PRACTICE EDUCATION A

SHE Level 2
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M2B426608
Module Leader Christine Monaghan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
Trimester
  • A (September start)-B (January start)-C (May start)

Pre-Requisite Knowledge

Successful completion of Human Nutrition & Dietetics Level 1.

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.

Syllabus

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. Essential Reading THE BRITISH DIETETIC ASSOCIATION. 2017. Code of Professional Conduct. BDA GABLE J. and HERRMAN, 2016. Counselling Skills for Dietitians (2nd ed). United Kingdom. 3rd Ed. Blackwell Publications. ISBN: 9781118943779 (available as an e-book) HEALTH AND CARE PROFESSIONS COUNCIL 2016. Standards of Conduct, Performance & Ethics. London. Health & Care Professions Council HEALTH AND CARE PROFESSIONS COUNCIL 2016. Standards of Conduct, & Ethics for students. London. Health & Care Professions Council HEALTH AND CARE PROFESSIONS COUNCIL 2013. Standards of Proficiency - Dietitians. London. Health & Care Professions Council BRITISH DIETETIC ASSOCIATION 2020. Model and Process of Nutrition & Dietetic Care, BDA. HEALTHCARE IMPROVEMENT SCOTLAND (2014), Food, Fluid and Nutritional Care in Hospitals. Healthcare Improvement Scotland. BDA (2008), Guidance for Dietitians for records and record keeping. Indicative Reading: JASPER M.2013 Beginning Reflective Practice (2nd Edition). Nelson Thornes Ltd, Cheltenham. GANDY J editor 2014 Manual of Dietetic Practice (5th edition).John Wiley & Sons, UK. URL links: http://bda.uk.com

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. Teaching on campus and practice is supported by a variety of learning and teaching activities delivered to students using a 'blended learning' approach. This approach involves a blend of online/digital learning materials and face-to-face learning activities. The digital activities include use of digital platforms such as Near Me and Attend Anywhere in practice and online lectures, seminars and workshops via Collaborate Ultra.

Indicative Reading

JASPER M.2013 Beginning Reflective Practice (2nd Edition). Nelson Thornes Ltd, Cheltenham. GANDY J editor 2014 Manual of Dietetic Practice (5th edition).John Wiley & Sons, UK. URL links: http://bda.uk.com Essential Reading THE BRITISH DIETETIC ASSOCIATION. 2017. Code of Professional Conduct. BDA GABLE J. and HERRMAN, 2016. Counselling Skills for Dietitians (2nd ed). United Kingdom. 3rd Ed. Blackwell Publications. ISBN: 9781118943779 (available as an e-book) HEALTH AND CARE PROFESSIONS COUNCIL 2016. Standards of Conduct, Performance & Ethics. London. Health & Care Professions Council HEALTH AND CARE PROFESSIONS COUNCIL 2016. Standards of Conduct, & Ethics for students. London. Health & Care Professions Council HEALTH AND CARE PROFESSIONS COUNCIL 2013. Standards of Proficiency - Dietitians. London. Health & Care Professions Council BRITISH DIETETIC ASSOCIATION 2020. Model and Process of Nutrition & Dietetic Care, BDA. HEALTHCARE IMPROVEMENT SCOTLAND (2014), Food, Fluid and Nutritional Care in Hospitals. Healthcare Improvement Scotland. BDA (2008), Guidance for Dietitians for records and record keeping.

Transferrable Skills

Communication skills - oral & written. To consider ethical working in all its dimensions including confidentiality taking account of and valuing diversity Respecting others and own rights and needs Actively demonstrating a personal commitment to equality and diversity and addressing inequality and disadvantage Development of an awareness of unconscious/conscious bias and to deal with this allowing self to understand, respect and engage with a diverse range of individuals, audiences and stakeholders Development of person-centred approaches and identifying opportunities for change to inspire and influence the thinking, attitudes and behaviour of self and others Exploring social problems and taking action to build a more just and sustainable society Team working and working collaboratively towards a common vision and common goal. Dealing with complexity and uncertainty Being curious about self and others and being prepared to take calculated risks Self-direction in learning. Ability to give and receive constructive feedback IT skills. Research, information retrieval & analysis. Organisational skills and time management. Professional attitudes such as acting assertively and reasonably, challenging yourself and continually learning from experience. Actively seeking a diversity of experiences and concepts from different cultural contexts and participating in the community at a local, national and global level. Reflective practice Responsible leadership - exercising empathy, resilience and professionalism is all aspects of self.

Module Structure

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

Assessment Methods

Component Duration Weighting Threshold Description
Placement 01 n/a 0.00 35% Campus element over Semesters A and B. 2-week Practice Education at any time over the summer months (May-September) incorporating Semester C.
Coursework 1 n/a 100.00 35% Practice Focussed Assessment of 1500 words reflective essay. Placement element must be successfully completed to be eligible to submit coursework 1.