SHE Level 2
SCQF Credit Points 10.00
ECTS Credit Points 5.00
Module Code M2B423961
Module Leader Christine Monaghan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • A (September start)-B (January start)-C (May start)

Pre-Requisite Knowledge

Successful completion of Human Nutrition & Dietetics Level 1 and campus portfolio.

Summary of Content

50% of the module content is undertaken at GCU with the aim of completing the campus-based learning tasks. 50% of content is undertaken outwith the University at an approved and quality monitored dietetic NHS Health board. The aim is to provide an introduction to the work of a dietitian by observing working practices and undertaking practical exercises to support subsequent placements.


Placement A is the first of 3 practice placements which students undertake. The aim of the placement is to orientate students to the health and social care environment, to introduce students to the work of a dietitian through developing their knowledge and understanding of the Nutrition and Dietetic Care Process (NDCP), and to provide them with an opportunity to see the Process in action and practice a number of the steps with Service Users. Most of the learning outcomes for this placement are based on the various steps in the NDCP. The placement is 4 weeks long, and occurs early in the academic programme. Placement A is embedded in tri A and B for 2 weeks (timetabled classes - 3 hr sessions) and the practice setting for the second two weeks over the summer months May - September. The practice weeks will commence after the campus weeks.

Learning Outcomes

On successful completion of the module the student should be able to:-1 Demonstrate consistent professional behaviour in accordance with legal and ethical boundaries, requirements of HCPC and local standards.2 Demonstrate appropriate verbal and non-verbal communication skills.3 Demonstrate knowledge and understanding of the identification of nutritional need and assessment.4 Demonstrate knowledge and understanding of nutritional diagnosis.5 Demonstrate knowledge and understanding of planning and implementing interventions.6 Demonstrate knowledge and understanding of monitoring and review.7 Demonstrate knowledge and understanding of quality improvement and service evaluation processes.

Teaching / Learning Strategy

Completion of tasks and activities related to Learning Outcomes by building a competency-based portfolio both on campus and practice placement.

Indicative Reading

-359 - The Health and Care Professions Council (2012) Confidentiality - Guidance for Registrants . UK HCPC. - The Health and Care Professions Council (2013) Dietitians Standards of Proficiency . UK HCPC. - The Health and Care Professions Council (Jan 2016) Standards of Conduct, Performance & Ethics . UK HCPC - The Health and Care Professions Council (2012) Guidance on Conduct & Ethics for students . UK HCPC. - Healthcare Improvement Scotland (2014) Food, Fluid and Nutritional Care in Hospitals. Healthcare Improvement Scotland. - BDA (Autumn 2008) Code of Professional Conduct . - BDA (Aug 2008) Guidance for Dietitians for records and recordkeeping .

Transferrable Skills

Communication skills - oral & written. Patient documentation including records and record keeping . Team working. Self direction in learning . Practical skills in dietary assessment including calculations of energy, protein & fluid intakes . IT skills. Research, information retrieval & analysis . Organisational skills and time management . Professional attitude . Reflective skills.

Module Structure

Activity Total Hours
Placement 75.00
Lectures (FT) 36.00
Assessment (FT) 6.00
Independent Learning (FT) 34.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 100.00 40% Practice Focussed Assessment
Placement 01 n/a 0.00 35% Campus element over Semesters A and B. 2-week Clinical Placement at any time overthe summer months (May-September) incorporating Semester C.