dietary factors associated with pain
- To create dietary care plan for alleviating pain
Topic/Structure
- Introduction to the Anatomy and Physiology of Pain
- Impacts of Pain on Societies and Individuals
- Dietary Risk Factors Associated with Pain
- Dietary Interventions to Alleviate Pain
- Other Lifestyle Changes to Alleviate Pain
Assessment
- Individual assignments
CERTIFICATION
Upon meeting the attendance and assessment criteria, participants will be awarded a digital certificate for participating in each module. Please refer to our course policies to view the attendance and assessment criteria.
Upon completion of all modules required for this programme within a maximum duration of 3 years, participants will be awarded a digital certificate.
Calculate Programme Fee
Fee Table
| COMPANY-SPONSORED | |||
|
PARTICIPANT PROFILE |
SELF-SPONSORED |
SME |
NON-SME |
|
Singapore Citizen < 40 years old Permanent Resident LTVP+
|
$654 (After SSG Funding 70%) |
$254 (After SSG Funding 70% |
$654 (After SSG Funding 70%) |
|
Singapore Citizen ≥ 40 years old |
$254 (After SSG Funding 70% |
$254 (After SSG Funding 70% |
$254 (After SSG Funding 70% |
|
International Participant |
$2,180 (No Funding) |
$2,180 (No Funding) |
$2,180 (No Funding) |
All prices include 9% GST
Post Secondary Education Account (PSEA)
PSEA can be utilised for subsidised programmes eligible for SkillsFuture Credit support. Click here to find out more.
Self Sponsored
SkillsFuture Credit
Singapore Citizens aged 25 and above may use their SkillsFuture Credits to pay for the course fees. The credits may be used on top of existing course fee funding.
This is only applicable to self-sponsored participants. Application to utilise SkillsFuture Credits can be submitted when making payment for the course via the SMU Academy TMS Portal, and can only be made within 60 days of course start date.
Please click here for more information on the SkillsFuture Credit. For help in submitting an SFC claim, you may wish to refer to our step-by-step guide on claiming SkillsFuture Credits (Individual).Workfare Skills Support Scheme
From 1 July 2023, the Workfare Skills Support (WSS) scheme has been enhanced. Please click here for more details.
Company Sponsored
Enhanced Training Support for SMEs (ETSS)
- Organisation must be registered or incorporated in Singapore
- Employment size of not more than 200 or with annual sales turnover of not more than $100 million
- Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
- Trainees must be Singapore Citizens or Singapore Permanent Residents
- Trainees must not be a full-time national serviceman
- Trainees will be able to enjoy ETSS funding only if the company's SME's status has been approved. To verify your SME's status, please click here.
Please click here for more information on ETSS.
Absentee Payroll
Companies who sponsor their employees for the course may apply for Absentee Payroll here. For more information, please refer to:
AP Guide (Non-SME Companies)
Declaration Guide (SME Companies)
Intake Information
Next Intake (Weeknights & Saturday): 27, 28 & 29 Mar 2025 [Open for Registration]
