| CODE | FSN4008 | ||||||||||||
| TITLE | Nutrition Placement 1 | ||||||||||||
| UM LEVEL | 04 - Years 4, 5 in Modular UG or PG Cert Course | ||||||||||||
| EQF/MQF LEVEL | 6 | ||||||||||||
| ECTS CREDITS | 10 | ||||||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||||||
| DESCRIPTION | This is the FIRST of a series of TWO placement periods that will be held across different government entities during the final year of the programme. The practical placements are structured, supervised and mentored periods of experiential learning. Students will be primarily involved in active observation and guided participation. Study-Unit Aims: The aim of the placement is to expose the student to the different nutrition related fields. The student is given the opportunity to translate the acquired theoretical knowledge to practical and professional skills necessary to work in the various settings, thus developing and demonstrating the competences required to register and work as a nutritionist. The hours covered in placement contribute towards the 400 practice hours required to register as a nutritionist with the Council of Professions Complementary to Medicine. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Apply theoretical principles of nutrition to practical scenarios; - Interpret global and local nutritional guidelines and dietary recomendations for different individuals / populations; - Appreciate the need for advocacy for appropriate diet and lifestyle; - Interpret scientific information about the relationships between diet, health and disease through training in epidemiology; - Recognise the use of various dietary assessment tools, tools used to assess physical activity levels and other lifestyle factors; - Unite with law makers to provide expert advice during development of policies related to public health, nutrition and food access. 2. Skills: By the end of the study-unit the student will be able to: - Complete basic client assessment (including case history and anthropometric measurements) within the allocated time for a case; - Plan and organise events to raise awareness on contemporary issues in nutrition such as sustainability and plant-based diets; - Design simple observational studies including cross-sectional, cohort and case-control designs in nutritional science; - Propose and plan programmes that improve nutrition in the community and access to healthy food; - Formulate and develop educational materials to encourage appropriate nutrition across the lifecourse; - Establish good communication and professional skills when working within a multi-disciplinary team, whether in a health or other relevant setting. Main Text/s and any supplementary readings: Supplementary Readings: - Willett, W. (2013) Nutritional Epidemiology: 3rd Edition. Oxford: Oxford University Press. (Available) - Clark, T. et al. (2021) Bryman's Social Research Methods: 6th Edition. Oxford: Oxford University Press. (Available) |
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| STUDY-UNIT TYPE | Placement | ||||||||||||
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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 2026/7. It may be subject to change in subsequent years. |
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