|
| 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 |
|
