Nutrition and Dietetics BSc (Hons)

This module aims to provide students with an understanding of those aspects of cell biology and biochemistry that underpin the subsequent study of behavioural, nutritional and life sciences. Further, the module also aims to develop the process skills involved in investigative methods.

This module aims to provide students with an understanding of those aspects of cell biology and biochemistry that underpin the subsequent study of behavioural, nutritional and life sciences. Further, the module also aims to develop the process skills involved in investigative methods.

Microorganisms - classification.

Applications of microbes in medicine and industry.

Bacterial, fungal and viral structures and growth.

Introduction to microbial pathogenesis.

Parasitic organisms.

Antibiotics and bacterial resistance.

Development of public health service and WHO.

Public water supply: sources, treatment and uses.

Microbiological issues relating to water quality and health.

Microbiological hazards in food – analysis of selected issues.

Investigation of microbiological food poisoning/infection.

Immune responses to infection

To give students an understanding of the variety of microorganisms and their cell biology.

To appreciate relationships between health, microorganisms and the environment.

To understand selected environmental health issues relevant to water and food microbiology.

To develop analytical skills in data handling and in appropriate practical investigations. relevant to human health. 

Microorganisms - classification.

Applications of microbes in medicine and industry.

Bacterial, fungal and viral structures and growth.

Introduction to microbial pathogenesis.

Parasitic organisms.

Antibiotics and bacterial resistance.

Development of public health service and WHO.

Public water supply: sources, treatment and uses.

Microbiological issues relating to water quality and health.

Microbiological hazards in food – analysis of selected issues.

Investigation of microbiological food poisoning/infection.

Immune responses to infection

To give students an understanding of the variety of microorganisms and their cell biology.

To appreciate relationships between health, microorganisms and the environment.

To understand selected environmental health issues relevant to water and food microbiology.

To develop analytical skills in data handling and in appropriate practical investigations. relevant to human health. 

• The anatomy and physiology of major organ systems.
• Principles of haematology and immunology
• Homeostasis and feedback systems, principles of electrical and chemical signalling
• Metabolism, metabolic rate and temperature regulation
• Body composition and energy balance 
• Energy input: feeding strategies, food materials, intake, digestion and absorption
• Respiration: gas exchange, ventilation systems; transport of respiratory gases
• Transport systems: open and closed circulation; principles of flow and pressure; circulatory control
• Water balance and excretion
• Neurons and synapses; development and transmission of action potentials
• Nerve pathways; development of nervous systems; major vertebrate brain centres
• Sense organs: general and special senses
• Muscles: mechanism of contraction
• Endocrine system: neuro-endocrine integration; main endocrine glands
• Integration of control and response to the environment
• Principles of genetics and the effect of food, nutrients and the environment on gene expression such as epigenetics.
• Impact of nutrients on cellular mechanisms, including gene expression.
• Understanding the genetic basis of disease.

This module aims to provide students with a grounding in the principles of anatomy, physiology and genetics, which will be of relevance to all students of biological subjects.

It will:

• consider the main functional requirements for life and how these have been met by the development of physiological systems.
• develop knowledge and understanding of the relationship between structure and function. The principal focus will be on mammalian systems using the human as the primary model organism.
• allow students to develop relevant skills through practical classes.
• Create an enhanced understanding of the  basic principles and concepts in classical and modern genetics, and the role of nutrition in influencing gene expression

• The anatomy and physiology of major organ systems.
• Principles of haematology and immunology
• Homeostasis and feedback systems, principles of electrical and chemical signalling
• Metabolism, metabolic rate and temperature regulation
• Body composition and energy balance 
• Energy input: feeding strategies, food materials, intake, digestion and absorption
• Respiration: gas exchange, ventilation systems; transport of respiratory gases
• Transport systems: open and closed circulation; principles of flow and pressure; circulatory control
• Water balance and excretion
• Neurons and synapses; development and transmission of action potentials
• Nerve pathways; development of nervous systems; major vertebrate brain centres
• Sense organs: general and special senses
• Muscles: mechanism of contraction
• Endocrine system: neuro-endocrine integration; main endocrine glands
• Integration of control and response to the environment
• Principles of genetics and the effect of food, nutrients and the environment on gene expression such as epigenetics.
• Impact of nutrients on cellular mechanisms, including gene expression.
• Understanding the genetic basis of disease.

This module aims to provide students with a grounding in the principles of anatomy, physiology and genetics, which will be of relevance to all students of biological subjects.

It will:

• consider the main functional requirements for life and how these have been met by the development of physiological systems.
• develop knowledge and understanding of the relationship between structure and function. The principal focus will be on mammalian systems using the human as the primary model organism.
• allow students to develop relevant skills through practical classes.
• Create an enhanced understanding of the  basic principles and concepts in classical and modern genetics, and the role of nutrition in influencing gene expression

This module is divided into the following three ‘units’. Units are then divided into ‘topics’ as outlined below.

1. Science of Energy and Nutrients
   
   This section covers macronutrients and micronutrients as appropriate for Level 4 and forms the basis for the subject content.

1.1.        Introduction and Key Concepts

1.2.        Energy Balance, Hunger, and Appetite

1.3.        Nutritional aspects of carbohydrates

1.4.        Nutritional aspects of protein

1.5.        Nutritional aspects of lipids

1.6.        Non-nutrient components

1.7.        Key Concepts in Micronutrients

1.8.        Vitamins A, D, E, K

1.9.        Divalents and Iodine

1.10.    B Vitamins

1.11.    Dietary Reference Values

1.12.    The Gut Microbiome

2. The Nutritional (A-F) Assessment
   
   This section introduces students to the use of assessment methods in human nutrition, including anthropometrics, energy expenditure, and environmental influences. It allows students to understand how the science of nutrition translates to body composition and function.
   
   

2.1.        Anthropometry

2.2.        Biochemistry

2.3.        Clinical

2.4.        Dietary

2.5.        Environmental

2.6.        Functional

3. Applied Nutrition
   
   This section covers nutrition through the lifecycle and other applications determined by BDA curriculum framework.
   
   

3.1.        Lifecycle Nutrition: Foetal origins of disease

3.2.        Lifecycle Nutrition: Infants and early years

3.3.        Lifecycle Nutrition: Menopause

3.4.        Nutritional epidemiology

XN4102 Human Nutrition aims to provide students with a thorough grounding in human nutrition, covering macro- and micronutrients, key themes in nutritional sciences, nutritional assessment, and applied nutrition at the individual and population levels.

This module is divided into the following three ‘units’. Units are then divided into ‘topics’ as outlined below.

1. Science of Energy and Nutrients
   
   This section covers macronutrients and micronutrients as appropriate for Level 4 and forms the basis for the subject content.

1.1.        Introduction and Key Concepts

1.2.        Energy Balance, Hunger, and Appetite

1.3.        Nutritional aspects of carbohydrates

1.4.        Nutritional aspects of protein

1.5.        Nutritional aspects of lipids

1.6.        Non-nutrient components

1.7.        Key Concepts in Micronutrients

1.8.        Vitamins A, D, E, K

1.9.        Divalents and Iodine

1.10.    B Vitamins

1.11.    Dietary Reference Values

1.12.    The Gut Microbiome

2. The Nutritional (A-F) Assessment
   
   This section introduces students to the use of assessment methods in human nutrition, including anthropometrics, energy expenditure, and environmental influences. It allows students to understand how the science of nutrition translates to body composition and function.
   
   

2.1.        Anthropometry

2.2.        Biochemistry

2.3.        Clinical

2.4.        Dietary

2.5.        Environmental

2.6.        Functional

3. Applied Nutrition
   
   This section covers nutrition through the lifecycle and other applications determined by BDA curriculum framework.
   
   

3.1.        Lifecycle Nutrition: Foetal origins of disease

3.2.        Lifecycle Nutrition: Infants and early years

3.3.        Lifecycle Nutrition: Menopause

3.4.        Nutritional epidemiology

XN4102 Human Nutrition aims to provide students with a thorough grounding in human nutrition, covering macro- and micronutrients, key themes in nutritional sciences, nutritional assessment, and applied nutrition at the individual and population levels.

The module will prepare the student for professional life by focussing on:

• the role of the dietitian and other disciplines in clinical and non-clinical environments
• forms of communication: oral, written, and electronic commonly used by health care professionals. 
• food, eating habits and assessment of food intakes in the context of dietetic services in the NHS or other public and private sector institutions
• developing awareness of environmental factors (for example cultural, educational, social and financial) which affect all service users
• core skills training
• personal and professional development, including developing as a reflective practitioner
• developing awareness around integrity, legal and ethical responsibilities

The module aims to facilitate working knowledge and understanding of dietetics in traditional and non-traditional environments, with students developing competence in communication and professional skills required to meet the HCPC Standards of Proficiency.

The module will prepare the student for professional life by focussing on:

• the role of the dietitian and other disciplines in clinical and non-clinical environments
• forms of communication: oral, written, and electronic commonly used by health care professionals. 
• food, eating habits and assessment of food intakes in the context of dietetic services in the NHS or other public and private sector institutions
• developing awareness of environmental factors (for example cultural, educational, social and financial) which affect all service users
• core skills training
• personal and professional development, including developing as a reflective practitioner
• developing awareness around integrity, legal and ethical responsibilities

The module aims to facilitate working knowledge and understanding of dietetics in traditional and non-traditional environments, with students developing competence in communication and professional skills required to meet the HCPC Standards of Proficiency.

Food systems (including from farm to fork)

Definition of food systems and types (including environmental sustainability)
Stakeholders (including food supply chain)
Processes of food production, processing and preservation
Access to and availability of food (including food production landscape in the UK)
Methods of food production (including emerging methods and systems)
Food labelling (including health and nutrition claims)
Food policy and strategy stakeholders, lobbyists and processes (including UK National Food Strategy)
Food catering in different settings
Food waste in the food system

The consumer

Determinants of food choice
Consumer groups and types
Food product development and marketing
Sensory evaluation
Food waste at the consumer end
Food trends
Methods of consumer education and communication (e.g. brochures, infographics, leaflets, presentations,
etc)
Aspects of food safety and food hygiene

Foods, nutrients and dietary patterns

Food groups and food types and the main nutrients they contain
Foods and nutrients in food technology and food science context
Definition of dietary patterns and types
Meal planning and recipe development (including use of Nutritics for analysis and food labelling)
Food portion sizes
Environmental sustainability and costings of dietary patterns

Students will learn about theoretical and practical aspects (laboratory-based) of food systems, food composition, dietary patterns and the consumer with the aim of understanding both wider and more focused aspects of consumers’ access to food and their food choices. They will also be able to develop a range of analytical and communication skills to educate consumers on foods, nutrients, dietary patterns and healthy food choices. This will include the practical development of suitable recipes and meal plans and food and nutrition educational materials.

Food systems (including from farm to fork)

Definition of food systems and types (including environmental sustainability)
Stakeholders (including food supply chain)
Processes of food production, processing and preservation
Access to and availability of food (including food production landscape in the UK)
Methods of food production (including emerging methods and systems)
Food labelling (including health and nutrition claims)
Food policy and strategy stakeholders, lobbyists and processes (including UK National Food Strategy)
Food catering in different settings
Food waste in the food system

The consumer

Determinants of food choice
Consumer groups and types
Food product development and marketing
Sensory evaluation
Food waste at the consumer end
Food trends
Methods of consumer education and communication (e.g. brochures, infographics, leaflets, presentations,
etc)
Aspects of food safety and food hygiene

Foods, nutrients and dietary patterns

Food groups and food types and the main nutrients they contain
Foods and nutrients in food technology and food science context
Definition of dietary patterns and types
Meal planning and recipe development (including use of Nutritics for analysis and food labelling)
Food portion sizes
Environmental sustainability and costings of dietary patterns

Students will learn about theoretical and practical aspects (laboratory-based) of food systems, food composition, dietary patterns and the consumer with the aim of understanding both wider and more focused aspects of consumers’ access to food and their food choices. They will also be able to develop a range of analytical and communication skills to educate consumers on foods, nutrients, dietary patterns and healthy food choices. This will include the practical development of suitable recipes and meal plans and food and nutrition educational materials.

• • The nature of disease and pathology
  • Tissue damage and cell death processes
  • Basics of cancer biology, cancer detection and treatment
  • Haematology (functions & dys-functions of the blood)
  • Ageing and age related disease
  • Cardiovascular disease and obesity
  • Role of reactive oxygen species and cytokines in disease
  • Pregnancy related complications.

The module is intended to provide students with an introduction to the biology of disease that is applicable to human science. It will:

• Develop understanding of fundamental concepts of aetiology, pathology and epidemiology which may be applied in further studies.
• Review the causes and effects of a range of significant diseases, especially those prevalent in the UK.
• Provide an opportunity for students to develop written and presentation skills.
• Provide an opportunity to take on self-directed research of relevant topics.

• • The nature of disease and pathology
  • Tissue damage and cell death processes
  • Basics of cancer biology, cancer detection and treatment
  • Haematology (functions & dys-functions of the blood)
  • Ageing and age related disease
  • Cardiovascular disease and obesity
  • Role of reactive oxygen species and cytokines in disease
  • Pregnancy related complications.

The module is intended to provide students with an introduction to the biology of disease that is applicable to human science. It will:

• Develop understanding of fundamental concepts of aetiology, pathology and epidemiology which may be applied in further studies.
• Review the causes and effects of a range of significant diseases, especially those prevalent in the UK.
• Provide an opportunity for students to develop written and presentation skills.
• Provide an opportunity to take on self-directed research of relevant topics.

This module will provide students with an in-depth view of the relationship between foods and nutrients, and key diseases.

Students will examine: 

• The evidence underpinning role of food and nutrients in the aetiology and management of various conditions (this will (cancer, cardiometabolic disease, diabetes, osteoporosis, renal, gastrointestinal, biliary/hepatic/pancreatic/endocrine, rheumatologic/musculoskeletal and neurological disorders and mental health)
• The epidemiological evidence underpinning public health policies and strategies relating to such conditions
• The translation of scientific evidence into general advice for the population

The module aims to allow students to:

• To develop an understanding and appreciation of the role of nutrition in the aetiology and management of common diseases and disorders.
• Develop integrated and applied knowledge of current nutritional evidence.
• Display understanding of current practice and controversies relating to dietary approaches to managing health and disease. 
• Develop skills in translating evidence and guidelines into information that is accessible for all individuals

This module will provide students with an in-depth view of the relationship between foods and nutrients, and key diseases.

Students will examine: 

• The evidence underpinning role of food and nutrients in the aetiology and management of various conditions (this will (cancer, cardiometabolic disease, diabetes, osteoporosis, renal, gastrointestinal, biliary/hepatic/pancreatic/endocrine, rheumatologic/musculoskeletal and neurological disorders and mental health)
• The epidemiological evidence underpinning public health policies and strategies relating to such conditions
• The translation of scientific evidence into general advice for the population

The module aims to allow students to:

• To develop an understanding and appreciation of the role of nutrition in the aetiology and management of common diseases and disorders.
• Develop integrated and applied knowledge of current nutritional evidence.
• Display understanding of current practice and controversies relating to dietary approaches to managing health and disease. 
• Develop skills in translating evidence and guidelines into information that is accessible for all individuals

The module will include key aspects of dietetic practice, including:

• The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience.
• Nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health. 
• Information governance and confidentiality.
• The organisation of the health and social care system in the UK and role of managers within the healthcare system, governance of the profession, audit and evaluation of practice and how this could be used to drive innovation in healthcare.
• Principles of good record keeping.

Current issues in professional practice will be explored in the context of modules delivered across Level 5 such as ethical dilemmas in patient feeding, in addition to opportunities to engage with service users, and other disciplines through inter-professional learning. 

The modules aims to support the development of clinical skills required for dietetic practice. This includes: a working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies; an ability to translate dietary and nutrition support principles into interventions that are based on clinical and nutritional assessment data, that enable patients and their carers to self-manage their condition; to develop as a reflective practitioner, showing including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

The module will include key aspects of dietetic practice, including:

• The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience.
• Nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health. 
• Information governance and confidentiality.
• The organisation of the health and social care system in the UK and role of managers within the healthcare system, governance of the profession, audit and evaluation of practice and how this could be used to drive innovation in healthcare.
• Principles of good record keeping.

Current issues in professional practice will be explored in the context of modules delivered across Level 5 such as ethical dilemmas in patient feeding, in addition to opportunities to engage with service users, and other disciplines through inter-professional learning. 

The modules aims to support the development of clinical skills required for dietetic practice. This includes: a working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies; an ability to translate dietary and nutrition support principles into interventions that are based on clinical and nutritional assessment data, that enable patients and their carers to self-manage their condition; to develop as a reflective practitioner, showing including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings. Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• Cultural, educational, social and financial factors which affect individuals, groups and populations
• Development of knowledge, communication skills and professional competencies
• Applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation

The overall aim of this module is to enable experiential learning and development in health care settings under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills in line with HCPC Standards of Proficiency.  

The practice placement will enable the student to develop a working knowledge and the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings. Experience will include specific tasks and activities appropriate to the learning outcomes:

• The model and process of nutrition and dietetic practice
• Gaining insight and experience in health promotion and public health strategies
• Cultural, educational, social and financial factors which affect individuals, groups and populations
• Development of knowledge, communication skills and professional competencies
• Applied knowledge and understanding of professional practice and leadership, including self-awareness and self-evaluation

The overall aim of this module is to enable experiential learning and development in health care settings under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills in line with HCPC Standards of Proficiency.  

• Overview of the major catabolic and anabolic pathways  
• Lipoprotein metabolism  
• Control of metabolic pathways: allosteric effectors, product inhibition
  etc.      
• Neural and endocrine regulation of metabolic pathways
• Mechanism of hormone action - second messengers, steroid hormones   
• Integration of metabolism: carbohydrate, fat and protein metabolism
• Metabolism in the fed and fasted state 
• Metabolic adaptation: starvation
• Metabolic response to disease e.g. cancer, infection  
• Metabolic disorders: (the genetic basis of various diseases (for example inborn errors of metabolism), metabolic syndrome
• One carbon metabolism  
• Vitamin D Metabolism

This module aims to provide students with:

• An introduction to human metabolism highlighting general concepts and key principles.  
• A key understanding of how metabolic pathways are controlled at the cellular level.
• An understanding of how individual metabolic pathways integrate to meet the needs of the body. 
• An understanding of how metabolic abnormalities lead to disease.
• Experience of using clinical data in the diagnosis of disease.    
• Laboratory skills in obtaining and interpreting experimental data as part of a group activity using case study reports.

• Overview of the major catabolic and anabolic pathways  
• Lipoprotein metabolism  
• Control of metabolic pathways: allosteric effectors, product inhibition
  etc.      
• Neural and endocrine regulation of metabolic pathways
• Mechanism of hormone action - second messengers, steroid hormones   
• Integration of metabolism: carbohydrate, fat and protein metabolism
• Metabolism in the fed and fasted state 
• Metabolic adaptation: starvation
• Metabolic response to disease e.g. cancer, infection  
• Metabolic disorders: (the genetic basis of various diseases (for example inborn errors of metabolism), metabolic syndrome
• One carbon metabolism  
• Vitamin D Metabolism

This module aims to provide students with:

• An introduction to human metabolism highlighting general concepts and key principles.  
• A key understanding of how metabolic pathways are controlled at the cellular level.
• An understanding of how individual metabolic pathways integrate to meet the needs of the body. 
• An understanding of how metabolic abnormalities lead to disease.
• Experience of using clinical data in the diagnosis of disease.    
• Laboratory skills in obtaining and interpreting experimental data as part of a group activity using case study reports.

• Review of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
• Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics).
• Historical principles of behaviour change and the modern development of health promotion and health education strategies.
• Practical skills in behaviour change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
• Psychology of eating behaviour in both normal and disordered eating.
• Review of socio-cultural factors related to food and eating.
• Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society.
• Impact of class, ethnicity, income level and social expectation in food choice.
• Role of organizations in delivering health, relevant organizational behaviour

Psychological and sociological influences are important components of nutrition related behaviour.  This module draws on and develops knowledge of sociological influences on nutrition introduced in level 4 and introduces relevant psychological and health promoting factors. These disciplines are central to the understanding of nutrition in context and practice dietetics and underpins future studies in level 6
(Public Health Nutrition) provides. 

This module aims: 

To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours

To develop basic skills in communication and relevant  counselling approaches

To develop an understanding of a range of psychological interventions used.

• Review of psychological and sociological contributions to health, lifestyle, and the impact of long-term health conditions
• Introduction to health psychology, specifically examining factors that affect health behaviours (social cognition models of health, personality factors, motivation, interpersonal communication and group dynamics).
• Historical principles of behaviour change and the modern development of health promotion and health education strategies.
• Practical skills in behaviour change including counselling skills, motivational interviewing, cognitive behavioural techniques, health promotion, and health education to resolve barriers in communication (including telehealth and assistive technologies)
• Psychology of eating behaviour in both normal and disordered eating.
• Review of socio-cultural factors related to food and eating.
• Review of sociology of food and eating; symbolic factors of food and consumption, food as a value system, cultural roles in society.
• Impact of class, ethnicity, income level and social expectation in food choice.
• Role of organizations in delivering health, relevant organizational behaviour

Psychological and sociological influences are important components of nutrition related behaviour.  This module draws on and develops knowledge of sociological influences on nutrition introduced in level 4 and introduces relevant psychological and health promoting factors. These disciplines are central to the understanding of nutrition in context and practice dietetics and underpins future studies in level 6
(Public Health Nutrition) provides. 

This module aims: 

To provide an understanding of the biopsychosocial underpinnings of normal and abnormal eating behaviours

To develop basic skills in communication and relevant  counselling approaches

To develop an understanding of a range of psychological interventions used.

Research methodology and applied research

Experimental and non-experimental design

Role and use of audit in evaluating outcomes 

Literature and/or media review

Research ethics, health and safety, and issues of sustainability in research

Proposal writing

Data analysis - qualitative and quantitative

Statistics: subject specific

To equip students with skills required to locate and critically analyse primary research papers or appropriate media presentations;

To provide an understanding of the essential processes involved when conducting good scientific research;

To expose students to the importance of ethical and sustainable development considerations when conducting research in any discipline

Research methodology and applied research

Experimental and non-experimental design

Role and use of audit in evaluating outcomes 

Literature and/or media review

Research ethics, health and safety, and issues of sustainability in research

Proposal writing

Data analysis - qualitative and quantitative

Statistics: subject specific

To equip students with skills required to locate and critically analyse primary research papers or appropriate media presentations;

To provide an understanding of the essential processes involved when conducting good scientific research;

To expose students to the importance of ethical and sustainable development considerations when conducting research in any discipline

The module focuses on the more complex areas of dietetic practice, including reinforcement of topics introduced and discussed in level 5. For such conditions, processes of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience will be taught. Sessions will cover nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health, and will also deal with the ethical dilemmas often faced such as withholding or withdrawing feeding. Students will examine the evidence base for current dietetic treatment strategies, including the use of and legislation regarding nutritional supplements. Students will also consider the role of public health nutrition strategies alongside the clinical management of conditions.

The modules aims to equip students with the necessary enhanced clinical knowledge for their final placement. This includes being able to develop applied understanding of the nutritional management of diseases/disorders commonly encountered in primary, secondary and tertiary care sectors. The module aims to develop a critical approach to using research evidence to inform practice.

The module focuses on the more complex areas of dietetic practice, including reinforcement of topics introduced and discussed in level 5. For such conditions, processes of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes in the context of the practice placement experience will be taught. Sessions will cover nutritional care and dietetic practice in acute and chronic conditions, including medical, surgical, paediatric and mental health, and will also deal with the ethical dilemmas often faced such as withholding or withdrawing feeding. Students will examine the evidence base for current dietetic treatment strategies, including the use of and legislation regarding nutritional supplements. Students will also consider the role of public health nutrition strategies alongside the clinical management of conditions.

The modules aims to equip students with the necessary enhanced clinical knowledge for their final placement. This includes being able to develop applied understanding of the nutritional management of diseases/disorders commonly encountered in primary, secondary and tertiary care sectors. The module aims to develop a critical approach to using research evidence to inform practice.

The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes, utilising experiences gained from placement 2 and taught content from other level 6 modules.

Students will study educational and teaching theories in the context of patient education, assessment, implementation of interventions, monitoring and evaluation of care (nutrition and dietetic care process), including development of an acceptable clinical vocabulary in preparation for their final placement.

Sessions will also support the development of the practice portfolio required for placement 3.

The aim of this module is to enable students to:

• Master dietetic-specific skills in relation to complex conditions requiring dietary and nutrition support
• Develop through working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies.
• Translate dietary and nutrition support principles into interventions which are person-centred and are based on clinical, nutritional and psycho-social data.
• Demonstrate ability as a reflective practitioner including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

The process of clinical nutritional assessment, care pathways, implementation of interventions and evaluation of outcomes, utilising experiences gained from placement 2 and taught content from other level 6 modules.

Students will study educational and teaching theories in the context of patient education, assessment, implementation of interventions, monitoring and evaluation of care (nutrition and dietetic care process), including development of an acceptable clinical vocabulary in preparation for their final placement.

Sessions will also support the development of the practice portfolio required for placement 3.

The aim of this module is to enable students to:

• Master dietetic-specific skills in relation to complex conditions requiring dietary and nutrition support
• Develop through working knowledge of clinical conditions through the formulation of nutrition care plans and evidence-based intervention strategies.
• Translate dietary and nutrition support principles into interventions which are person-centred and are based on clinical, nutritional and psycho-social data.
• Demonstrate ability as a reflective practitioner including awareness of personal strengths and limitations in relation to professional standards of proficiency, and in the delivery of high quality service.

The practice placement will enable the student to develop and apply advanced working knowledge, and display competence in the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the entry level of the profession: 

• The model and process of nutrition and dietetic practice
• Applied knowledge of health promotion and public health strategies
• Environmental factors - cultural, educational, social and financial - which affect individuals, groups and populations
• Enhanced knowledge, communication skills and professional competencies

The placement will also allow students to apply knowledge and understanding of professional practice, and display leadership, including self-awareness and reflective practice 

The overall aim of this period of practical training is to give students the opportunity to consolidate their learning and development in the clinical environment in professional situations under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills to the point of proficiency required for registration with the HCPC.

The practice placement will enable the student to develop and apply advanced working knowledge, and display competence in the range of skills needed to work as a dietitian with specified clients/care groups and in a range of work settings, which may involve non-health settings.  Experience will include specific tasks and activities appropriate to the entry level of the profession: 

• The model and process of nutrition and dietetic practice
• Applied knowledge of health promotion and public health strategies
• Environmental factors - cultural, educational, social and financial - which affect individuals, groups and populations
• Enhanced knowledge, communication skills and professional competencies

The placement will also allow students to apply knowledge and understanding of professional practice, and display leadership, including self-awareness and reflective practice 

The overall aim of this period of practical training is to give students the opportunity to consolidate their learning and development in the clinical environment in professional situations under supervision and guidance.  Learning opportunities within the practice placement experience will allow students to advance their competence in knowledge, communication and professional skills to the point of proficiency required for registration with the HCPC.

• Review of the major disease processes and their descriptive terminology.
• Risk factors for, classification and aetiology of the major diseases (e.g. disorders of the immune system, organ dysfunction, cancer)
• Clinical assessment, diagnosis and treatment interventions (medical and surgical) in the management of major diseases and disorders
• Integration of physiological systems and their impact on disease progression and management, including monitoring of measurable outcomes
• Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions                       
• Principles of pharmacokinetics and pharmacodynamics

The module provides a good understanding of medical terminology and disease classification. Students will gain an understanding of the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery. Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicine management. The module will communicate immunological and pharmacological knowledge relevant to the Health Care Professional.

• Review of the major disease processes and their descriptive terminology.
• Risk factors for, classification and aetiology of the major diseases (e.g. disorders of the immune system, organ dysfunction, cancer)
• Clinical assessment, diagnosis and treatment interventions (medical and surgical) in the management of major diseases and disorders
• Integration of physiological systems and their impact on disease progression and management, including monitoring of measurable outcomes
• Nutrition as an adjunctive treatment in disease management, including drug-nutrient interactions                       
• Principles of pharmacokinetics and pharmacodynamics

The module provides a good understanding of medical terminology and disease classification. Students will gain an understanding of the major diagnostic methods, therapeutic interventions and methods of managing patient care, the response of the body to disease and to the therapeutic agents that underpin recovery. Students will develop knowledge of drug classification, complementary and alternative medicine, and the role of the dietitian in medicine management. The module will communicate immunological and pharmacological knowledge relevant to the Health Care Professional.

• Public health nutrition strategy, policy, planning
• Health and nutrition programme and project management
• Health promotion, primary prevention and risk management 
• Nutrition epidemiology and public health nutrition
• Communication strategies in a public health setting

Students will explore the role of public health nutrition at the societal, community and individual level.  The module will examine health in its broadest context; as not just the absence of disease, but as social, mental and physical well-being, recognising the importance of health inequality on disease incidence and progression. Students will critically evaluate the concept of health as a human right, covering both ethical and political issues in this area. Students will discuss health inequalities and health care provision from a rights based delivery perspective at the national and international level.

Students will incorporate their knowledge of nutrition and of research methods to critically appraise the evidence base for best practice in nutrition and to explore the role of nutrition epidemiology in setting and measuring health policy. The module will also allow students to develop skills in business and innovation through the assessment of this module. Students will also develop and apply their knowledge of health and nutrition policy, targets and priorities to planning and evaluating health promotion interventions. The module will introduce the students to public health and the public health skills and knowledge framework.

• Public health nutrition strategy, policy, planning
• Health and nutrition programme and project management
• Health promotion, primary prevention and risk management 
• Nutrition epidemiology and public health nutrition
• Communication strategies in a public health setting

Students will explore the role of public health nutrition at the societal, community and individual level.  The module will examine health in its broadest context; as not just the absence of disease, but as social, mental and physical well-being, recognising the importance of health inequality on disease incidence and progression. Students will critically evaluate the concept of health as a human right, covering both ethical and political issues in this area. Students will discuss health inequalities and health care provision from a rights based delivery perspective at the national and international level.

Students will incorporate their knowledge of nutrition and of research methods to critically appraise the evidence base for best practice in nutrition and to explore the role of nutrition epidemiology in setting and measuring health policy. The module will also allow students to develop skills in business and innovation through the assessment of this module. Students will also develop and apply their knowledge of health and nutrition policy, targets and priorities to planning and evaluating health promotion interventions. The module will introduce the students to public health and the public health skills and knowledge framework.

The module offers students the opportunity to engage in extensive independent study with supervision from a tutor/s. Students may have the opportunity to engage in a clinically-orientated project that may influence practice. 

Primary scientific sources should be used to a significant extent in addition to a thorough grounding in the secondary literature.

Guidance will also be given on procedures that need to be carried out before any data is collected, e.g. ethical approval and risk assessment; supervision during the research project; how to write a literature review; grading of evidence and guidelines, and how to present data and organise work.

To enable the student to engage in research (empirical or non-empirical) and the  interpretation of a selected topic relevant to their programme of study through the scholarly use of primary and other sources.

The module offers students the opportunity to engage in extensive independent study with supervision from a tutor/s. Students may have the opportunity to engage in a clinically-orientated project that may influence practice. 

Primary scientific sources should be used to a significant extent in addition to a thorough grounding in the secondary literature.

Guidance will also be given on procedures that need to be carried out before any data is collected, e.g. ethical approval and risk assessment; supervision during the research project; how to write a literature review; grading of evidence and guidelines, and how to present data and organise work.

To enable the student to engage in research (empirical or non-empirical) and the  interpretation of a selected topic relevant to their programme of study through the scholarly use of primary and other sources.