module specification

Through successful completion of the module, learners will develop a broad understanding of sociology in relation to health and nutrition behaviour.

Learners will also begin to develop skills in professionalism and have a better understanding of employment opportunities and job application processes.

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications.

Specifically, it aims to provide learners with knowledge and understanding of sociology relevant to the practice of nutrition and dietetics. Also, the Health Care and Professions Council (HCPC) Standards of Proficiency for Dietitians and Association for Nutrition (AfN) Code of Ethics and Statement of Professional Conduct for nutritionists.

This module will support learners to reflect on the range of employment opportunities available. Relevant aspects of nutrition & dietetic practice, theory and research will also be studied. This module also aims to provide learners with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility.

Course entry requirements apply

The learning outcomes will be met via the following components:

1. Professionalism: LO1, LO3
1.1. The introduction of reflection to develop learning and professionalism
1.2. An introduction to employability skills and becoming a nutrition professional
1.3. Numeracy, data handling, descriptive statistics, presentation skills; using electronic spreadsheets
1.4. Understanding and citing scientific evidence
1.5. Learners will have opportunity to learn with and from learners from human nutrition.
1.6. Introducing fitness to practice concepts including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge.
1.7. HCPC Standards of Proficiency for Dietitians and the HCPC Standards of Conduct Performance and Ethics as well as the AfN Standards of Ethics, Conduct and Performance.

2. Sociology LO2
2.1. Socio-cultural and religious beliefs/factors influencing food choice
2.2. Sociology of lay health beliefs
2.3. Concepts of socialisation and the application to stages in the life cycle and their effects on lifestyle and health professional/client interaction
2.4. Classification systems in relation to UK health statistics
2.5. Systems of social organisation, diversity and health inequalities
2.6. An introduction to food policy, corporate responsibility and sustainability
2.7. Interaction between health care providers and users.

The module will be delivered through lectures (28 hours) and tutorials which will include directed study, problem-based learning and workshops (14 hours)
Learners will be guided in their independent learning through directed reading (10 hours), use of the VLE and appropriate web-based resources.
Learners will also be required to develop skills in reflection and professionalism.
Learners will develop communication skills through active participation in group tasks.

On successful completion of this module learners will be able to:
1. Recognise the sociological aspects of health, social organisation, socialisation and social status that determine lifestyle choices and access to healthcare.
2. Individual professional development via reflective practice and the application of employment opportunities within each profession.
3. Demonstrate the knowledge and understanding required to meet the expectations of professional behaviours as stated by the relevant Professional, Statutory and Regulatory Bodies (PSRB).

This module will be assessed by:
1. An on-line portfolio; learners will submit a portfolio that encompasses their awareness, understanding and knowledge of professionalism, employment and reflection.
2. An in-class test (30 minutes) where learners will provide an account of the sociological factors that influence food choice.

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. If the module is passed on reassessment, then the maximum mark awarded will be 40%.

The assessment criteria will include the following:
• Demonstrate in the submission of the portfolio 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.

Aspden W, Caple F, Reed R, Jones A, Weyers J (2011) Practical skills in food science, nutrition and dietetics. London: Prentice Hall.
Barry A, Yuill, C. (2008) Understanding the Sociology of Health (4th edition) London: Sage Publications. (core)
Germov J, Williams, L. (Editors) (2017). The Sociology of Food & Nutrition: The Social Appetite. Oxford: Oxford University Press.
Morrall P. (2009) Sociology and health: an introduction. (2nd edition). London: Routledge
Taylor, S. & David, F. (Eds.) (2007) Sociology of Health and Health Care (4th edition). London: Wiley Blackwell.

Online resources:
• British Dietetic Association: www.bda.uk.com
• Association for Nutrition: www.associationfornutrition.org
• Health and Care Professions Council: www.hcpc-uk.co.uk
• Change4Life: www.nhs.uk/change4life
• Start4Life: www.nhs.uk/start4life
• NHS Choices: www.nhs.uk