THERAPEUTIC DIETETIC STUDIES 2

SHE Level 3
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M3B423293
Module Leader Emma Kinrade
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
Trimester
  • B (January start)

Pre-Requisite Knowledge

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

Summary of Content

This module aims to further develop and extend students clinical knowledge and expertise beyond TDS1 level. The principles of dietetic therapy and practice are developed through the study of specific disease states, their aetiology & pathology and current clinical guidelines for treatment. The contribution of the dietitian in the clinical assessment and treatment of patients is considered in the context of the wider multidisciplinary team along with issues of management and development of professional skills and attitudes in acute and community settings. Formal integration with other course modules will aim to reinforce the psychosocial approach to dietetic practice.

Syllabus

The epidemiology, aetiology, pathology, treatment and nutritional consequences of a range of disease states and their treatments, integrating clinical guidelines on their dietary management. -358 The adaptations of diet to meet the needs of patients of differing ages and social circumstances taking into account medications and medical history. -358 The following disease states and various treatment methods will be studied in detail: Diabetes mellitus - Type 1 and Type 2; Food allergy & intolerance, Cardiovascular disease & various modifiable and non-modifiable risk factors Disorders of the liver, pancreas and biliary system; Disorders of the kidney; Polycystic ovarian syndrome; obesity; neurological disorders. The following specialist areas of dietetics will be studied: Inborn errors of metabolism, HIV / AIDS, Learning disabilities, Eating disorders, oncology, ketogenic dietary applications, behaviour change strategies and counselling skills. An introduction to genetics in nutrition and complimentary & alternative medicine will be given. Theories of behaviour change and modification as applied to health. The psychological dimensions of hunger, satiety and food choice.

Learning Outcomes

On successful completion of this module, the student should be able to:- Assess & determine the nutritional status of individuals using a variety of specialised techniques and practices, including observational, biochemistry and anthropometrical measures and confidently make recommendations for meeting optimal levels of nutrient intake in health & disease.- Demonstrate practical and detailed knowledge of food modification for a range of therapeutic diets, including menu planning.- Demonstrate a broad and integrated knowledge of the relationship between clinical conditions, their aetiology & contributing factors and dietary treatment.- Competently progress to the clinical placement part of the programme, able to demonstrate and deliver the professionalism, knowledge, key skills and reflection required to succeed. - Understand the theories of human behaviour, focussing on behaviour change and modification, and apply these in the context of dietary change and improving health.

Teaching / Learning Strategy

Students must pass all elements of assessment - no compensation applies between coursework and examinations. Pass mark is 40% in each component. Please refer to programme specific regulations in the course document. Student learning will be enhanced through a formal programme of interactive lectures, student led seminars, workshops, practical classes and laboratories and a series of four 'preparation for clinical placement' sessions. These will be complemented by lectures and workshops from visiting specialist dietitians. Integration with concurrent modules is a priority within the teaching strategy e.g. Applied Clinical Studies, Nutrition & Health.

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. (2003) 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 http://www.sign.ac.uk National Kidney Foundation www.kidney.org British Liver Trust http://www.britishlivertrust.org.uk Diabetes UK www.diabetes.org.uk British Dietetic Association www.bda.uk.com <http://www.bda.uk.com> The Scientific Advisory Committee on Nutrition www.sacn.gov.uk British Heart Foundation www.bhf.org.uk NICE guidelines www.nice.org.uk <http://www.nice.org.uk> Ketogenic diet & epilepsy <http://www.matthewsfriends.org/>

Transferrable Skills

Communication skills - oral and written; Teamwork skills; Presentation skills; Self direction in learning; Critico-analytical skills; Research skills; Information retrieval and analysis; Application of nutrition research methodology.

Module Structure

Activity Total Hours
Independent Learning (FT) 70.00
Seminars (FT) 38.00
Assessment (FT) 20.00
Practicals (FT) 12.00
Tutorials (FT) 28.00
Lectures (FT) 32.00

Assessment Methods

Component Duration Weighting Threshold Description
Exam (Exams Office) 3.00 50.00 40% Unseen, written examination
Coursework 1 n/a 50.00 40% Case study, essay or article, 2000 words