Advanced Dietetics (Clinical and Public Health) and Professional Issues
| Code | School | Level | Credits | Semesters |
| BIOS4046 | Biosciences | 4 | 30 | Autumn UK |
- Code
- BIOS4046
- School
- Biosciences
- Level
- 4
- Credits
- 30
- Semesters
- Autumn UK
Summary
This module considers the dietary management in specialist areas of advanced dietetic clinical practice and public health nutrition using individual student learning experiences and small group work. To consider aspects of management and leadership and professionalism that students require in order to be fit for purpose prior to registration as a dietitian.
Target Students
Students studying Master of Nutrition and Dietetics only
Co-requisites
Modules you must take in the same academic year, or have taken in a previous year, to enrol in this module:
Classes
- Four 3-hour lectures each week for 11 weeks
Typically two full days per week. The timetable will be finalised before the beginning of the semester, and can also be viewed at www.nottingham.ac.uk/timetable
Assessment
- 40% Coursework 1: OSCE
- 30% Coursework 2: Professional practice project (1500 words)
- 30% Coursework 3: Information Technology essay (2500 words)
Assessed by end of autumn semester
Educational Aims
To consider dietary management in specialist areas of advanced dietetic clinical practice and public health nutrition using individual student learning experiences and small group work. To consider aspects of management and leadership and professionalism that students require in order to be fit for purpose prior to registration as a dietitian.Specific material to be covered:Advanced clinical dietetic practice knowledge (mainly through case study practice)Public health dietetic practiceUnderstanding the profession presently (with reference to key BDA policy documents) and how it might develop in the futureClinical leadership and management (an introduction)Preparation for the first destinationCommunication skills development and professionalism focusLearning Outcomes
On successful completion of this module students will be able to:
1. Demonstrate appropriate autonomous dietetic practice underpinned by applying the evidence base, policy and clinical reasoning, for complex clinical and public health nutritional problems.
2. Appraise the role of social marketing, health informatics and information communications technology in prioritising the needs of a given population and promoting better health.
3. Critically assess the importance of incorporating sustainability into nutrition policy and the importance of building research capacity into community nutrition interventions.
4. Demonstrate communication skills that will enable him or her to communicate effectively within one-to-one patient consultations.
5. Summarise the issues governing clinical leadership and management both for the NHS and an individual.
6. Exercise professional practice and reflection that will allow her or him to behave appropriately both as a student and graduate dietitian.