module specification

DT5W51 - Practice Based Learning 1 (Dietitians) (2024/25)

Module specification Module approved to run in 2024/25
Module title Practice Based Learning 1 (Dietitians)
Module level Intermediate (05)
Credit rating for module 0
School School of Human Sciences
Total study hours 79.2
79.2 hours Placement / study abroad
Assessment components
Type Weighting Qualifying mark Description
Coursework 100%   Reflective Portfolio (demonstrating the learners' achievement of the learning outcomes for the module)
Attendance Requirement 0%   Attendance
Running in 2024/25

(Please note that module timeslots are subject to change)
Period Campus Day Time Module Leader
Summer studies North Week All day
Autumn semester North Week All day

Module summary

Practice Based Learning 1 is a 2 week (11 day, 82.5 hours, 100% of the placement) simulated learning experience in dietetic practice providing the opportunity for learners to observe and begin to develop core skills in implementing the model and process for nutrition and dietetic practice with individuals in a variety of settings.
The purpose of the practical practice based learning component of the course is to develop the learner’s dietetic judgment based on the clinical decision making process, through a focus on the integration and practical application of the knowledge and skills learnt in the university setting.
This module will be delivered as a simulated learning experience, facilitated both by academic staff and dietetic practice educators, from external dietetic teams.
The practice based learning modules are a compulsory component of the course.
If learners do not successfully meet the learning outcomes for all three practice based experiences, they will not meet the requirements for registration as a dietitian in the UK.
Students will demonstrate confidence, resilience, ambition and creativity and will act as inclusive, collaborative and socially responsible practitioners throughout this experience.
The practice-based learning modules provide opportunity for the learners to develop specific work skills and valuable professional relationships that prepare them for their future career as a dietitian.
Brief Guidance Notes:
• Where significant health problems have arisen an occupational health assessment will be required at any time prior to or during the practice-based learning.
• Student services are available to provide counselling and other support mechanisms as required. Learners will have to take action on advice from their practice based learning and university staff.
• If learners have additional learning needs identified on practice based learning such as a requirement for maths study skills or have specific learning difficulties such as dyslexia or dyspraxia they will be required to take appropriate corrective action prior to their next practice based learning. Guidance and support will be offered by the university through the academic tutor (AT) and practice based learning tutor.
• Learners who have requirements which impact on their ability to take up practice based learnings in particular locations (due to a protected characteristic as defined by the Equality Act (2010)) should register with the University’s Disability and Dyslexia Service as recommendations relating to reasonable adjustments made by this service will also be considered at the time the learner is selected for allocation.  Practice based learnings have experience of managing additional needs and reasonable adjustments will be put in place.
• Learners have the opportunity to indicate on their practice based learning application form any carer responsibilities which may impact their ability to take up specific practice based learnings.  Learners must provide details of their carer responsibilities and provide supporting evidence to their practice based learning tutor prior to the point of allocation.  Learners should outline clearly how their carer responsibilities impact on their practice based learning selection and what features are required of the practice based learning.  Providing this information will not guarantee that the learner will be allocated to one of their preferences but the learner’s circumstances will be considered at the time the learner is selected for allocation.
• This module does not provide academic credit but successful completion is an essential requirement of the course to ensure that learners are eligible to apply to the register of health and care professionals on completion of BSc Dietetics and Nutrition/BSc Dietetics/PG Diploma/MSc Dietetics and Nutrition.
• Learners are not usually eligible for a repeat attempt of Practice Based Learning 1. If an individual learner fails to achieve the learning outcomes of Practice Based Learning 1 the learner should be counselled and advised on an alternative course route. (refer to course specific regulations within the relevant course specification)

Prior learning requirements

All learners
I.  Level 2 food hygiene certificate to prepare or sell food
II. A current enhanced DBS Certificate for the Adults' and Children's Workforce which has checked both the Adults' and the Children's Barred Lists.
III. Cleared for non-EPP activities by an approved Occupational Health Service.
Learners should normally have passed:
DT4005  Human Nutrition for Dietitians     
DT5057 Professional Practice in Dietetics and Nutrition
NF7039, Nutrition, Food Science and Catering*
* For the purposes of eligibility for Practice Based Learning 1 a provisional pass prior to Subject Standards Board approval will be accepted.


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

• The model and process for nutrition and dietetic practice with individuals in a variety of settings.
• Interpretation of current professional conduct documents through their dietetic practice and opportunity to demonstrate professional behaviour.
• The role of the multi-disciplinary team and inter-professional practice.
• Development of skills in gathering information for use in the assessment stage of the model and process for nutrition and dietetic practice.
• Safe and effective dietetic practice understanding scope of practice, including an awareness of their limitations and when it is appropriate to seek advice or refer to another professional
• Workload management and effective use of resources
• Core NHS values including respect, dignity and upholding service user autonomy.
• Development of trust with service users and respecting their right in decision making
• Duty of care and upholding high quality care; including challenging situations and at times of personal incompatibility
• Confidentiality, information governance, appropriate information sharing within professional legal and ethical boundaries
• Informed consent
• The legal and ethical implications of dietetic and clinical care including the withdrawal of feeding
• Fitness to practice including maintenance of high standards of personal conduct and professional 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 work the same hours as a full time member of staff, expected 7.2 hours per day.
Learners should normally attend 100% of the practice based learning and attendance will be monitored on a daily basis throughout the experience. If sickness results in absence from practice based learning, learners will be expected to make up an agreed number of hours or repeat the practice based learning, subject to discussion between the HEI and the practice educators facilitating and assessing the experiences. This will take into account current performance and potential effects on future progression.
Learners will receive on-going reflective formative feedback through assessment of their performance of undertaking clinical activities and through the completion of a portfolio.

Learning outcomes

In relation to patient/client assessment phase, learners will be able to:
1. Show awareness of the sources of information available to be used by dietitians
2. Identify how a dietitian selects and utilises appropriate information from a range of sources 
3. Demonstrate appropriate skills in gathering information from a range of appropriate sources
In relation to the nutrition & dietetic diagnosis, learners will be able to:
4. Show  awareness of how the dietitian uses the information gathered and critical thinking to formulate and justify a nutrition & dietetic diagnosis
In relation to patient/client intervention, planning and implementation, learners will be able to:
5. Explain how the dietitian uses information gathered and critical thinking to formulate and justify dietetic management goals
6. Explain how the dietitian uses information gathered and critical thinking to develop and implement a dietetic action plan to achieve the management goals
In relation to monitoring and evaluation, learners will be able to:
7. Explain how the dietitian reviews, monitor and evaluates dietetic interventions.
In relation to professional attributes, learners will:
8. Demonstrate consistent professional behaviour in accordance with the legal and ethical boundaries of the dietetic profession and the requirements of the Health and Care Professions Council


Core Text:
Food Standards Agency (2014) McCance and Widdowson's The Composition of Foods. Seventh Summary Edition. The Royal Society of Chemistry, Cambridge.
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell
British Dietetic Association (2017) Code of Professional Conduct. (CORE)
British Dietetic Association (2012) ‘Model and Process for Nutrition and Dietetic Practice’ (CORE)
Health and Care Professions Council (2016) Confidentiality - guidance for registrants (CORE)
Health and Care Professions Council (2016) Guidance on conduct and ethics for learners. (CORE)
Health and Care Professions Council (2012) Standards of Conduct, Performance and Ethics.,performanceandethics.pdf (CORE)
Health and Care Professions Council (2013) Standards of Proficiency - Dietitians. (CORE)

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)