Entrepreneurship in a Global Context (MSIN0060)

Mathematics I (Calculus and Modelling) develops students’ understanding of the concepts and applications of calculus, particularly in the context of...

Mathematics I (Calculus and Modelling) (MSIN0011)

Mathematics I (Calculus and Modelling) develops students’ understanding of the concepts and applications of calculus, particularly in the context of designing and solving mathematical models addressing management optimisation and simulation problems.

The module covers single and multivariate calculus, including differentiation, integration, optimisation of functions of several variables, and first and second order differential equations. The module also introduces students to mathematical modelling in general, focusing predominantly on modelling with differential equations.

Mathematics I (Calculus and Modelling) introduces students to the use of a mathematical software tool (Mathematica) that is used to help solve complex mathematical models.

Professionalism is a key component of dietetic practice and in this module students will build on the skills and knowledge acquired during Professional...

Professional Practice in Dietetics 2 (MEDC0138)

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:  

1. Development of Inter/Intra-professional team working 

2. Digital Dietetics  

3. Legal and ethical boundaries of practice  

4. Reflective practice and continuing professional development  

5. Dietetics Management, Leadership, Business and Innovation  

6. Principles of an Audit and service evaluation/improvement  

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. 

 

Learning Outcomes:

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

Critically understand and demonstrate an enhanced systematic knowledge of the ethical aspects of dietetic practice.
	Critically understand and reflect on the role of inter-professional working within dietetic practice.
	Demonstrate an enhanced understanding and further develop reflective practice required for continued professional development (CPD) and registration with HCPC.
	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.