NUTRITION & DIETETICS: PLACEMENT A - 2022/3
Module code: BMSP008
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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.
School of Biosciences and Medicine
BETTS Emily (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
Workshop Hours: 7
Clinical Placement Hours: 75
Independent Learning Hours: 64
Tutorial Hours: 10
Crosses academic years
Prerequisites / Co-requisites
Supervised Dietetic Placement - as outlined in Aims and Learning Outcomes
|Assessment type||Unit of assessment||Weighting|
|Pass/Fail competencies||Placement A||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.
- 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
|001||Have a working knowledge of all disciplines required for A Placement||KT|
|002||Be familiar with the range of food products available to the public including major nutrient-modified foods and ready prepared meals||KT|
|003||Be aware of how the use of nutrient-modified foods can influence the diet both quantitatively and qualitatively||KT|
|004||Have a working knowledge and pratical experience of producing both standards and modified recipes||KT|
|005||Be able to demonstrate the ability to analyse and calculate individuals nutritional intake both by hand and computer assisted analysis||KT|
|006||Appreciate the factors to be considered in all aspects of menu planning||KT|
|007||Appreciate the process of meal selection, service and delivery within an institutional food production unit||KT|
|008||Be aware of the major health and safety issues within the learning environment||KT|
|009||Demonstrate an ability to communicate effectively with patients||T|
|010||Demonstrate an ability to communicate with healthcare professionals||T|
|011||Be able to feedback to supervising dietitians about experiences/feedback||T|
|012||Demonstrate an ability to collect and record relevant patient information and take diet histories||PT|
|013||Demonstrate an ability to maintain confidentiality||PT|
|014||Be aware of the need to respect the point of view of patients and why it is important to avoid discrimination||PT|
|015||Demonstrate an interest in and a commitment to the work of dietitians||PT|
|016||Demonstrate a professional appearance and behaviour||PT|
|017||Be able to explain the reason and need for the standards of conduct, performance and ethics||KPT|
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: BMSP008
Programmes this module appears in
|Nutrition and Dietetics BSc (Hons)||Cross Year||Compulsory||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 2022/3 academic year.