Description
Professionalism can help build trust between dietitians and service users.
The module will be taught across terms 1, 2 & 3Ìýof the first year of the dietetics programme with specific sections aimed at preparing students for the practice placement blocks.
It will cover the following topics:
• Standards of proficiency, conduct, performance and ethics – Dietitians • Model and Process of Nutrition and Dietetic practice (BDA Model of care cycle) • Beginning of understanding the role of Inter/intra-professional team workingÌý • Structure and Function of Professional and Statutory Regulatory Bodies • Structure and Function of Health and Social Care Organisations • Legal and ethical boundaries of practice • Reflective practice and continuing professional development • Dietetics Management and Leadership • Business and Innovation • Principles of an audit and service evaluation/improvement • Communication including education theory and teaching/learning behaviours • Patient Safety • Food Safety and Catering in catering, healthcare and domestic settings. • Food hygiene training including Hazard Analysis and Critical Control Point • Food composition and recipe analysis including additives and nutrients
Students will also develop practical skills within our dedicated teaching kitchen and will gain a detailed understanding of food safety and good hygiene practices alongside with essential food preparation skills for the creation of modified and/or specialised diets.
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Learning Outcomes:
Ìý Ìý Ìý ÌýOn successful completion of the module students will be able to:
- Critically understand and demonstrate a systematic knowledge of the foundation of legal, professional and structural aspects of dietetic practice.
- Critically interpret the process for nutrition and dietetic practice in conducting a clinical dietetic assessment and intervention
- Conceptually understand and develop reflective practice required for continued professional development (CPD) and registration with HCPC
- Demonstrate comprehensive understanding and critical application of knowledge of food safety and diets for specialised requirements.
- Systematically understand, critically reflect on the importance, and develop the oral communication skills necessary for interaction with individuals and groups following a Patient-centred approach.
Module deliveries for 2024/25 academic year
Last updated
This module description was last updated on 19th August 2024.
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