DT5057 - Professional Practice in Dietetics and Nutrition (2023/24)
|Module approved to run in 2023/24, but may be subject to modification
|Professional Practice in Dietetics and Nutrition
|Credit rating for module
|School of Human Sciences
|Total study hours
|Running in 2023/24(Please note that module timeslots are subject to change)
This module expands student knowledge on professional practice in a range of aspects of dietetics. Professional expectations and regulations for working within dietetics, including those related to professional competency, safeguarding and infection control are explored and applied in order to prepare students for placement 1. A specific focus on the legal and ethical issues and responsibilities within the dietetic profession will span all aspects of the module.
Roles of dietitians in different sectors are discussed with the opportunity to learn the principles of catering management within the public sector including methods of food provision, preparation, distribution, quality control, menu planning and the development, implementation and evaluation of nutritional standards for catering services. Students will undertake the type of report-writing that may be required in many areas of dietetic practice. Practical aspects of working as a dietitian will be considered throughout with an emphasis of constraints and strategies for overcoming these
The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically, this module will provide students with a knowledge of the principles of catering management within the public sector. In addition to this, students will gain an understanding of the clinical application of microbiology to dietetic practice and have the opportunity to apply knowledge of catering management and microbiological issues to relevant clinical scenarios. This module will also support students to apply their understanding of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council. An introduction to the requirements of practice placements will also be provided. This module aims to provide students with the qualities and transferable skills necessary for employment requiring the exercise of personal responsibility and decision-making.
Prior learning requirements
Course entry requirements apply. Available for Study Abroad? NO
The specified learning outcomes will be developed around a framework based on the following subject matter:
Principles of catering management within the public sector.
Financial and institutional constraints on menu planning.
Development, implementation and monitoring of nutritional standards for catering services.
Development of a professional portfolio, current dietetic professional standards and code of conduct documents, team working skills.
Level 2 Award in food safety in catering.
Infection risk and infection control strategies.
Aspects of professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council.
The use of technology in relation to dietetic practice including confidentiality and information governance, the regulations surrounding person identifiable information including: legislation, regulatory guidance, protocols and individual responsibility governing the security, confidentiality and sharing of information; use of clinical records to inform service management and improvement, evaluation of interventions, research and public health and by services users; data quality, terminologies, classifications and their use in health and social care; E-Health (Telehealth, telecare and assistive technologies).
Communication in a professional context, including key messages through social media.
Preparation for Placement 1 including professional portfolios and reflective practice, safeguarding, information governance and record keeping.
Legislation related to equality, diversity and inclusion and the professional accountability this holds.
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 and tutorial workshops; web-based learning and through the guided use of student-centred learning resources. Self-managed time and private study should be spread out over the whole module and not left until the final weeks.
On completion of this module students will be able to:
1. Appraise different methods of institutional food service
2. Determine the financial and institutional constraints of menu planning
3. Determine how the nutritional standards and guidelines for catering services are developed, implemented and monitored
4. Apply nutritional standards to a given catering scenario
5. Utilise knowledge of clinical microbiology and its application to dietetic practice
6. Demonstrate confidence, resilience, ambition and creativity and be identified as inclusive, collaborative and socially responsible through and within the assessments.
7. Demonstrate understanding of the HCPC Standards of Proficiency, the ethical and legal boundaries of the dietetic profession and the requirements for conduct.
Completion of a 1500 word portfolio of your learning on the module demonstrating reflective practice skills. This is important preparation for placement 2 and 3 as your competence will be assessed through observed practice and your ability to collate evidence of your competent performance. Your skills in reflective writing are very important in demonstrating self-awareness and ability to understand where you have performed well, areas for improvement and an action plan to enable your skills and knowledge to develop.
You can submit a draft of part A of the assessment (reflection on your overall learning). An indication of the expected grade for this reflection as well as any feedback on strengths and areas for development will be provided approximately 1 week after the draft submission.
The written report is designed so that you can meet the following module learning outcomes:
Appraise differing methods of institutional food service
Determine the financial and institutional constraints of menu planning
Determine how the nutritional standards and guidelines for catering services are developed, implemented and monitored
Apply nutritional standards to a given catering scenario