module specification

This module focuses on the medical, surgical, pharmacological and dietary management of a range of conditions including obesity, diabetes, cardiovascular disease, allergic diseases and mental health. It also covers methods of nutritional support and infant, childhood and adolescent nutrition. Students will learn how to undertake a nutrition and dietetic assessment and devise treatment plans. Students will also learn how to deliver group education sessions.

This module forms an essential part of placement preparation and students are normally required to pass this before progressing to placement 2 (DI6W52).

PG Diploma Dietetics and Nutrition course entry requirements apply

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 integrate areas of clinical medicine and nutrition, providing the basis for an understanding of the rationale for the formulation of dietetic treatment plans.
In addition the module aims to develop clinical and communication skills which students will require for professional practice. This module will support students as they consider how to seek future employment. This module will also provide students with the qualities and transferable skills necessary for employment requiring the exercise of personal responsibility and decision making.

Aetiology, pathology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, allergic diseases, dysphagia and mental health, including eating disorders.
Infant, childhood and adolescent nutrition
Development of oral, enteral and parenteral nutritional support treatment plans, including patient assessment processes, interpretation of biochemistry and clinical information, calculation of nutritional and fluid requirements, interpretation of individual/groups socio-economic status and impact of this on dietetic treatment plans.
Educating groups including development of learning outcomes, teaching plans and communication skills
Reflective practice
Use of food tables and dietary analysis software will be further developed.
Current professional standards and code of conduct documents

Students will be guided in their learning using a combination of private study (140 hours), interactive lectures (32 hours), practicals using case studies (14 hours) small group tutorials, seminars and tutorials using case studies (14 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.

On completion of this module students should be able to, in adults and children:-

1. Explain, appraise, and evaluate the genetic, nutritional, metabolic, physiological, biochemical abnormalities and treatment of obesity, diabetes and cardiovascular disease.
2. Explain and critically evaluate the cellular, physiological and biochemical abnormalities and treatment of allergic diseases.
3. Explain and demonstrate a critical awareness of the physiological consequences and treatment of mechanical and neurological dysphagia and of mental health disorders.
4. Design and evaluate appropriate dietary regimens for patients/clients suffering from these diseases and conditions.
5. Demonstrate the ability to undertake a group education session for patients/clients suffering from obesity, diabetes and cardiovascular disease.
6. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.

Assessment will comprise of:

1. Three progress tests (3x 30 minutes) (60%)
   i. The marks of each phase test will be combined equally to one overall mark for assessment component one.
2. A case study (1500 words) (learning outcomes 2, 3, 4,) = 40%
3. Attendance (minimum of 80%, facilitate the group education role play - Pass/Fail

This module forms an essential part of placement preparation and students are normally required to pass this before progressing to placement 2 (DI6W52).

Students must obtain at least 50% to pass this module. In addition students must usually obtain at least 45% in each component of assessment within this module. A mark of between 45% and 49% may be compensated by other components.

The criteria for assessment will include the following:

• An ability to plan, justify and evaluate appropriate dietary treatment plans in relation to disease pathology and ethical, social and cultural issues.
• To translate these into practical meal and treatment plans.

Byrom SE. (2002) Pocket Guide to Nutrition and Dietetics. Churchill Livingstone
Food Standards Agency, Catering For Health. 2001, Department of Health (email foodstandards@eclogistics.co.uk for copies)
Garrow JS, James WPT, Ralph A, (2000) Human Nutrition and Dietetics. Churchill Livingstone,
Gable J. (1997) Counselling Skills for Dietitians. Blackwell
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell (CORE)
Kumar and Clark (2009) Clinical Medicine Elsevier
Naidoo J & Wills J (2000) Health Promotion (2nd Edition) Foundations for Practice, Bailliere Tindall, UK
Payne A and Barker H (2010) Advancing Dietetics and Clinical Nutrition Churchill Livngstone
Shaw V and Lawson M (2007) Clinical Paediatric Dietetics 3rd Ed Blackwell
Skypala I and Venter C eds (2009) Management of Allergic Disease, in Food Hypersensitivity: Diagnosing and Managing Food Allergies and Intolerance Wiley-Blackwell, Oxford, UK

Professional Standards: Health and Care Professions Council (HCPC) http://www.hpc-uk.org/ (CORE)
British Dietetic Association http://www.bda.uk.com (CORE)

Journal of Human Nutrition and Dietetics
Journal of American Dietetic Association
American Journal of Clinical Nutrition
British Medical Journal