NUT1008 : Practical and Career Development Skills for Nutrition
- Offered for Year: 2024/25
- Module Leader(s): Dr Helen Mason
- Lecturer: Dr Julie Young, Dr Fiona Malcomson
- Other Staff: Mrs Lisa Rippingale
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 2 Credit Value: | 10 |
| ECTS Credits: | 5.0 |
| European Credit Transfer System | |
Aims
This module has three core aims:
1. To provide students with competencies in practical skills relevant to the study of the nutritional sciences.
2. To develop an awareness of employability skills that graduate employers desire.
3. To develop career planning skills and encourage students to reflect on how these skills can be developed throughout their university career and beyond.
Outline Of Syllabus
Laboratory-based practical sessions will develop data collection, analysis and presentation skills relevant to nutrition, biochemistry and microbiology.
Career development sessions will focus on employability skills related to gaining wider work experience such as job search strategies, effective CV writing, pre-interview applications, proficiency tests, and interview technique.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Guided Independent Study | Assessment preparation and completion | 2 | 1:00 | 2:00 | PIP - Professional skills assessment part one - preparation and completion of the lab exercise component. |
| Guided Independent Study | Assessment preparation and completion | 6 | 2:00 | 12:00 | Non-sync - completion of data analysis and interpretation from practical sessions. Complete post-practical quiz. |
| Structured Guided Learning | Lecture materials | 7 | 1:00 | 7:00 | Delivery of practical information before each practical session. Non-synch pre-recorded with pre-practical quiz to check understanding. |
| Guided Independent Study | Assessment preparation and completion | 1 | 1:00 | 1:00 | PIP Professional skills assessment part two - computer assessment. |
| Scheduled Learning And Teaching Activities | Practical | 1 | 4:00 | 4:00 | PIP - Practical Sessions: Immunology |
| Scheduled Learning And Teaching Activities | Practical | 5 | 2:00 | 10:00 | PIP - Practical sessions. Biochemistry & Microbiology |
| Guided Independent Study | Directed research and reading | 11 | 1:00 | 11:00 | Non-sync background reading prior to practical sessions. Completion of pre-practical tasks and numeracy calculations. |
| Scheduled Learning And Teaching Activities | Practical | 1 | 3:00 | 3:00 | PIP - Practical session: Nutrition (green tea) |
| Scheduled Learning And Teaching Activities | Workshops | 6 | 2:00 | 12:00 | Sync-online - Support for data analysis linked to practical sessions |
| Scheduled Learning And Teaching Activities | Workshops | 7 | 1:00 | 7:00 | PIP - Delivery of sessions to develop students' numeracy skills, and career planning and development skills. |
| Scheduled Learning And Teaching Activities | Workshops | 4 | 2:00 | 8:00 | PIP – Delivery of workshops linked to career planning and development. |
| Guided Independent Study | Reflective learning activity | 4 | 1:00 | 4:00 | Non-sync independent completion of reflective logs related to career planning skills |
| Guided Independent Study | Independent study | 1 | 17:00 | 17:00 | Independent wider reading of topics |
| Scheduled Learning And Teaching Activities | Module talk | 2 | 1:00 | 2:00 | PIP - Introduction and concluding lectures for Practical Skills and Career Development Skills in Nutrition. |
| Total | 100:00 |
Teaching Rationale And Relationship
Lecture materials will be provided online in advance of each laboratory session and must be completed before the student can attend the laboratory session on campus. The lecture content will include a presentation introducing the practical session, the relevant health and safety rules, the laboratory handbook, and animations/videos to facilitate students’ understanding of the methodology. An online quiz will assess students’ understanding of the principles and must be completed before the student is allowed to attend the laboratory session.
Laboratory-based practical sessions develop the knowledge and understanding of the underlying principles of essential practical techniques commonly used by nutritionists, and an awareness of safe laboratory practice. Students will develop their skills in recording, analysing, and presenting biological data (critical thinking, data synthesis and numeracy).
Workshops are provided to consolidate and develop students’ knowledge of biology, chemistry and maths relevant to the practical sessions.
Lectures and workshops related to career planning encourage students to actively plan and prepare for job applications, interviews and assessment centres. Students reflect on their individual current skillset and identify SMART targets for their continuing professional development (CPD).
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Prof skill assessmnt | 2 | M | 100 | PIP - Skills Assessment |
Formative Assessments
Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Reflective log | 2 | M | Four reflective logs (250-300 words each) reviewing current skillset and identifying SMART targets for CPD |
Assessment Rationale And Relationship
The practical skills assessment will consist of two sections. The lab-based component will assess students’ ability to perform basic laboratory techniques. The computer assessment will assess students’ ability to analyse and interpret biological data.
The four short reflective logs use the STARR model of reflective practice to critically reflect on their current skillset and professional experience. Students will identify SMART targets to identify training needs as part of continuing professional development (CPD).
Pre and Post online work is available to support students in completing their skills assessment. It is in students’ best interests to understand and complete all work associated with each practical, as it may be assessed in the practical skills assessment.
For 2024/25 Entry only
BSc Human Nutrition and BSc Nutrition with Food Marketing candidates must obtain a mark of 40 or above in each component of assessment in order to pass the module.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT1008's Timetable