COURSE SPECIFICATION 7. Course Specification

1. Name of course and highest award BSc (Hons) Human Nutrition and Dietetics

2. Scheme Undergraduate

3. Total credit for course 375

4. Possible interim awards BSc (unclassified) Human Nutrition * Dip HE Human Nutrition *

Cert HE Human Nutrition *

*not eligible for registration as a dietitian 5. Awarding/validating institution/body London Metropolitan University

6. Teaching institution

7. Course also accredited by Health Professions Council

Professional body exemptions/Accreditation Meets the requirements of the Health Professions Council for registration as a dietitian

8. External subject benchmarks Graduates of this programme should meet the threshold standards of the Benchmark statements for Dietetics

9. UCAS code (undergraduate only) B401 BSc/HumND 10. London Met course code UDEG

11. Route code HND4N

12. JACS code B400

Source of funding NHS London, the Strategic Health Authority for London

13. Approved to run from February 2004

14. Mode of attendance Full-Time

15. Expected duration of course four years 16. Organised work experience/sandwich year/year abroad

The course includes three compulsory full time placements. Placement A which runs as a series of ten day placements in semester two and a two week block placement which runs in the first year summer vacation. Placement B (12 weeks) occurs in the second semester of the third year and Placement C (12 weeks) in the autumn semester of the final

honours year. Placements must be undertaken in HEI approved hospital departments.

17. Career education, information and guidance

A process of personal development planning takes place throughout the course to help students to think about and make sense of what is being learnt and why. In particular students are trained in techniques of reflective dietetic practice. A systematic approach is used to help students to become self directed learners, based on the guidelines of the Dietitians Board.

18. February Admission (y/n) No

19. Teaching location (North;City;Both;Franchise) North

27

20. Home academic department School of

Human Sciences

21. Course Leader Sarah Illingworth

22. Main educational aims of the course

The primary aim of the course is to produce graduates who are eligible for Registration as a dietitian. Therefore the course has been designed to reflect the Dietitians Board guidelines (now replaced by the Health Professions Council) on course content and structure and to be flexible enough to take account of future developments in dietetic training and practice. The course aims to produce graduates with a sound academic knowledge base, a high standard of

transferable skills and the capacity to develop into reflective practitioners.

The course aims to attract and support students from a wide variety of academic and ethnic backgrounds.

Aims

1. To provide a sound scientific base in all those subjects necessary for a proper understanding of the issues and concepts related to nutrition and dietetics.

2. To develop the students’ powers of analysis, synthesis and evaluation, and the ability to integrate knowledge from contributing disciplines.

3. To develop a critical approach to existing knowledge in Human Nutrition and Dietetics, and an inquiring attitude through investigation and experimentation.

4. To provide a programme of education which will enable students to develop the key characteristics and capabilities of a competent dietetic graduate.

5. To provide a programme which will enable students to become reflective practitioners.

6. To develop an appreciation of the developing role of the dietitian both inside and outside the NHS.

25. Course learning outcomes

Collectively, course learning outcomes contribute to the development of the undergraduate graduate attributes of:

A1 Self awareness: to have the attribute of knowing oneself and be able to understand and clarify personal strengths and weaknesses through personal development planning; to be able to develop career management tools and represent one’s own abilities with confidence and self esteem

A2 Performance in a variety of idioms and contexts: to have the attribute of understanding the limits and applicability of the subject discipline and to be able to perform as a graduate in a variety of idioms and contexts by incorporating into personal, subject and professional practice, a fluent awareness of the subject and the wider picture, and to be able to communicate this effectively.

A3 Creative and ethical: to have the attribute of working through problems and making creative and purposeful change and adaptation with an awareness of ethical and moral codes and

demonstrating integrity of conduct, including an awareness of, and respect for, cultural diversity.

Links with graduate attributes are referenced in the learning outcomes contained in each of the four subsections.

25a Knowledge and Understanding

By the end of the course the student should be able to

:-1. Demonstrate an integrated understanding of the biological, social and food sciences which underpin nutrition science A2

2. Be aware of the wider environmental, political, social, cultural and economic contexts which affect human nutrition. A2

3. Understand and explain the theoretical links between diet and disease and the application of dietetic theory in practice. A2, A3

4. Demonstrate an understanding of the professional role of the dietitian and their own professional strengths and weaknesses. A1

5. Show familiarity with relevant research and developments within nutrition science and dietetic practice.A2

28 Teaching /Learning Strategies and Methods

Knowledge and Understanding of the subject is developed through delivery of a package of core and designate modules which meet the learning outcomes specified by the Dietitians Board Pre Registration and Training Document 2000.

Delivery is through a combination of lectures, seminars, tutorials, case studies and workshops. The teaching team comprises of university staff as well as experts from the dietetic profession and elsewhere. Students are expected to complement formal teaching with self directed reading and completion of specified assignments.

Assessment

Students knowledge and understanding is assessed through a variety of methods both formative and summative including assignments, seminar and poster presentations, case studies, practical reports, data analysis exercises and unseen examinations. Students’ ability to understand the application of theory in practice is assessed on practical placement. All students must complete a final year dissertation.

25b Cognitive Skills

By the end of this course the student should be able

to:-1. Critically evaluate existing research and draw appropriate conclusions. A3 2. Participate in and initiate research projects. A3

3. Carry out a critical review of the literature on an aspect of nutrition science. A3

4. Apply the basic skills of seeking, handling and interpreting statistical information in appropriate contents.

A3

5. Identify and integrate the relevant information in the practice of dietetics in a range of contexts. A1, A2 Teaching/Learning Strategies and Methods

The lecture programme provides the underpinning theoretical foundation in the subject area and thinking skills are developed through complementary activities including practical classes, case studies, workshops, seminars, tutorials, assignments and practice based learning.

The final year dissertation is the means whereby knowledge of nutrition is synthesised and applied to research of a particular aspect of the subject. In the practical placements students ability to integrate theoretical knowledge and apply it appropriately is developed.

Assessment

This involves both formative and summative assessments. Formative assessments include analysis of case studies, data analysis, seminar presentations, dissertation viva and a structured programme of assessed supervised activities on placement. Summative assessments comprise of unseen examinations and the completion of the dissertation report.

25c Transferable Skills including employability and professional practice By the end of this module the student should be able

to:-1. Analyse situations, carry out problem solving exercises, and make ethical and critical judgements. A3, A2

2. Demonstrate the capacity for independent and self managed learning. A1 3. Communicate effectively with groups and individuals. A3

4. Be able to work as a member of a team. A1, A3 Teaching /Learning Strategies and Methods

These learning outcomes are developed through a combination of independent and group tasks which include role play exercises, video recorded presentations, case studies, group assignments and practice based learning. The degree of complexity of tasks increases as the course progresses, to build on the increasing knowledge and skill base of the student. The culmination is the final practice placement when the student is assigned a case load where they need to be able to demonstrate their ability to function effectively as a member of the health care team.

Assessment

Transferable skills are assessed through case studies, group assignments, individual and group presentations and practice based assessment.

25c Subject specific practical skills

By the end of this module the student should be able

to:-1. Apply their understanding of nutrition science in practical situations. A2, A3 2. Demonstrate an open and reflective approach to practice. A1

29 3. Demonstrate the defined characteristics of a competent dietetics graduate. A1

4. Use appropriate software in the handling and analysis of dietary information. A3 Teaching/Learning Strategies and Methods

These skills are developed through case studies, dietary data handling exercises, problem based learning exercises, reflective diaries and journals, maintenance of a personal portfolio and practice based learning.

Assessment

Assessment is through, reflective journals, case studies, seminar presentations and assessed activities on practice placement.