module specification

DT5055 - Management of disease for dietitians (2024/25)

Module specification Module approved to run in 2024/25
Module title Management of disease for dietitians
Module level Intermediate (05)
Credit rating for module 15
School School of Human Sciences
Total study hours 150
90 hours Guided independent study
60 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 50% 35 Case Study (assessment and diagnosis) (1500 words)
Unseen Examination 50% 35 In-class test (One hour)
Running in 2024/25

(Please note that module timeslots are subject to change)
Period Campus Day Time Module Leader
Autumn semester North Tuesday Afternoon
Autumn semester North Tuesday Morning

Module summary

The module 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 learners will require for professional practice.
It focuses on the medical, surgical, pharmacological and dietary management of a range of conditions included within the syllabus.
Semester: autumn (15 credits)
Assessment: Case study (assessment and diagnosis) (40%) (1500 words) In class Test (60%) (1 hour) 80% attendance required. This module forms an essential part of practice based learning preparation.
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.


The specified learning outcomes will be developed around a framework based on the following subject matter:
Aetiology, pathology, pathophysiology, medical, pharmacological and surgical treatment of diabetes, cardiovascular disease, obesity, mental health conditions, gastro-intestinal disorders and HIV/AIDS.
Infant, paediatric and childhood nutrition.
The model and process for Nutrition and Dietetic Care (BDA), including dietetic and nutritional assessment processes.
Physical assessments
Reflective practice
Use of food tables and dietary analysis software
Current professional standards and code of conduct documents
The principles of person centred care as applied to dietetic practice for the conditions covered within the syllabus. Includes advocacy, consent, accountability and demonstration of core NHS values.
Broad knowledge and understanding of psychology in relation to the conditions covered within the syllabus. Includes professional and client relationships and the psychological implications of long-term health conditions.
Fitness to practice including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge.
Assessment skills to inform clinical and professional judgements
Problem solving, clinical reasoning and decision making

Balance of independent study and scheduled teaching activity

Learners will be guided in their learning using a combination of private study (90 hours), interactive lectures (50 hours), small group tutorials, seminars and tutorials using case studies (10 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.

Learning outcomes

1. Explain the cellular, nutritional, metabolic, physiological, biochemical abnormalities and treatment of the diseases covered in the syllabus. 
2. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.
3. Illustrate understanding of the requirements by the Health and Care Professions Council including the expectations of professional behaviour and demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.