Nutrition and Diabetes
| Code | School | Level | Credits | Semesters |
| BIOS4062 | Biosciences | 4 | 20 | Spring UK |
- Code
- BIOS4062
- School
- Biosciences
- Level
- 4
- Credits
- 20
- Semesters
- Spring UK
Summary
To enable learners to build upon and further develop their diabetes knowledge and skills of the current trends and evidence base underpinning the nutritional, dietary treatment and management of people with diabetes. This module is aimed at the band 5/6 health care professionals who are new to the diabetes speciality.
Target Students
This module is aimed at those who would like to increase their knowledge of the dietary management of diabetes. it is aimed at those students undertaking the MSc Clinical Nutrition programme and health care professionals wishing to pursue CPD in this area of practice and is part of the LBR portfolio.
Classes
- One 8-hour seminar each week for 4 weeks
Further activity details: 5 taught full days of directed learning, 12 hours pre-course reading and 156 hours self directed study with tutorial support as required.
Assessment
- 30% Coursework 1: Oral PowerPoint Presentation Outlining coursework 1
- 70% Coursework 2: Literature/scoping review, service development or case study written assignment no more than 3500
Assessed by end of spring semester
Educational Aims
This module will consider the current evidence base and clinical practice for the role of diet and nutrition in the management of people with diabetes. Different nutritional and dietetic approaches are considered to inform the appropriate diet and lifestyle treatments available to meet the individual needs of people with diabetes, who may also have more complex health needs.Learning Outcomes
1. Appraise current policies and guidelines supporting the specialist nutritional and dietary management in the care of people with diabetes and those with additional medical conditions.
2. Summarise the nutritional challenges and wider needs of people with diabetes and develop appropriate dietary interventions to meet them.
3. Critically appraise the use of different dietary, pharmacological and surgical approaches appropriate to the different needs of people with diabetes.
4. Interpret the current evidence for the effectiveness of nutrition and dietetic interventions in a range of clinical and public health settings
5. Develop and appraise suitable evidence based diabetes service user care pathways and treatment plans.
6. Critically assess role and the importance of working as a member of the multidisciplinary team.
7. Describe and appraise the role of the dietician in clinical specialist areas of diabetes such as renal disease and gestational diabetes