DI6052 - Clinical Dietetics 2 (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Clinical Dietetics 2|
|Module level||Honours (06)|
|Credit rating for module||15|
|School||School of Human Sciences|
|Total study hours||150|
|Running in 2017/18||
This module provides an opportunity for students to further develop their understanding and practice of the dietary management of diseases in both adults and children. It also enables students to develop their skills in undertaking one to one consultations.
This module forms an essential part of placement preparation. Students must obtain at least 40% to pass this module. In addition students 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.
Prior learning requirements
DI5W51 Placement 1
DI5002 Clinical Dietetics 1
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s, Framework for Higher Education Qualifications. More specifically the module aims to develop key knowledge, skills and professional attributes required to implement the dietetic care process for individuals with a range of clinical conditions.
This module aims to provide students with the qualities and transferable skills necessary for employment requiring: the exercise of initiative and 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.
The specified learning outcomes will be developed around a framework based on the following subject matter:
The dietetic management of disorders of the gastrointestinal tract, liver, kidney in adults. Also the dietetic management of HIV/AIDS, surgery, oncology and palliative care. This will include developing an ability to critically review and evaluate information underpinning the dietary management.
Gastrointestinal Tract, Oesophagus, Stomach Small Intestine, Large Intestine
The dietetic consultation process
Current professional standards and code of conduct documents
Different methods and styles of communication required for interacting in a variety of situations and settings.
This includes the use of E-Health (Telehealth, telecare and assistive technologies) including the use of communications technology.
Learning and teaching
The syllabus will be developed through lectures, tutorials, case studies and laboratory work. A significant amount of material will be made available through the University VLE including process models and learning materials
Students will be guided in their learning using a combination of private study (90 hours), interactive lectures (32 hours), practicals using case studies (14 hours) small group tutorials, seminars and tutorials using dietary analysis software (14 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes
Students will be guided in their independent learning through directed reading, use of the VLE and appropriate web-based resources.
On completing this module students will be able to:
- Critically assess information required to competently assess individuals with a range of clinical conditions
- Collect and critically reflect on relevant clinical and dietary information using appropriate communication skills
- Formulate and justify an appropriate nutrition and dietetic diagnoses
- Generate and evaluate suitable dietetic management goals and plans for reviewing and monitoring dietetic care.
- Demonstrate an ability to communicate action plans and monitoring strategies effectively.
- Demonstrate an ability to critically review and evaluate information underpinning the dietary management of disease.
- Illustrate understanding of the requirements by the Health and Care Professions Council and demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.
Assessment will comprise:
- An observed, structured clinical examination (OSCE) (2 hours) (learning outcomes 1, 3, 4, 5, 6, 7). This will be the complete time students are required to complete the OSCE and includes time allowed for reading and considering the approach to take.
- A case study (1500 words) (learning outcomes 1, 2, 3, 4, 5, 6. 7)
- A time constrained in-class test (60 minutes) (learning outcomes 2, 3, 4, 6, 7)
- Attendance (minimum of 80% and submission of relevant written reflective accounts associated with individual patient role plays), Pass/Fail.
Students must obtain at least 40% to pass this module. In addition students 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 criteria for assessment will include the following:
- An ability to plan, justify, evaluate and communicate 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 throughout each stage of the dietetic care process, 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.
Bauer K and Sokolik C (2002) Basic Nutrition Counselling Skill Development, Wadsworth
British Dietetic Association. (2012). Model and Process for Nutrition and Dietetic Practice
British Dietetic Association (2008) ‘Code of Professional Conduct’ http://members.bda.uk.com/Downloads/Code_of_Professional_Conduct.pdf
Curry K and Jaffe A (1998) Nutrition Counselling and Communication Skills, WB Saunders
Food Standards Agency (2002) McCance and Widdowson’s The Composition of Foods, 6th Edition. Cambridge: Royal Society of Chemistry.
Gable J. (1997) Counselling Skills for Dietitians. Blackwell.
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell (CORE)
Geissler C and Powers H (2005) Human Nutrition, 11th Edition. Edinburgh; New York: Elsevier/ Churchill Livingstone.
Hunt P, Hillsdon M. (1996) Changing Eating and Exercise Behaviour, Blackwell Scientific.
Platt F.W. & Gordon G.T. (2004). Field Guide to the difficult patient interview. Lippincott Williams and Wilkins. London
Health and Care Professions Council (2013) Standards of Proficiency
http://www.hpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf (Accessed: 10 June 2013)
Health and Care Professions Council (2008) Standards of Conduct, Performance and Ethics [Online]. Available at: http://www.hpc-uk.org/assets/documents/10003B6EStandardsofconduct,performanceandethics.pdf (Accessed: 10 June 2013)
British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online]. Available at http://members.bda.uk.com/profdev/profpractice/modeldieteticpractice/ModelProcessDieteticPractice.pdf (Accessed: 10 June 2013)
Rollnick S, Mason P, Butler C (1999) Health behaviour change: A guide for health care professionals, Churchill Livingstone
Shaw V and Lawson M (2007) Clinical Paediatric Dietetics, 3rd Edition. Oxford: Blackwell Scientific Publications.
Todovoric V and Micklewright A (2011). A Pocket Guide to Clinical Nutrition, 4th Edition. Birmingham: The Parenteral and Enteral Group of the British Dietetic Association.