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MODULE DESCRIPTOR
Module Title
Professional Skills For Nutritionists
Reference AS3050 Version 2
Created August 2021 SCQF Level SCQF 9
Approved June 2018 SCQF Points 15
Amended August 2021 ECTS Points 7.5

Aims of Module
To provide students with an understanding of the competencies and standards required of registered nutritionists, including communication skills and business planning skills.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Demonstrate understanding of business planning for independent nutritionists.
2 Evaluate written communication processes, their facilitation and barriers in a variety of methods.
3 Demonstrate proficiency in oral and non-verbal communication, and show awareness of their facilitation and barriers.
4 Explain the competencies and standards required of registered nutritionists.

Indicative Module Content
Career opportunities for nutritionists. Continuing Professional Development. Business structure and legal requirements, marketing and market research, finance and book-keeping, websites and social media, business planning. Principles of education theory and adult learning as applied to individuals and groups. Methods available to teach others to teach. Resources for preparing educational materials for individuals and groups. Technology. Social media. Reflection. CV writing. Interview skills. Core competency requirements for Associate Nutritionists. Standards of ethics, conduct and performance. Association for Nutrition, and Institute of Food Science and Technology. Preparation for Nutrition Placement.

Module Delivery
Theoretical material is delivered by lectures. Workshops and tutorials will provide opportunities for practical application and development of skills.

Indicative Student Workload Full Time Part Time
Contact Hours 40 N/A
Non-Contact Hours 110 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only.
Component 1
Type: Coursework Weighting: 60% Outcomes Assessed: 1, 2
Description: Portfolio.
Component 2
Type: Practical Exam Weighting: 40% Outcomes Assessed: 3, 4
Description: Interview and presentation.

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The first grade represents Component 1 (CW1) weighted as major and the second, Component 2 (PE1), weighted as minor. A minimum of Module Grade D is required to pass the module with compensation of grade E in Component 1 or Component 2 permitted. Non-submission of either component will result in an NS grade.
Module Grade Minimum Requirements to achieve Module Grade:
A AA, AB
B AC, AD, BA, BB, BC, CA
C AE, BD, BE, CB, CC, CD, DA, DB, EA
D CE, DC, DD, DE, EB, EC
E AF, BF, CF, DF, ED, EE, EF, FA, FB, FC, FD
F FE, FF
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module Successful completion of Stage 2 or equivalent.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 ASSOCIATION FOR NUTRITION, 2013. Standards of Ethics, Conduct and Performance. Available from: http://www.associationfornutrition.org/ [Accessed 30 July 2019].
2 ASSOCIATION FOR NUTRITION, 2017. Competency Requirements for Registered Associate Nutritionists: UK Voluntary Register of Nutritionists (UKVRN). Available from: http://www.associationfornutrition.org/ [Accessed 30 July 2019].
3 BARKER, A., 2019. Improve your communication skills: how to build trust, be heard and communicate with confidence. London: KoganPage.
4 MOSS, B., 2017. Communication skills for health and social care. 4th ed. Los Angeles: SAGE.
5 PEBERDY, D. and HAMMERSLEY, J., 2009. Brilliant meetings: what to know, say and do to have fewer, better meetings. Harlow: Pearson Prentice Hall.
6 ZEHLE, S., 2008. Guide to business planning. London: Economist Books.

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