KEY SKILLS FOR NUTRITION AND DIETETICS 1 - 2023/4
Module code: BMS1034
To gain fundamental knowledge required for practical application of nutrition principles and develop professional skills relevant to nutritionists and dietitians.
School of Biosciences and Medicine
BRICKNELL Anya (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 4
JACs code: B490
Module cap (Maximum number of students): N/A
Overall student workload
Independent Learning Hours: 108
Tutorial Hours: 11
Practical/Performance Hours: 14
Guided Learning: 5
Captured Content: 12
Prerequisites / Co-requisites
Indicative content includes:
• Healthy Eating Principles
• Food Sources of nutrients & the food groups
• Dietary Assessment methods
• Dietary Analysis (use of DietPlan software)
• Food labelling
• Principles of menu planning
• Large scale catering - procurement to plate
• Meal modifications
• Food Hygiene
• Nutrition Hot topic
• Presentation skills
• Communication skills
• Nutrition students: Professional practice
• Dietetic students: Ward simulation for interpersonal and professional skills, clinical placement preparation, mandatory training (manual handling & resuscitation training).
|Assessment type||Unit of assessment||Weighting|
|Coursework||Coursework - Menu Planning Report||70|
|Oral exam or presentation||Coursework - Group Presentation of Menu Plan||30|
If students are unable to present their group work (eg due to sickness) then they will be given opportunity to present their work individually at a later date.
The assessment strategy is designed to provide students with the opportunity to demonstrate all the module learning objectives, aside from LO13.
The summative assessment of this module consists of:
- Assessment 1: menu planning report. This report would comprise of a menu designed by the student themselves, quantitative and qualitative analysis of the menu and a brief costing. Quantitative analysis would be done online using Nutritics software. Qualitative analysis would be done by comparison to nutritional standards. An outline of the coursework would be provided in week 1 or 2 of the semester, with details of the different sections of the report required. Students would be able to complete sections of the report throughout the semester as they have the taught content associated with the report (i.e. menu planning, quantitative analysis, qualitative analysis). Students would be provided with guidance sheets, mark scheme and access to tutor support through discussion boards and email, as well as a coursework tutorial. Submission in week 7 or 8. Individual feedback would be provided after submission and marking. Learning objectives: 1,2,3,4,5,6,8,12
- Assessment 2: Group presentation of menu plan. Students would be allocated small groups (3/4) and be required to ‘pitch’ one of their menu plans to a group of ‘commissioners and caterers’. This would involve some peer assessment so that the students choose which menu plan they decide to make their presentation about. Students would present as a group, speaking ~5minutes each. Groups would be allocated in week 7/8 (after submission of assessment 1) and be given with guidance sheets, mark scheme and a coursework tutorial, along with access to tutor through discussion forum and email. Submission in week 10/11 of the semester. Students would have immediate feedback from tutors and peers after presentation, as well as written feedback provided with marks. Learning objectives: 1,2,3,6,7,8,10,11,12
- Food hygiene certificate – validated qualification, done online. LO = 9
- Interactive class discussions and practical skills sessions – facilitated by tutors and peer feedback to improve knowledge and skills. LO = 7,10,11,13
- Meal modification – group work and self-directed study, followed by a tutor-facilitated discussion session. LO = 2,3,6,7,8,9,10,11
- To gain an appreciation of current healthy eating guidelines for the UK.
- To appreciate the physical, chemical, nutritional and organoleptic qualities of everyday foods and how these affect their use.
- To gain a working knowledge of portion sizes of commonly consumed foods, their macronutrient content and their contribution to micronutrient intake
- To develop an understanding of the qualitative and quantitative assessment of a given eating plan.
- To develop presentation and communication skills.
- To develop an awareness of the role of a nutritionist and dietitian in practice
- To gain a Basic Food Hygiene Certificate.
|001||Identify the major food sources of key nutrients||K|
|006||Outline the principles of menu planning, ingredient composition of foods and meals, recipe construction and standardisation||KP|
|007||Adapt or modify basic recipes and explain what effect the modification has on overall acceptability and nutrient content of the product||CP|
|008||Demonstrate a basic knowledge of food service and skills including the principles of cookery and food preparation, both in the domestic and the institutional setting||KP|
|009||Adhere to basic food hygiene practices when preparing food having gained a Basic Food Hygiene Certificate||KP|
|010||Converse with individuals and undertake an oral presentation||PT|
|011||Demonstrate ability to effectively work in a team||PT|
|012||Preparation of visual aids and written materials .||PT|
|013||Be aware of the professional bodies (Nutrition Society, Health Professions Council) and the requirements of the nutrition and dietetic professions||KP|
|002||Describe food portion sizes of commonly consumed foods and food products||KP|
|003||Knowledge of the composition of foods||KT|
|004||Understanding of the qualitative and quantitative methods for assessing food intake||K|
|005||Qualitatively and quantitatively assess a food diary using appropriate standards||CP|
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:
enable students to develop skills for practical application of theoretical knowledge.
The learning and teaching methods include:
• Lectures: including some in-class practical activities
• Interactive seminar sessions: including some in smaller groups, communication skills practice and formative assessment discussion sessions.
• Self-directed/group preparation for formative and summative assessments.
• Online/IT based skills sessions: including in-class supported activities and portion size and food hygiene assessments.
• Group presentations: preparation + observation of others
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: BMS1034
Programmes this module appears in
|Food Science and Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Nutrition and Dietetics BSc (Hons)||2||Compulsory||A weighted aggregate mark of 40% 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 2023/4 academic year.