UDDIENUT - BSc Dietetics and Nutrition
|Highest award||Bachelor of Science||Level||Honours|
|Possible interim awards||Bachelor of Science, Diploma of Higher Education, Certificate of Higher Education, Bachelor of Science|
|Total credits for course||360|
|Awarding institution||London Metropolitan University|
|Teaching institutions||London Metropolitan University|
|School||School of Human Sciences|
|Subject Area||Health Sciences|
About the course and its strategy towards teaching and learning and towards blended learning/e-learning
The teaching and learning strategies applied in BSc (Hons) Dietetics and Nutrition aim to stimulate the learner’s interest in and develop skills and knowledge in dietetics and nutrition, providing intellectual challenge at BSc level with the overall aim of meeting the requirements of the BDA Curriculum Framework, The Health and Care Professions Council Standards of Education and Training and to ensure that learners are fully prepared for practice based learning experiences and future employment.
The lecture programme provides the underpinning theoretical foundation in the subject area. Thinking skills are developed through complementary activities including practical classes, case studies, workshops, seminars, tutorials, assignments and practice-based learning. Kitchen, clinical, laboratory and nutrition practical sessions are carried out in the Science Centre utilising the Nutrition Clinic, Simulated Ward, the Nutritional Physiology Lab, the Super lab and the Food Technology Lab. Learners are allocated practice based learnings which are carried out, normally with NHS organisations within the M25 area, north of the river Thames.
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 North campus.
The course will also promote the learner’s self-management as well as a reflective approach to their learning with a view to future continued professional development. Teaching and learning is integrated with the assessment within the University’s learning and teaching strategy. Delivery is through a combination of lectures, blended learning, practical sessions, seminars, tutorials, case studies and workshops allowing learners to be actively involved in the learning process and develop their own learning style.
Learners will be encouraged to engage meaningfully with personal development planning (PDP) through the curriculum, to enable them to reflect on, plan and review their own personal, professional and academic skills. The PDP will enable learners to develop well supported claims to achievements and be able to articulate these to others. The University will enable learners to recognise and record their achievements.
Learners are expected to complement formal teaching with self-directed reading. Learners will also be given opportunities to identify and use appropriate resources and technology available both within and outside the institution (e.g. nutritional databases, nutrition-specific software, internet applications).
The aims of this course are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications and they aim to provide a sound scientific base in all those subjects necessary for the understanding of Dietetics and Nutrition.
Specifically the course will provide a sound scientific base in all those subjects necessary for a systematic understanding of the key aspects related to human nutrition and dietetics. The learners’ ability to assemble established techniques of analysis and enquiry within dietetics will be developed. Additionally learners will develop a conceptual understanding of dietetics and nutrition to enable problem solving and learners will be able to devise and sustain arguments using ideas and techniques which are established and those which are at the forefront of dietetics.
Learners will develop the skills, knowledge and professional practice required to demonstrate the standards of proficiency for dietitians and to promote a reflective approach to practice. In addition successful completion of the course will allow learners to meet the graduate capabilities stipulated within the BDA curriculum framework.
The course will also prepare learners to become effective, self-directed learners and practitioners in all fields of dietetic practice. This will enable learners to develop the ability to manage their own learning. Learners will develop an appreciation of the expanding role of the dietitian both inside and outside of the National Health Service (NHS).
The course will also provide learners with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility; decision making in complex and unpredictable contexts; and the learning ability needed to undertake appropriate further training of a professional or equivalent nature.
Course learning outcomes
On completion of this course learners will be able to:
Knowledge and understanding
1. Demonstrate knowledge of the relevant biological, social and food sciences; relevant disease pathology and treatment; and of health and social care to practice dietetics safely and effectively.
2. Justify nutrition & dietetic diagnoses.
Cognitive Intellectual Skills
3. Evaluate and analyse nutrition and dietetic need using relevant anthropometric, biochemical, clinical, dietary and environmental information.
4. Design, implement, monitor and evaluate nutritional care plans including in challenging situations.
5. Demonstrate a conceptual understanding of nutrition & dietetic practice, theory and 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
Subject specific practical skills
9. Demonstrate the skills, knowledge and understanding required to meet the expectations of professional behaviours stated within the Health and Care Professions Council (HCPC) standards of proficiency for dietitians and the HCPC standards of conduct performance and ethics.
Course learning outcomes / Module cross reference
LO 1 LO 2 LO 3 LO 4 LO 5 LO 6 LO 7 LO 8 LO 9
Module Title Module Code
Sociology and Psychology for Dietitians X x x x x
DT4005 Human Nutrition for Dietitians
X x x x
DT4004 Anatomy and Physiology for Dietitians X x x x
DT4053 Cell Biology for Dietitians
X x x x
DT5053 Dietary assessment techniques for dietitians X x x x x x x x
DT5002 Clinical Dietetics 1 X x x x x x x x x
DT4052 Biochemistry for dietitians X x x x
DT5057 Professional Practice in Dietetics and Nutrition
X x x x x x x x x
DT5W51 Practice Based Learning 1 (Dietitians) X x x x x x x x x
NU5050 Metabolic biochemistry for nutrition X x x x
DI6054 Systems pathology for dietitians
X x x x x x x
DT6056 Nutrition through the lifecycle (Dietitians) X x x x x x
DT6055 Applied public health nutrition for dietitians X x x x x x x
DT6052 Clinical Dietetics 2 X x x x x x x x x
DT5051 Macro and micronutrients X x x x x
DT5052 Food Science and Microbiology for Dietitians X x x x
DT5054 Techniques in Nutrition and Dietetic Research x x x x
DT6W66 Dietetic practice based learning preparation X x x x x x x x
DT6W52 Practice Based Learning 2 (Dietitians) X x x x x x x x x
DT6W63 Practice Based Learning 3 (Dietitians) X x x x x x x x x
DT6062 Health and Social Care Management (Dietetics) x x x x x x x
DT6P01 Dietetics Research Project X x x x x x x x x
DT6061 Applied Dietetics and Nutrition x x x x x x x x x
Principle QAA benchmark statements
Dietetics (pre-registration) (2017)
A range of assessment methods will be used in the BSc Dietetics and Nutrition, with the choice of assessment instrument chosen to test the specified learning outcomes and to support learners different learning styles.
These methods are aligned with the school and University assessment strategy and the assessment is the responsibility of the academic staff delivering the module.
Assessment and feedback is part of the learning process and confirms the outcomes of the learning process. It also provides formative feedback on curriculum design and delivery and, via the ongoing iterative and reflective process of module and course monitoring, makes a significant contribution to the continued development and improvement of the courses that links in with the school’s learning and teaching strategy.
Learners are assessed through a variety of methods including practical reports, case studies and case scenarios, poster and oral presentations, collation of portfolios, in-class tests, end of semester exams and scientific reports. Where appropriate dietetic and nutritional professional practice informs the type and subject of case studies. Relevant health, public health and nutrition policy guides the assessment subject matter and learners are provided with opportunities to develop an understanding of, and the necessary skills to demonstrate, good academic practice. The volume, timing and nature of assessment enable learners to demonstrate the extent to which they have achieved the intended learning outcomes. On-line tests and phase tests provide formative assessment which supports learners in developing for summative assessment. Feedback is provided within the schools and University guidance and is assessment is timely, constructive and developmental. Assessment criteria, marking guidelines and the processes for marking including that of moderation are clearly articulated within module handbooks and discussed with learners. These processes are consistently operated by those involved in the assessment process.
Organised work experience, work based learning, sandwich year or year abroad
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 Autumn period of the second year. Practice Based Learning 2 (Dietitians) is normally 12 weeks duration and occurs in the Spring period of the third year. Practice Based Learning 3 (Dietitians) is normally 14 weeks and occurs in the Autumn semester of the third year.
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 BSc Dietetics is four calendar years.
Course specific regulations
Course Regulations for the BSc (Hons) Dietetics and Nutrition.
To qualify for the award of BSc (Hons) 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, DT6W66 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 35% in each component of assessment and a mark of between 35% and 39% 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 hygiene certificate to prepare or sell food
5.1.2 Pass DT4005 Human Nutrition for Dietitians and DT5057 Professional Practice in Dietetics and Nutrition.
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)
5.2.2 DT6052 Clinical Dietetics 2
5.2.3 Demonstrated an adequate command of both written and spoken English (as described in HCPC Standards of Proficiency and British Dietetic Association (2013) Curriculum Framework)
5.2.4 A current enhanced DBS Certificate for the Adults' and Children's Workforce which has checked both the Adults' and the Children's Barred Lists.
5.2.5 Clearance for non-exposure prone procedures from an appropriate occupational health service
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 DT6W66 Dietetic and Nutrition Practice Preparation
5.3.3 DT6055 Applied Public Health Nutrition for Dietitians
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-requisites 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 BSc 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 BSc (Hons) Dietetics and Nutrition is at risk.
8.1.3 A suitable alternative course is normally BSc (Hons) Human Nutrition. 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.
10. Maximum time from entry to qualification
The British Dietetic Association stipulates that the maximum time from entry to qualification should normally be seven years.
Where learners participate as service users in practical and clinical teaching, consent must be obtained.
Learners will be required to consent to taking part in practical sessions and role play where they participate as a service user. A consent form will be completed during induction to the programme and be kept in the learners personal record. If learners decline to participate in practical and clinical teaching, learners will have access to the taught material through observation of reusable learning objects such as technique
Modules required for interim awards
All modules are core and compulsory for learners to qualify for an award of BSc (Hons) Dietetics and Nutrition.
Arrangements for promoting reflective learning and personal development
Reflective learning and developing skills in reflective practice are essential to help learner dietitians develop critical and analytic approaches to their learning, skill development and in the further development of dietetic practice after qualification. The development of skills in reflective learning and practice are embedded within each module and across the course
Learners will be encouraged to develop their personal portfolio to critically review their learning experiences, set their future personal and academic goals and evaluate their progress towards these goals. Learners will be required to develop a portfolio of learning during level 4 of their studies and will continue to complete this throughout their course. The portfolio will contain examples of work and reflective pieces both during university and practice based learning studies and will demonstrate the learners’ personal and professional development.
Learners will learn the principles of reflective learning during Sociology and Psychology. These principles are further explored during Professional Practice in Dietetics and Nutrition, where learners learn about assessment of competence through the development of a portfolio and undertake written reflective accounts. In addition to this learners will further develop their skills in reflective learning during Clinical Dietetics 2. Practice based learnings 2 and 3 are assessed through competence based assessment and learners are expected to use skills in reflective learning and practice to develop their skills and ability to meet the requirements of the dietetic profession.
There will be one module at each level (Sociology and Psychology - level 4)( Techniques in Nutritional Science and Dietetic Research - level 5)(Management of Health and Social Care - level 6) where personal and professional development and employability (including CV, job application, careers and interview technique) are specifically developed for all learners. In addition at level 6 in the project module (dietetics and nutrition research project) the supervisor will initially assist with the clarifying the terms of the research project, establishing a timetable for the research and subsequent meetings, directed background reading as well as report format and writing and statistical analysis.
Career, employability and opportunities for continuing professional development
Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems at an individual and wider public health level. Dietitians use the most up to date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. (Ref: Role of Dietitians: http://www.bda.uk.com/index.html)
BSc (Hons) Dietetics and Nutrition 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 illness.
Dietitians work as part of a team to manage the health and nutritional needs of individuals, communities and populations. Graduating from the BSc (Hons) Dietetics and Nutrition is the start of lifelong learning and an exciting and varied career in nutrition, health and disease management.
Professional Statutory and Regulatory Body (PSRB) accreditations & exemptions
Graduating from our Dietetics and Nutrition BSc (Hons) course is the start of an exciting and varied career in nutrition, health and disease management.
Many of our graduates now work in public health and health promotion, including NHS management of nutrition related diseases and/or disease related malnutrition as well as managing dietary needs in long term health conditions in primary care environments.
In addition to the University's standard entry requirements, you should have:
- a minimum of grades BBB in three A levels including Biology and Chemistry (or a minimum of 120 UCAS points)
- English Language and Mathematics GCSE at grade C (grade 4 from 2017) or above (or equivalent)
Science foundation and access courses will be considered with a minimum of 60 credits, 45 of which must be at Level 3:
- 15 credits at Level 3 must be in Biology or related subjects such as anatomy and physiology
- 15 credits at Level 3 must be in chemistry or related subjects such as biochemistry
- 15 credits at Level 3 should be in science related subjects (eg physics, maths) or subjects applied to science (eg nutrition, environmental science, psychology)
- the remaining 15 credits should be in study skills
- applicants should achieve a distinction or equivalent numerical mark in 75% of the credits taken in Science subjects at Level 3
- if students of the Sciences Extended Degree at London Met want to apply for the Dietetics and Nutrition BSc, they are required to take the following modules in the extended degree: PR3001 Scientific Studies, PR3002 Biology, PR3003 Chemistry and the optional module. They must pass each module at 70% or more without reassessment
- 10 days or more recent (within the last two years) work experience in a care environment
- attendance at a dietetics career event
- an enhanced DBS Check for the Adults' and Children's Workforce
- Clearance for non-exposure prone procedures (EPP) by an approved occupational health service
- applicants will be required to pass an interview including those applying from the Sciences Extended Degree at London Met
If you do not have traditional qualifications or cannot meet the entry requirements for this undergraduate degree, you may still be able to gain entry by completing the Sciences Extended Degree or the Human Nutrition Extended Degree.
For further information and support on how to prepare your application and meet our entry requirements, visit our undergraduate Dietetics FAQ.
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.
Official use and codes
|Approved to run from||2013/14||Specification version||1||Specification status||Validated|
|Original validation date||01 Sep 2013||Last validation date||01 Sep 2013|
|Sources of funding||WHOLLY NHS FUNDED|
|JACS codes||B410 (Dietetics): 50% , B400 (Nutrition): 50%|
Stage 1 Level 04 September start Offered
|DT4003||Sociology and Psychology for Dietitians||Core||30|
|DT4004||Anatomy and Physiology for Dietitians||Core||30||NORTH||AUT+SPR||MON||AM|
|DT4005||Human Nutrition For Dietitians||Core||30||NORTH||AUT+SPR||THU||PM|
|DT4052||Biochemistry for dietitians||Core||15||NORTH||SPR||THU||AM|
|DT4053||Cell biology for dietitians||Core||15||NORTH||AUT||MON||PM|
Stage 2 Level 05 September start Offered
|DT5002||Clinical Dietetics 1||Core||30|
|DT5051||Macro and micronutrients||Core||15||NORTH||SPR||WED||AM|
|DT5052||Food Science and Microbiology||Core||15||NORTH||SPR||MON||PM|
|DT5053||Dietary assessment techniques for dietitians||Core||15||NORTH||AUT||FRI||AM|
|DT5054||Techniques in nutrition and dietetic research||Core||15|
|DT5057||Professional Practice in Dietetics and Nutrition||Core||15||NORTH||AUT||WED||PM|
|DT5060||Metabolic biochemistry for dietitians||Core||15||NORTH||AUT||WED||AM|
|DT5W51||Practice Based Learning 1 (Dietitians)||Core||0||NORTH||AUT||WK||AM&PM|
Stage 3 Level 06 September start Offered
|DT5W52||Public Health Practice Based Learning||Core||0||NORTH||SUM||WK||AM&PM|
|DT6052||Clinical Dietetics 2||Core||15||NORTH||AUT||TUE||AM|
|DT6054||Systems Pathology for Dietitians||Core||15||NORTH||AUT||MON||PM|
|DT6056||Nutrition through the lifecycle Dietitians||Core||15||NORTH||AUT||WED||PM|
|DT6059||Applied Public Health Nutrition for Dietitians||Core||15||NORTH||SPR||WED||PM|
|DT6W52||Practice Based Learning 2 (Dietitians)||Core||0||NORTH||AUT||WK||AM&PM|
|DT6W66||Dietetic and Nutrition Practice Preparation||Core||0||NORTH||SUM||WK||AM&PM|
Stage 4 Level 06 September start Offered
|DT6061||Applied Dietetics and Nutrition||Core||15||NORTH||SPR||TUE||PM|
|DT6062||Management of Health and Social Care||Core||15||NORTH||SPR||MON||AM|
|DT6P01||Dietetics and Nutrition Research Project||Core||30||NORTH||SPR+SUM||TUE||AM|
|DT6W63||Practice Based Learning 3 (Dietitians)||Core||0||NORTH||AUT||WK||AM&PM|