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2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: BMS2040 Module Title: KEY SKILLS FOR NUTRITION AND DIETETICS 2
Module Provider: Biosciences Short Name: BMS2040
Level: HE2 Module Co-ordinator: PEARSON GC Miss (Biosciences)
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability
Semester One
Assessment Pattern

DEADLINE

 

Week 4

 

Week 7

 

Week 10

 

ASSESSMENT

 

Presentation & 500 word abstract

 

Assessment of statistical skills

 

200 word abstract for given paper

 

WEIGHTING

 

50%

 

25%

 

25%

 

 

Module Overview
Prerequisites/Co-requisites

Module Aims
To enhance students' key skills, to allow them to work effectively
Learning Outcomes

On successful completion of this module students should be able to:-

  • Write and give an oral presentation to their peers
  •  Apply statistical analysis to data
  • Apply knowledge of communication and management to improve your own learning and performance
  • Use reflective practice to enhance learning
  • To understand the individuals learn in different ways
  • To begin to plan, evaluate and document nutritional care plans
  • To design menus for particular groups or institutions
  • To appreciate the limitations of methods of measuring, recording, calculating and analysing nutrient intake
  • Be able  to use computer programmes for dietary analysis
  • To understand the principles of the production of nutritional information of for both the general public and other scientists
  • To develop knowledge of anthropometric and other techniques of nutritional assessment
  • To manage their own time more effectively
Module Content

Lecture No:

Lecturer

Topic

1-2

    GCP

Introduction to module 
Time Management

3-4

KLG

Electronic resources - Briefing and practical experience - in groups

5

LOR

Scientific writing, abstracting and referencing

6

KD/GCP

Learning Styles

7-8

GCP

Assessment of Nutritional Intake

9-10

Guests

Organisation of the Health Service/a day in the life of a biomedical scientist

11-12

Guest

Menu Planning

13-14

Students

Catering Consolidation from A Placement

15-20

BE

Student presentations - in small groups.  Groups to be arranged

21-23

AK

Statistics lectures

24-26

AK/BE

Statistics practical sessions

27-28

GCP

Design of Nutritional Material

29-30

BE

Nutritional assessment

31-32

DT

Motivational Interviewing

33-34

GCP

Reflective Practice

35-36

Guest

Communication, care planning, medical terminology

37-38

Guest

Interpreting blood biochemistry

Methods of Teaching/Learning
Lectures
Selected Texts/Journals

Recommended Books:
Stella Cottrell; Study Skills Handbook 3rd Edition, Palgrave Macmillan, 2008

 

 

 

 

 

 

 

 

Heller R, Hindle T: Essential Managers Manual.  Publisher: Dorling Kindersley

 

 

 

 

 

 

 

 

Ewles L, Simnett I: Promoting Health, A practical guide, 5th Ed. Bailliere Tindall, London , 2003

 

 

 

 

 

 

 

 

Also in the DK series (Heller and/or Hindle as authors): Communicate Clearly, Making Presentations, Manage your time, Managing Change

 

 

 

 

 

 

 

 

Burnard P: Effective Communication Skills for Health Professionals, 2nd Edition, 1997
Last Updated
12 April 2011