DI6061 - Applied Dietetics and Nutrition (2017/18)
|Module specification||Module approved to run in 2017/18|
|Module title||Applied Dietetics and Nutrition|
|Module level||Honours (06)|
|Credit rating for module||15|
|School||School of Human Sciences|
|Total study hours||150|
|Running in 2017/18||
This module teaches and consolidates learning of all areas of nutrition and dietetics to develop and consolidate learning on campus and during placements. Students will be required to apply clinical measurement data and the physiological abnormalities of specific case studies to formulate an assessment and dietetic care plans as well as demonstrate knowledge and skills in undertaking public health nutrition strategies.
Students will be required to demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.
Prior learning requirements
DI6W52 Placement 2 and thus all other pre-requisites
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 consolidate and develop nutrition and dietetic knowledge and skills to ensure consistency of knowledge and ability. This module prepares students for recruitment and selection processes in the NHS, future employment as it consolidates and develops all prior learning so that students are fully prepared to take on the demands of a graduate entrant dietitian.
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:
Aetiology, pathology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, liver, kidney, gastro-intestinal disorders , HIV/AIDS, respiratory system disorders, allergic diseases, dysphagia and mental health, including eating disorders.
Infant, childhood and adolescent nutrition
Disorders of the Oesophagus
Disorders of the Stomach - Small Intestine Large Intestine Pancreas
Acute and Chronic Kidney Disease
Surgery - Pre/peri/post operative nutrition
Development of oral, enteral and parenteral nutritional support treatment plans,
Recruitment, selection and interviewing processes. Preparation for employment.
Current professional standards and code of conduct documents
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 (102 hours), interactive lectures (24 hours), small group tutorials, seminars and tutorials (24 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes. Students will take part in an interactive workshop to prepare them for recruitment, selection and interview processes within the health and social care setting.
This module provides important employability skills as students will have exposure to a wide range of complex clinical conditions which they may not have experienced as part of their clinical placements. The module will prepare students for the work place and recruitment interviews.
On successful completion of this module students will be able to:
- Interpret anthropometric, biochemical, clinical, dietary and social information to enable an assessment of nutritional status and the formulation of a nutrition and dietetic diagnosis.
- Apply the biochemical and physiological abnormalities caused by diseases covered in the syllabus to enable the formulation of dietetic care plans for patients suffering from these diseases.
- Demonstrate an ability to undertake a public health nutrition strategy or intervention through the production of a written report.
- Evaluate the success of the public health nutrition strategy or intervention completed in placement 3
- Illustrate in the design and evaluation of nutrition and dietetic interventions an understanding of the requirements by the Health and Care Professions Council
The module will be assessed by one 2 hour open book seen exam of individual patient case studies which will be released up to 3 weeks prior to the examination. Students will have opportunity to undertake example questions through completion of case studies which will provide formative assessments.
The second assessment component is the submission of an evaluative report of the public health nutrition project (2000 words) completed on placement 3.
The criteria for assessment will include the following:
- An ability to plan, justify and evaluate appropriate nutrition and dietetic interventions in relation to disease pathology and ethical, social and cultural issues.
- To translate these into 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.
This module forms an essential part of preparation for employment. 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.
|Seen exam||60%||1, 2, 3, 6 and 7|
Coursework feedback will be available through on-line submission following the hand in of the report.
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
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.
Lawrence M and Worsley T (2007) Public Health Nutrition: from principles to practice. Open University Press. (CORE)
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)
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.