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MODULE DESCRIPTOR
Module Title
Dietetics
Reference HS3137 Version 2
Created April 2019 SCQF Level SCQF 9
Approved August 2018 SCQF Points 45
Amended June 2019 ECTS Points 22.5

Aims of Module
To provide students with the skills to assess nutrient intake, an understanding of the rationale for the modification of nutrient intake and the knowledge and skills necessary for the practice of dietetics for the prevention and treatment of diseases and conditions. To provide an understanding of the importance of various aspects of medicine, clinical investigations, clinical pharmacology, drug-nutrient interactions, and some aspects of drug metabolism in relation to nutrition and dietetics.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Calculate the nutritional requirements, plan an appropriate dietary regimen taking into account individual circumstances, and provide practical dietary advice for a patient.
2 Analyse critically the theoretical knowledge base of diet therapy and integrate it into practical situations.
3 Discuss dietary treatments for a wide range of disease states and the methods available to monitor and evaluate their efficacy, including risk management.
4 Explain the uses of the main types of dietetic products.
5 Identify, explain, and evaluate the clinical investigations, biochemical tests, and key elements of clinical pharmacology that relate to dietetic practice.

Indicative Module Content
Dietetic care process, critical care, care planning. Evidence-based dietary management of various diseases including diabetes mellitus type I, mental health, cardiovascular diseases, gastrointestinal disorders, cancers, neurological disorders, learning disabilities, renal and liver disease, blood borne infections, adverse reactions to food, and metabolic conditions. Assessment of food and nutrient intake. Clinical and biochemical assessment. Food fortification/modification and practical application of dietetic products. Artificial nutrition. Nutrient exchange systems. Dangers of dietary manipulation and management of the consequences. Interprofessional working. Clinical pharmacology, drug-nutrient interactions. Legal aspects of medicine management. Psychological aspects of dietetic practice. Preparation for clinical placement.

Module Delivery
Lectures and web based materials, supported by tutorials, group discussions, seminars, and workshops including role play, interactions with volunteer patients/service users, and visits to hospital wards and specialist units.

Indicative Student Workload Full Time Part Time
Contact Hours 163 N/A
Non-Contact Hours 287 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 450 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: 100% Outcomes Assessed: 1, 2, 3, 4, 5
Description: Component 1 is Coursework
Component 2
Type: Practical Exam Weighting: 0% Outcomes Assessed: 2
Description: Component 2 is an Objective Structured Clinical Examination

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
This module is assessed using the two components of assessment as detailed in the Assessment Plan. To pass this module, students must achieve a module grade D or better.
Module Grade Minimum Requirements to achieve Module Grade:
A A in C1 and pass C2.
B B in C1 and pass C2.
C C in C1 and pass C2.
D D in C1 and pass C2.
E E in C1 and a pass or fail in C2.
F F in C1 and a pass or fail in C2.
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None, in addition to SCQF9 entry requirements.
Corequisites for module None.
Precluded Modules None.

INDICATIVE BIBLIOGRAPHY
1 DEPARTMENT OF HEALTH, 1991. Report on health and social subjects 41. Dietary reference values for food energy and nutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. London: The Stationery Office.
2 GABLE, J., 2007. Counselling skills for Dietitians, 2nd ed. London: Blackwell Publishing.
3 LAWRENCE, J, et al., 2016. Dietetic and Nutrition Case Studies, 1st ed. Oxford: Wiley-Blackwell.
4 GANDY, J., 2014. Manual of dietetic practice, 5th ed. Oxford: Wiley-Blackwell.

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781