• BIOL1011
• Intro to Pro Prac,Comm&Beh Sci

The aim of this module is to provide a foundational knowledge for learners to enable them to sign the code of professional practice in a fully informed manner prior to practice placement A. It will introduce learners to core elements of professionalism in preparation for the first practice placement including professional regulation, autonomy and scope of practice, duty of care, consent, confidentiality, data recording and protection. It will also introduce learners to the study of communications including learning styles, leadership, networking, conflict resolution, group facilitation and communication with the public. Practice-orientated elements such as the psychological bases of behaviour, motivational theory and the use of counselling skills and behavioural change techniques in the practice of dietetics will also be introduced.

On Completion of this module, the learner will be able to
1. Describe the processes of meal production, selection, service and delivery within the institutional setting.
2. Outline how nutrition principles can be applied to food services within the institutional setting.
3. Evaluate the impact of food service regulations, standards and guidelines on the nutritional quality, hygiene and temperature regulation of food service systems.
4. Evaluate menus including portion sizes, calorie counting, nutrient profiling, therapeutic diet provision and food allergens.
5. Assess the limitations of institutional food service systems in the delivery of nutritional care.
6. Critically analyse the food served in terms of general population recommendations.
7. Assess the importance of integrating nutrition and dietetics in the provision of food services in institutions in delivery of optimal care.