module specification

DI5002 - Clinical Dietetics 1 (2017/18)

Module specification Module approved to run in 2017/18
Module title Clinical Dietetics 1
Module level Intermediate (05)
Credit rating for module 30
School School of Human Sciences
Total study hours 300
135 hours Scheduled learning & teaching activities
165 hours Guided independent study
Assessment components
Type Weighting Qualifying mark Description
Coursework 20% 35 Case Study
In-Course Test 30% 35 In-class test
Coursework 20% 35 Case Study (nutrition and dietetic care process)
In-Course Test 30% 35 Progress test
Attendance Requirement 0%   Attendance
Running in 2017/18
Period Campus Day Time Module Leader
Year North Thursday Afternoon
Year North Thursday Morning

Module summary

This module focuses on the medical, surgical, pharmacological and dietary management of a range of conditions including obesity, diabetes, cardiovascular disease, allergic diseases and mental health. It also covers methods of nutritional support and infant, childhood and adolescent nutrition. Students will learn how to undertake a nutritional assessment and devise treatment plans. Students will also learn how to deliver group education sessions.

Prior learning requirements

DI4003 Sociology and Psychology for Dietitians
DI4006 Anatomy and Physiology (for Dietitians)

Module aims

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 integrate areas of clinical medicine and nutrition, providing the basis for an understanding of the rationale for the formulation of dietetic treatment plans.
To develop clinical and communication skills which students will require for professional practice. This module will support students as they consider how to seek future employment. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.


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

  • Aetiology, pathology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, allergic diseases, dysphagia and mental health, including eating disorders.
  • Infant, childhood and adolescent nutrition
  • Aetiology, pathology, medical and pharmacological treatment of gastro-intestinal disorders and HIV/AIDS
  • Development of oral, enteral and parenteral nutritional support treatment plans, including patient assessment processes, interpretation of biochemistry and clinical information, calculation of nutritional and fluid requirements, interpretation of individual/groups socio-economic status and impact of this on dietetic treatment plans.
  • Educating groups including development of learning outcomes, teaching plans and communication skills
  • Reflective practice
  • Use of food tables and dietary analysis software
  • Current professional standards and code of conduct documents

Learning and teaching

Students will be guided in their learning using a combination of private study (150 hours), interactive lectures (120 hours), kitchen practical lessons using case studies (14 hours) small group tutorials, seminars and tutorials using case studies (16 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.
Students will learn the theory of developing learning outcomes, aims and objectives and writing a lesson plan through giving a group presentation for 15 minutes which will be a role play of a typical dietetic group education session and cover either diabetes, CVD, obesity and infant, childhood and adolescent nutrition.

Learning outcomes

  1. Explain the cellular, nutritional, metabolic, physiological, biochemical abnormalities and treatment of the diseases covered in the syllabus.
  2. Explain and demonstrate a critical awareness of the physiological consequences and treatment of mechanical and neurological dysphagia and of mental health disorders.
  3. Design and evaluate appropriate dietary treatment plans for patients/clients suffering from the diseases and conditions covered in the syllabus.
  4. Demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession and to show understanding of the requirements of the Health and Care Professions Council.
  5. Demonstrate the ability to undertake a group education session for patients/clients suffering from obesity, diabetes and cardiovascular disease.
  6. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.

Assessment strategy

The assessment strategy is as follows:

  1. case study (assessment and diagnosis) illustrating the students ability to perform a full nutritional assessment and formulate a dietetic diagnosis. (1000 words) (20%)
  2. One in class test of one hour in duration = 30%
  3. Three progress tests (3x 30 minutes) (30%)
    i. The marks of each phase test will be combined equally to one overall mark for assessment component one.
  4. Case study (nutrition and dietetic care process) illustrating the students ability to develop a nutrition & dietetic care plan using experiences from the kitchen practical. (1500 words) = 20%
  5. Attendance (minimum of 80% participation in the group education role play)- pass/fail
Component Marks Learning outcomes
Case study (assessment and diagnosis) 20% 1,2,6
In class Test 30% 1,3,4,7
Case study (nutrition and dietetic care process) 20% 2,3,4,6
Progress tests 30% 1,3,4,7

The students ability to facilitate a group education session will be formatively assessed.

The criteria for assessment will include the following:

  • An ability to plan, justify and evaluate appropriate dietary treatment plans in relation to disease pathology and ethical, social and cultural issues.
  • To translate these into practical meal and treatment plans.
  • Demonstrate in the design and evaluation of treatment plans, an ability to practise within the ethical and legal boundaries of the dietetic profession. 
  • Illustrate understanding of the requirements by the Health and Care Professions Council.


Bilous R, Donnelly R. (2010) Handbook of Diabetes. Blackwell Science.
Byrom SE. (2002) Pocket Guide to Nutrition and Dietetics. Churchill Livingstone
Food Standards Agency, Catering For Health. 2001, Department of Health (email for copies)
Garrow JS, James WPT, Ralph A, (2000) Human Nutrition and Dietetics. Churchill Livingstone,
Gable J. (1997) Counselling Skills for Dietitians. Blackwell
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell (CORE)
Kumar and Clark (2009) Clinical Medicine Elsevier (CORE)
Naidoo J & Wills J (2000) Health Promotion (2nd Edition) Foundations for Practice, Bailliere Tindall, UK
Payne A and Barker H (2010) Advancing Dietetics and Clinical Nutrition Churchill Livngstone
Shaw V and Lawson M (2007) Clinical Paediatric Dietetics 3rd Ed Blackwell
Skypala I and Venter C eds (2009) Management of Allergic Disease, in Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance Wiley-Blackwell, Oxford, UK
Health and Care Professions Council (2013) Standards of Proficiency (Accessed: 10 June 2013)
Health and Care Professions Council (2008) Standards of Conduct, Performance and Ethics [Online].  Available at:,performanceandethics.pdf (Accessed: 10 June 2013)
British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online].  Available at (Accessed: 10 June 2013)