APPLIED DIETETICS - 2020/1
Module code: BMS2049
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 provider
School of Biosciences and Medicine
Module Leader
JONES Cecile (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): N/A
Overall student workload
Workshop Hours: 6
Independent Learning Hours: 101
Lecture Hours: 41
Tutorial Hours: 2
Module Availability
Semester 2
Prerequisites / Co-requisites
None
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
Assessment pattern
| Assessment type | Unit of assessment | Weighting |
|---|---|---|
| Coursework | COURSEWORK - PLANNING NUTRITION SUPPORT | 50 |
| Coursework | COURSEWORK - SHORT ANSWER QUESTIONS | 50 |
Alternative Assessment
N/A CORE for Nutrition and Dietetics (B401) Students must pass each unit of assessment at 40%.
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.
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 | ||
| 1 | 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 |
| 2 | Design an enteral nutrition care plan for a range of clients requiring nutritional support | KCP |
| 3 | 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 |
| 4 | Discuss the relevance of ethics in dietetic practice | KCP |
| 5 | To begin to plan, evaluate and document nutritional care plans in line with the core values of the NHS Constitution | KCP |
| 6 | 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 |
| 7 | Prepare foods using specialised dietary products and be aware of practicalities involved | KCP |
| 8 | 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
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.
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
https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: BMS2049
Programmes this module appears in
| Programme | Semester | Classification | Qualifying conditions |
|---|---|---|---|
| Nutrition and Dietetics BSc (Hons)(CORE) | 2 | Core | Each unit of assessment must be passed at 40% 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.