DT5053 - Dietary assessment techniques for dietitians (2022/23)
Module specification | Module approved to run in 2022/23 | ||||||||||||
Module title | Dietary assessment techniques for dietitians | ||||||||||||
Module level | Intermediate (05) | ||||||||||||
Credit rating for module | 15 | ||||||||||||
School | School of Human Sciences | ||||||||||||
Total study hours | 150 | ||||||||||||
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Assessment components |
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Running in 2022/23(Please note that module timeslots are subject to change) |
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Module summary
This module focuses on the concepts and techniques used in nutritional science and research. It covers dietary assessment methodology and broad principles of epidemiology in the context of nutrition and dietetics. The module supports on-going development of professional skills.
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically, it aims to develop a critical understanding of the use of dietary assessment methods for assessing nutrient intake in individuals and in populations and to apply the use of appropriate dietary assessment tools in nutrition and dietetic professional practice and in research. It will also introduce health statistics and data, this will aid development and understanding concepts regarding nutritional epidemiology.
Prior learning requirements
Human Nutrition for Dietitians (DT4005)
Syllabus
1. Dietary patterns of individuals and populations, sub-groups, and the general population; considering for example, factors such as, age, ethnicity (1, 3)
2. Dietary assessment methodology: weighed intake methods; food frequency questionnaires; recall methods; diet history taking, with a practical application of these dietary assessment tools (1, 2)
3. Formulating specific diets and menu plans (1)
4. Food composition data: databases, dietary analysis soft and food tables (1, 2)
5. Analysis of dietary intake data using software (2)
6. Food intake at a national and household Level; exploration of national food supplies (1)
7. Evaluation of dietary data (2)
8. Dietary Reference Values (1, 3)
9. Biological markers (2, 3)
10. Health data and statistics encompassing concepts and principles of epidemiology (3)
Balance of independent study and scheduled teaching activity
Acquisition of knowledge of the subject matter of this module will be promoted through lecturer-led lectures (24 hours) and tutorial workshops; web based learning and through the guided use of learner-centred learning resources. Practical classes and small group work will be used to consolidate the learners learning with guidance for directed activities.
Learning outcomes
On successful completion of this module learners will be able to:
1. Demonstrate an understanding of the use and application of different dietary assessment methodologies and an ability to appraise their strengths and limitations.
2. Use dietary analysis software and food composition data to analyse dietary intake and evaluate the data gained.
3. Demonstrate an understanding of the basic principles of health data within the context of nutritional research.
Assessment strategy
This module will be assessed by:
1. Online assessment (3 x 30 minutes progress tests) (40%) to engage learners with the taught material and provide both formative and summative assessment, with opportunity for formative feedback.
2. Scientific report (2000 words) (60%) which will provide opportunity for learners to analyse dietary intake data, evaluate nutrient intake data and appraise the strengths and limitations of different dietary assessment methodologies.
Learners must obtain at least 40% to pass this module. In addition, learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components. If the module is passed on reassessment, then the maximum mark awarded will be 40%.