COURSE IN DEPTH
Level 7
In order to complete this course a student must successfully complete all the following CORE modules (totalling 180 credits):
Evidence Based Professional Practice
20 credits
This is one of the two inter-professional modules in the programme, delivered by HCPC registered healthcare professional tutors and other specialists from Birmingham City University. This module will emphasise the underpinning philosophies of inter professional collaboration and communication within health and social care, enabling shared learning across professional boundaries and facilitating the contextualisation of the knowledge, skills and behaviours needed to deliver optimal care within a dynamic healthcare environment.
The Foundations of Dietetic Practice
20 credits
This is the first dietetic specific module in the programme and will begin by considering the application and interpretation of nutritional science for and within the general population through group exploration of the global concepts of healthy eating, nutritional requirements and dietary assessment.
You will then be introduced to the UK Process for Nutrition and Dietetic Practice, which describes the fundamentals of dietetic intervention; with individuals, groups or populations; in clinical settings, public health or health promotion. This problem-solving model will support you in developing your consultation skills and clinical-reasoning, whilst considering the environmental factors that influence dietetic practice.
Nutrition, Metabolism, Pathology and Pharmacology
20 credits
In order to work safely and effectively as a dietitian, you are required to develop a detailed knowledge of the basic and applied sciences that underpin nutrition and dietetics, including an understanding of the integrated nature of these disciplines and how they inform clinical practice. The module will begin with some revision of human physiology and biochemistry, before moving on to develop your understanding of immunology, and your knowledge of microbiology applied to human disease. You will critically analyse the changes in metabolism that take place through the life cycle, relating this to nutrition and considering the implications for your practice through evidence-based peer discussion.
Food Science, Food Skills and Applied Nutrition
20 credits
This module has been designed to enable you to effectively engage in nutritional planning, whilst developing an appropriate range of essential food skills to support your dietetic practice. Through group exploration of the diet of the UK population you will consider sub group differences in dietary and eating patterns, engage in critical discussion of the factors and constraints that determine food choice and eating behaviours, and explore international and cultural influences. You will develop a critical understanding of ever changing food legislation and labelling regulations and will learn theoretically and practically how food production, preparation and processing affects the nutrient content of food. You will also gain in-depth insight into catering management in the public sector, including the use of nutritional standards and the different methods of food service. In addition, you will develop a growing understanding of relevant new scientific areas affecting perceived acceptance, attractions and aversions to food e.g. Sensory perception and Cross modal effects.
Prevention and Intervention in Dietetic Practice 1
20 credits
This is the first of two modules focusing on the strategies for health promotion and disease prevention, alongside the dietetic management of a range of conditions, with the aim of developing the required knowledge and skills to enable you to deliver evidence-based dietetic practice with adults and children at an individual, group and community level. This module will link the underpinning science of nutrition developed in the previous semester to the applied practice of dietetics, considering the professional aspects of care, alongside the theory and application of public health nutrition, and the theory behind the dietetic management of disease. This module will support you in preparing for your practice based learning opportunities.
Consolidating Professional Practice (Dietetics)
20 credits
This second inter professional module will consolidate the links between your personal and professional development, whilst encouraging and enhancing a lifelong commitment to the concept of continuous quality improvement in a dynamic and ever-changing health and social care environment.
Through a flexible provision, you are encouraged to reflect critically upon your personal experiences as well and health and social care practice, and to appraise and apply concepts from the literature on best practice to issues of relevance for your profession and the needs of the service user.
Prevention and Intervention in Dietetic Practice 2
20 credits
This module provides an opportunity for you to further develop the knowledge and skills required to deliver evidence-based dietary management in clinical practice and in public health nutrition, with both adults and children. Within this module you will also learn how to plan and deliver a nutrition education session, and will be provided with opportunities to further develop your skills in undertaking one to one consultations. This module will support you in preparing for your second-year practice based learning opportunities.
MSc Healthcare Professional Project Module
40 credits
This double module forms the final component of your Healthcare Professional MSc. It provides you with the opportunity to complete a piece of work around a topic of interest in order to demonstrate competence in the planning, execution, analysis and evaluation of a Research Project, a Systematic Review, or an Audit or Service Evaluation linked to practice.
Practice Based Learning
Practice Based Learning Opportunities
You will complete a minimum of 1000 practice based learning (PBL) hours across the programme to meet the requirements of the professional body. This will be divided into weeks of PBL time, with 10 weeks being coordinated across the first year and 21 weeks in the second year.
Four of these opportunities are integrated within the taught course, to enable you to apply your theoretical knowledge within the practical context and to develop the core skills required to be an effective dietetic practitioner. The majority of PBL time will take place outside of the University, offering you insight into a diverse range of dietetic roles and enabling you to gain experience within a variety of settings.
You will be provided with many opportunities to transfer and consolidate your knowledge across client groups and to practice and apply the skills you have learned, including making timely dietetic assessments, verbally communicating to service users, carers and wider members of the team, producing accurate written records, and influencing nutritional care.
One of the blocks will include two weeks within an emerging dietetic practice environment. This has been designed to provide you with access to a range of learning experiences in a variety of dietetic practice environments, to reflect the nature of modern practice and the range of practice settings that you may wish to enter upon completion of this programme.
During the PBL timetabled at University, you will have the opportunity to be involved in peer-assisted learning activities and to practice your skills through simulation; a safe environment in which you can make mistakes, reflect and learn from them. We are also planning to provide you with experience in on-site clinic rooms, where you can carry out mock assessments and interventions in live simulations with actors, and deliver general healthy eating advice to staff and students. Both virtual and live simulations will have been developed with support and input from practice-based dietetic placement educators to ensure that they represent current dietetic practice.
Allocation
Practice based learning (PBL) will usually be based with providers in the greater West Midlands region, however, you may occasionally be allocated to other locations throughout the UK, depending on PBL demand and availability and to ensure that you experience the breadth of dietetic practice areas. All PBL opportunities that are external to the university will require travel away from the main site. You are responsible for covering the costs of this travel. Depending on location, you may wish to seek more local accommodation to the site. You are responsible of covering the cost of accommodation.
You will state three preferences prior to each PBL allocation, but no guarantee is given that you will be allocated to one of your preferences. You are encouraged to undertake PBL A2, B and C with three different providers, subject to availability, to widen your experience of dietetic practice. Prior to applying, you will be provided with a list of PBL providers and information about the expected experience. You should not assume that this list will remain the same throughout your training.
Practice based learning opportunities are allocated by the BCU Dietetics PBL Lead and Course Lead. Please note that all PBL allocations are provisional until the start date.
We will aim to inform you of your PBL approximately 4 weeks before starting. You can request a change due to exceptional circumstances.
Practice based learning opportunities are compulsory and if you do not successfully meet the professional capabilities for all four, you will not meet the requirements for successful completion of the programme.
