SHE Level 3
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M3B423292
Module Leader Emma Kinrade
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • A (September start)

Pre-Requisite Knowledge

Successful completion of level 1 and level 2 of BSc Hons Human Nutrition & Dietetics programme

Summary of Content

The aim of this module is to build on the knowledge gained in levels 1 and 2 and to further enhance the skills and attitudes essential for clinical practice. The module provides a foundation for the nutritional assessment of individuals and treatment of nutritional disorders. It also incorporates the role of the dietitian as part of the wider multidisciplinary health care team and enhances communication skills in both verbal and written format. Physiology, promotion of health and disease prevention forms an integral part of study and formal integration with other modules aims to reinforce this. This module is designed to be a pre-requisite for the Therapeutic Dietetic Studies 2 module.


Assessment of nutritional status in practice including: Anthropometrical and Biochemical markers, Clinical observations, Dietary assessment and consideration of physical state. Limitations of methods of assessment Clinical malnutrition, causes, costs, consequences and preventative processes in place within the NHS to reduce the burden. -64 The Dietetic process (as per the Model and process for Nutrition and Dietetic Practice , British Dietetic Association, July, 2012) Pathways of nutritional support including food fortification, nutritional supplementation, enteral and parenteral feeding. Ethical aspects of dietetics practice and artificial feeding. The main upper and lower GI disorders affecting individuals, the nutritional implications and dietary management of these disorders. Menu- planning for therapeutic diets. Introduction to immunopathology, clinical microbiology and infection control. The impact of catabolic conditions on nutritional status. Sociological aspects and varying patient needs according to lifecycle stage will be incorporated at all times. -358

Learning Outcomes

On successful completion of this module, the student should be able to:- Independently assess the nutritional status of the individual by carrying out full nutritional assessments using a variety of specialist techniques and practices and begin to apply appropriate nutritional interventions for meeting optimal levels of nutrient intake in both health and disease. - Demonstrate broad and integrated knowledge of the normal function of specified body systems and determine the implications on nutritional status of various disease states affecting these body systems.- Display a critical awareness in considering all aspects of an individual's situation when formulating care plans and offer realistic advice within the context of this, demonstrating a patient centred approach. -Demonstrate an awareness of the need to have professional knowledge, skills and attitudes which enable safe and effective dietetic practice to nationally agreed standards.

Teaching / Learning Strategy

Students must pass all elements of assessment - no compensation applies between pieces of coursework. Pass mark is 40% in each component. Please refer to programme specific regulations in the course document. A formal timetable of interactive lectures, tutor and student led seminars and practical workshops will be complemented with clinical updates from practicing clinicians. Integration with other programme modules is a priority e.g. Applied Clinical Studies, Nutrition through the lifecycle.

Indicative Reading

Blann A (2013) Routine Blood Results Explained: A Guide for Nurses and Allied Health Professions. (3rd edition) M&K Update Ltd UK Caroline Walker Trust (2004) Eating well for older people: practical and nutritional guidelines for food in residential and nursing homes and for community meals: report of an expert working group (2nd edition) Caroline Walker Trust, UK. Elia M, Ljungqvist O & Stratton R J. editors. (2013) Clinical Nutrition. (2nd edition). Blackwell. Ewles, L. & Simnet I (2005) Promoting health: a practical guide (5th edition). Balliere Tindall, UK. Food Standards Agency (2008) Food Portion Sizes (3rd edition) HMSO. Food Standards Agency (2014) McCance & Widdowson's The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry. Gable J (2007) Counselling skills for dietitians. Blackwell Science, UK. Gandy J editor (2014) Manual of Dietetic Practice (5th edition). Blackwell Publishing, UK. Gaw A, Murphy M J, Cowan RA, O'Reilly D, Stewart M, Shepherd J (2005) Clinical Biochemistry 3rd edition Churchill Livingston Gibson R S (1994) Principles of Nutritional Assessment, Oxford University Press, Oxford. Guissler C. and Powers H. (2011) Human Nutrition (12th edition), Churchill Livingstone, UK. Payne A & Barker H. editors. Advancing Dietetics and Clinical Nutrition. Churchill Livingston. Stratton RJ (2003) Disease-related malnutrition: an evidence-based approach to treatment. CABI Pub., Wallingford, UK. The Nutrition Society textbook series. Blackwell Science. Oxford, UK. Relevant Websites SIGN British Dietetic Association <> The Scientific Advisory Committee on Nutrition <> British Heart Foundation <> NICE guidelines <>

Transferrable Skills

Communication skills - oral & written Presentation skills - individual & group Team working & negotiation Self direction in learning Practical skills in quick dietary assessment including calculations of energy, protein & fluid intakes IT skills - Powerpoint presentations, word processing, dietary analysis Research, information retrieval & analysis

Module Structure

Activity Total Hours
Tutorials (FT) 30.00
Practicals (FT) 10.00
Seminars (FT) 38.00
Independent Learning (FT) 72.00
Lectures (FT) 30.00
Assessment (FT) 20.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 n/a 50.00 40% Essay, article, or case study 2000 words
Coursework 2 n/a 50.00 40% Practice focused Presentation with supporting literature