Nutrition and Dietetics

Why choose this course?

Do you want to learn how to prevent, diagnose and treat nutritional problems as a registered dietitian? This new and exciting course is professionally accredited by the British Dietetic Association (BDA) and provides you with the opportunity to develop your knowledge and expertise by working with a diverse population across a range of settings.

This course equips you with the knowledge and skills required by dietitians to:

• Work with people, organisations and communities across North Wales to identify and resolve nutritional problems

• Promote, maintain and restore health and wellbeing

• Assess and manage people who have a variety of health conditions, learning needs and communication styles.

You will:

• Be taught by skilled staff who are registered Dietitians with specialist clinical interests.

• Receive academic teaching and learning combined with a minimum of 1000 hours of practice placement over the three years of study to support personal and professional development.

• Attend practical workshops, develop culinary skills and work with food technologies in our new kitchen/catering facilities at the Wrexham Campus.

• Access new, highly specialised clinical and food science facilities at our Wrexham campus, local research centres and clinical laboratories.

• Gain applied experience of nutrition and dietetic practice in a range of industrial, commercial and clinical settings across North Wales.

• Work with both children and adults during clinical placements to deliver dietary interventions and nutritional therapies.

• Learn to apply new and innovative technologies in food, nutrition and health sectors.

• Access joint teaching sessions with other Allied Health Profession (AHP) students

• Develop excellent communication and problem-solving skills

• On completion of our Nutrition and Dietetics degree programme, be eligible to apply for initial registration with the Health and Care Professions Council (HCPC) and full membership with the British Dietetic Association (BDA). Professional fees for both students and graduates are self-funded.

• Study in a British Association of Sports and Exercise Sciences (BASES) accredited laboratory.

• The course is approved by the Health and Care Professions Council (HCPC) and accredited by the British Dietetic Association (BDA).

• Students receive a FAA Level 2 Award in Food Safety in Catering (QCF) as part of their studies.

• We utilise a blended learning approach involving both face-to-face and online delivery as part of the University’s Active Learning Framework (ALF).

• The main delivery site for academic teaching and learning is our Wrexham campus, with occasional inter-professional education (IPE) sessions delivered from our St Asaph campus. Practice placements will be available at sites across North Wales.

Key Course Features:

• The course is approved by the Health and Care Professions Council (HCPC) and accredited by the British Dietetic Association (BDA).

• Students receive a FAA Level 2 Award in Food Safety in Catering (QCF) as part of their studies

• We utilise a blended learning approach involving both face-to-face and online delivery as part of the University’s Active Learning Framework (ALF).

• The main delivery site for academic teaching and learning is our Wrexham campus, with occasional inter-professional education (IPE) sessions delivered from our St Asaph campus. Practice placements will be available at sites across North Wales.

YEAR 1 (LEVEL 4)
This year provides a grounding in the basic assessment of a patient across core areas in which dietitians work. It includes an introduction to food and nutrition, anatomy, physiology and biochemistry, communication and professional practice.

MODULES
Professional Practice
Introduction to Nutrition
Human Anatomy and Physiology
Introduction to Dietetic Practice
Introduction to Genetics, Immunology and Biochemistry
Food Science
Placement 1 – this first introductory practice placement of 100 hours will develop your applied skills in various areas of nutrition and dietetic practice and will include a blend of simulated activities and real-world experiential learning.

YEAR 2 (LEVEL 5)
This year builds upon knowledge and understanding in Level 4 to move towards management in core areas of nutrition and dietetics including complex conditions, research and evidence-based practice.

MODULES
Developing Dietetic Practice
Blood Science
Population and Public Health Nutrition
Food, Nutrition and Behaviour
Research Methods
Metabolism
Placement 2 - this second practice placement of 400 hours will be spent in a clinical setting supported by registered dietitians and will consist of two separate parts: the first part (80 hours) scheduled for the beginning of the academic year and the second part (320 hours) occurring later in the academic year. Additional clinical simulation activities will also form part of this module and will be delivered on campus throughout the academic year.

YEAR 3 (LEVEL 6)
This year culminates in a dissertation research project alongside applying higher level knowledge and skills in a final clinical placement.

MODULES
Advanced Dietetic Practice
Clinical Medicine
Clinical Research Project
Placement 3 – in this final practice placement, you will consolidate your learning and development in a clinical setting with support and guidance from registered dietitians, reaching a point of proficiency required for registration with the Health and Care Professions Council (HCPC).

All modules are core unless states otherwise

The information listed in this section is an overview of the academic content of the programme that will take the form of either core or option modules. Modules are designated as core or option in accordance with professional body requirements and internal academic framework review, so may be subject to change.

Teaching & Assessment
The Nutrition and Dietetics degree is a full-time course (5 days a week needed for a combination of independent learning and lecturer-led sessions), and it is expected that you attend all sessions and complete all pre- and post-sessional preparation work and self-directed study. This allows you to gain the most value possible from face-to-face teaching.

Assessment is varied and can include written academic work, exams, verbal presentations, practical objective structured clinical examinations (OSCE) and placement pass/fail.

Teaching and Learning

Wrexham University is committed to supporting our students to maximise their academic potential.

We offer workshops and support sessions in areas such as academic writing, effective note-making and preparing for assignments. Students can book appointments with academic skills tutors dedicated to helping deal with the practicalities of university work. Our Student Support section has more information on the help available.

In terms of particular needs, the University’s Inclusion team can provide appropriate guidance and support should any students require reasonable adjustments to be made because of a recognised prevailing disability, medical condition, or specific learning difference.

Wrexham University utilises the Active Learning Framework (ALF) which allows students to access learning and teaching more flexibly at times that suit them.

Practical Sessions and Placements

Practical sessions, simulation activities and placements form an important part of the teaching and learning for dietitians and develop the skills of how to do the job by putting the theory into practice.

You will be required to work autonomously, in pairs or in groups and will be encouraged to work with different students, both within your own cohort as well as students from other programmes, throughout the three years to support personal and professional development and inter-professional learning.

Professionalism in all aspects of the course is extremely important and you will learn about what it is to be a professional at an early stage in the learning and teaching.

Professionalism during practical sessions and simulations is pivotal as the clinical environment is being replicated. You will be expected to adhere to uniform policy (for example: wear your hair up, be bare below the elbows and wear your practical uniforms) and health and safety/infection control procedures in preparation for your real-world practice placements.