module specification

This module expands student knowledge on professional practice in a range of aspects of dietetics. Professional expectations and regulations for working within dietetics, including those related to professional competency, safeguarding and infection control are explored and applied in order to prepare students for placement 1. A specific focus on the legal and ethical issues and responsibilities within the dietetic profession will span all aspects of the module.

Roles of dietitians in different sectors are discussed with the opportunity to learn the principles of catering management within the public sector including methods of food provision, preparation, distribution, quality control, menu planning and the development, implementation and evaluation of nutritional standards for catering services. Students will undertake the type of report-writing that may be required in many areas of dietetic practice.  Practical aspects of working as a dietitian will be considered throughout with an emphasis of constraints and strategies for overcoming these.

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically, this module will provide students with a knowledge of the principles of catering management within the public sector.  In addition to this, students will gain an understanding of the clinical application of microbiology to dietetic practice and have the opportunity to apply knowledge of catering management and microbiological issues to relevant clinical scenarios.  This module will also support students to apply their understanding of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council.  An introduction to the requirements of practice placements will also be provided.  This module aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of personal responsibility and decision-making.

The specified learning outcomes will be developed around a framework based on the following subject matter:
Principles of catering management within the public sector.
Financial and institutional constraints on menu planning. 
Development, implementation and monitoring of nutritional standards for catering services. 
Development of a professional portfolio, current dietetic professional standards and code of conduct documents, team working skills. 
Level 2 Award in food safety in catering. 
Infection risk and infection control strategies. 
Aspects of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council. 
Preparation for Placement 1 including professional portfolios and reflective practice, safeguarding and record keeping.
Legislation related to equality, diversity and inclusion and the professional accountability this holds.
The use of technology in relation to dietetic practice including confidentiality and information governance, the regulations surrounding person identifiable information including: legislation, regulatory guidance, protocols and individual responsibility governing the security, confidentiality and sharing of information;  use of clinical records to inform service management and improvement, evaluation of interventions, research and public health and by services users; data quality, terminologies, classifications and their use in health and social care; E-Health (Telehealth, telecare and assistive technologies).
Communication in a professional context, including key messages through social media.

This module has a range of learning and teaching activities from the traditional lectures to cover core material followed by class room activities whereby students will be encouraged to work in groups as well as individually further developing their problem solving skills and reflecting on the experiences. There is some independent online learning which is mandatory for the practice based learning modules which the students complete and then reflect on and apply the learning to cement the information taught. Independent study is spread out over the module and students are encouraged to complete it early on in the module as the reflections are submitted as part of their assessments.

On completion of this module students will be able to:

1. Appraise different methods of institutional food service 
2. Determine the financial and institutional constraints of menu planning 
3. Determine how the nutritional standards and guidelines for catering services are developed, implemented and monitored
4. Apply nutritional standards to a given catering scenario
5. Utilise knowledge of clinical microbiology and its application to dietetic practice
6. Demonstrate confidence, resilience, ambition and creativity and be identified as inclusive, collaborative and socially responsible through and within the assessments.  
7. Demonstrate understanding of the HCPC Standards of Proficiency, the ethical and legal boundaries of the dietetic profession and the requirements for conduct.

https://londonmet.rl.talis.com/modules/dt5057