module specification

This module teaches and consolidates learning of all areas of nutrition and dietetics to develop and consolidate learning on campus and during placements. Students will be required to apply clinical measurement data and interpret the physiological abnormalities of specific case studies to formulate dietetic assessments and care plans as well as demonstrate knowledge and skills in undertaking public health nutrition strategies. Students will be required to demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.

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 consolidate and develop nutrition and dietetic knowledge and skills to ensure consistency of knowledge and ability prior to graduation. This module prepares students for recruitment and selection processes in the NHS and future employment as it consolidates and develops all prior learning so that students are fully prepared to take on the demands of a graduate entrant dietitian. This module aims to provide students with the qualities and transferable skills necessary for employment such as: 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. This module forms an essential part of preparation for employment.

DT6052 Clinical Dietetics 2

The specified learning outcomes will be developed around a framework based on the following subject matter:
1. Aetiology, pathology, medical, pharmacological, and surgical treatment and dietetic management of (1, 2):
1.1. Diabetes, cardiovascular disease, obesity, liver, kidney, gastro-intestinal disorders, HIV/AIDS, respiratory system disorders, allergic diseases, dysphagia, and mental health, including eating disorders
1.2. Infant, childhood, and adolescent nutrition
1.3. Disorders of the Oesophagus
1.4. Disorders of the Stomach, Small Intestine, Large Intestine, Pancreatic disease
1.5. Liver Disease.
1.6. Acute and Chronic Kidney Disease
1.7. Surgery - Pre/peri/post-operative nutrition
1.8. Oncology
1.9. Palliative care
2. Development of oral, enteral, and parenteral nutritional support treatment plans (1, 2)
3. Reflective practice (3)
4. Recruitment, selection, and interviewing processes. Preparation for employment (3)
5. Current professional standards and code of conduct documents (3)

The syllabus will be developed through lectures, tutorials, case studies and
self-directed work. A significant amount of material will be made available through the University VLE including process models and learning materials.
Students will be guided in their learning using a combination of private study (102 hours), interactive lectures (24 hours) and small group tutorials (24 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes. Students will take part in an interactive workshop to prepare them for recruitment, selection and interview processes within the health and social care setting. This module provides important employability skills as students will have exposure to a wide range of complex clinical conditions which they may not have experienced as part of their clinical placements. The module will prepare students for the work place and recruitment interviews.

On successful completion of this module students will be able to:
1. Interpret anthropometric, biochemical, clinical, dietary and social information to enable an assessment of nutritional status and the formulation of a nutrition and dietetic diagnosis.
2. Apply the biochemical and physiological abnormalities caused by diseases covered in the syllabus to enable the formulation of dietetic care plans for patients suffering from these diseases.
3. Demonstrate confidence, resilience, ambition, and creativity and be identified as inclusive, collaborative and socially responsible through the presentation of the model and process for nutrition and dietetic practice.
4. Demonstrate the ability to communicate complex nutrition and health concepts to the general population to promote behaviour change and self-care.
5. Illustrate in the design and evaluation of nutrition and dietetic interventions an understanding of the requirements by the Health and Care Professions Council

The module will be assessed by:

1. Closed book seen exam (90 minutes) of individual patient case studies which will be released up to 3 weeks prior to the examination. Students will have opportunity to undertake example questions through completion of case studies which will provide formative feedback opportunities.
2. Nutrition and health resource (1500 words) explaining a nutrition and health related concept to the general population in the form of a leaflet, newspaper article or website to educate and promote behaviour change.

The criteria for assessment will include the following:
 An ability to plan, justify and evaluate appropriate nutrition and dietetic interventions in relation to disease pathology and ethical, social, and cultural issues.
To translate these into meal and treatment plans.
Demonstrate throughout each stage of the dietetic care process, an ability to practise within the ethical and legal boundaries of the dietetic profession. 
Illustrate understanding of the requirements by the Health and Care Professions Council.

This module forms an essential part of preparation for employment.

During tutorials students will complete example case studies to prepare them for the demands of the exam. They will receive formative feedback on the work they have completed and be able to raise questions about aspects that are unclear. Summative feedback will be provided in written form.

https://rl.talis.com/3/londonmet/lists/A3DAA8A8-A99D-5B4D-A616-839018AB038E.html?lang=en-GB&login=1