KEY SKILLS FOR NUTRITION AND DIETETICS 1 - 2020/1
Module code: BMS1034
To gain fundamental knowledge required for practical application of nutrition principles and develop professional skills relevant to nutritionists and dietitians.
School of Biosciences and Medicine
WALKER Louise (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: B490
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Indicative content includes:
• Healthy Eating Principles
• Food Sources of nutrients & the food groups
• Dietary Assessment methods
• Dietary Analysis (use of DietPlan software)
• Food labelling
• Principles of menu planning
• Large scale catering - procurement to plate
• Meal modification 1 (making a meal "heart healthy")
• Meal modification 2 (supplementing food)
• Food Hygiene
• Nutrition Hot topic
• Presentation skills
• Communication skills
• Nutrition students: Professional practice
• Dietetic students: Ward simulation for interpersonal and professional skills, clinical placement preparation, mandatory training (manual handling & resuscitation training).
|Assessment type||Unit of assessment||Weighting|
|Oral exam or presentation||COURSEWORK - GROUP PRESENTATION||40|
|Coursework||COURSEWORK - FOOD DIARY ASSESSMENT||60|
The assessment strategy is designed to provide students with the opportunity to demonstrate all LOs, except 13.
Thus, the summative assessment for this module consists of:
· Assessment 1: Group presentations Weeks 6, 7 or 8.
Written guidance document outlining coursework on SurreyLearn Week 1. Marking scheme provided. Allocated groups & topics given Week 1. Groups agree content of talk and deliver presentation (5mins/person) + questions. Immediate feedback from tutors & peers. Written feedback and marks, with marking scheme returned within 4 weeks.
LOs:1, 2, 3, 10, 11, 12.
· Assessment 2: Nutrition Assessment of Food Diary. 1200 word report. Submission Week 8 or 9.
Written guidance document outlining structure & content of assignment on SurreyLearn Week 1. Verbal directed guidance given throughout teaching & in-class session. Marking scheme provided. Record own diet over 3 day period. Nutrition analysis of food diary using Dietplan analysis software in-class with support of tutors. Qualitative assessment of diet using comparison to national healthy eating guidance. Quantitative assessment of diet using Dietary Reference Values. Recommendations and conclusions made based on these assessments. Coursework Tutorial to be offered from 2013/14 to offer face-to-face support & guidance (rather than just via email). Individual feedback provided within 4 weeks of submission. Generic feedback document provided on SurreyLearn.
LOs: 1, 2, 3, 4, 5, 6, 7.
Formative assessment and feedback
· Food Hygiene Certificate – online assessment, validated qualification. LOs:9
· Interactive, facilitated in-class sessions with immediate feedback from tutors on knowledge & skills. LOs: 3, 4, 6, 7, 8, 10, 11.
· Group presentations: immediate verbal feedback from tutors and from peers. LOs: 1, 2, 3, 10, 11, 12.
· Meal modifications: 2 different topics, includes group work, self-directed study and formal discussion session. Summary of discussion points on SurreyLearn. LOs: 1, 2, 3, 4, 6, 7, 8, 10, 11.
Portion size assessment on SurreyLearn: online quiz. LOs: 2
- To gain an appreciation of current healthy eating guidelines for the UK.
- To appreciate the physical, chemical, nutritional and organoleptic qualities of everyday foods and how these affect their use.
- To gain a working knowledge of portion sizes of commonly consumed foods, their macronutrient content and their contribution to micronutrient intake
- To develop an understanding of the qualitative and quantitative assessment of a given eating plan.
- To develop presentation and communication skills.
- To develop an awareness of the role of a nutritionist and dietitian in practice
- To gain a Basic Food Hygiene Certificate.
|001||Identify the major food sources of key nutrients||K|
|006||Outline the principles of menu planning, ingredient composition of foods and meals, recipe construction and standardisation||KP|
|007||Adapt or modify basic recipes and explain what effect the modification has on overall acceptability and nutrient content of the product||CP|
|008||Demonstrate a basic knowledge of food service and skills including the principles of cookery and food preparation, both in the domestic and the institutional setting||KP|
|009||Adhere to basic food hygiene practices when preparing food having gained a Basic Food Hygiene Certificate||KP|
|010||Converse with individuals and undertake an oral presentation||PT|
|011||Demonstrate ability to effectively work in a team||PT|
|012||Preparation of visual aids and written materials .||PT|
|013||Be aware of the professional bodies (Nutrition Society, Health Professions Council) and the requirements of the nutrition and dietetic professions||KP|
|002||Describe food portion sizes of commonly consumed foods and food products||KP|
|003||Knowledge of the composition of foods||KT|
|004||Understanding of the qualitative and quantitative methods for assessing food intake||K|
|005||Qualitatively and quantitatively assess a food diary using appropriate standards||CP|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 106
Lecture Hours: 15
Seminar Hours: 8
Laboratory Hours: 6
Methods of Teaching / Learning
The learning and teaching strategy is designed to:
enable students to develop skills for practical application of theoretical knowledge.
The learning and teaching methods include:
• Lectures: 13 hours lectures, including some in-class practical activities
• Interactive seminar sessions: 8 hours, including some in smaller groups, communication skills practice and formative assessment discussion sessions.
• Self-directed/group preparation for formative and summative assessments.
• Online/IT based skills sessions: 6 hours, including in-class supported activities and portion size and food hygiene assessments.
• Coursework tutorial (optional): 1 hour
• Group presentations: preparation + observation of others, 4 + 6 hours
• Nutrition students: additional 2 hours
• Dietetic students: additional 7 hours
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for KEY SKILLS FOR NUTRITION AND DIETETICS 1 : http://aspire.surrey.ac.uk/modules/bms1034
Programmes this module appears in
|Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Food Science and Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition and Dietetics BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% 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 2020/1 academic year.