Module code: BMSP008

Module Overview

The first Placement, A, is taken during the first year at University. Time will be spent at a clinical healthcare setting during the summer break (June – September) and also across the academic year through engagement in the Time for Dementia programme and applied academic tasks during the pre-placement preparation module which takes place following semester two exams. Placement A will continue to help students to translate and apply the theory and key skills learned during their first academic year of study and build on these skills practically, throughout their placement time. This will help students to develop an awareness of working in a healthcare setting and observe the role of a dietitian.

Module provider

School of Biosciences

Module Leader

NORRIS Emily (Biosciences)

Number of Credits: 0

ECTS Credits: 0

Framework: Professional Training Year

Module cap (Maximum number of students): N/A

Overall student workload

Clinical Placement Hours: 75

Tutorial Hours: 10

Practical/Performance Hours: 65

Module Availability

Crosses academic years

Prerequisites / Co-requisites


Module content

Practical dietetic placement involving three elements; a two-week clinical placement, a one-week pre-placement preparation module and engagement in the Time for Dementia programme.

As part of the Time for Dementia programme students will take part in two workshops which cover expectations of the programme, understanding Dementia in context, discussing relevant skills such as self-reflections and etiquette when conducting online visits. This will complement other modules first year modules Principles of Nutrition and Health and Applied Skills in Nutrition which build on communication skills, resourcefulness and digital capabilities with a focus on conduct within service user virtual visits. Virtual visits will be themed based e.g. experience of working with health professionals. This increases understanding of the importance of person-centered care in future practice which will support further placements and employability. There is a reflective workshop following each virtual visit which will incorporate student reflections on their experience of each visit which builds resilience and resourcefulness by considering any future areas for support or adaption. Building on these skills will support their development within future modules Nutrition Practice Development, Applied Dietetics, Placement B and Placement C.

During the one-week pre-placement preparation module, practical workshops will include practicing communication and assessment skills which have been developed in year one modules to understand how to complete a full consultation. This will supplement their knowledge and skills from year one modules and allow students to apply it to a healthcare scenario prior to practicing during their two-week clinical placement. There is opportunity to research and present work in small groups to maximise knowledge sharing and digital capabilities and resourcefulness which will support future assignments and group working practice.

Students will develop knowledge and understanding of a range of professional skills and competencies in the two-week clinical placement which covers knowledge of institutional catering, communication skills with individuals and multidisciplinary teams, working in a healthcare environment, utilisation of self-reflection and completing part of service user assessments. They will utilise all knowledge gained, and skills developed from this placement to support their year two modules Nutrition Practice Development, Applied Dietetics and Pathology: a Metabolic Perspective and year three modules Placement B, Applied Dietetics 2 and Placement C.

Assessment pattern

Assessment type Unit of assessment Weighting
Practical based assessment Placement A Pass/Fail

Alternative Assessment


Assessment Strategy

The assessment strategy is designed to provide students with the opportunity to demonstrate:

  • They can meet the professional competencies expected for a student dietitian at this level of their programme and to complete to satisfaction all the learning outcomes.

Thus the summative assessment for the  module consists of:

  • Time for Dementia programme; involvement in visits with a person living with dementia, their carer and a facilitator from the Alzheimer’s society alongside preparatory lectures and reflective workshops. Attendance is monitored for all visits, reflective workshops and lectures and set tasks are completed before and following each visit and written feedback provided.

  • Pre-placement preparation module; monitoring of attendance and engagement in all practical sessions e.g. diet history taking, observing an MDT meeting

  • Clinical Placement: students have to complete tasks to demonstrate competency in each of the 6 learning outcomes and provide evidence in their portfolios. 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 supervisor, with a pass or fail outcome.

Formative assessment/feedback:

  • Regular opportunities for peer led and facilitator led reflection and feedback on practical elements including communication skills, written work and knowledge

  • Individual debrief with personal tutor following completion of all elements of Placement A

Module aims

  • Be introduced to the role of a dietitian in practice
  • Gain an awareness of and reflect on service user experience within healthcare settings
  • Have the opportunity to practise and demonstrate effective communication skills with individuals including service users and health care professionals
  • To understand the process information gathering for a nutritional assessment including collecting information from medical notes to form an ABCDE assessment and taking diet histories
  • To understand what a multidisciplinary team (MDT) meeting is and be aware of the interaction between a dietitian and other health care professionals
  • Gain knowledge and understanding of a catering service within an institutional setting e.g. hospital, care home
  • Demonstrate reflective practice and observation skills
  • Demonstrate professional skills e.g. maintaining confidentiality, avoiding discrimination, time management and maintaining a professional portfolio
  • Understand and maintain professionalism as per the Health and Care Professions Council code of conduct

Learning outcomes

Attributes Developed
001 Knowledge: demonstrates a working knowledge of institutional catering and dietetic practice within a healthcare setting K
002 Communication with individuals and health professionals: demonstrates an ability to communicate effectively with service users and other health professionals PT
003 Information gathering and assessment: demonstrates an understanding of and ability to collect and record information in accordance with the model and process care planning process KCPT
004 Professionalism: Demonstrates awareness of and ability to maintain professional skills and practice as per the Health and Care Professions Council standards for conduct, performance, and ethics PT
005 Reflection and feedback to supervisors: demonstrates an ability to reflect on practice and feedback observation and reflections to supervisors PT
006 Multidisciplinary team (MDT) working: to gain awareness and demonstrate understanding of roles within a multidisciplinary team in a healthcare setting 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:

  • Support students to further develop their communication skills with individuals in a practical setting having practiced elements of different aspects of communication in their year one modules Principles of Nutrition and Health and Applied Skills in Nutrition. There will be opportunity to practice their communication skills with a wide range of individuals during Placement A which will strengthen their development for completing full consultations in their future dietetic modules and placements

  • Gain and apply knowledge of the catering services in institutional settings and of completing a nutritional assessment and diet history. This will build on the knowledge students have learned during the module Applied Skills in Nutrition in year one and allow them to demonstrate understanding of a dietitians role in practice in the module Applied Dietetics in year two and modules Placement B, Applied Dietetics 2 and Placement C in year three. 

  • Enable students to gain knowledge of, experience and reflect on the role of a dietitian and other health professionals within a multidisciplinary setting. This will develop skills to support future inter-professional elements of modules and working as part of a team in a healthcare setting.

  • Apply the use of reflective skills in practice when considering their own development on placement. This will support their peer-to-peer reflective feedback sessions during year one and support their ability to be resourceful, accept and apply feedback given in their future modules and placements.


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
Upon accessing the reading list, please search for the module using the module code: BMSP008

Other information

Digital Capabilities: The Time for Dementia programme and the pre-placement preparation module all take place within an online environment. Students will be required to prepare and ensure their environment is suitable to complete these elements on Zoom or MS Teams. They will have an opportunity to present to their peers about their experience using PowerPoint or other presenting platforms and take part in polls and online whiteboards to support their learning. During their clinical placement, they will be using online healthcare systems to explore biochemistry, medical and dietetic notes to support their assessment as well as maintaining a professional portfolio.

Employability: Placement A is an opportunity to be immersed in the professional environment, working with service users, registered dietitians and other health professionals to demonstrate the appropriate attributes and skills of a student dietitian at this level of study. Having the opportunity to develop different skills such as building a rapport with service users and carers, multidisciplinary team members, understanding the importance of maintaining a professional portfolio and managing their time supports the students with their future employability.

Resourcefulness and Resilience: Students will complete applied tasks and a portfolio alongside the practical sessions as part of their Placement A. This will allow students to develop their time management and organisation skills. In addition, they will lead on their own professional development by completing and discussing their reflections with their supervising dietitians and peers.

Programmes this module appears in

Programme Semester Classification Qualifying conditions
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 2023/4 academic year.