NUTRITION & DIETETICS: PLACEMENT A - 2020/1

Module Overview

The first placement, A, is taken during the first year at University. Time will be spent at a clinical NHS Trust during the summer break (June – September) and also across the year through community based initiatives. The A Placement will continue to help students to translate and apply the theory and key skills learnt during their first academic year of study and build on these skills practically, throughout their Placement time.

Module provider

School of Biosciences and Medicine

Module Leader

BETTS Emily (Biosc & Med)

Number of Credits: 0

ECTS Credits: 0

Framework: Professional Training Year

Module cap (Maximum number of students): N/A

Module Availability

Crosses academic years

Prerequisites / Co-requisites

N/A

Module content

Supervised Dietetic Placement - as outlined in Aims and Learning Outcomes

Assessment pattern

Alternative Assessment

N/A

Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate that they have met all LO's. Ongoing assessment takes place through the completion of a portfolio by the student which demonstrates how they have met each learning outcome.

The individual learning outcomes will then be signed off as achieved by their supervisor/s once they have collected sufficient evidence. A final report will be completed at the end of placement by the main student lead/manager, with pass or fail outcome.

Module aims

• Be introduced to the work of the dietitian
• Have the opportunity to practise communication skills with patients and health care professionals and demonstrate a good level of communication skills
• Be aware of the interaction between the dietitian and other health care professionals
• Gain experience in an institutional food production unit
• Be aware of the complementary roles of the catering and dietetic service
• Demonstrate the ability to apply knowledge of portion sizes, basic cooking methods , standard recepes and recipet modification and the range of food products available to the general public including nutrient modified foods
• Undertake nutrient analysis of meals and food intakes and consider its' adequacy
• Have the opportunity to collect patient information and take diet histories form patients

Learning outcomes

Methods of Teaching / Learning

Learning and Teaching Methods will include: Observation and Practical Application of Skills and Knowledge with individuals, in groups and with other professionals Defined task based learning Role Play Presentations Self-directed learning Peer learning Reflection Constructive Feedback given throughout placement, SMART goals set daily and weekly.

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: BMSP008

Other information

N/A

Programmes this module appears in

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.