APPLIED DIETETICS - 2022/3
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 a clinical setting, providing dietetic advice and education to service users and health care professionals. It will build on knowledge and skills acquired in previous modules such as BMS1055, BMS1034 and BMS2040 and complement the Spring semester modules BMS2050 Applied Nutrition and BMS2052 Pathology to further prepare students for their practical dietetic training.
Due to the clinical practice elements of this module, attendance is compulsory.
Module provider
School of Biosciences
Module Leader
LI Long (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: 72
Lecture Hours: 6
Tutorial Hours: 11
Laboratory Hours: 6
Practical/Performance Hours: 33
Captured Content: 22
Module Availability
Semester 2
Prerequisites / Co-requisites
None
Module content
Indicative content includes:
• Intro to module and coursework.
• 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 interdisciplinary learning
• Living with long term conditions
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 allow students to demonstrate their understanding of clinical dietetics, awareness of specialised products available for patients, justify their dietetic care planning and critical thinking.
The summative assessment for this module consists of:
1. Case Study Report: students will be given a case study and write an assessment and care plan report following the Model and Process for Dietetic Practice
2. Short Answer Questions: 5 scenario-based questions
Formative assessment and feedback
- Students will get feedback from the class clinical practice sessions.
- Oral Nutritional Supplements Tasting session and reflective Q&A on module discussion board
- Dysphagia awareness training and reflective Q&A on module discussion board
- Surrey Student Dietitian Clinic -- a role play session 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 | ||
| 001 | Demonstrate the ability to undertake a thorough nutritional assessment and form nutritional diagnoses for a range of clients with different clinical conditions | KCPT |
| 002 | Demonstrate an understanding of nutrition support including oral nutrition support and artificial nutrition support and the ability to devise an appropriate care plan using the most appropriate feeding route(s) for a range of clients | KCPT |
| 003 | Demonstrate the ability to devise therapeutic dietary plans for clients with a range of clinical conditions | KCPT |
| 004 | Demonstrate the awareness of ethics and the application of clinical governance in professional dietetic practice | KCP |
| 005 | Demonstrate the ability to plan, evaluate and document nutritional care plans in line with the BDA and HCPC standards | KCP |
| 006 | Demonstrate the ability to critically discuss the application of clinical guidelines and research studies in dietetic practice | KC |
| 007 | Demonstrate the knowledge of texture modified diets and preparing foods using specialised dietary products and be aware of practicalities involved | KCP |
| 008 | Demonstrate the ability to use professional skills such as communication skills and reflection skills in practice | 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 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 2022/3 academic year.