module specification

DT5053 - Dietary assessment techniques for dietitians (2018/19)

Module specification Module approved to run in 2018/19
Module title Dietary assessment techniques for dietitians
Module level Intermediate (05)
Credit rating for module 15
School School of Human Sciences
Total study hours 150
 
40 hours Assessment Preparation / Delivery
70 hours Guided independent study
40 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
In-Course Test 40%   Online progress tests ( 3x30 minutes)
Coursework 60%   Scientific report (2000 words)
Running in 2018/19
Period Campus Day Time Module Leader
Autumn semester North Friday Morning

Module summary

This module focuses on the concepts and techniques used in nutritional science and research. It covers dietary assessment methodology and broad principles of epidemiology in the context of nutrition and dietetics. The module supports on-going development of professional skills.

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 develop a critical understanding of the use of dietary assessment methods for assessing nutrient intake in individuals and in populations and to apply the use of appropriate dietary assessment tools in nutrition and dietetic professional practice and in research.  It will also introduce health statistics and data, this will aid development and understanding concepts regarding nutritional epidemiology.

Prior learning requirements

Human Nutrition for Dietitians (DT4005)

Syllabus

• Dietary patterns of individuals and populations, sub-groups and the general population; taking into account for example, factors such as, age, ethnicity.  L.O 1, 3 
• Dietary assessment methodology: weighed intake methods; food frequency questionnaires; recall methods; diet history taking, with a practical application of these dietary assessment tools.  L.O 1, 2
• Formulating specific diets and menu plans.  L.O 1
• Food composition data: databases, dietary analysis soft and food tables.  L.O 1, 2
• Analysis of dietary intake data using software.  L.O 2
• Food intake at a national and household Level; exploration of national food supplies.  L.O 1
• Evaluation of dietary data.  L.O 2
• Dietary Reference Values.  L.O 1, 3
• Biological markers.  L.O 2, 3
• Health data and statistics encompassing concepts and principles of epidemiology.  L.O 3

Balance of independent study and scheduled teaching activity

Acquisition of knowledge of the subject matter of this module will be promoted through lecturer-led lectures (24 hours) and tutorial workshops; web based learning and through the guided use of learner-centred learning resources. Practical classes and small group work will be used to consolidate the learners learning with guidance for directed activities.

Learning outcomes

On successful completion of this module learners will be able to:
1. Demonstrate an understanding of the use and application of different dietary assessment methodologies and an ability to appraise their strengths and limitations.
2. Use dietary analysis software and food composition data to analyse dietary intake and evaluate the data gained.
3. Demonstrate an understanding of the basic principles of health data within the context of nutritional research.

Assessment strategy

This module will be formatively and summatively assessed by:
1. Online assessment (3 x 30 minutes progress tests) (40%) to engage learners with the taught material and provide both formative and summative assessment, with opportunity for formative feedback.
2. Scientific report (2000 words) (60%) which will provide opportunity for learners to analyse dietary intake data, evaluate nutrient intake data and appraise the strengths and limitations of different   dietary assessment methodologies.

Learners must obtain at least 40% to pass this module. In addition learners 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%.

Bibliography

Department of Health (1991) COMA Report on Health and Social Subjects no. 41: Dietary Reference Values for Food, Energy and Nutrients for the UK. London. HMSO.
McCance and Widdowson’s The Composition of Foods Integrated Dataset (2015) https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid
Food Standards Agency (2002) Food Portion Sizes, 3rd edition. Norwich: HMSO.
Geissler & Powers (2010) Human Nutrition 12th ed. Elsevier, Churchill Livingstone. Philadelphia (CORE).
Gibson R (2005) Principles of Nutritional Assessment, 2nd ed. Oxford. Oxford University Press.
Greenhalgh T. (2010) How to Read a Paper: The Basics of Evidence-Based Medicine.  4th Edition.  Oxford: Wiley-Blackwell