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, immunological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, allergic diseases and dysphagia.
Infant, childhood and adolescent nutrition
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.
Facilitating learning and promoting self care, including the theories of behaviour change and behaviour modification for individuals and groups.
Physical assessments
The development of learning outcomes, teaching plans and communication skills to facilitate learning in a group setting.
Reflective practice
Developing skills in dietary and nutritional assessment including sources of nutrients, food portion sizes, the diet of the UK population
Use of food tables and dietary analysis software will be further developed.
Current professional standards and code of conduct documents
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.
The rationale for the modification of energy and nutrient intake.
Use of current  nutrient exchange systems as applied to the conditions within the syllabus.
Methods of fortifying and modifying foods and diet as applied to the conditions within the syllabus.
The development of sustainable therapeutic diets including recipes and the use of special dietary products applied to conditions within the syllabus.
Nutrition and health promotion as applied to individuals and groups including models for health promotion.
Educational and learning theories required to establish education strategies for groups.
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. 
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.
The model and process for nutrition and dietetic practice
Safe and effective dietetic practice understanding scope of practice, including an awareness of their limitations and when it is appropriate to seek advice or refer to another professional
Workload management and effective use of resources
Duty of care and upholding high quality care; including challenging situations and at times of personal incompatibility
Confidentiality, information governance, appropriate information sharing within professional legal and ethical boundaries
Informed consent
The legal and ethical implications of dietetic and clinical care including the withdrawal of feeding
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.
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 confidence, resilience, ambition and creativity and be identifiable as inclusive, collaborative and socially responsible professionals through the presentation of the model and process for nutrition and dietetic practice.    
5. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.
6. 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.

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