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Module

DTC1001 : Introduction to Nutrition and Dietetics

  • Offered for Year: 2020/21
  • Module Leader(s): Ms Susan Lennie
  • Lecturer: Dr Anthony Watson, Dr Helen Mason, Dr Sharron Kuznesof, Miss Alison Barnes, Dr Suzanne Spence, Dr Gerry O'Brien, Professor Thomas Hill
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus
Semesters
Semester 1 Credit Value: 10
Semester 2 Credit Value: 10
ECTS Credits: 10.0

Aims

This module provides an introduction to the subject areas of nutrition and dietetics. It aims to provide an overview of nutrition and health, an understanding of how social and cultural factors are related to nutrition and will develop student’s communication and study skills to enable independent learning at HE level. In addition, students will gain an understanding of the structure of health and social care services in the UK, role of the dietitian, the professional context in which dietitians work, including systems and processes, regulatory, legal and ethical issues, communication skills, inter-professional practice, team working, leadership, and reflective practice.

Outline Of Syllabus

Teaching and learning will include the following areas:
Origins and development of the human diet and its diversity. Food hygiene and basic principles of nutrition (energy balance, sources, functions, DRV’s and deficiencies of macro- and micronutrients), global food security and sustainability, and social and cultural factors relating to food and nutrition in the UK and globally.

The module will also include an introduction to the structure of health and social care services in the UK, dietetic practice, which will include roles and responsibilities and legal and ethical boundaries relevant to the profession including scope of practice, introduction to communication skills, information governance, safeguarding (children and vulnerable adults) and other relevant mandatory training, multi-disciplinary team working, leadership, person-centred care, and inter-professional education.

Students will also undertake food hygiene training, consider the principles of food systems management and undertake observational and experiential learning.

Teaching Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

Teaching Activities
Category Activity Number Length Student Hours Comment
Structured Guided LearningLecture materials151:3022:30Delivery of lecture content & integrated tasks related to introduction to Human Nutrition (non-Sync)
Structured Guided LearningLecture materials22:004:00Delivery of lecture content & integrated tasks related to introduction to Human Nutrition (non-sync)
Structured Guided LearningLecture materials11:301:30Delivery of lecture content & integrated tasks related to introduction to Human Nutrition (non-sync)
Guided Independent StudyAssessment preparation and completion120:0020:00Introduction to nutrition: preparation and completion of individual presentation.
Guided Independent StudyAssessment preparation and completion120:0020:00Introduction to nutrition: revision for end of module exam.
Structured Guided LearningLecture materials32:006:00Introduction to Dietetics (S2). Delivery of lecture material including integrated tasks (non-sync)
Structured Guided LearningLecture materials61:006:00Mandatory Training (S2) (non-sync)
Guided Independent StudyAssessment preparation and completion116:0016:00Introduction to dietetics: preparation and completion of reflective essay.
Structured Guided LearningAcademic skills activities15:005:00Online Food hygiene certification
Guided Independent StudyDirected research and reading120:0020:00Introduction to nutrition: review of lecture material and associated recommended reading.
Scheduled Learning And Teaching ActivitiesSmall group teaching14:004:00Introduction to nutrition: 10 mins individual presentation to a group of peers. (online sync S1)
Scheduled Learning And Teaching ActivitiesWorkshops53:0015:00(PIP S2 9hrs / Sync online 6 hrs) Placement preparation and reflection/discussion
Scheduled Learning And Teaching ActivitiesWorkshops52:0010:00Professionalism and reflective practice (online synchronous, S2)
Scheduled Learning And Teaching ActivitiesFieldwork44:0016:00Observational and Experiential learning in the workplace (S2)
Scheduled Learning And Teaching ActivitiesFieldwork27:3015:00Oberservationl and Experiential learning in the workplace (S2)
Guided Independent StudyIndependent study113:0013:00Introduction to dietetics: review of lecture material and associated recommended reading.
Scheduled Learning And Teaching ActivitiesModule talk21:002:00Introduction to module, and conclusion to Semster 1 teaching (online synchronous)
Scheduled Learning And Teaching ActivitiesModule talk22:004:00Introduction to Dietetics (online synchronous, S2 )
Total200:00
Jointly Taught With
Code Title
SPE1055Clinical and Professional Education I
NUT1006Introduction to Human Nutrition and Practical Skills
Teaching Rationale And Relationship

The module uses non-synchronous and synchronous lecture material to deliver key information relevant to the subject and to provide information upon which the students can extend their learning self-study to consolidate their knowledge. Some topics, e.g. mandatory training, may be delivered using e-learning materials.

Formative MCQ quizzes will be available in class and online for students to aid in preparation for summative assessment

The fieldwork activities will introduce students to food, catering and health settings relevant to the work of a dietitian. The workshops will involve a mixture of whole group, small group and individual activities. They will provide opportunities to work in groups, share knowledge and experiences, and practise reflection.

Assessment Methods

Please note that module leaders are reviewing the module teaching and assessment methods for Semester 2 modules, in light of the Covid-19 restrictions. There may also be a few further changes to Semester 1 modules. Final information will be available by the end of August 2020 in for Semester 1 modules and the end of October 2020 for Semester 2 modules.

The format of resits will be determined by the Board of Examiners

Exams
Description Length Semester When Set Percentage Comment
PC Examination451A25Online synchronous computer based MCQ exam (remote) (40 questions)
Exam Pairings
Module Code Module Title Semester Comment
NUT1006Introduction to Human Nutrition and Practical Skills1N/A
Other Assessment
Description Semester When Set Percentage Comment
Oral Examination1M25Online synchronous individual oral presentation to a group of peer on social and cultural aspects of food intake: 7 min + 3 mins Q&A
Reflective log2M50max word count 1500
Assessment Rationale And Relationship

The PC examination is designed to assess the students understanding of key aspects of nutrition.

The oral presentation assesses students’ ability to gather and use information sources appropriately, and to demonstrate that they have accessed a range of data sources which they have critically evaluated. Preparation and presentation of the oral communication assesses ability to learn from peers and to communicate what they have learned to their peers and staff.

Within the reflective essay, students will need to demonstrate the principles of reflective writing and that they understand the models of reflective practice considered. This will enable them to demonstrate an understanding of the work of a dietitian and their professional responsibilities.

MDiet candidates must obtain an overall mark of 40 or above and achieve at least 35 in each component of the assessment to pass the module.

Reading Lists

Timetable