| CODE | FEH5014 | ||||||||
| TITLE | Dietetic Placement 1 | ||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||
| MQF LEVEL | 7 | ||||||||
| ECTS CREDITS | 8 | ||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||
| DESCRIPTION | The practical placements are structured, supervised and mentored periods of experiential learning that constitute a sequential learning process that will enable the student to develop the necessary competencies in Dietetics to practice professionally and in a safe manner. The placements' design is based on the European Federation Association of Dietitians Academic Standards (EFAD, 2018) and 鈥楢 curriculum framework for the pre-registration education and training of Dietitians鈥� (BDA, 2020). Study-Unit Aims: This study-unit will enable the student to apply principles of nutrition and dietetics principles and evidence-based advice to various client groups encountered in clinical practice; The student will learn to evaluate the theoretical basis of communication behavior in the delivery of therapeutic advice and learn to select the appropriate model for changing a client's behavior; The student will learn to foster an interdisciplinary and intra-disciplinary approach to patient/ client management; The student will be guided to make informed professional judgments relating to all aspects of therapeutic care and preventive practice. Scenarios encountered will include: - Hospital Food Routes; - Primary and Secondary Care the environments encountered by Dietitians; - Introduction to Practical dietary practice; - Collation of client histories - Assessment of client status and design of dietary plans. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Demonstrate basic patient assessment (including history taking and data collation) manage standard dietary procedures; - Critically examine the factors known to affect clinical outcome; - Appreciate the need for advocacy for appropriate diet and lifestyle changes; - Develop the necessary skill-base that supports effective practice. The student will understand the ethical and professional behaviour required of a health care professional. This knowledge will provide the basis of the skills needed to enable the student to grasp the essence of professional regulation and scope of practice. 2. Skills: By the end of the study-unit the student will be able to: - Apply theoretical principles of dietetics to practical scenarios; - Practice within the dietetic and wider healthcare team; - Practice general good communication skills; - Implement time management and self-discipline needed when working with clients. Main Text/s and any supplementary readings: - Todorovic, V.E. & Mafrici B. (2018) A Pocket Guide to Clinical Nutrition: 5th Edition. BDA, UK [ISBN: 978-1-9-9160478-0-8]. - Gandy, J. (2019) Manual of Dietetic Practice: 6th Edition, Wiley-Blackwell, UK [ISBN: 978-1-119-23591-0]. - Shaw, V. (2020) Clinical Paediatric Dietetics, 5th Edition Wiley-Blackwell, UK [ISBN: 978-1-119-46729-8]. |
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| STUDY-UNIT TYPE | Placement | ||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Mario Caruana (Co-ord.) |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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