Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Evidence and Practice in Dietetics | |||
| Reference | HSM193 | Version | 2 |
| Created | April 2023 | SCQF Level | SCQF 11 |
| Approved | July 2018 | SCQF Points | 15 |
| Amended | June 2023 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide students with the ability to evaluate critically theoretical and practical aspects of contemporary dietetic practice by reflecting on experiences gained from practice placement. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Demonstrate extensive critical, integrated knowledge of diet therapy and the nutrition and dietetic care process in the management of patient care. |
| 2 | Integrate the skills of reflection and clinical reasoning with person centred, evidence based practice. |
| 3 | Critically discuss the role of interprofessional collaboration across the patient and service user care pathway for individuals with complex needs. |
| 4 | Evaluate current health and social policies in relation to their impact on dietetic services. |
| 5 | Evaluate the relationship between managing risk and assuring quality. |
| Indicative Module Content |
|---|
| Model and Process for Nutrition and Dietetic practice. Clinical reasoning. Evidence-based practice. Health and social care policies. Interprofessional collaboration. Reflection. Risk management. Quality Assurance. HCPC CPD requirements, personal and professional development in the workplace (Knowledge and Skills Framework, Flying Start etc). |
| Module Delivery |
|---|
| Online tutorials and peer-led seminars. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 20 | N/A |
| Non-Contact Hours | 130 | 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: | Practical Exam | Weighting: | 100% | Outcomes Assessed: | 1, 2, 3, 4, 5 |
| Description: | Presentation | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| Component 1 (Oral Presentation) comprises 100% of the module grade. To pass the module, a D grade is required. | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | A |
| B | B |
| C | C |
| D | D |
| E | E |
| F | F |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | Successful completion of Stage 3 (or equivalent). |
| Corequisites for module | HS4129 Practice Placement C |
| Precluded Modules | None. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | HEALTH AND CARE PROFESSIONS COUNCIL, 2013. Standards of proficiency: Dietitians. London: Health and Care Professions Council. |
| 2 | HEALTH AND CARE PROFESSIONS COUNCIL, 2016. Standards of conduct, performance, and ethics. London: Health and Care Professions Council. |
| 3 | BRITISH DIETETIC ASSOCIATION, 2016. Model and Process for Nutrition and Dietetics Practice.. Birmingham: BDA. |
| 4 | The bibliography will be updated annually to ensure the articles used are current to dietetic practice and reflect key issues. |