KEY SKILLS FOR NUTRITION AND DIETETICS 2 - 2022/3
Module code: BMS2040
This module builds on the development of professional & communication skills that were introduced in Level 4 & integrates them in the context of public health, health promotion and health psychology. It supports development of the nutrition & dietetic process; nutritional assessment, basic care planning, consultation skills.
School of Biosciences
BRICKNELL Anya (Biosciences)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 103
Lecture Hours: 15
Tutorial Hours: 8
Practical/Performance Hours: 6
Guided Learning: 10
Captured Content: 8
Prerequisites / Co-requisites
None: prescribed for Nutrition/Dietetic (B401), Nutrition (B400)
Indicative content includes:
Ø UK Health data sources & statistics, dietary & health trends
Ø National policies for health improvement particularly relating to diet & exercise
Ø NGOs eg. Caroline Walker Trust, Age UK, Thrive Tribe
Ø Social classification & inequalities in health, including effect on food choices
Ø Strategies for health promotion & behaviour change, including barriers to change
Ø Design of educational materials
Ø Health psychology; eating & exercise behaviour, behaviour change
Ø Communication skills for individual consultations, presentation skills & group facilitation
Ø Nutritional assessment, including portion sizes, dietary analysis, diet history taking, negotiating basic care plans
Ø Menu planning & catering
Ø Professional skills, including team working, reflective practice, leadership & resilience
|Unit of assessment
|Coursework: writing on communication skills used with individuals, including short reflective piece.
|Coursework: preparation of nutritional information sheet for lay person. Submission of refs.
- Assessment 1: Production of a nutrition information leaflet for a lay audience. The topics of the leaflets are discussed in class so that students are clear on aim and audience. Students are provided with a guidance sheet, mark scheme and have access to tutor support through discussion forum and email. LO = 2,4,5,6,7,11,12
- Assessment 2: structured writing on the use of communication skills in one-to-one client situations. This will include a small reflection on how they could use these skills in their own practice in the future. Students are provided with a guidance sheet, mark scheme and have access to tutor support through discussion forum and email. LO = 1,3,11,12
- Communication skills workshop: An external lecturer discusses effective communication skills & students are given the opportunity to practise aspects of this in class. LO = 1,2,6,11,12
- Role Play: A facilitated session in which students work in pairs & are given a scenario for an individual nutrition consultation – for example a client who excludes dairy products from their diet. They role play nutritionist & client to complete a consultation from beginning to end; introductions & rapport building, nutritional assessment, information provision, negotiating & agreeing goals, close. LO = 1,6,8,9,11,12
- Reflective Practice: students are encouraged to complete a self- assessment of their presentation skills & team working skills to prompt reflection. The importance of reflective practice for self-development is discussed in class. LO = 1,6,12
- Diet Planning: Developing a nutritionally complete meal plan for an individual from a food bank box, using knowledge of food products & cooking skills, portion sizes & nutritional content of foods, dietary analysis software. Discussing their results & the challenges of achieving a nutritionally complete diet within restrictions & limitations such as this. LO = 4,5,6,8,10
- This module builds on the development of professional & communication skills that were introduced in Level 4 & integrates them in the context of public health, health promotion and health psychology. It supports development of the nutrition & dietetic process; nutritional assessment, basic care planning, consultation skills.
|Apply knowledge of communication & professional skills to improve own learning & performance, including reflective practice & time management.
|Identify & understand principles of implementing a range of effective approaches to nutrition education for individuals & groups.
|Discuss the role of the dietitian/nutritionist in implementing nutrition education, health promotion & public health nutrition
|Describe key factors affecting food choice in population groups & sub-groups
|Assess the social needs of specific target groups & how these impact on methods to promote health
|Demonstrate awareness & understanding of health & illness behaviours. Discuss the interactions between lifestyle, behaviour & illness
|Demonstrate increasing confidence in developing nutrition messages for a variety of target groups. Provide evidence of skills required to produce written evidence based nutritional information for the general public.
|Use nutritional assessment skills (including diet history taking & use of dietary analysis software) to assess the nutritional quality of diets & identify appropriate changes
|Begin to develop, evaluate & document nutritional care plans.
|Demonstrate ability to plan menus for groups, institutions & individuals
|Demonstrate increasing confidence in applying communication skills, including oral presentation skills, group facilitation & consultation skills
|Understand that individuals (specifically adults) learn in different ways.
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 enhance skills previously build in BMS1034 (Key Skills in Nutrition and Dietetics 1). This module aims to increase interpretation and communication of information into practical work with clients. There are a range of teaching styles employed within the module, to facilitate student learning. These include:
On demand content: 8hours
Interactive practicals: 6hours
Indicated teaching hours are approximate and may alter depending on the needs of the module.
Students are encouraged to attend all teaching sessions and engage with the content provided to develop their own skills in nutrition and dietetic practice. Student feedback for this module consistently shows that the students enjoy and benefit from the number of interactive sessions, active learning strategies & the ability to practice skills within the module.
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: BMS2040
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 2022/3 academic year.