SHE Level 3
SCQF Credit Points 20.00
ECTS Credit Points 10.00
Module Code M3B426513
Module Leader Emma Kinrade
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • B (January start)

Pre-Requisite Knowledge

Successful completion of Year 1 and 2 BSc (Hons) Human Nutrition & Dietetics.

Summary of Content

This module aims to further develop and extend students clinical knowledge, skills 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.


The aetiology, pathology, treatment and nutritional consequences of a range of disease states and their treatments, integrating clinical guidelines and evidence based practice on their dietary management. -357 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 (PKU, cystic fibrosis), HIV / AIDS, Learning disabilities, Eating disorders and cancer care. The adaptations of diet to meet the needs of patients of differing ages and social circumstances taking into account medications and medical history. The role of genetics in nutrition and dietetic practice (nutrigenetics and nutrigenomics) will be introduced. The use of and the evidence underpinning complementary and alternative medicine. The psychological implications of long term health conditions and the impact of hunger, satiety and food choice will be incorporated. 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. Diabetes, CVD, food allergy) Use of telehealth, telecare and assistive technologies within dietetic practice.

Learning Outcomes

On successful completion of this module, the student should be able to:1. 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 various states of health and disease. 2. Demonstrate and apply practical and detailed knowledge of food modification for a range of therapeutic diets, including menu planning.3. Demonstrate a broad and integrated knowledge of the relationship between clinical conditions, their aetiology & contributing factors and dietary treatment.

Teaching / Learning Strategy

Student learning will be enhanced through a formal programme of interactive lectures, student led seminars, workshops, practical classes and practical skills sessions along with self-study. These will be complemented by lectures and workshops from specialist dietitians. 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 concurrent modules is a priority within the teaching strategy e.g. Applied Clinical Studies and Nutrition & Public Health modules.

Indicative Reading

Ahmed N (2017) Clinical Biochemistry 2 nd edition Oxford Press 2017 (1 st edition available online via library) 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. Ferrier DR (2017) Lippincott's Illustrated reviews: Biochemistry. 7th Edition. Wolters Kluwer, Philadelphia 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. (3rd 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. Murphy M et al (2018) Clinical Biochemistry: An Illustrated text. 6th edition Churchill Livingstone Elsevier Payne A & Barker H. editors (2011). Advancing Dietetics and Clinical Nutrition. Churchill Livingston. PEN Group of the BDA (2018) The PENG pocket Guide to Clinical Nutrition (5th Edition). British Dietetic Association, Birmingham UK. Rolfes SR, Pinna K & Whitney E (2012) Normal and clinical nutrition. 9th Edition. West/Wadsworth Scriven, A (2017) Ewles & Simnet Promoting health: a practical guide (7th edition). Elsevier. The Nutrition Society textbook series. Blackwell Science. Oxford, UK. Relevant websites SIGN <> National Kidney Foundation <> British Liver Trust <> Diabetes UK <> British Dietetic Association <> The Scientific Advisory Committee on Nutrition British Heart Foundation <> NICE guidelines <> Ketogenic diet & epilepsy <> World Cancer Research Fund <>

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 (Nutritics) Research, information retrieval & analysis Encourages an entrepreneurial mind-set through case studies and problem solving Responsible leadership Confidence

Module Structure

Activity Total Hours
Practicals (FT) 6.00
Lectures (FT) 26.00
Tutorials (FT) 19.00
Seminars (FT) 22.00
Assessment (FT) 20.00
Independent Learning (FT) 107.00

Assessment Methods

Component Duration Weighting Threshold Description
Exam 01 2.00 50.00 35% Unseen, written examination
Course Work 01 n/a 50.00 35% Case study, essay or article, 2000 words