Why you should study this course
Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems. This course is designed to enable you to use your expertise to promote a healthy lifestyle and offer nutrition advice. It aims to enable you to translate the latest nutrition science into understandable, practical information about food and provide education and support to enable people to manage their health and treat nutrition-related disease.
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Upon successful completion of the course you will have a thorough understanding of the physical and psychological components of nutrition, and importantly how to enable behaviour change. You’ll understand the barriers people face and the strategies which can be used to overcome those barriers which prevent successful adoption of healthier lifestyles.
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Through our innovative approaches to teaching and learning, you will have the opportunity to experiment, innovate and experience immersive situations as you learn in a safe, secure and inspiring environment. Simulated real-life scenarios will aim to utilise contemporary, innovative and authentic assessments, which embed service user involvement throughout. By working collaboratively across multi-professional groups in simulation facilities, you will have the chance to enhance your professional identity, knowledge and behaviours.
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Our multi-million-pound Alison Gingell Building features a range of mock healthcare settings, including hospital wards, ambulance, therapy suites and community houses, giving you the opportunity to replicate real-life situations before you go on placement.
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You will undertake four periods of practice education (placements) in a range of NHS and non-NHS settings - predominantly in the West Midlands region - supported by experienced and trained educators.
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Innovative and varied assessments offering a range of assessment methods aimed at providing real life skills. Use of creative and innovative teaching approaches with an emphasis on applying the learning to dietetic practice.
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Our highly qualified academic staff and experienced practice team will support and challenge you to make a difference in practice. Current staff are active and influential members of the profession, for example sitting on committees and boards within the British Dietetic Association (BDA) and other national organisations (please note that staff may be subject to change).
What you'll study
Year One
Year one aims to give you a foundation in nutrition, introducing key dietetic skills such as nutritional assessment and, behaviour change in readiness for an introductory placement in clinical practice. You will also have opportunities to work inter-professionally with other health care professionals, reflecting the environment you will work in when you graduate.
Modules
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Human Nutrition and Metabolism - 20 credits
This module is to provide you with a sound knowledge and understanding of the science of human nutrition, and a basic understanding of the principles underlying human metabolism relevant for the study of dietetics. You will consider the role of individual nutrients in the achievement and maintenance of good health and principles underpinning the development of dietary guidelines and current dietary guidelines for the UK population are explored. The module supports the development of skills that you will need to use food composition tables, dietary analysis software and dietary reference values. Practical workshops will enable you to develop a working knowledge of food portion sizes, recipe modification, nutrient-modified foods and food labelling.
Compulsory
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Foundations of Evidence Informed Practice - 20 credits
This module is designed to enable you to become an independent, evidence informed, life-long learner. You will be introduced to the principles of gathering, appraising, interpreting and applying evidence to support your learning and professional development. In addition you will also study the principles underpinning research and evidence-informed practice in the context of dietetics.
Compulsory
Assessment: Coursework
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Food and Food Production - 10 credits
During this module you will be introduced to the major categories of food and food products available. Food production and preparation methods will be explored with impacts on nutrient content, food quality and wider issues, such as sustainability, considered. It is designed to give you an appreciation of the practical considerations of large- and small-scale food preparation in a commercial context.
Food microbiology will be taught through the delivery of a basic food safety award separately accredited by the Chartered Institute of Environmental Health. The innovative delivery of this module will provide the opportunity for you to learn large-scale catering, off-campus at a specialist catering college and to develop knowledge within student led kitchen laboratory session on campus.
Compulsory
Assessment: Presentation and test
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Nutrition, Physiology and Eating Behaviour - 30 credits
The overall aim of this module is to provide you with a sound knowledge of various factors influencing eating behaviour and nutritional status. You will be introduced to the normal structure and function of a range of physiological systems and principles of immunology and genetics that underpin the biomedical science pertaining to dietetics. You will be introduced to the Model and Process for Nutrition and Dietetic Practice and examine the assessment of nutritional status and nutrient intakes for adults.
Compulsory
Assessment: Case study and test
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Health and Wellbeing in the Community - 20 credits
Upon successful completion of this module, you will have developed your knowledge and understanding of the social, politico-economic, cultural and environmental factors that influence individual and community health and wellbeing. You will examine key international, national and local initiatives to support learning and examine the inter-professional context of dietetics.
To achieve this aim, you will explore concepts of wellbeing, disability, disease and illness, health inequality and inequity. In addition, you will examine key health and social care initiatives that will enable you to understand the importance of person-centred approaches to wellbeing, prevention, care and support. As you progress through the module you should develop inter-professional capabilities of communication, role clarification, decision making and team working, designed to enable you to practice and promote healthy conversations about lifestyle.
Compulsory
Assessment: Coursework
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Foundation in Dietetic Practice (Including Placement A) - 20 credits
This module introduces you to some of the fundamental skills required for effective dietetic practice. Topics addressed fall within the HCPC’s competency framework for registered dietitians. The module introduces you to the dietitian’s role, skills and attributes in supporting clients to make dietary change. Theories of communication and health behaviour change will be considered and applied to the role of the dietitian in supporting clients making behaviour change. The module aims to develop the communication and professional skills you will require to work effectively with individuals. The module includes a 2-week practice placement in relevant settings which is sourced by the university.
Compulsory
Assessment: Coursework and portfolio
Year two
Year two builds on the skills and knowledge you developed in the first year with a focus on the clinical management and diet therapy for a variety of health conditions.
Modules
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Neurology and Ethical Decision Making - 30 credits
This module aims to develop and integrate knowledge and skills you learned in year one. You will explore the medical and dietary management of patients with brain-based disorders and diseases. You will have the opportunity to study epidemiology, aetiology (including the influence of genetics), biochemistry, diagnosis, treatment, and management, including pharmacological management, and the required dietary modification. This module also introduces you to the principles of ethical decision-making, and to the legal and ethical aspects of professional practice.
Compulsory
Assessment: Test and case study
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Lifestyle Management of Diseases - 20 credits
With the rise in non-communicable diseases globally, and the emphasis on prevention of disease and self-management of long-term conditions, during this module you will explore the dietary modification and medical management of a range of diseases including obesity, cardiovascular disease, diabetes and cancer.
You will investigate the role of lifestyle in the prevention and management of diseases in adults and consider how lifestyle changes may be implemented. As part of the module, you will consider how education regarding lifestyle changes will be considered in group settings using educational theory and principles of behaviour change.
Compulsory
Assessment: Test and coursework
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Gastrointestinal and Excretory Systems - 30 credits
This module explores the principles of the medical management of patients, including diagnosis and treatment of disease including the required dietary modification. You will apply the principles of the application of dietetic practice and explore issues of professionalism and professional practice.
Compulsory
Assessment: Viva, coursework and test
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Paediatric Nutrition and Dietetics - 20 credit
This module aims to develop your scope of practice to include the nutritional assessment and implementation of evidence-based interventions for the management of infants, children and young people with common nutritionally related problems or diagnosis.
Through engagement with this module, you will learn how to assess and commence diet therapy / behaviour change / nutritional counselling in a paediatric case load. These skills are designed to enable you to incorporate paediatric cases to your scope of practice in placement and after graduation could enable you to pursue these skills further.
Compulsory
Assessment: Presentation and test
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Critical Care and Hypermetabolism - 10 credits
In this module you will explore the metabolic response to injury and resulting effect on nutritional parameters. You will also examine the nutritional management of patients on critical care. You will also be introduced to the principles of emotional intelligence and clinical prioritisation and explore use of these principles to support dietetic practice.
Compulsory
Assessment: Case study
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Developing Evidence Informed Practice - 10 credits
This module aims to enable you to apply the theoretical knowledge, ethical principles and evidence evidence-informed skills developed in the year one module Foundations of Evidence-Informed Practice, to clinical settings. You will explore how to design and justify your own empirical or literature-based study, relevant to dietetics and human nutrition, demonstrating the application of sound ethical reasoning.
In order to achieve this, you will be introduced to a diverse range of approaches to research, reviews and audits (qualitative, quantitative and participatory) and relevant health and social care policy and legislation. This module will encourage you to explore how your profession specific core values and beliefs can complement those of other health and social care professions, drawing on differing research traditions.
Compulsory
Assessment: Coursework
Final year
Year three consolidates your skills and knowledge and prepares you for the workplace. The third year also consists of two mandatory 12-week clinical placements and a 2-week public health placement, which are all sourced by the university.
Modules
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Developing Dietetic Practice: Placement B - 30 credits
This module includes preparation for placement classes and a 12-week placement (sourced by the university) in a range of approved environments where registered dietitians work.
The placement aims to enable you to develop the confidence and skills needed to: translate theory into practice, obtain, record and interpret relevant information and advise service users accordingly, communicate effectively with service users and multi-disciplinary team members, manage your time and workload efficiently, and demonstrate professionalism.
By the end of the placement you should, with supervisory support, be able to lead full and well-structured dietetic consultations for service users having different medical conditions.
Compulsory
Assessment: Coursework and portfolio
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Consolidating Dietetic Practice: Placement C - 30 credits
This module includes preparation for placement classes and a further 12-week placement (sourced by the university) in a range of approved environments where registered dietitians work.
Placement C aims to enable you to build on the confidence, knowledge and skills developed through Placement B in order to become competent in: translating theory into practice, obtaining, recording and interpreting relevant information and advising service users, justifying decisions made, communicating effectively with service users and healthcare professionals, managing time and workload efficiently, and demonstrating professionalism.
Upon successful completion of this placement, you will be able to competently and independently carry a dietetic caseload comparable with that of a newly-qualified registered dietitian.
Compulsory
Assessment: Coursework and portfolio
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Dietetic practice in Workplace Settings: Placement D - 20 credits
The module aims to enable you to develop and apply your knowledge of evidence-based nutrition, non-communicable disease, factors influencing food choice and behaviour change to groups and communities in a variety of settings.
With dietitians working across a multitude of sectors, the profession has representation in almost all nutrition related fields, including social care, industry, medical nutrition, food manufacture, research, community education and sport.
Throughout this module you will develop an understanding of food politics and policy, and gain insight into carrying out needs assessments, planning and evaluating projects and interventions that impact on the health of groups and communities in a variety of settings.
This module incorporates a two-week placement (sourced by the university) in a setting which may be tailored to your career aspirations and interests.
Compulsory
Assessment: Presentation and portfolio
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Leadership and Management for Healthcare Professionals - 20 credits
This module aims to support the development of the leadership behaviours and management skills required to function effectively as a newly qualified registered healthcare professional working within the multi-professional team in the delivery of high-quality care. You will examine clinical leadership and followership models and the concept of empowerment and distributed leadership, to gain understanding of ethical leadership, culture and values within the delivery of care. You will also explore the concepts of service improvement and gain experience of leading and participating in projects, using relevant management tools and techniques.
Compulsory
Assessment: Coursework and group presentation
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Evidence Based Research Project - 20 credits
This module provides you with the opportunity to undertake an in-depth exploration in an area of professional interest. Using an appropriate method of enquiry, you will systematically investigate the research question and analyse the information generated. On completion of this module, you will have an enhanced understanding of the research process (either literature based or empirical) and the potential of informing your future practice.
Compulsory
Assessment: Coursework
