module specification

NF7036 - Postgraduate Integrated Clinical Dietetics 2 (Individuals) (2017/18)

Module specification Module approved to run in 2017/18, but may be subject to modification
Module title Postgraduate Integrated Clinical Dietetics 2 (Individuals)
Module level Masters (07)
Credit rating for module 20
School School of Human Sciences
Total study hours 200
140 hours Guided independent study
60 hours Scheduled learning & teaching activities
Assessment components
Type Weighting Qualifying mark Description
Unseen Examination 33% 45 Observed, structured clinical examination (120 minutes)
Unseen Examination 33% 45 Case study (1500 words)
Unseen Examination 34% 45 Time constrained unseen exam (60 minutes)
Attendance Requirement 0%   Minimum of 80% and submission of relevant written reflective accounts associated with individual patient role plays
Running in 2017/18
Period Campus Day Time Module Leader
Spring semester North Tuesday Afternoon
Spring semester North Tuesday Morning

Module summary

This module provides an opportunity for students to further develop their understanding and practice  of the dietary management of diseases in both adults and children.  It also enables students to develop their skills in undertaking one to one consultations.

This module forms an essential part of placement preparation. Students must pass this module before progressing to placement 2.

Prior learning requirements

NF7035 Postgraduate Integrated Clinical Dietetics 1 (Groups),
NF7044 Assessment of Nutritional Status
DI5W51 Placement 1.

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 develop the key knowledge, skills and professional attributes required to implement the dietetic care process for individuals with a range of clinical conditions.


The dietetic management of disorders of the gastrointestinal tract, liver, kidney in adults.  Also the dietetic management of HIV/AIDS, surgery, oncology and palliative care.  This will include developing an ability to critically review and evaluate information underpinning the dietary management.  The following is an outline of coverage:
Gastrointestinal Tract:
Oesophagus - oesophagitis, achalasia, perforation, benign stricture
Stomach - hiatus hernia, gastritis, peptic ulcer, gastrectomy
Small Intestine - malabsorption syndrome, intestinal resection, coeliac disease
Large Intestine - inflammatory bowel disease, irritable bowel syndrome, constipation, diarrhoea, diverticulosis.
Pancreas - acute and chronic pancreatitis, cystic fibrosis
Liver - ascites, encephalopathy, undernutrition, cirrhosis, hepatitis, steatorrhoea.
Kidney - nephrotic syndrome, acute renal failure, acute glomerulonephritis, chronic renal failure,  end stage renal failure, renal replacement therapy.
Surgery - Pre/peri/post operative nutrition
Oncology - dietetic implications of cancer (with specific reference to gastrointestinal cancers) and therapy
Palliative care
The dietetic consultation process
Placement preparation
Different methods and styles of communication required for interacting in a variety of situations and settings. This includes the use of E-Health (Telehealth, telecare and assistive technologies) including the use of communications technology.
Current professional standards and code of conduct documents.

Learning and teaching

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 dietary analysis software (14 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.

Learning outcomes

On completing this module students will be able to:

  1. Critically assess information required to competently assess individuals with a range of clinical conditions
  2. Collect and critically reflect on relevant clinical and dietary information using appropriate communication skills
  3. Formulate and justify an appropriate nutrition and dietetic diagnoses
  4. Generate and evaluate suitable dietetic management goals and plans for reviewing and monitoring dietetic care.
  5. Demonstrate an ability to communicate action plans and monitoring strategies effectively.
  6. Demonstrate an ability to critically review and evaluate information underpinning the dietary management of disease.
  7. Illustrate understanding of the requirements by the Health and Care Professions Council.
  8. Demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.

Assessment strategy

Assessment will comprise:
1. An observed, structured clinical examination (OSCE) (120 minutes) (learning outcomes 1, 3, 4, 5, 6, 7). This will be the complete time students are required to complete the OSCE and includes time allowed for reading and considering the approach to take.    
2. A case study (1500 words) (learning outcomes 1, 2, 3, 4, 5, 6. 7)
3. A time constrained unseen examination (60 minutes) (learning outcomes 2, 3, 4, 6, 7)
4. Attendance (minimum of 80% and submission of relevant written reflective accounts associated with individual patient role plays), Pass/Fail.

The criteria for assessment will include the following:

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

Students must obtain at least 50% to pass this module. In addition students must normally 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. If the module is passed on reassessment, then the maximum mark awarded will be 50%.


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British Dietetic Association. (2006).  Nutrition and Dietetic Care Process..
British Dietetic Association (2008) ‘Code of Professional Conduct’
Curry K and Jaffe A (1998) Nutrition Counselling and Communication Skills, WB Saunders
Food Standards Agency (2002)  McCance and Widdowson’s The Composition of Foods, 6th Edition.  Cambridge: Royal Society of Chemistry.
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Health & Care Professions Council (2013) Standards of Proficiency – Dietitians [Online].  Available at: (Accessed: 10 June 2013)
Health Professions Council (2008) Standards of Conduct, Performance and Ethics [Online].  Available at:,performanceandethics.pdf (Accessed: 10 June 2013)
British Dietetic Association (2012) Model and Process for Nutrition and Dietetic Practice [Online].  Available at (Accessed: 10 June 2013)

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Todovoric V and Micklewright A (2011).  A Pocket Guide to Clinical Nutrition, 4th Edition.  Birmingham:  The Parentral and Entral Group of the British Dietetic Association.