DTC1003 : Introduction to Dietetics
- Offered for Year: 2024/25
- Module Leader(s): Miss Laura Haigh
- Lecturer: Dr Carol Moxam, Miss Stephanie Wakefield, Miss Aylish Elliott-Horn, Ms Roisin Devaney, Dr Andrea Fairley
- 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 provides an introduction to the subject area of dietetics. Students will gain an understanding of the structure of health and social care services in the UK, role of the dietitian, the professional context in which dietitians work, including systems and processes, regulatory, legal and ethical issues, communication skills, inter-professional practice, team working, leadership, and reflective practice.
Outline Of Syllabus
Role of the Dietitian
Model and Process for Nutrition and Dietetic Practice
Mandatory training
Structure of health and social care services in the UK
Institutional catering and food systems management
Communication skills
Person-centred care
Inter-professional education
Professionalism
Legal and Ethical boundaries relevant to professional practice in healthcare, including scope of practice
Teamwork, and multi-disciplinary team working
Leadership
Observational and experiential learning
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Structured Guided Learning | Lecture materials | 6 | 1:00 | 6:00 | Non sync online - Delivery of lecture content & integrated tasks |
| Scheduled Learning And Teaching Activities | Lecture | 3 | 2:00 | 6:00 | PIP - Delivery of lecture content & integrated tasks |
| Guided Independent Study | Assessment preparation and completion | 1 | 15:00 | 15:00 | Preparation and completion of reflective essay |
| Structured Guided Learning | Structured research and reading activities | 1 | 6:00 | 6:00 | Non-sync online mandatory training |
| Scheduled Learning And Teaching Activities | Workshops | 5 | 2:00 | 10:00 | PIP - IPE: Professionalism, Ethics, Reflective Practice, Teamwork & Leadership, Reflective Writing |
| Scheduled Learning And Teaching Activities | Workshops | 5 | 3:00 | 15:00 | PIP - Placement preparation and reflection/discussion |
| Scheduled Learning And Teaching Activities | Fieldwork | 2 | 7:30 | 15:00 | Observational & Experiential learning in the workplace |
| Scheduled Learning And Teaching Activities | Fieldwork | 4 | 4:00 | 16:00 | Observational & Experiential learning in the workplace |
| Guided Independent Study | Independent study | 1 | 11:00 | 11:00 | Review of lecture material and associated recommended reading |
| Total | 100:00 |
Jointly Taught With
| Code | Title |
|---|---|
| SPE1055 | Clinical and Professional Education I |
Teaching Rationale And Relationship
The module uses non-synchronous and synchronous lecture material to deliver key information relevant to the subject and to provide information upon which the students can extend their learning self-study to consolidate their knowledge. Some topics, e.g. mandatory training, may be delivered using e-learning materials. Interprofessional education activities, with students on SPE1055, will support understanding of common professional knowledge, and skill development in teamwork and collaboration with other healthcare professionals.
The fieldwork activities will introduce students to food, catering and health settings relevant to the work of a dietitian. The workshops will involve a mixture of whole group, small group and individual activities. They will provide opportunities to work in groups, share knowledge and experiences, and practise reflection.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Reflective log | 2 | M | 100 | Reflective essay exploring professional domains. Word count: 1500 words (+/- 10%) |
Assessment Rationale And Relationship
Within the reflective essay, students will need to demonstrate the principles of reflective writing and that they understand the models of reflective practice considered. This will enable them to demonstrate an understanding of the work of a dietitian and their professional responsibilities.
Placement reflective discussions will provide formative feedback on reflective skills in preparation for the assessment.
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
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- DTC1003's Timetable