SHE Level 4
SCQF Credit Points 40.00
ECTS Credit Points 20.00
Module Code MHB421438
Module Leader Christine Monaghan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • C (May start)
  • A (September start)-B (January start)

Pre-Requisite Knowledge

Successful completion of all taught modules in level 3 BSc Human Nutrition and Dietetics.

Summary of Content

Students will undertake a work placement in an organisation or workplace where there is a focus on Food and/or Nutrition and Health. The aim is to provide experience in applying the nutrition knowledge gained throughout their degree programme and to allow an appreciation of the working environment in an area of Nutrition/Food/ Health Promotion. Students will keep a reflective diary/log book. Assessment will take the form of a reflective portfolio based on their experience on placement, thus assessing reflective, analytical, organisation and communication skills. Students will give a 30 minute presentation at the end of their placement. This module will help students meet the requirements for Associate Registration with the Association of Nutrition and improve employability.


Pre-placement sessions will be held to prepare the student for learning from the placement. These will cover: Discussion of learning outcomes for the placement. Practice at reflection and instruction on keeping a reflective diary. Code of Ethics and Statement of Professional Conduct of the Association of Nutrition. Discussion of experiential and reflective learning as the basis for life-long learning. Students will arrange own placements, with lists of possible contacts provided by the module leader. The placements should be equivalent to 8 weeks work i.e. 40 days. This may be carried out in an 8- week block or broken up e.g. 2 days per week over 20 weeks. The structure will depend on an individual's choice of placement and also timetable constraints during semester time. It is acknowledged that placements are likely to vary in opportunities and experience provided, but must offer experience in a work place environment involving nutrition and food or health. Examples of placement providers could be: NHS nutritionists, Community Food and Health (Scotland), local community health initiatives, commercial sector, private companies manufacturing nutritional supplements, The Caledonian Club. Placements will be approved by the Module leader on the basis that they will allow students to achieve the learning outcomes, as well as health and safety considerations, confidentiality issues, etc.

Learning Outcomes

On successful completion of this module the student should be able to:1. Demonstrate skills in experiential and reflective learning 2. Analyse factors influencing promotion of good nutrition and health3. Critically evaluate their learning from the placement4. Relate academic theory to the work environment5. Identify work related skills

Teaching / Learning Strategy

There is no formal taught syllabus in this module as the focus is on a short placement with completion of a report with reflective element. The aim is to foster skills in experiential and reflective learning. However, students will be given pre-placement preparatory sessions as outlined in syllabus.

Indicative Reading Brockbank A, McGill I (2007) Facilitating reflective learning in higher education 2 nd Edition. Open University Press Healey J, Spencer M (2007) Surviving your placement in health and social care: a student handbook. Open University Press. Earle et al (eds) (2007) Theory and research in promoting public health. SAGE Open University. Websites for local, national and international organisations eg Food Standards Agency, WHO, Nutrition Society, NHS Health Scotland.

Transferrable Skills

Organisation and planning skills Reflective practise Written and oral communication skills Skills for the work place Writing a CV

Module Structure

Activity Total Hours
Independent Learning (FT) 280.00
Assessment (FT) 40.00
Private Study 76.00
Seminars (FT) 4.00

Assessment Methods

Component Duration Weighting Threshold Description
Course Work 01 n/a 60.00 35% Work Portfolio (2000 words)
Course Work 02 n/a 40.00 35% 30 minute presentation