module specification

The module 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. To develop clinical and communication skills which learners will require for professional practice.
It focuses on the medical, surgical, pharmacological and dietary management of a range of conditions included within the syllabus.
Semester: autumn (15 credits)
Assessment: Case study (assessment and diagnosis) (20%) (1200 words) In class Test (30%) (1 hour) 80% attendance required. This module forms an essential part of practice based learning preparation.
Learners must obtain at least 40% to pass this module. In addition learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.

The specified learning outcomes will be developed around a framework based on the following subject matter:
Aetiology, pathology, pathophysiology, medical, pharmacological and surgical treatment and dietetic management of diabetes, cardiovascular disease, obesity, allergic diseases, dysphagia and mental health, including eating disorders.
Aetiology, pathology, medical and pharmacological treatment of gastro-intestinal disorders and HIV/AIDS
The model and process for Nutrition and Dietetic Care (BDA)
Reflective practice
Use of food tables and dietary analysis software
Current professional standards and code of conduct documents
The principles of person centred care as applied to dietetic practice for the conditions covered within the syllabus. Includes advocacy, consent, accountability and demonstration of core NHS values.
Broad knowledge and understanding of psychology in relation to the conditions covered within the syllabus. Includes professional and client relationships and the psychological implications of long-term health conditions.
Fitness to practice including maintenance of high standards of personal and professional conduct and one’s own health. Ensuring currency of knowledge.
Assessment skills to inform clinical and professional judgements
Problem solving, clinical reasoning and decision making LO1,LO2,LO3

Learners will be guided in their learning using a combination of private study (90 hours), interactive lectures (50 hours), small group tutorials, seminars and tutorials using case studies (10 hours). Realistic problems/case studies will be provided and worked through in small groups and practical classes.

1. Explain the cellular, nutritional, metabolic, physiological, biochemical abnormalities and treatment of the diseases covered in the syllabus. 
2. Demonstrate fluency and a high level of aptitude in the skills of reflective practice.
3. Illustrate understanding of the requirements by the Health and Care Professions Council including the expectations of professional behaviour and demonstrate an ability to practise within the ethical and legal boundaries of the dietetic profession.

The assessment strategy is as follows:
1) Case study (assessment and diagnosis) illustrating the learners ability to perform a full nutritional assessment and formulate a dietetic diagnosis. (1200 words) (20%)
2) In class test of one hour in duration = (30%)
3) Attendance (minimum of 80% )- pass/fail

Component                                                          Marks                           Learning outcomes
Case study (assessment and diagnosis)             40%                              1,2,3,
In class Test                                                         60%                               1,3

Learners must obtain at least 40% to pass this module. In addition learners must normally obtain at least 35% in each component of assessment within this module. A mark of between 35% and 39% may be compensated by other components.

The criteria for assessment will include the following:
• The ability to assess a given case; justify, communicate and evaluate the nutrition and dietetic assessment and the diagnostic statement in relation to disease presentation and pathology, lifestyle and the wider determinants of behaviour and health.
• Demonstrate in the design and evaluation of the nutrition and dietetic assessment and diagnosis, understanding of the requirements by the Health and Care Professions Council. This will include demonstrating the understanding of the expectations of professional behaviour and the ability to practice within the ethical and legal boundaries of the dietetic profession.

Byrom SE. (2002) Pocket Guide to Nutrition and Dietetics. Churchill Livingstone
Garrow JS, James WPT, Ralph A, (2000) Human Nutrition and Dietetics. Churchill
Livingstone,
Gandy J (2014) Manual of Dietetic Practice, 5th Edition, Wiley-Blackwell (CORE)
Goff and Dyson (2016) Advanced Nutrition and Dietetics in Diabetes. Wiley Blackwell
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
Livingstone
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
Online resources:
BMJ Best practice [electronic resource]
accessed via the university library:
http://catalogue.londonmet.ac.uk/search/?searchtype=X&searcharg=bmj+best&searchs
cope=1&sortdropdown=r
Social Media Sources:
LondonMet NutSoc @Londonmetnutsoc
Nutrition London Met @DFNLondonMetUni