SHE Level 4
SCQF Credit Points 40.00
ECTS Credit Points 20.00
Module Code MHB424154
Module Leader Christine Monaghan
School School of Health and Life Sciences
Subject Human Nutrition and Dietetics
  • A (September start)-B (January start)
  • C (May start)

Pre-Requisite Knowledge

Successful completion of Human Nutrition & Dietetics levels 1-3 and Placement A.

Summary of Content

Entire content is undertaken out with the University at an approved and quality monitored dietetic NHS Health board. Practical clinical work which involves building a portfolio of evidence mapped against 7 learning outcomes most of which are based on the various steps in the Nutrition and Dietetic Care Process (NDCP) .


Placement B is 12 weeks long and the second of the 3 placements. This occurs after the completion of placement A and must be successfully completed before commencing placement C. This placement allows students to begin to apply the theoretical knowledge they have learned at University and to develop the range of skills needed to work as a dietitian. The purpose of the Placement B is to allow students to begin to develop the communication and practical skills required to work as a dietitian. To achieve this they will have the opportunity to work with a number of different patient/client groups and have the opportunity to develop dietetic interventions for a range of clinical conditions. Throughout the placement, students will work under supervision of a Practice Educator. The level of supervision will decrease as the placement progresses, but students will not be autonomous in their practice at the end of Placement B.

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 techniques3. 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 processes

Teaching / Learning Strategy

This placement offers students the opportunity to gain experience in a range of settings (health and social care) and with a range of patient/client groups. Examples of appropriate settings are hospital wards, hospital outpatient clinics, GP surgeries, health centres, patients home and nursing/residential homes. Some students may also visit 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 B. Experiential learning, shadowing, peer collaboration and reflective practice. Students must pass all assessed elements of clinical placement. Submission of coursework will only be accepted on successful completion of Placement B clinical 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 & 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 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

Module Structure

Activity Total Hours
Assessment (FT) 40.00
Placement 450.00

Assessment Methods

Component Duration Weighting Threshold Description
Placement 02 n/a 0.00 40% 12-week Practice Placement
Course Work 01 n/a 100.00 40% Reflective Essay 3000 words