NUTRITION & DIETETICS: PLACEMENT C - 2021/2
Module code: BMSP003
The third placement, C is taken during the third year of university, the professional training year. The majority of the time will be spent at a clinical NHS trust between the period of (February-August) but also may take place during the previous and following academic years through community based initiatives and applied academic tasks for a total of 12 weeks. The C placement will continue to support the students to become competent in translating theory into practice and demonstrate the range of skills needed to work as a newly qualified dietitian.
School of Biosciences and Medicine
ENGEL Barbara (Biosc & Med)
Number of Credits: 0
ECTS Credits: 0
Framework: Professional Training Year
JACs code: B410
Module cap (Maximum number of students): N/A
Overall student workload
Clinical Placement Hours: 450
Tutorial Hours: 6
Prerequisites / Co-requisites
Students must have successfully completed and passed Placement A, Placement B, Applied Dietetics 2 (AD2) a course of academic study and practical exercises as described in the curriculum guidelines
Supervised Dietetic Placement - as outlined in Aims and Learning Outcomes
|Assessment type||Unit of assessment||Weighting|
|Pass/Fail competencies||PLACEMENT C||Pass/Fail|
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.
- Become competent in translating theory into practice
- Become competent in obtaining information from clients and giving dietary advice
- Communicate with a diverse range of clients using appropriate interpersonal, social and counselling skills
- Communicate and interact with dietitians and other health care professionals in a confident and respectful manner
- Become competent with managing a workload comparable to that of a newly qualified band 5 dietitian, in line with HCPC Standards
|001||K1 Demonstrates a working knowledge of all disciplines required to support practice with patients seen in Placement C C1 Is able to communicate effectively using appropriate aids and skills with individuals seen in Placement C C2 Is able to communicate effectively with colleagues, other health professionals at an appropriate level and pace C3 Is able to report accurately to relevant people on action taken C4 Is able to communicate effectively using appropriate aids and skills with groups in Placement C P1 Record keeping - Continues to be able to collect and record and use relevant medical, nutritional, social, cultural, financial and personal information and food intake details in line with established standards and procedures P2 Is able to assess and use information qualitatively and quantitatively to support dietetic practice P3 Care planning - Is able to plan and justify dietary advice to patients seen in Placement C P4 Continues to review, monitor and evaluate dietetic practice with patients or clients P5 (a) Dealing with client¿s barriers to change - Demonstrates an understanding and ability to implement the strategies which can be used to influence nutritional intakes and nutritional standards P5 (b) Demonstrates an ability to communicate health promotion messages whenever appropriate P6 Demonstrates an ability to contribute towards the effectiveness of both dietetic and multidisciplinary teamwork P7 Continues to practise in line with standards for confidentiality P8 Continues to practise in line with anti-discriminatory policies P9 Time management - Prioritises and manages a workload P10 Reflects on experiences and demonstrates reflection in action P11 Evaluates practice through research/audit P12 Continues to demonstrate an enquiring attitude and shares knowledge and experience with others P13 Identifies strengths and weaknesses - Takes responsibility for personal and professional development and shows commitment to excellence of practice P14 Practises within the Health and Care Professions Council Standards for conduct, performance and ethics|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
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.
Upon accessing the reading list, please search for the module using the module code: BMSP003
Programmes this module appears in
|Nutrition and Dietetics BSc (Hons)(CORE)||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 2021/2 academic year.