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Human Nutrition, Food Studies and the Lifecycle (DIET409)
To provide a foundation for the study of human nutrition, a global perspective of the food provisioning system and investigate relationships between food, diet and lifestyle. To investigate the theory and practical aspects of dietary intake assessment and evaluate nutritional requirements throughout stages of the life cycle.
Psychosocial Aspects of Patient Centred Care (DIET410)
Students will explore the psychosocial aspects of patient centred care. An introduction to psychosocial aspects of care and impact on health and wellbeing. Students will study the concepts of patient centred care by exploring psychological and social aspects and how these impact on an individual's food choice, lifestyle and health behaviour.
Placement A (DIET411)
You will build confidence in communicating with patients and gain an awareness of the diverse role of the dietitian. During the first year we encourage students to undertake an optional placement with our local partners in charities, industry, care homes and public health partnerships. Working within the optional placements has the benefit of providing students with the opportunity to practice, strengthen and develop the communication skills taught within the academic year.
Nutritional Epidemiology & Public Health Nutrition (DIET412)
The module will introduce the principles of evidence based practice and the study of nutritional epidemiology. It will provide an introduction to the relationship between diet and disease, combining nutritional knowledge with skills in evaluation of dietary assessment methodologies to investigate the determinants of health and disease in populations. These epidemiological concepts will then be applied in the context of public health nutrition.
Preparation for Practice (SOHP401)
This inter-professional module will introduce students to professional practice and the inherent standards expected of them. The characteristics and identity of allied health professionals, as evidence based practitioners, will underpin learning.
Interprofessional Learning 1 (HIPL400)
Nutritional Biochemistry (DIET413)
This module provides an introduction to the chemistry, biochemistry and metabolic principles underpinning the science of human nutrition.
Physiology and Genetics (DIET414)
This module provides the background in physiology and genetics to enable the learner to develop and incorporate these concepts into modules at level 5. The module has been designed to include the majority of the material that is considered to be essential in providing a sound understanding of the biosciences that underpin dietetics.
Pathophysiology (DIET501)
This module runs in parallel with the major modules in dietetic practice. The module is designed to provide basic knowledge on basic pathophysiology as well as to introduce the student to the basic concepts of epidemiology and medical diagnosis. The appropriate pathophysiology is encountered at the same time as the conditions are examined from a clinical and dietetic viewpoint.
Dietetics 1 (DIET507)
This module will introduce students to an evidence based approach to dietary modification for health in different care groups with a wide diversity of ages and social conditions. It will address, in particular, the factors which affect and difficulties of implementing dietary change.
Metabolism and Pharmacology (DIET508)
The metabolic element of this module explores the physiological and metabolic background to nutrition through the lifecycle. Basic nutritional metabolism will be studied to provide the basis to look at (in other modules) the role of metabolism in various conditions. The pharmacological element of this module introduces the student dietitian to the basic principles of pharmacology. The mode of action of drugs, the absorption, distribution, and metabolism of drugs, and the interaction between diet and drugs.
Metabolism and Immunology (DIET509)
This module explores the physiological and metabolic background to diet related diseases, the role of nutrition in immune function and the influence of nutrients and exercise on the maintenance of optimal health.
Placement B (DIET510)
During this 12 week placement, students will begin to apply their theoretical knowledge through blended, virtual and on-site placements and develop the range of skills required to work as a dietitian. Including procedures for the assessment, intervention and monitoring of clients with a range of non-complex conditions in a variety of settings.
Dietetics in Practice 1 (DIET511)
This module will require students to put into practice the theory studied in Dietetics 1. Students will learn how to adapt meals and use special products to meet an individual's nutritional requirements. They will develop their communication, educational and motivational interviewing abilities. Students will build confidence in core dietetic skills in preparation for their B placement.
Interprofessional Learning 2 (HIPL500)
Dietetics 2 (CBL) (DIET606)
This module will help students review their practical dietetic experiences and build on these through a questioning/problem solving approach. Students will justify approaches and consider the concept of evidenced-based practice in dietary therapy for complex conditions to put together nutrition and dietetic interventions for case scenarios.
Dietetics in Practice 2 (DIET607)
The module will require students to put into practice the theory studied in Dietetics 2. The major emphasis is on communication and educational skills; presentation and evaluation of different techniques used by dietitians for individuals and groups.
Placement C (DIET608)
This 12 week placement builds on the practical skills and knowledge acquired in placement B with an increasing focus on clients with complex needs. Students become competent in translating theory into practice and in demonstrating the range of skills needed to work as a newly qualified dietitian.
Contemporary and Emerging Issues in Clinical Nutrition (DIET610)
A range of contemporary and emerging biomedical research themes have direct application to and implications for dietetic practice. This module will explore a selection of pertinent themes within the context of clinical nutrition with direct application to dietetic practice.
Leadership Roles for Sustainability (DIET611)
This module provides an understanding of sustainability leadership roles for Allied Health Professionals relevant to supporting their skills development for a changing healthcare future. Students will learn how to design, evaluate and communicate the impact of a more sustainable area of practice. They will use sustainability leadership techniques and appraise how these will impact more effective sustainable management of practice in both the public and private sector. There will be a focus on the use of quality improvement frameworks and effective use of digital marketing to promote best practice.
Project Design for Research (SOHP604)
Students will explore methodology and methods relevant to the development of a research project and by the end of the module will formulate a research proposal. The module will explore defining and refining a research question, selecting and appraising methodology, ethical considerations, selecting and appraising data collection and analysis techniques.
Interprofessional Learning 3 (HIPL600)
Developing AHP Leaders through Coaching and Mentoring (DIET701)
This module focuses on the concepts and practice of mentoring and coaching as a key skill for healthcare professionals, and allows students to practice skills and develop their abilities in this area whilst supervising undergraduate dietetic students. The models and methods of mentoring and coaching will be explored, and students will develop their own style through reflection and feedback.
Research Dissertation (SOHP705)
Over the course of this module students will complete their dissertation as part of their Masters programme under supervision from the module team and a named dissertation supervisor. Students will undertake an individual research project and this is presented as an individual project report/ article. Formative: presentation to peers.
Innovation in an Ever Changing Marketplace - Entrepreneurship for Health and Social Care Professionals (SOHP706)
This module will be delivered using a blended learning approach. Through a series of seminars, tutorials, webinars and e-learning students will explore the concepts of marketing, entrepreneurship and innovation relating to independent practice, social enterprise, charitable organisations and the NHS. Students will examine and gain an understanding of law and policy related to their field of interest.
Malnutrition and Nutritional Support (DIET703)
This module focuses on the complexities and consequences of malnutrition in a range of clinical settings predominantly in the UK although malnutrition as a global challenge will also be discussed. Different nutritional assessment techniques and tools will be applied in a clinical context and the evidence base for nutritional support will be explored for the nutritional management of the different types of malnutrition.
Applied Sports Nutrition (HNUT703)
This module will critically evaluate the role of nutrition in sports and exercise. It will look at the key physiological factors underpinning applied nutritional practices, as well as potential psychological/cultural/ psychosocial factors impacting on food intake in athletes. Professional aspects of working as a registered nutritionist will also be covered.
Advancing the Management of Long Term Conditions (DIET702)
This module focuses on critically applying knowledge and understanding to support service development for people with long term conditions' that is person centred; promoting self-management and collaborative working. This module is based on best practice discussed within national and international policy and guidelines. It will explore in depth the impact of long term conditions on the individual, their family and carers.
Every undergraduate taught course has a detailed programme specification document describing the course aims, the course structure, the teaching and learning methods, the learning outcomes and the rules of assessment.
The following programme specification represents the latest course structure and may be subject to change:
The modules shown for this course are those currently being studied by our students, or are proposed new modules. Please note that programme structures and individual modules are subject to amendment from time to time as part of the University’s curriculum enrichment programme and in line with changes in the University’s policies and requirements.
UCAS tariff
128
Student | 2023-2024 | 2024-2025 |
---|---|---|
Home | £9,250 | £9,250 |
International | £16,300 | £18,100 |
Part time (Home) | £770 | £770 |
The first-class new home for our healthcare teaching and research providing students with skills to meet the needs of 21st century careers.
"I have recently been offered my first band 5 Dietitian job in a mental health and learning disabilities rotational position, which is my dream dietetic job."
>Accredited by the Health and Care Professions Council
>Provisional accreditation by the British Dietetic Association
Dietitians understand the science behind what we eat and use this to help people be as healthy as possible when they are ill and beyond.
“The ketogenic diet for epilepsy has had a positive impact on my health and quality of life. So much so, it has inspired me to study dietetics and I'm loving the journey so far. I look forward to my future and hope to have a positive impact on others too.”
Do you already have a nutritional science based degree? If so you may be eligible to enter directly into year two of our three year programme. Speak to us via admissions@plymouth.ac.uk to discuss your qualifications and eligibility.