module specification

This module provides students with the ability to meet the demands and varying roles of nutritionists within the working environment. It extends and develops students' learning experience by providing the opportunity to apply knowledge and skills acquired during studies to work related practice.

NU4005 (Human Nutrition)

The specified learning outcomes will be developed around a framework based on the following concepts:

- Theories of and development of practical skills in communication and education.  LO1, LO2, LO3

- Consideration of the impact of religious, cultural beliefs and environmental factors on diet and health.  LO1, LO2

- Application of professional Knowledge and professional skills.  LO1, LO2, LO3

- Food product development and innovation.  LO3, LO4

- Health education and health promotion practices.  LO1, LO2

- The review of a variety of health education and health improvement resources such as those produced by the British Heart Foundation, the Eat Well Guide, food labelling schemes, the five a day programme and salt reduction schemes.   LO1, LO2, LO3, LO4

- Level 2 Award in Food Safety and Catering.  LO1, LO4

- Core competencies in nutrition and adherence to standards of ethics, conduct and performance as defined by the Association for Nutrition.  LO1, LO2, LO4

Student learning and understanding of the subject matter will be developed
through an integrated programme of lectures (14 hours), practical sessions (18 hours) and tutorials (4 hours) in a work-related environment. The focus of the teaching and learning strategy will be to develop knowledge and skills that are required in the work place.

Lectures will be used to provide a conceptual framework and introduce students to the core aspects of work related learning. Tutorials will be used to improve knowledge, confidence and problem-solving skills. Practical sessions will enable students to apply their knowledge and understanding to the demands and requirements of professional settings. These sessions are used to improve conduct and understanding of future professionals.

On successful completion of this module students will be able to:

1. To demonstrate competence and professional skills in practical settings.
2. Develop abilities in problem solving and reflective practice to enable critical analysis of skills and performance.
3. To gain knowledge of innovations and advances in product development.
4. To assess and identify personal and professional development relevant to the work place.

In order to pass the module, students are required to obtain a minimum aggregate mark of 40%. The module will be summatively assessed by means of two pieces of courseworks; Nutrition Education Resource (40%) and Portfolio (60%).

Where possible, the most current version of reading materials is used during the delivery of this module.  Comprehensive reading lists are provided to students in their handbooks.  Reading Lists will be updated annually.

Textbooks:

Core Text: Contento I.R (2016) Nutrition Education. Linking Research, Theory and Practice. 3rd edition. Jones and Bartlett Learning.

Other Texts: Gibney M, Margetts B, Kearney J, Arab L (2004) Public Health Nutrition. Wiley-Blackwell (core)

Other Texts: Geisler C. and Powers H.(eds) (2017) Human Nutrition. 13th Edition. Elsevier

Journals: British Journal of Nutrition
Journal of Public Health Nutrition.

Websites: http://www.nutritionsociety.org/jobs

https://www.nutritionsociety.org

Royal College of Physicians (2010) The training of health professionals for the prevention and treatment of overweight and obesity. [Online].

QAA (2007) Code of practice for the assurance of academic quality and standards in Higher Education. Section 9: Work-based and placement learning.

Electronic Databases: http://www.qaa.ac.uk/assuring-standards-and-quality/skills-for-employability

https://www.rcplondon.ac.uk/projects/outputs/action-obesity-comprehensive-care-all

Social Media Sources: https://twitter.com/LondonMetUni