module specification

This module teaches and consolidates learning of all areas of nutrition and dietetics to develop and consolidate learning on campus and during practice based learnings. Learners will be required to apply clinical measurement data and the physiological abnormalities of specific case studies to formulate an assessment and dietetic care plans as well as demonstrate knowledge and skills in undertaking public health nutrition strategies.
Learners will be required to demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s, Framework for Higher Education Qualifications. More specifically the module aims to consolidate and develop nutrition and dietetic knowledge and skills to ensure consistency of knowledge and ability. This module prepares learners for recruitment and selection processes in the NHS, future employment as it consolidates and develops all prior learning so that learners are fully prepared to take on the demands of a graduate entrant dietitian. This module aims to provide learners with the qualities and transferable skills necessary for employment requiring: the exercise of initiative and personal responsibility; decision making in complex and unpredictable contexts; and, the learning ability needed to undertake appropriate further training of a professional or equivalent nature.

Assessment: Seen exam (2 hours) (60%) Individual presentation (10 minutes) (40%).
This module forms an essential part of preparation for employment. 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.

DT6052 Clinical Dietetics 2

The specified learning outcomes will be developed around a framework based on the following subject matter: LO1, LO2
Aetiology, pathology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, liver, kidney, gastro-intestinal disorders, HIV/AIDS, respiratory system disorders, allergic diseases, dysphagia and mental health, including eating disorders.
Infant, childhood and adolescent nutrition
Disorders of the Oesophagus
Disorders of the Stomach, Small Intestine, Large Intestine, Pancreatic disease
Liver Disease.
Acute and Chronic Kidney Disease
Surgery - Pre/peri/post operative nutrition
Oncology
Palliative care
Development of oral, enteral and parenteral nutritional support treatment plans, LO5
Principles of public health policies, needs assessments, planning, implementation and evaluation. LO3, LO4
The interaction of diet, and other environmental factors (diversity, inequalities, socio-economic, genetic and political influences) on health and disease. LO3, LO4
Current policies for the provision of health education and public health in the UK. LO3, LO4
Developing, implementing and evaluating health promotion and public health nutrition interventions and policies. LO3, LO4
Factors influencing public health policy and health policy overall including ethical and political concerns. LO3, LO4

The role of the dietitian and the multidisciplinary team in public health nutrition. LO3, LO4
Use of available data sources in the development and evaluation of health promotion and public health including and not exclusively epidemiological data, demography and results of nutrition surveys LO3, LO4
Reflective practice
Recruitment, selection and interviewing processes. Preparation for employment. Participation in training, supervision, and mentoring. LO1, LO2, LO3, LO4, LO5
Current professional standards and code of conduct documents LO1, LO2, LO5
Preparation for public health report
Decision making, demonstration of professional judgement to enable autonomous practice. LO1, LO2, LO5
Safe and effective dietetic practise understanding scope of practise, including an awareness of their limitations and when it is appropriate to seek advice or refer to another professional LO1, LO2, LO5
Workload management and effective use of resources
Duty of care and upholding high quality care; including challenging situations and at times of personal incompatibility LO1, LO2, LO5
Confidentiality, information governance, appropriate information sharing within professional legal and ethical boundaries LO1, LO2, LO5
Informed consent LO1, LO2, LO5
The legal and ethical implications of dietetic and clinical care including the withdrawal of feeding LO1, LO2, LO5
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, decision making

The syllabus will be developed through lectures, tutorials, case studies and
self-directed work. A significant amount of material will be made available through the University VLE including process models and learning materials.
Learners will be guided in their learning using a combination of private study (102 hours), interactive lectures (24 hours), small group tutorials, seminars and tutorials (24 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes. Learners will take part in an interactive workshop to prepare them for recruitment, selection and interview processes within the health and social care setting. This module provides important employability skills as learners will have exposure to a wide range of complex clinical conditions which they may not have experienced as part of their clinical practice based learnings.The module will prepare learners for the work place and recruitment interviews.

On successful completion of this module students will be able to:
1. Interpret anthropometric, biochemical, clinical, dietary and social information to enable an assessment of nutritional status and the formulation of a nutrition and dietetic diagnosis.
2. Apply the biochemical and physiological abnormalities caused by diseases covered in the syllabus to enable the formulation of dietetic care plans for patients suffering from these diseases.
3. Demonstrate an ability to undertake a public health nutrition strategy or intervention through delivery of a presentation.
4. Evaluate the success of the public health nutrition strategy or intervention completed in placement 3
5. Illustrate in the design and evaluation of nutrition and dietetic interventions an understanding of the requirements by the Health and Care Professions Council

The module will be assessed by one 2 hour open book seen exam of individual patient case studies which will be released up to 3 weeks prior to the examination. Students will have opportunity to undertake example questions through completion of case studies which will provide formative feedback opportunities.
The second assessment component is a 10 minute evaluative presentation based on the public health nutrition project completed on placement 3.

The criteria for assessment will include the following:
 An ability to plan, justify and evaluate appropriate nutrition and dietetic interventions in relation to disease pathology and ethical, social and cultural issues.
To translate these into meal and treatment plans.
Demonstrate throughout each stage of the dietetic care process, an ability to practise within the ethical and legal boundaries of the dietetic profession. 
Illustrate understanding of the requirements by the Health and Care Professions Council.

This module forms an essential part of preparation for employment.

Presentation feedback will be made available through online portals.

During tutorials students will complete example case studies to prepare them for the demands of the exam. They will receive formative feedback on the work they have completed and be able to raise questions about aspects that are unclear. Summative feedback will be provided in written form.

British Dietetic Association (2008) ‘Code of Professional Conduct’
http://members.bda.uk.com/Downloads/Code_of_Professional_Conduct.pdf
Gandy J (2014)Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell
(CORE)
Geissler C and Powers H (2005) Human Nutrition, 11th Edition. Edinburgh; New York: Elsevier/ Churchill Livingstone.
Lawrence M and Worsley T (2007) Public Health Nutrition: from principles to practice. Open University Press. (CORE)
Health and Care Professions Council (2013) Standards of Proficiency http://www.hpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf
(Accessed: 1/2/2018)
British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online]. Available at http://members.bda.uk.com/profdev/profpractice/modeldieteticpractice/ModelProcessDieteticPractice.pdf (Accessed: 1/2/2018)
Shaw V and Lawson M (2007) Clinical Paediatric Dietetics, 3rd Edition. Oxford: Blackwell Scientific Publications.
Todovoric V and Micklewright A (2011).  A Pocket Guide to Clinical Nutrition, 4th Edition. Birmingham: The Parenteral and Enteral Group of the British
Dietetic Association.
Health and Care Professions Council (2016) Standards of Conduct, Performance and Ethics [Online]. Available at:  http://www.hcpc-uk.org/assets/documents/10004EDFStandardsofconduct,performanceandethics.pdf (1/2/2018)