This module is designed to equip students with fundamental assessment skills and techniques essential for evaluating patient health and creating culturally tailored care plans within a dietetic practice framework. The content will include comprehensive nutritional assessments in clinical contexts, encompassing dietary, biochemical, and clinical evaluations. Students will learn to interpret clinical and biochemical data effectively and receive in-depth training in patient dietary assessment. Additionally, the module will cover the nutrition care process, enhance critical thinking and problem-solving abilities, and strengthen communication skills relevant to health professional practice.

1. Develop foundational dietetic practice skills, including nutrition assessment and client-centred care planning, while demonstrating critical thinking, effective communication, and the ability to evaluate and compare methods of nutritional assessment in clinical settings.
2. Conduct anthropometry measures such as height, weight, skinfolds, bioelectrical impedance, waist-hip-ratio and others with accuracy and precision in accordance with current standard methodology.
3. Demonstrate critical thinking when interpreting biochemical, anthropometric and dietary assessment of nutritional status in case studies.
4. Evaluate the nutritional composition of individual diets using dietary analysis software and globally standardised food composition databases. Explore the influence of home environment, behavioural patterns, and social factors on nutritional status.
5. Critically appraise and apply innovative dietary assessment tools and technologies, integrating ethical, cultural, and environmental considerations to support sustainable and person-centred nutrition care planning.

This module will provide a background in clinical medicine and aspects of surgery, pharmacology and clinical biochemistry as well as therapeutic nutrition in relation to the management of the major diseases. Students will explore the principles of clinical nutrition and the critical role of nutrition support in managing patients with various health conditions. The module covers the nutritional management of diseases such as cardiovascular disease (CVD), diabetes, cancer, respiratory conditions, and neurological disorders, with an emphasis on understanding the metabolic response to stress. Key topics also include nutrition support and the management of both overnutrition and undernutrition in clinical settings. Through case studies, lectures, and practical exercises, students will develop the skills necessary to assess nutritional needs, create personalised and culturally appropriate nutrition care plans, and apply evidence-based strategies to improve patient outcomes in a variety of clinical environments. This module equips students with the knowledge required to provide effective nutrition care for individuals with complex health conditions.

1. Critically appraise the pathophysiology, clinical presentation, and dietetic management of complex disease states where nutritional intervention plays a key role in prevention, treatment, and recovery
2. Design and justify individualised, evidence-informed nutrition care plans for diverse clinical conditions, integrating physiological, psychosocial, and cultural considerations.
3. Synthesise and apply advanced knowledge of nutrition support modalities to manage patients with complex nutritional needs in acute and chronic care settings
4. Evaluate, interpret, and translate national and international nutrition guidelines into context-specific dietetic strategies, demonstrating adaptability and clinical reasoning
5. Integrate and critically interpret core clinical sciencesincluding clinical chemistry, haematology, immunology, and microbiologywithin the framework of evidence-based dietetic practice

To expand students' knowledge and skills in food composition, menu planning, food preparation, and food service systems, while providing practical experience in food hygiene and preparation. This module will also enable students to understand the challenges of dietary modification in both domestic and clinical environments across different cultures.

1. Critically evaluate the strategic role of the dietetic practitioner within food service systems, integrating contemporary nutrition policy, operational management frameworks, and quality improvement methodologies
2. Interpret and apply complex food legislation, safety protocols, and nutritional standards to design and audit food service operations that are compliant, inclusive, and responsive to diverse population needs
3. Design, implement, and critically appraise menus and food service interventions that meet population-specific nutritional, sensory, cultural, and textural requirements, while aligning with operational and regulatory constraints in institutional settings

This module places significant focus on professionalism, encompassing ethical practices within healthcare, the responsibilities of dietitians in interprofessional teams, the boundaries of their practice, and expected professional conduct. Students will gain an understanding of the regulatory requirements for the profession and the necessity of ongoing professional development. Students will be introduced to problem-based learning and reflective practice, highlighting the importance of critical reflection and collaborative work as fundamental tools in the field of nutrition and dietetics.

1. Critique the current Code of Professional Conduct and Ethics and principles of professional decision-making for the profession
2. Examine how to use digital and social media in an ethical, confidential and professional manner
3. Appraise the basic principles of effective teaching and learning, mentoring and supervision
4. Deliver teamworking by participating and contributing in group settings

This module critically examines the study of dietetics from a public health perspective. S tudents will engage in contemporary discussions about what matters in dietetics, public health, and food policy. S ome of the fundamental questions and challenges in public health nutrition and policy today will be critically examined.

1. Know and understand the core elements of public health nutrition practice
2. Have knowledge of evidence-based national and international food and nutrition standards and guidelines
3. Demonstrate an understanding of the role of nutrition and dietetics in the development and implementation of policy on health, food and nutrition, on a national andinternational level
4. Identify and understand the impact of organisational, governmental community and societal structures, systems and culture on health and social care provision and inequalities

This advanced module in clinical nutrition and dietetics is designed to deepen students' understanding and application of dietetic practice in the management of complex medical conditions. The module covers an array of conditions and specialised areas requiring advanced dietetic expertise, including gastrointestinal, liver and pancreatic diseases and disorders, musculoskeletal disorders, metabolic disorders, mental health, inherited metabolic disorders, trauma and critical care, palliative care and terminal disease, as well as immunity, food hypersensitivity and allergies equipping students to address these intricate nutritional challenges. Students will develop skills in assessing, planning, and delivering effective dietetic care, with a focus on evidence-based practice, cultural adaptability and interprofessional collaboration, to optimise patient outcomes in complex clinical scenarios.

1. Evaluate the complex interplay between nutritional status, disease processes, and patient outcomes, with a focus on advanced understanding of disease-related malnutrition and associated co-morbidities
2. Design and implement evidence-based dietetic care plans tailored to the needs of diverse patient populations across complex acute, chronic, and multi-morbid conditions
3. Critically analyse and integrate emerging nutrition science and updated clinical guidelines to formulate innovative and practical approaches to dietetic care.
4. Develop and apply advanced skills in translating clinical research findings into practice, ensuring alignment with ethical considerations, patient-centred care, and the latest professional standards
5. Integrate complex clinical, biochemical, and psychosocial data to formulate and justify advanced, patient-centred nutrition care plans across a diverse range of acute and chronic conditions, including rare and high-dependency cases

This module aims to provide students with skills in clinical communication and counselling, essential for effective patient engagement and support within a dietetic framework. Students will develop techniques for delivering clear, empathetic, and client-centred nutritional guidance. The module will emphasise tailoring messages to be accessible, accurate, and engaging while considering health literacy and digital communication strategies.

1. Modify and adapt communication methods and styles in a way that can be understood by the service user
2. Analyse health promotion/behavioural sciences and the dietitians’ role in this practice
3. Evaluate service users as active participants in their health and social care
4. Apply behaviour change theory and skills to support change of health behaviours in a non-discriminatory and culturally sensitive manner.

Demonstrate an understanding of the pharmacological approaches to the management of health conditions across cultures that involve a significant dietitian contribution, including clinical pharmacology, drug metabolism and drug nutrient interactions that relate to dietetic practice.

1. Demonstrate a thorough understanding of drug administration, metabolism, and restrictions, with a focus on their relevance to dietetic practice and patient care.
2. Evaluate the side effects of pharmaceutical drugs and the potential for drug-nutrient interactions and drug-induced nutrient depletions in relation to dietary management.
3. Critically analyse the major groups and actions of pharmaceutical drugs, integrating this knowledge into the nutrition consultation process to optimise patient outcomes.

This module gives students the chance to develop clinical practice while observing dietitian competences through the context of the model and dietetic practice process, which includes gathering and interpreting service user-related data. In particular, this module will improve capacity to incorporate theoretical knowledge on topics like catering, cultural tailoring and food safety in a medical setting. Fundamental beliefs about dietetic practice will be reflected using examples from case studies.

1. Comply with relevant and current health and safety legislation and guidelines
2. Appraise food legislation and food safety in the context of nutrition and dietetic practice
3. Explain food preparation and the principles of food service processes
4. Produce clear, concise, accurate and objective documentation
5. Apply nutrition and dietetics to the provision of food services in institutions in a professional, ethical, and evidence-based manner