module specification

HN5W52 - Nutrition Work Related Practice (2017/18)

Module specification Module approved to run in 2017/18
Module title Nutrition Work Related Practice
Module level Intermediate (05)
Credit rating for module 15
School School of Human Sciences
Total study hours 150
15 hours Placement / study abroad
105 hours Guided independent study
30 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Coursework 40%   Nutrition and Lifestyle Education Resource (800 words)
Coursework 60%   Portfolio (1200 words)
Running in 2017/18
Period Campus Day Time Module Leader
Spring semester North Wednesday Afternoon

Module summary

This module extends and develops students' learning experience by providing opportunity to develop, reflect and evaluate the knowledge and skills required for nutrition work related practice. There will be opportunity to experience work within a nutrition practice environment.

Prior learning requirements


Module aims

The aims of this module are aligned with the qualification descriptors within the Quality Assurance Agency’s Framework for Higher Education Qualifications. Specifically it aims to provide the student with an opportunity to gain experience of the culture and structure of a working environment related to the student’s area of academic study; Evaluate, and critically reflect on, the workplace as well as the student's role and contribution to it. Apply academic knowledge to employment tasks. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of some personal responsibility and decision making.


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

Theories of and development of practical skills in communication and education
Religious and cultural beliefs and practices that impact on food, nutrition and health
Consideration of the impact that financial/social and environmental circumstances on diet and nutritional intake
Methods of basic measurement of height, weight and circumferences
Health promotion in the workplace and methods of health improvement.
The review of a variety of health education and health improvement resources such as those produced by the British Heart Foundation, the Eat Well Guide, food labelling schemes, the five a day programme and salt reduction schemes.
Familiarity with typical dietary patterns and their evaluation and modification.
Level 2 Award in Food Safety and Catering.
AfN Code of Ethics and Statement of Professional Conduct.
Health and Safety in the work place including management of risk.
Nutrient databases in nutrition practice

Work Related Learning.

This 15 credit module will provide students with the opportunity to develop employability skills of at least 70 hours of Work Related Learning activity undertaking a live project for a client hosted at the University with client input.

Learning and teaching

Students will have opportunity to develop skills through participating in activities in a work related environment.  Opportunities will exist for students to work within a health at work programme within the University (a minimum of 15 hours depending on the experience undertaken) . This will involve the delivery of structured education programmes as well as undertaking nutrition related health promotion activities.  External opportunities for work related learning will be utilised where possible, most likely within a public health setting.
Students will participate in seminars and tutorials to develop their knowledge and skills in nutrition work related practice (30 hours).
The focus of the teaching and learning strategy will be to develop and build the knowledge and skills that students require in the work place.

Responsibilities of student

Students should:

  1. be aware of any health and safety considerations or requirements that are required of nutrition professionals within the workplace.
  2. adhere to the any legal or ethical obligations stipulated. (e.g. client or patient confidentiality)
  3. accept the authority of the academic and workplace supervisors, and take due note of feedback, advice and ideas generated by colleagues
  4. be aware of their responsibilities towards others in the workplace, including colleagues, clients, customers, patients and employees
  5. work in a co-operative and responsible manner at all times

Responsibilities of academic staff

  1. Give advice to the student on the suitability of work related opportunities.
  2. Explain the procedures and assessment instruments of the module to the student.
  3. Give advice to the student about the production of any learning agreements which may be required.
  4. Communicate with any external organisations, provide information about the placement procedures, promptly answer any queries, and solicit confirmation of the various points detailed above.
  5. Meet with the student to review progress

The responsibility for seeking a placement will primarily be placed upon the student. The tutor will agree the placement at the commencement and supervise whilst on placement.

Learning outcomes

On successful completion of this module students will be able to:

  1. Apply and integrate knowledge of common methods of assessment of nutritional status to health improvement solutions.
  2. Develop abilities in reflective practice to enable reflection on knowledge, skills and performance;
  3. To seek and use feedback and identify personal professional development obligations and requirements.

Assessment strategy

Assessment will comprise:

  1. The development of nutrition and lifestyle education resource suitable to support a nutrition related health promotion programme.(800 words).
  2. Completion of 1200 word portfolio containing:
    a. Structured learning log.  This allows the student to plan and monitor their progress, to reflect on and learn from their experience, and to improve their performance during the placement. This will include the Level 2 certificate in Food Hygiene.
    b. Written report describing the work related learning undertaken was carried out, and evaluating the work undertaken
Component Marks Learning outcomes
Nutrition and lifestyle education resource (800 words) 40% 1, 2
Portfolio (1200 words) 60% 1, 2,

To pass the module an aggregate mark of at least 40% must be obtained.


Association of Nutrition, Work Experience (2016)  [Online]. (accessed 29.04.16)

Association for Nutrition (2011) Code of Ethics and Statement of Professional Conduct [Online].  (accessed 29.4.16)

Contento I.R (2016) Nutrition Education. Linking Research, Theory and Practice. 3rd edition. Jones and Bartlett Learning.(core)

Gibney M, Margetts B, Kearney J, Arab L (2004)  Public Health Nutrition. Wiley-Blackwell (core)

Geisler C. and Powers H.(eds) (2010) Human Nutrition. 12th Edition. Elsevier (core)

QAA (2007) Code of practice for the assurance of academic quality and standards in Higher Education. Section 9: Work-based and placement learning. [Online].
Available from: (accessed 29.04.2016)

Royal College of Physicians (2010) The training of health professionals for the prevention and treatment of overweight and obesity. [Online]. (accessed 29. 04.2016)

The Nutrition Society, Find a Job in Nutrition (2016) [Online]. (accessed 29.04.16)

Specific literature produced by the University’s Student services: Career Development and Employment. The CDES offers drop in sessions for support and guidance on work placements.

Students will be expected to read appropriate literature related to their experience of work related learning and to keep up with current specialist journals.