THERAPEUTIC DIETETIC STUDIES 1

SHE Level 3
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M3B426449
Module Leader Emma Kinrade
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
Trimester
  • 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 nutrition and dietetic knowledge gained in levels 1 and 2 and to further enhance the knowledge, skills and attitudes essential for clinical practice. The module provides a foundation for the nutritional assessment of individuals and incorporates the various treatment options for malnutrition and nutritional disorders relating to the gastrointestinal tract. 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.

Syllabus

Assessment of nutritional status in practice including: ABCDEF ( A nthropometry, B iochemistry, C linical / physical state, D ietary aspects, E nvironmental / behavioural social and F unctional aspects) Limitations of methods of assessment (e.g. dietary assessment methods, anthropometrical measures) Clinical malnutrition, causes, costs, consequences and preventative processes in place within the NHS to reduce the burden. The Dietetic process (as per the Model and process for Nutrition and Dietetic Practice , British Dietetic Association, 2020) Pathways of nutritional support and indications for use including food fortification, oral nutritional supplements, enteral and parenteral feeding. Ethical aspects of dietetic practice and artificial feeding. The main upper and lower gastrointestinal tract (GI) disorders affecting individuals, the nutritional implications and dietary management of these disorders (e.g. dysphagia, head & neck cancer, gastroparesis, inflammatory bowel disease, irritable bowel syndrome, coeliac disease). Surgical procedures impacting on the GI tract and appropriate dietary management (e.g. gastric resection, ileostomy, intestinal resection). Aspects of clinical chemistry relevant to dietetic practice including reference ranges and interpretation of results. Pharmacological agents used in the medical management of clinical conditions that can impact on nutritional status. Menu- planning for therapeutic diets (e.g. malnutrition, coeliac disease) 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:1. Apply knowledge and skills within the scope and practice of nutritional assessment, drawing on a range of information sources to formulate a dietetic plan and begin to apply appropriate nutritional interventions for meeting optimal levels of nutrient intake in both health and disease.2. Demonstrate an understanding of the costs, implications and treatment options for clinical malnutrition by undertaking critical analysis and evaluation of existing literature to create an article / report for a given target audience.3. Demonstrate an in-depth knowledge and be able to educate others on a specific given subject, within the syllabus of the module, through research, creation and delivery of an oral presentation to the class. 4. Demonstrate effective communication skills (oral and written) by applying and displaying professionalism and creativity in designing, developing and presenting information.

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. Teaching 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. Integration with other programme modules is a priority e.g. Applied Clinical Studies, Nutrition

Indicative Reading

Blann A (2013) Routine Blood Results Explained: A Guide for Nurses and Allied Health Professions. (3rd edition) M&K Update Ltd UK Elia M, Ljungqvist O & Stratton R J. editors. (2013) Clinical Nutrition. (2nd edition). Blackwell. 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 & Hermann (2016) Counselling skills for dietitians. (3 rd Edition) Blackwell Science, UK. Gandy J editor (2019) Manual of Dietetic Practice (6th edition). Blackwell Publishing, UK. (MAIN TEXTBOOK) Geissler C. and Powers H. (2017) Human Nutrition (13th edition), Oxford University Press, UK. Payne A & Barker H. editors (2011). Advancing Dietetics and Clinical Nutrition. Churchill Livingston. PEN Group of the BDA (2019) The PENG pocket Guide to Clinical Nutrition (5 th Edition). British Dietetic Association, Birmingham UK. The Nutrition Society textbook series. Blackwell Science. Oxford, UK. Relevant Websites SIGN www.sign.ac.uk <http://www.sign.ac.uk> British Dietetic Association www.bda.uk.com <http://www.bda.uk.com> The Scientific Advisory Committee on Nutrition www.sacn.gov.uk NICE guidelines www.nice.org.uk BAPEN ww.bapen.org.uk

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 Encourages an entrepreneurial mind-set through case studies and problem solving Responsible leadership Confidence

Module Structure

Activity Total Hours
Tutorials (FT) 16.00
Practicals (FT) 8.00
Lectures (FT) 24.00
Independent Learning (FT) 108.00
Assessment (FT) 20.00
Seminars (FT) 24.00

Assessment Methods

Component Duration Weighting Threshold Description
Course Work 01 n/a 60.00 35% Essay, article, or case study 2000 words
Course Work 02 n/a 40.00 35% Practice focused oral presentation.