NU4056 - Health, Society and Behaviour (for Nutritionists) (2022/23)
| Module specification | Module approved to run in 2022/23 | ||||||||||||
| Module title | Health, Society and Behaviour (for Nutritionists) | ||||||||||||
| Module level | Certificate (04) | ||||||||||||
| 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
Through successful completion of the module, learners will develop a broad understanding of sociology in relation to health and nutrition behaviour.
Learners will also begin to develop skills in professionalism and have a better understanding of employment opportunities and job application processes.
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 provide learners with knowledge and understanding of sociology relevant to the practice of nutrition and dietetics. Also, the Health Care and Professions Council (HCPC) Standards of Proficiency for Dietitians and Association for Nutrition (AfN) Code of Ethics and Statement of Professional Conduct for nutritionists.
This module will support learners to reflect on the range of employment opportunities available. Relevant aspects of nutrition & dietetic practice, theory and research will also be studied. This module also aims to provide learners with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility.
Prior learning requirements
Course entry requirements apply
Syllabus
The learning outcomes will be met via the following components:
1. Professionalism (LO1, LO3):
1.1. The introduction of reflection to develop learning and professionalism
1.2. An introduction to employability skills and becoming a nutrition professional
1.3. Numeracy, data handling, descriptive statistics, presentation skills; using electronic spreadsheets
1.4. Understanding and citing scientific evidence
1.5. Learners will have opportunity to learn with and from learners from human nutrition.
1.6. Introducing fitness to practice concepts including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge. Including appropriate communication of messages through social media.
1.7. HCPC Standards of Proficiency for Dietitians and the HCPC Standards of Conduct Performance and Ethics as well as the AfN Standards of Ethics, Conduct and Performance.
2. Sociology (LO2):
2.1. Socio-cultural and religious beliefs/factors influencing food choice
2.2. Sociology of lay health beliefs
2.3. Concepts of socialisation and the application to stages in the life cycle and their effects on lifestyle and health professional/client interaction
2.4. Classification systems in relation to UK health statistics
2.5. Systems of social organisation, diversity and health inequalities
2.6. An introduction to food policy, corporate responsibility and sustainability
2.7. Interaction between health care providers and users, and understanding of the model of every contact counts.
2.8. Equality, Diversity and Inclusion –legislation supporting this, challenging inequity and discrimination and demonstrating inclusive behaviours.
Balance of independent study and scheduled teaching activity
The module will be delivered through lectures (28 hours) and tutorials which will include directed study, problem-based learning and workshops (14 hours)
Learners will be guided in their independent learning through directed reading (10 hours), use of the VLE and appropriate web-based resources.
Learners will also be required to develop skills in reflection and professionalism.
Learners will develop communication skills through active participation in group tasks.
Learning outcomes
On successful completion of this module learners will be able to:
1. Recognise the sociological aspects of health, social organisation, socialisation, and social status that determine lifestyle choices and access to healthcare.
2. Individual professional development via reflective practice and the application of employment opportunities within each profession.
3. Demonstrate confidence, resilience, ambition, and creativity and be identified as inclusive, collaborative and socially responsible throughout the assessments.
4. Demonstrate the knowledge and understanding required to meet the expectations of professional behaviours as stated by the relevant Professional, Statutory and Regulatory Bodies (PSRB).
Assessment strategy
This module will be assessed by:
1. An on-line portfolio: learners will submit a portfolio that encompasses their awareness, understanding and knowledge of professionalism, employment, and reflection.
2. A poster (A4) describing the sociological influences on food choice within a population. The poster will be used as part of the induction to the role for Social Prescribers. Case studies will be provided.
The assessment criteria will include the following:
• Demonstrate in the submission of the portfolio understanding of the requirements by AfN. This will include demonstration of the understanding of the expectations of professional behaviour and the ability to practice within the ethical and legal boundaries of the profession.