FBMCLD: Clinical Dietetics

Module code: FBMCLD

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: 7

When you’ll be taught: Semester 1

Module convenor: Dr Orla Kennedy , email: o.b.kennedy@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s): IN THE SAME YEAR AS TAKING THIS MODULE YOU MUST TAKE FBMNUT AND TAKE FBMTEP (Compulsory)

Pre-requisite or Co-requisite module(s):

Module(s) excluded: IN TAKING THIS MODULE YOU CANNOT TAKE FB3NMP (Compulsory)

Placement information: NA

Academic year: 2025/6

Available to visiting students: No

Talis reading list: Yes

Last updated: 3 April 2025

Overview

Module aims and purpose

To consolidate understanding of nutrition in the management and prevention of non-communicative diseases including cardiovascular diseases, obesity, diabetes and the metabolic syndrome, gastrointestinal diseases, allergy and food intolerances, eating disorders, cancers, inborn errors of metabolism, cognitive function and neurological conditions.

To train students in the application of critical evaluation of evidence.

To give the opportunity for students to demonstrate their presentation skills in evidence-based nutrition to various different population groups.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Discuss how social, economic and environmental factors (wider determinants of health) can influence a person’s health and wellbeing throughout the lifespan
2. Recognise the interaction between diet and disease and explain how dietary modification can be utilised in the maintenance of wellbeing and the treatment of named diseases
3. Critically appraise the benefits and limitation of nutritional analysis programs and design recipes and meals plans appropriate to a particular target group (life-stage, disease state)

Module content

Evidence of the application of nutrition in management and prevention of non-communicable diseases including

• Nutrition in re-conception, pregnancy and lactation   
• Life course nutrition   
• Nutrition in overweight and obesity  
• Diabetes type 1 and 2 and the metabolic syndrome   
• Gastrointestinal diseases  
• Allergies and food intolerances  
• Eating disorders  
• Nutrition and cancers   
• Nutrition and cognitive function and neurological conditions   
• Menu planning
• Working within your scope of practice

Structure

Teaching and learning methods

This module comprises of:

• lectures
• self-directed learning
• formative assessment & feedback
• quantitative oral presentations
• practical sessions
• Research seminars and conference attendance

The specific content, duration, and mode of delivery will depend on the needs and goals of the program.

Study hours

At least 50 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve all of the following to pass this module:

1. A mark of 45% in each submodular component, in order to meet the accrediting body standard requirements (British Dietetics Association - BDA)
2. An overall module mark of 50%

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/penaltiesforlatesubmission.pdf

You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

• Meal planning practicals 
• Feedback meetings with staff  

Reassessment

Additional costs