MyAV·¶

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:

1. Critically understand and demonstrate a systematic knowledge of the foundation of legal, professional and structural aspects of dietetic practice.
2. Critically interpret the process for nutrition and dietetic practice in conducting a clinical dietetic assessment and intervention
3. Conceptually understand and develop reflective practice required for continued professional development (CPD) and registration with HCPC
4. Demonstrate comprehensive understanding and critical application of knowledge of food safety and diets for specialised requirements.
5. 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.