APPLIED DIETETICS - 2017/8

Module code: BMS2049

Module provider

School of Biosciences and Medicine

Module Leader

ENGEL B Dr (Biosc & Med)

Number of Credits

15

ECT Credits

7.5

Framework

FHEQ Level 5

JACs code

B410

Module cap (Maximum number of students)

N/A

Module Availability

Semester 2

Overall student workload

Independent Study Hours: 110

Lecture Hours: 46

Assessment pattern

Assessment type Unit of assessment Weighting
Coursework COURSEWORK - PLANNING NUTRITION SUPPORT 50
Practical based assessment COURSEWORK - SHORT ANSWER QUESTIONS 50

Alternative Assessment

N/A CORE for Nutrition and Dietetics (B401) Students must pass each unit of assessment at 40%.

Prerequisites / Co-requisites

None

Module overview

This module prepares dietetic students for their B and C Placements by providing the necessary knowledge and skills to work in the work based setting, providing dietetic advice and education to service users and health care professionals. It will build on knowledge and skills acquired in Autumn Semester in BMS2040 complement Spring semester modules BMS2050 and BMS2051 to further prepare students for their practical dietetic training

Module aims

Prepare dietetic students for their B and C Placements by providing the necessary knowledge and skills to work in the work based setting, providing dietetic advice and education to service users and health care professionals

Learning outcomes

Attributes Developed
Assess nutritional intake and plan an appropriate course of action regarding dietary and lifestyle modification. This should take into consideration the needs and priorities of the patient/client and their carer KCP
Design an enteral nutrition care plan for a range of clients requiring nutritional support KCP
Demonstrate an awareness of the principles of NHS guidelines for specific diseases or conditions, and the application of clinical governance to professional dietetic practice. KCP
Discuss the relevance of ethics in dietetic practice KCP
To begin to plan, evaluate and document nutritional care plans in line with the core values of the NHS Constitution KCP
Be aware of some of the commercially available products that are used with a range of clients requiring nutritional support or with specific dietary needs KC
Prepare foods using specialised dietary products and be aware of practicalities involved KCP
Summarise client information concisely yet thoroughly (including medical history, diet, social information, biochemistry, medication) in order to aid continuation or transfer of care KCPT

Attributes Developed

C - Cognitive/analytical

K - Subject knowledge

T - Transferable skills

P - Professional/Practical skills

Module content

Indicative content includes:
• Intro to module and coursework. Enteral nutrition in context
• Calculation of enteral feeding regimens
• Enteral feeds & supplements
• Diet & Cancer
• Dietary treatment of obesity
• Managing diabetes
• Diet & Gastrointestinal Disorders
• Coeliac disease
• Commercial products for therapeutic diets
• Renal & liver disease
• Parenteral nutrition
• Organisation of the NHS & Audit / Clinical governance
• Patient records and written communication
• Communication skills through role play and meeting people with long term conditions
• B Placement briefing

Methods of Teaching / Learning

The learning and teaching strategy is designed to:


Provide students with the essential knowledge and skills in the area of nutrition and dietetics to be able to meet the learning outcomes of their placements.

The learning and teaching methods include lectures designed to provide a framework of knowledge; role plays and exercises to provide opportunities for students develop their skills and understanding. There will be a two hour period each week  which will normally be for lectures but include the other activities for some of the time. There will be a 2 hour role play session in small groups where each student will be able to develop and practice their skills in dietary consultations.

 

 

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate their understanding of clinical dietetics, awareness of specialised products available for patients and justify their dietetic care planning.

 

Thus, the summative assessment for this module consists of:

 

Planning nutrition support; Case Study of a patient who has undergone Surgery

Submission Week 5

Short answer questions covering the module content not covered by the case study.

Submission (after Easter Break)

 

Formative assessment and feedback

Students will get immediate feedback from the class exercises in checking their responses to questions. They also undertake a role play where immediate feedback is given on their clinical reasoning and communication skills.

Reading list

Reading list for APPLIED DIETETICS : http://aspire.surrey.ac.uk/modules/bms2049

Programmes this module appears in

Programme Semester Classification Qualifying conditions
Nutrition/Dietetics BSc (Hons) 2 Core A pass as determined by the relevant criteria is required to pass the module

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2017/8 academic year.