SHE Level 1
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M1B423300
Module Leader Marian Cunningham
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • B (January start)

Pre-Requisite Knowledge

Essentials of Nutritional Science or equivalent basic knowledge of nutritional science

Summary of Content

The aim of this module is to introduce students to some of the key skills which underpin nutrition and dietetic practice. The module examines dietary assessment methodology, nutritional screening and menu planning. There is a strong focus on developing practical skills in these areas. The module will also address the factors affecting food choices.


Introduction to the Model and Process for nutrition and dietetic practice (BDA): in particular assessing the need for nutrition and dietetic intervention, with individuals, groups or populations; in clinical settings, public health or health promotion. The uses, limitations and validation of different screening tools. The uses, limitations and validation of different dietary intake methodologies e.g. prospective methods such as weighed food records, retrospective methods such as food frequency questionnaires and 24-hour recalls ; novel technologies for nutritional assessment. Interview techniques for dietary assessment. On-the-spot dietary assessment. The use of nutritional analysis software to plan and analyse diets. An appreciation of the many factors which influence the food choices of individuals, groups and populations, together with how this information might be used to promote behavioural change. Menu planning for individuals and groups

Learning Outcomes

On successful completion of this module, the student should be able to:1. Be familiar with the Model and Process for Nutrition and Dietetic Practice 2. Understand and identify the uses of different dietary assessment methodologies for routine dietary assessment, research purposes and large scale dietary studies3. Be confident in using a variety of dietary assessment methods including 24 hr recall, weighed inventory, etc. including having knowledge of the food portion sizes and energy content of commonly-consumed foods4. Be able to discuss the key factors affecting food choices eg physiological, genetic, socioeconomic, cultural etc5. Use nutritional analysis software to analyse and plan diets6. Understand the principles of nutritional screening and have practical experience in using nutritional screening tools

Teaching / Learning Strategy

A theoretical understanding of nutritional screening and dietary assessment methodologies will be supported by a series of practical classes allowing students to practice dietary assessment methods. Students will use role play, group work and digital resources to gain skills in these techniques.

Indicative Reading

Gandy, J (2014) Manual of Dietetic Practice. 5 th Edn Wiley Blackwell. Webb, G (2012) Nutrition: Maintaining and Improving Health 4 th Edn Hodder Arnold. Finglas et al (2015) McCance and Widdowson's The Composition of Foods 7 th Summary edn Royal Society of Chemistry. FSA (2002) Food Portion Sizes . TSO Whitney EN & Rolfes SR (2013) Understanding Nutrition 13 th Edn Brooks/ Cole

Transferrable Skills

Group work skills Data handling and interpretation Report writing Critical evaluation of relevant literature Interview techniques and communication skills

Module Structure

Activity Total Hours
Independent Learning (FT) 115.00
Tutorials (FT) 11.00
Assessment (FT) 30.00
Lectures (FT) 22.00
Practicals (FT) 22.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 50.00 40% Report/ essay
Coursework 2 2.00 50.00 40% Practical assessment