module specification

DT6061 - Applied Dietetics and Nutrition (2024/25)

Module specification Module approved to run in 2024/25
Module title Applied Dietetics and Nutrition
Module level Honours (06)
Credit rating for module 15
School School of Human Sciences
Total study hours 150
102 hours Guided independent study
48 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 50% 35 Nutrition resource (1500 words)
Seen Examination 50% 35 Closed Book Seen clinical case-based exam (90 minutes)
Running in 2024/25

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

Module summary

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.

Prior learning requirements

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)

Balance of independent study and scheduled teaching activity

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.

Learning outcomes

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