module specification

NF7058
Postgraduate Clinical Dietetics 1
This module focuses on the medical, surgical, pharmacological and dietary management of a range of conditions including obesity, diabetes, cardiovascular disease, allergic diseases and mental health. It also covers methods of nutritional support and infant, childhood and adolescent nutrition. Learners will learn how to undertake a nutrition and dietetic assessment and devise treatment plans. Learners will also learn how to facilitate learning through delivering structured education. 
Teaching period: Autumn period
Required prior learning: MSc Dietetics and Nutrition course entry requirements apply
Assessment: Assessment will comprise of: Case study (2000 words) (40%), In-class test (1.5 hours) (60%), Attendance (minimum of 80% and participation in facilitating the group education role play), Pass/Fail.
This module forms an essential part of practice based learning preparation and learners are normally required to pass this before progressing to practice based learning 2 (DI6W52).
Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

Course entry requirements apply

Aetiology, pathology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, allergic diseases and dysphagia. LO1, LO2, LO4, LO5
Infant, childhood and adolescent nutrition LO1, LO2, LO4, LO5
Development of oral, enteral and parenteral nutritional support treatment plans, including patient assessment processes, interpretation of biochemistry and clinical information, calculation of nutritional and fluid requirements, interpretation of individual/groups wider determinants of health and impact of this on dietetic treatment plans. LO1, LO2, LO4, LO5
Facilitating learning and promoting self care, including the theories of behaviour change and behaviour modification for individuals and groups. LO1, LO2, LO4, LO5
The development of learning outcomes, teaching plans and communication skills to facilitate learning in a group setting. LO1, LO2, LO4, LO5
Reflective practice LO1, LO2, LO4, LO5
Developing skills in dietary and nutritional assessment including sources of nutrients, food portion sizes, the diet of the UK population LO1, LO2, LO4, LO5
Use of food tables and dietary analysis software will be further developed.
Current professional standards and code of conduct documents LO1, LO2, LO4, LO5
The influences of  food choice and eating behaviours of individuals and groups such as but not exclusively demography, religion, the wider determinants of health and health behaviours. LO1, LO2, LO4, LO5
The rationale for the modification of energy and nutrient intake. LO1, LO2, LO4, LO5
Use of current nutrient exchange systems as applied to the conditions within the syllabus. LO1, LO2, LO4, LO5
Methods of fortifying and modifying foods and diet as applied to the conditions within the syllabus. LO1, LO2, LO4, LO5
The development of therapeutic diets including recipes and the use of special dietary products applied to conditions within the syllabus. LO1, LO2, LO4, LO5
Nutrition and health promotion as applied to individuals and groups including models for health promotion. LO1, LO2, LO4, LO5
The principles of person centred care as applied to dietetic practice for the conditions covered within the syllabus.Includes advocacy, trust, consent, the right of service users to make decisions, accountability and demonstration of core NHS values.  LO1, LO2, LO4, LO5
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. LO2, LO4, LO5
The model and process for nutrition and dietetic practice
Safe and effective dietetic practise understanding scope of practice, including an awareness of their limitations and when it is appropriate to seek advice or refer to another professional LO2, LO4, LO5
Workload management and effective use of resources LO2, LO4, LO5
Duty of care and upholding high quality care; including challenging situations and at times of personal incompatibility LO2, LO4, LO5
Confidentiality, information governance, appropriate information sharing within professional legal and ethical boundaries
Informed consent LO2, LO4, LO5
The legal and ethical implications of dietetic and clinical care including the withdrawal of feeding LO2, LO4, LO5
Fitness to practice including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge. LO2, LO4, LO5
Assessment skills to inform clinical and professional judgements LO2, LO4, LO5
Problem solving, clinical reasoning and decision making.
Safe working practices, including the selection of appropriate hazard control and risk management, reduction.
Selection and correct use of personal protective equipment.

Learners will be guided in their learning using a combination of private study (140 hours), interactive lectures (32 hours), practicals using case studies (14 hours) small group tutorials, seminars and tutorials using case studies (14 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.

On completion of this module learners should be able to, in adults and children:-
1. Explain, appraise, and evaluate the genetic, nutritional, metabolic, physiological, biochemical abnormalities and treatment of a range of diseases.
2. Design and evaluate appropriate dietary regimens for patients/clients suffering from these diseases and conditions.
3. Demonstrate the ability to facilitate learning through group education session for patients/clients suffering from obesity, diabetes and cardiovascular disease.
4. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.
5. 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 will comprise of:
1. A case study (nutrition and dietetic care process) (2000 words) (learning outcomes 2, 3, 4,) = 40%
2. In-class test (1.5 hours) (learning outcomes 1,2,3,4) (60%)
3. Attendance (minimum of 80%, facilitate the group education role play - Pass/Fail)

This module forms an essential part of practice based learning preparation and learners are normally required to pass this before progressing to practice based learning 2 (DI6W52).

Learners must obtain at least 50% to pass this module. In addition learners must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

The criteria for assessment will include the following:
• The ability to plan, justify communicate and evaluate appropriate dietary treatment plans in relation to disease presentation and pathology, lifestyle and the wider determinants of behaviour and health.
• The translation of these into practical meal and dietetic treatment plans.
• Demonstrate in the design and evaluation of treatment plans, understanding of the requirements by the Health and Care Professions Council. 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 dietetic profession.

Byrom SE. (2002) Pocket Guide to Nutrition and Dietetics. Churchill Livingstone
Food Standards Agency, Catering For Health. 2001, Department of Health (email foodstandards@eclogistics.co.uk for copies)
Garrow JS, James WPT, Ralph A, (2000) Human Nutrition and Dietetics. Churchill Livingstone,
Gable J. (1997) Counselling Skills for Dietitians. Blackwell
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell (CORE)
Goff and Dyson (2016) Advanced Nutrition and Dietetics in Diabetes. Wiley Blackwell
Kumar and Clark (2009) Clinical Medicine Elsevier
Naidoo J & Wills J (2000) Health Promotion (2nd Edition) Foundations for Practice, Bailliere Tindall, UK
Payne A and Barker H (2010) Advancing Dietetics and Clinical Nutrition Churchill Livngstone
Shaw V and Lawson M (2007) Clinical Paediatric Dietetics 3rd Ed Blackwell
Skypala I and Venter C eds (2009) Management of Allergic Disease, in Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance Wiley-Blackwell, Oxford, UK
Professional Standards: Health and Care Professions Council (HCPC) http://www.hpc-uk.org/ (CORE)
British Dietetic Association http://www.bda.uk.com (CORE)

Journal of Human Nutrition and Dietetics
Journal of American Dietetic Association
American Journal of Clinical Nutrition
British Medical Journal