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Professionalism is a key component of dietetic practice and in this module students will build on the skills and knowledge acquired during Professional Practice in Dietetics 1 to ensure that they are equipped to work with service users. The module will be taught in the second year of the dietetics programme with particular focus on preparing students for placement 3. It will include the following core dietetic practice topics:ÌýÌý

1. Development of Inter/Intra-professional team workingÌý

2. Digital DieteticsÌýÌý

3. Legal and ethical boundaries of practiceÌýÌý

4. Reflective practice and continuing professional developmentÌýÌý

5. Dietetics Management, Leadership, Business and InnovationÌýÌý

6. Principles of an Audit and service evaluation/improvementÌýÌý

Students will also further develop their practical skills within our dedicated teaching kitchen to gain a detailed understanding of specialised diets and food texture modification.Ìý

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Learning Outcomes:

On successful completion of the module students will be able to:

1. Critically understand and demonstrate an enhanced systematic knowledge of the ethical aspects of dietetic practice.
2. Critically understand and reflect on the role of inter-professional working within dietetic practice.
3. Demonstrate an enhanced understanding and further develop reflective practice required for continued professional development (CPD) and registration with HCPC.
4. Demonstrate advanced knowledge and systematic understanding, critically reflect on the importance, and further develop advanced oral communication skills necessary for interaction with individuals and groups following a Patient centred approach.