PLACEMENT C - UG

SHE Level 4
SCQF Credit Points 40.00
ECTS Credit Points 20.00
Module Code MHB424151
Module Leader Christine Monaghan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
Trimesters
  • A (September start)-B (January start)
  • C (May start)

Pre-Requisite Knowledge

Successful completion of Placement B.

Summary of Content

Entire content is undertaken out with the University at an approved and quality monitored dietetic NHS Health board. Placement C has eight learning outcomes associated with it, most of which are based on the various steps in the Nutrition and Dietetic Care Process (NDCP). It is the responsibility of the student to gather evidence to demonstrate that they have met the learning outcomes; this is collated in a portfolio of evidence. Work undertaken throughout the placement will contribute to this 'live' portfolio so students must consistently engage with all activities and collate their evidence on an ongoing basis. The first seven learning outcomes must be met by the end of week 10. Successful completion of these learning outcomes permits the student to progress to a period of consolidation (minimum of 2 weeks) during which they will be assessed on the eighth and final learning outcome.

Syllabus

This third of three placements is normally of 12 weeks duration. The overall aim is to become competent in translating theory into practice and demonstrate the range of skills needed to work as a newly qualified dietitian.

Learning Outcomes

On successful completion of this module the student should be able to:1.Demonstrate consistent professional behaviour in accordance with legal and ethical boundaries, requirements of HCPC and local standards2.Demonstrate effective verbal and non verbal communication skills using a variety of different methods and techniques 3 .Demonstrate applied knowledge and understanding of the identification of nutritional need and assessment 4. Demonstrate applied knowledge and understanding of nutritional diagnosis5. Demonstrate applied knowledge and understanding of planning and implementing interventions6.Demonstrate applied knowledge and understanding of monitoring and review7. Demonstrate applied knowledge and understanding of quality improvement and service evaluation processes8. Demonstrate the ability to undertake independent practice

Teaching / Learning Strategy

Students have the opportunity to become competent in translating theory into practice and to demonstrate the range of skills needed to work as a graduate dietitian. To achieve this, students are given the opportunity for experience in a range of settings. Examples of appropriate healthcare settings are hospital wards, hospital outpatient clinics, GP surgeries, health centres, patients home and nursing/residential homes. Students also have the opportunity to visit non-healthcare settings e.g. schools and community groups as well as undertaking health promotion work. Not all students will experience dietetic practice in all settings but all students will be provided with appropriate opportunities to meet the learning outcomes associated with Placement C. Placement C builds on the knowledge, skills and experience obtained in placement B and enables students to become competent practitioners. Students are therefore given the opportunity to develop dietetic interventions for a range of clinical conditions and, in a period of consolidation at the end of Placement C, will be working with minimal supervision within their scope of practice. Experiential learning, shadowing, peer collaboration, independent practice and reflective practice. Students must pass all assessed elements of clinical placement. Students will normally only be eligible to sit the Placement C coursework on successful completion of Placement C practice placement component - no compensation applies between placement and coursework.

Indicative Reading

British Dietetic Association (2012). Model and Process of Nutrition & Dietetic Care, BDA. Gable J (2016) Counselling skills for dietitians, 2 nd edition. Blackwell Science, UK. Jasper M (2013) Beginning Reflective Practice (2nd Edition). Nelson Thornes Ltd, Cheltenham. Lawrence J, Douglas P, Gandy J (2016) Dietetic and Nutrition Case Studies, Wiley Blackwell Gandy J editor (2014) Manual of Dietetic Practice (5 th edition). John Wiley and Sons, UK. Yalom, I (2008) The gift of therapy: Reflections on being a therapist, Pitakus Books

Transferrable Skills

Clinical reasoning and reflection Problem solving skills Communication skills - oral & written Patient documentation including records and record keeping Presentation skills - individual & group Team working & negotiation Self direction in learning Enhanced practical skills in dietary assessment including calculations of energy, protein & fluid intakes IT skills - powerpoint presentations Research, information retrieval & analysis Organisational skills and time management Counselling, motivational and negotiation skills Professional attitude Evaluation Reflection Practical application of knowledge and technique developed during academic study and clinical placements Skilful presentation of visual resources (e.g. poster and food awareness display)

Module Structure

Activity Total Hours
Placement 450.00
Assessment (FT) 40.00

Assessment Methods

Component Duration Weighting Threshold Description
Coursework 1 2.00 100.00 40% Practical exam - Health Promotion Poster and Display.
Placement 03 n/a 0.00 40% 12 weeks clinical placement