DT5055 - Management of disease for dietitians (2022/23)
| Module specification | Module approved to run in 2022/23 | |||||||||||||||
| Module title | Management of disease 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
The module aims to integrate areas of clinical medicine and nutrition, providing the basis for an understanding of the rationale for the formulation of dietetic treatment plans. To develop clinical and communication skills which learners will require for professional practice.
It focuses on the medical, surgical, pharmacological and dietary management of a range of conditions included within the syllabus.
Semester: autumn (15 credits)
Assessment: Case study (assessment and diagnosis) (40%) (1500 words) In class Test (60%) (1 hour) 80% attendance required. This module forms an essential part of practice based learning preparation.
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.
Syllabus
The specified learning outcomes will be developed around a framework based on the following subject matter:
Aetiology, pathology, pathophysiology, medical, pharmacological and surgical treatment of diabetes, cardiovascular disease, obesity, mental health conditions, gastro-intestinal disorders and HIV/AIDS.
Infant, paediatric and childhood nutrition.
The model and process for Nutrition and Dietetic Care (BDA), including dietetic and nutritional assessment processes.
Physical assessments
Reflective practice
Use of food tables and dietary analysis software
Current professional standards and code of conduct documents
The principles of person centred care as applied to dietetic practice for the conditions covered within the syllabus. Includes advocacy, consent, accountability and demonstration of core NHS values.
Broad knowledge and understanding of psychology in relation to the conditions covered within the syllabus. Includes professional and client relationships and the psychological implications of long-term health conditions.
Fitness to practice including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge.
Assessment skills to inform clinical and professional judgements
Problem solving, clinical reasoning and decision making
Balance of independent study and scheduled teaching activity
Learners will be guided in their learning using a combination of private study (90 hours), interactive lectures (50 hours), small group tutorials, seminars and tutorials using case studies (10 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.
Learning outcomes
1. Explain the cellular, nutritional, metabolic, physiological, biochemical abnormalities and treatment of the diseases covered in the syllabus.
2. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.
3. Illustrate understanding of the requirements by the Health and Care Professions Council including the expectations of professional behaviour and demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.
Assessment strategy
The assessment strategy is as follows:
1) Case study (assessment and diagnosis) illustrating the learners ability to perform a full nutritional assessment and formulate a dietetic diagnosis. (1500 words) (40%)
2) In class test of one hour in duration = (60%)
Component Marks Learning outcomes
Case study (assessment and diagnosis) 40% 1,2,3,
In class Test 60% 1,3
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.
The criteria for assessment will include the following:
• The ability to assess a given case; justify, communicate and evaluate the nutrition and dietetic assessment and the diagnostic statement in relation to disease presentation and pathology, lifestyle and the wider determinants of behaviour and health.
• Demonstrate in the design and evaluation of the nutrition and dietetic assessment and diagnosis, understanding of the requirements by the Health and Care Professions Council. This will include demonstrating the understanding of the expectations of professional behaviour and the ability to practice within the ethical and legal boundaries of the dietetic profession.