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DTC2002 : Applied Therapeutic Diets

  • Offered for Year: 2024/25
  • Module Leader(s): Dr Andrea Fairley
  • Co-Module Leader: Miss Laura Haigh
  • Lecturer: Ms Roisin Devaney, Mrs Kim Hyde, Miss Aylish Elliott-Horn, Ms Susan Lennie
  • Owning School: Biomedical, Nutritional and Sports Scien
  • Teaching Location: Newcastle City Campus

Your programme is made up of credits, the total differs on programme to programme.

Semester 1 Credit Value: 10
Semester 2 Credit Value: 20
ECTS Credits: 15.0
European Credit Transfer System


This module aims to develop a comprehensive and applied knowledge and understanding of therapeutic diets applicable to the practice of dietetics. Students will integrate knowledge and their practical experiences to develop person-centred menu plans.

Outline Of Syllabus

Nutrient exchange systems
Food choices and preparation methods, nutritional and sensory qualities, and financial implications of therapeutic diets, and their application within menu planning. Diets will include, but are not limited to:

Belief-based diets
• Vegetarian/vegan diets, Religious diets, Cultural diets

Weight management diets
• 600 kcal deficit diet, 2 day diet, macronutrient modified diets, LED/VLED, Fad diets

Restriction and Elimination Diets
• Nutrient restrictions, fluid restrictions, Ketogenic, Low glycaemic index, Gluten free, low residue, Low FODMAP, Elemental diets, therapeutic diets for allergies, inborn errors of metabolism, etc.

Supplemented diets
• High fibre, High protein/ High calorie (food fortification), Nutrient fortification (calcium, iron, all the vitamins and minerals)

Modified diets
• Texture modification

Commercial nutrition products
• Oral nutritional supplements
• Artificial feeding (enteral and parenteral nutrition)

Interprofessional education.
Observational and experiential learning on placement.

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Guided Independent StudyAssessment preparation and completion140:0040:00Case Study- coursework assessment
Structured Guided LearningLecture materials381:0038:00Non-sync online - To impart theoretical knowledge - delivery of lecture content and integrated tasks
Structured Guided LearningLecture materials11:001:00PiP – Module Introduction
Scheduled Learning And Teaching ActivitiesPractical43:0012:00PIP-Practical classes (food handling lab/ computer lab)
Scheduled Learning And Teaching ActivitiesPractical42:008:00PIP-Practical classes (food handling lab/ computer lab)
Scheduled Learning And Teaching ActivitiesSmall group teaching22:004:00PIP-Placement preparation and reflection/discussion
Scheduled Learning And Teaching ActivitiesSmall group teaching43:0012:00PIP-Placement preparation and reflection/discussion
Placement/Study AbroadClinical Training137:3037:30Practice Placement A3 in NHS setting
Scheduled Learning And Teaching ActivitiesWorkshops43:0012:00PIP - Case-based Workshop
Scheduled Learning And Teaching ActivitiesWorkshops42:008:00PIP - Case-based workshop
Scheduled Learning And Teaching ActivitiesWorkshops32:006:00PIP- Mandatory Training/ IPE workshop event
Scheduled Learning And Teaching ActivitiesFieldwork24:008:00Observational and Experiential Visits
Scheduled Learning And Teaching ActivitiesFieldwork18:008:00Observational and Experiential Visits
Scheduled Learning And Teaching ActivitiesDrop-in/surgery21:002:00Sync Online- Assessment preparation drop-in
Guided Independent StudyIndependent study1103:30103:30Independent reading
Teaching Rationale And Relationship

The teaching and learning strategies will encompass lectures, case-based learning, practical sessions, self-directed learning alongside observations and experiential visits.

The lectures will introduce the principles of therapeutic diets. Case-based learning will provide students with an opportunity to consider the practical aspects.

The practical sessions and workshops will enable the students develop their knowledge and skills in food preparation and dietary modification for therapeutic diets, and support students in developing an appreciation of the nutritional and sensory qualities of modified diets.

This module will include observation and experiential opportunities as well as a period of placement in an NHS Dietetics setting.

Assessment Methods

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

Description Length Semester When Set Percentage Comment
Digital Examination902A50PIP Inspera Invigilated MCQ (30 questions) and max of 2 essay questions, unseen.
Other Assessment
Description Semester When Set Percentage Comment
Case study2M50Written assignment covering topics relating to content covered (max 2000 words)
Zero Weighted Pass/Fail Assessments
Description When Set Comment
PortfolioMCompetence-based portfolio
Assessment Rationale And Relationship

The examination will assess students’ knowledge on diet manipulation.

The case study will see students apply their knowledge in a case-based scenario allowing them to make appropriate modifications.

The placement is assessed as a competence via portfolio of evidence by the Practice Educator in the dietetic practice setting. The assessment consists of supervised assessed practice and pieces of written work as determined by the placements group. The student and their Practice Educator carry out an ongoing review of progress and a portfolio is compiled throughout the placement. The placement portfolio assesses placement competencies comprising 100% of the assessed placement portfolio.

Students who are unable to achieve the placement competencies by the end of the placement may be given the opportunity to undertake additional practice hours in order to meet the placement competencies. Such decisions will be made by the Degree Programme Director and Practice Educator. In making this decision the BDA Curriculum Framework for the Pre-registration, Education and Training of Dietitians must be adhered to in relation to undertaking additional practice hours.

MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.

Reading Lists