module specification

DI6W64 - Preparation for Placement (2017/18)

Module specification Module approved to run in 2017/18
Module title Preparation for Placement
Module level Honours (06)
Credit rating for module 0
School School of Human Sciences
Total study hours 140
 
50 hours Guided independent study
90 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 25%   Reflective account (700 words)
Other 35%   In class debate (10 minutes)
Coursework 40%   Case study (700 words)
Attendance Requirement 0%   Attendance
Running in 2017/18
Period Campus Day Time Module Leader
Year (Spring and Summer) North Wednesday Morning

Module summary

This module builds on the experiences from Placements 1 and focuses on consolidating the  skills and knowledge developed in preparation for undertaking Placement 2 and 3.  

Brief Guidance Notes: This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that students are sufficiently prepared for the demands of placement 2 and 3.

Prior learning requirements

DI6W51 Placement 1 and thus all prior pre-requisites should normally have been passed before taking this module.

Module aims

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 prepare students for Placement 2 and consolidate the applied knowledge and professional skills developed during Placement 2 in preparation for Placement 3. In addition this module will further develop critical thinking skills.
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.

Syllabus

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

  • Application of biochemistry as a patient assessment & monitoring method.
  • Application of anthropometry as a patient assessment & monitoring method.
  • Communication skills - interviewing, motivation, supervisor feedback
  • Communication skills - record keeping
  • Professional skills - reflection, presentation skills, critical thinking, emotional intelligence
  • Nutrition and Dietetic Care Model as applied to a range of conditions and circumstances.

Learning and teaching

Students will be guided in their learning using a combination of small group tutorials & seminars.  Realistic problems/case studies will be provided and worked through in small groups and tutorial classes.

Learning outcomes

On completion of this module students should be able to:

  1. Understand how the physiological and biochemical abnormalities caused by a range of clinical diseases affects the planning & implementation of dietetic therapy.
  2. Understand the importance of social, cultural and religious factors when devising & implementing nutrition care plans for a wide range of patient groups.
  3. Demonstrate critical analysis and critical thinking within the context of the syllabus.
  4. Demonstrate an awareness of appropriate communication skills.
  5. Illustrate understanding of the requirements by the Health and Care Professions Council.
  6. Demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.
     

Assessment strategy

Assessment will comprise of:

  1. Structured reflective account (700 words) of their performance on the module. Students will be required to identify their strengths and areas for development prior to placement 2 in the form of an action plan. This will assess learning outcomes 4,5 and 6.
  2. In class debate of a complex clinical case (10 minutes). This will assess learning outcomes 1, 2, 3,4 5, and 6.

The case scenario will normally be suffering from two or three long-term conditions and there will be a number of methods of safely managing the dietetic care of the patient. Students will be required to  justify and rationalise their case management guidelines with reference to published literature. They will have to appraise the opposing team’s dietetic management plan for the same case. There will be a debate team of 3 to 4 students, each will be required to speak for 5 minutes and answer questions for 5 minutes.

  1. Written Case Study (700 words). Students will also be required to hand in a written case study for the complex case. This will be one piece of work per group but students will be given an individual mark. Individual students work should be clearly defined. This will assess learning outcomes 1,2,3 and 4.
  2. Attendance (minimum of 80% ) - pass/fail

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.

Assessment criteria:

  1. Demonstrate throughout each stage of the dietetic care process, an ability to practise within the ethical and legal boundaries of the dietetic profession. 
  2. Illustrate understanding of the requirements by the Health and Care Professions Council

Bibliography

British Dietetic Association (2008) Code of Professional Conduct. https://www.bda.uk.com/publications/professional/code_of_conduct (CORE)
British Dietetic Association (2012) ‘Model and Process for Nutrition and Dietetic Practice’ https://www.bda.uk.com/professional/practice/process (CORE)
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods. Sixth Summary Edition. The Royal Society of Chemistry, Cambridge.
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell
Donaldson, R.J. (2002) Essential Food Hygiene. London: The Royal Society of Health.
Health & Care Professions Council (2013) Standards of Proficiency – Dietitians [Online].  Available at:  http://www.hpc-uk.org/assets/documents/1000050CStandards_of_Proficiency_Dietitians.pdf (Accessed: 10 June 2013)
Health 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)
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.(CORE)