PMDIETNU - MSc Dietetics and Nutrition

Teaching and learning is integrated with the assessment strategy. Delivery is through a combination of lectures, practical sessions, seminars, tutorials, case studies and workshops. The teaching team comprises university staff as well as experts from the dietetic profession and elsewhere. Learners are expected to complement formal teaching with self-directed reading and completion of specified assignments. Learners are encouraged to use all open spaces of study available to them within the North campus.

1. To provide a sound scientific base in all those subjects necessary for a deep understanding of the issues and concepts related to human nutrition and dietetics.
2. To develop the learners’ powers of analysis, synthesis and evaluation, and the ability to integrate knowledge from contributing disciplines.
3. To develop a critical approach to existing knowledge in human nutrition and dietetics.
4. To develop the skills, knowledge and professional practice required to demonstrate the standards of proficiency for dietitians and to promote a reflective approach to practice.
5. To prepare learners to become effective learners and practitioners in all fields of dietetic practice.
6. To develop an appreciation of the expanding role of the dietitian both inside and outside of the NHS.
7. Successful completion of the course will ensure that the graduate capabilities of a newly qualified dietitian are met.

On completion of this course learners will be able, with individuals, groups and populations, to:
1. Appraise the relevant biological, social and food sciences to practice dietetics safely and effectively.
2. Justify nutrition & dietetic diagnoses
3. Evaluate and analyse nutrition and dietetic need using relevant anthropometric, biochemical, clinical, dietary and environmental information
4. Defend, design, implement, monitor and evaluate innovative nutritional care plans, including in challenging situations.
5. Demonstrate a critical approach to the science and practice of human nutrition and dietetics and a capacity for the independent evaluation of research.
6. Evaluate individual behaviour at university and during practice based learnings to ensure it meets with all current professional guidance
7. Communicate effectively in all areas of dietetic practice
8. Appraise and reflect on current dietetic practice
9. Demonstrate higher capabilities in practical skills related to data handling and interpretation.
10. Demonstrate advanced skill in the design, implementation and interpretation of relevant research
11. Demonstrate the skills required to meet the standards of proficiency for dietitians.
12. Understand what is required of them by the Health and Care Professions Council and be able to practise within the legal and ethical boundaries of the dietetics profession.

Insert table mapping modules (with code) against the course learning outcomes:

LO 1 LO 2 LO3 LO4 LO5 LO6 LO7 LO8 LO9 L0
10 LO
11 LO
12
Module Title Module Code
NF7058 Postgraduate Clinical Dietetics 1 √ √ √ √ √ √ √ √ √ √
NF7044 Assessment of Nutritional Status √ √ √ √ √ √ √ √ √ √
NF7039 Nutrition, Food Science and Catering √ √ √ √ √ √ √ √ √ √
DT5W51 * Practice based learning 1 (dietitians) √ √ √ √ √ √ √ √ √ √
NF7059 Postgraduate Clinical Dietetics 2 √ √ √ √ √ √ √ √ √ √
NF7057 Integrated Pathology for Dietitians √ √ √ √ √ √ √ √ √ √
NF7038 Public Health & Epidemiology √ √ √ √ √ √ √ √ √ √ √ √
DT7W65 **Postgraduate Dietetic Practice Preparation √ √ √ √ √ √ √ √ √ √
DT6W52 *Practice based learning 2 (dietitians) √ √ √ √ √ √ √ √ √ √
DT6W63 Practice based learning 3 (dietitians) √ √ √ √ √ √ √ √ √ √
NFP716 Human Nutrition Dissertation √ √ √ √ √ √ √ √ √ √

Dietetics (pre-registration) (2017)

Learners are assessed through a variety of methods including practical reports, case studies, poster and oral presentations, collation of portfolios, in-class tests, end of semester exams and scientific reports
Learners must obtain at least 50% to pass individual modules. In addition, learners must usually obtain at least 45% in each component of assessment within core modules. A mark of between 45% and 49% may be compensated by other components.

The course includes three compulsory practice based learnings in designated practice based learning sites (DT5W51 Practice based learning 1 (dietitians); DT6W52 Practice based learning 2 (dietitians); DT6W63 Practice based learning 3 (dietitians)). Practice based learning 1 (dietitians) normally consists of 2 weeks in the January period of the first semester. Practice based learning 2 (dietitians) is normally 12 weeks duration and occurs in the summer period of the first year. Practice based learning 3 (dietitians) is normally 14 weeks and occurs in the final autumn semester. The practice based learnings do not provide learners with academic credit but a pass is essential to enable an application for registration with the HCPC. The expected length of time required to complete the MSc Dietetics & Nutrition is two years.

Course Regulations for the MSc Dietetics and Nutrition.
To qualify for the award of MSc Dietetics and Nutrition and be eligible to apply to the register of Health Professionals with the Health and Care Professions Council learners must:
1.1 Satisfy the requirements for the award as laid out in the University Undergraduate Award Scheme.
1.2 Attain all the learning outcomes necessary for registration. This is defined in the course as follows:
1.2.1 Pass all core modules for the qualification.
1.2.2 Pass the modules DT5W51, DT6W52, DT6W64 and DT6W63 thus successfully completing the three practice practice based learnings at approved institutions.
2. Criminal Convictions
All learners must comply with the British Dietetic Association and Health and Care Professions Council guidelines on Criminal Convictions and Cautions. Learners will be expected to submit an application for clearance to work with vulnerable adults and children through the Disclosure and Barring Service and register for the update service. Learners with criminal convictions will be counselled individually and in confidence about the possibility of them continuing on the course
3. Health Requirements
Learners must have been cleared for non-EPP activities by an approved Occupational Health Service prior to starting Practice based learning 1 (dietitians).
Where significant health problems have arisen additional occupational health assessment(s) may be required at any time during the course.
4. Compensatory pass
Learners must normally obtain at least 45% in each component of assessment and a mark of between 45% and 49% may be compensated by other components. As informed by the British Dietetic Association curriculum framework.
5. Practice based learning Prerequisites
5.1 DT5W51 Practice based learning 1 (dietitians)
In order to be eligible to undertake Practice based learning 1 (dietitians) learners should normally have passed:
5.1.1 Level 2 Food Safety Certificate to prepare and serve food.
5.1.2 Pass NF7039, Nutrition, Food Science and Catering
*For the purposes of eligibility for Practice based learning 1 (dietitians) a provisional pass prior to Subject Standards Board approval will be accepted.
5.1.3 Learners must have enhanced DBS clearance and have been cleared for non-EPP activities by an approved Occupational Health Service.

5.2 DT6W52 Practice based learning 2 (dietitians)
In order to be eligible to undertake Practice based learning 2 (dietitians), learners should normally have passed:
5.2.1 DT5W51 Practice Based Learning 1 (Dietitians) and thus the pre-requisites for this
5.2.2 NF7058 Postgraduate Clinical Dietetics 1*
5.2.3 NF7059 Postgraduate Clinical Dietetics 2*
5.2.4 NF7057 Integrated Pathology for Dietitians*
5.2.5 Demonstrated an adequate command of both written and spoken English (as described in HCPC Standards of Proficiency and British Dietetic Association (2013) Curriculum Framework)
5.2.6 A current enhanced DBS Certificate for the Adults' and Children's Workforce which has checked both the Adults' and the Children's Barred Lists.
5.2.7 Clearance for non-exposure prone procedures from an appropriate occupational health service

*For the purposes of eligibility for Practice based learning 2 (dietitians) a provisional pass prior to Subject Standards Board approval will be accepted.

5.3 DT6W63 Practice based learning 3 (dietitians)
In order to be eligible to undertake Practice based learning 3 (dietitians), learners must normally have passed:
5.3.1 DT6W52 Practice based learning 2 (dietitians) and thus the pre-requisites for this
5.3.2 DT7W65 Postgraduate Dietetic Practice Preparation *

*For the purposes of eligibility for Practice based learning 3 (dietitians) a provisional pass prior to Subject Standards Board approval will be accepted.

6 Attendance on Practice based learning
Learners should normally attend 100% of practice based learning modules. If sickness results in absence from practice based learning, learners will be expected to make up an agreed number of hours or repeat the practice based learning, subject to discussion between the HEI and lead practice educator. This will take into account current performance and potential effects on future progression. Any occupational health requirements related to prolonged sickness absence should be managed through the HEI provision. This applies to DT5W51 Practice based learning 1 (dietitians) DT6W52 Practice based learning 2 (dietitians) and DT6W63 Practice based learning 3 (dietitians).
7 Failure of practice based learning pre-requisites and reassessments during practice based learning
7.1 Learners who fail subjects that are university pre-requisite modules for practice based learning will not be allowed to progress to practice based learning. Following successful completion of pre-requisite modules by the learner, a practice based learning will usually be allocated in the next allocation cycle (i.e. they will join the cohort of learners in the year below).
7.2 Learners who have met the academic pre-requisites for practice based learning, but require reassessments in other modules, may not be able to progress to Practice based learning 2 (dietitians) and 3.
7.3 Learners should not normally take re-assessments during the practice based learning period but may take a maximum of one reassessment component with the prior agreement of the lead supervisor at the practice based learning site and practice based learning tutor.

8 Procedures in the Event of Practice based learning Failure
General procedures in the event of failure of modules from the University Undergraduate Scheme are detailed in the scheme regulations.
In addition, the following regulations apply to the MSc Dietetics and Nutrition:
8.1 Failure of DT5W51 Practice based learning 1 (dietitians)
8.1.1 If an individual learner fails to achieve the learning outcomes of Practice based learning 1 (dietitians) the learner should be not normally be allowed a retake of DT5W51 Practice based learning 1 (dietitians).
8.1.2 During the practice based learning, timely feedback on performance will be provided, giving opportunity for improvement. If the learner is at risk of failing they will be given at least one warning that they are not achieving the required standard of performance and that their place on MSc Dietetics and Nutrition is at risk.
8.1.3 A suitable alternative course is normally MSc Human Nutrition (Public Health/Sports). Learners will have the right to appeal this decision through normal University appeals processes.

8.2 Failure of DT6W52 Practice based learning 2 (dietitians) and DT6W63 Practice based learning 3 (dietitians)
8.2.1 Learners failing to successfully complete Practice based learning 2 (dietitians) or 3 may be eligible for additional training weeks as guided by the relevant BDA Curriculum Framework documents i.e. learners will not be allowed to extend their practice based learnings by more than a total of 500 hours (14 weeks) over the three practice based learnings.
8.2.2 Learners who have not met four or more learning outcomes will be considered as having failed their practice based learning and will be entitled to apply for a full repeat practice based learning through the repeat practice based learning panel process.
8.2.3 If learners have failed to meet up to three learning outcomes at the end of Practice based learning 2 (dietitians) or 3, they will normally be allowed to extend by up to 4 weeks (within the total limit, see point 1.) The decision to extend their practice based learning will be taken in consultation with the learner, practice based learning educator and tutor. The learner should normally complete extended practice based learning weeks at the site where they completed their original practice based learning.
8.2.4 If following an extension to practice based learning, the learner has still failed to meet all of the learning outcomes, they will be entitled to apply for a repeat practice based learning.
8.2.5 The decision to allocate learners a repeat practice based learning will be made by the Repeat Practice based learning Panel. The panel will consist of the external examiner for the dietetics courses, a dietetic practice educator who is a member of the practice based learning sub set, the dietetics practice based learnings tutor and the dietetics course leader. In addition to this the panel will include members of academic staff who are involved in the delivery of dietetic practice based learning education in London.
8.2.6 The decision to allocate a repeat practice based learning will be based on the total hours allowed (see point 1), the learner’s ability to acknowledge the reasons for the initial failure, the action taken to address the issues for failure and the learner’s engagement with a supportive learning programme.
8.2.7 If the panel decides not to allocate a learner a repeat practice based learning they will be either transferred to a suitable alternative course or awarded with the most suitable alternative qualification.

9. Aegrotat degrees
As stipulated by the HCPC, academic regulations relating to the award of an aegrotat degree do not apply to this course.

Please consult Course Handbook and WebLearn for the full document

All modules are core compulsory to meet the requirements of the HCPC. In order to achieve the requirements for Postgraduate Diploma in Dietetics and Nutrition which leads to eligibility to apply to the register of the Health and Care Professions Council, learners must pass the following modules: NF7058; NF7044; NF7039; DT5W51; NF7059; NF7057; NF7038; DT7W65; DT6W52; DT6W63.
MSc Food and Health Studies: if met 180 credits, but not passed all the following DT5W51; DT6W52 and DT6W63; thus, not meeting the requirements to allow eligibility to join the register of Health and Care Professions.
Postgraduate Diploma Food and Health Studies if met 120 credits, but not passed all the following DT5W51; DT6W52 and DT6W63; thus, not meeting the requirements to allow eligibility to join the register of Health and Care Professions
Postgraduate Certificate Food and Health Studies (60 credits)

Learners will learn skills in reflective practice and portfolio development during the module Nutrition, Food Science and Catering. Learners will be expected to develop their portfolio during the course using it to keep a record of their key learning experiences. They will be required to use this portfolio as evidence of learning during their practice based learnings and the portfolio will be used as evidence of assessment of competent practice at the appropriate standard for learning on practice based learning.

N/A

The course leads to eligibility to apply to the Health and Care Professions Council (HCPC) register of Health and Care Professions.

The course is accredited by the British Dietetics Association (BDA).

Employers have both a strategic and operational role in developing and running the course. The subset of practice based learning providers and employers give advice and support regarding academic and practice-based dietetic education for London. The scope of the group includes pre- and post-registration dietetic education; inter professional learning, workforce planning and role re-design.
Specialist dietitians in London are also involved in delivering specialist aspects of the course to ensure currency of information.
Representatives of the teaching team meet regularly and formally with the Dietetic Learner Practice based learning Leads. Practical issues relating to practice based learning education are discussed to ensure consistent practice based learning experiences and assessment for all London dietetic learners. In addition to the development of resources and protocols learner leads are involved with other key stakeholders in addressing practice based learning capacity, allocation and quality issues. Ideas are shared across London to strengthen training support, serving as a forum for communication amongst London dietetic learner training leads and the HEIs.
Service users (representative patients who regularly access dietetic services) are involved in the strategic direction and delivery of the course. This is through a focus group of service users who approve recruitment strategies, changes to the course delivery and through involvement in relevant assessment processes such as those assessments regarding communication skills.

The Dietetics and Nutrition MSc will provide dietetic graduates with core knowledge and skills to enable individuals to work in a wide variety of areas such as public health and health promotion, the management of nutrition related disease and/or disease related malnutrition and in primary care managing dietary needs in long term health conditions.

Dietitians work as part of a team to manage the health and nutritional needs of individuals, communities and populations. Graduating from MSc Dietetics and Nutrition is the start of lifelong learning and an exciting and varied career in nutrition, health and disease management.

You will be required to have:

• a minimum of an upper-second class (2:1) honours degree in life science subjects
• A level Chemistry and Biology both at grade C
• English and Mathematics GCSEs at grade C (grade 4 from 2017) or above (or equivalent)
• significant nutrition-related work experience (paid or voluntary) within a health or social care setting
• an enhanced DBS check for the adult's and children's workforce
• clearance for non-exposure prone procedures (EPP) by an approved occupational health service
• passed an interview and demonstrate the values that promote compassion, dignity, and respect
• attended at a dietetics career event

Suitable science degrees include:

• biomedical science
• human nutrition
• nutritional science
• biochemistry
• physiology
• human biology
• pharmacology

A substantive component of biochemistry and human physiology is required in these degrees, including:

• cell biology concerning cell structure and intracellular activities
• concepts of cell theory
• an understanding of the fundamentals of biological chemistry required for the study of biosciences at a higher level
• key biochemical molecules and their role in cellular activities
• physiological processes concentrating on the organ and systems level

Prospective students come from various different undergraduate science backgrounds are considered for the course. Due to the nature of this, it may mean that some of the required learning as covered in our entry requirements are missing. Common areas where students may have insufficient learning include biochemistry, cell biology, anatomy and physiology or microbiology.

All the following modules are offered from our Biomedical Studies MSc and can be completed as stand alone modules.

If your degree does not contain sufficient biochemistry, you could take the following module:

BM7103 Introduction to Clinical Biochemistry

If your degree does not contain sufficient cell biology you could take the following module:

BM7111 Introduction to Cell Biology

If your degree does not contain sufficient anatomy and physiology you could take the following module:

BM7110 Anatomy and Physiology in Health and Disease

If your degree does not contain sufficient microbiology you could take the following module:

BM7105 - Introduction to General Microbiology

Nutrition Science

Successful applicants should have studied nutrition science at Level 5 in their degree to a minimum of 15 credits. Applicants should understand the principles of nutritional science including macro and micro nutrients and their role in the diet, the nutritional composition of foods, and the links between diet and disease.

Prospective applicants who have not studied nutrition science at degree level are advised to take an additional 15 credits at Level 5 in nutrition to meet this requirement.

The University also offers an online course on the Fundamentals of Human Nutrition.

All applicants must be able to demonstrate proficiency in the English language. Applicants who require a Tier 4 student visa may need to provide a Secure English Language Test (SELT) such as Academic IELTS at level 7.0, with no individual component of less than 6.5. For more information about English qualifications, please see our English language requirements.

For further information and support about how to prepare your application and meet our entry requirements place visit our frequently asked questions webpage.