MSc Dietetics (Integrated Degree Apprenticeship)

Professional Skills for Dietitians 1

(Core Unit)

The unit will allow you to plan and commence your learning journey. It will foster and develop the skills required of an independent learner and reflective practitioner, equipping you with the cognitive and practical abilities to engage effectively with your learning, evaluate your current knowledge and skills and identify your learning needs for your development to become a dietitian.

You will critically review the legal, ethical and professional accountability considerations of expanding your scope of practice and working within the professional boundaries of a dietitian. You will practice these professional skills in both a simulated and clinical work-based environment.

Food and Nutrition, Concepts and Principles

(Core Unit)

This unit will equip you with a critical understanding of the fundamental aspects of human nutrition.

You will review the role and sources of energy and all nutrients, considering the effects and signs and symptoms of deficiency and excess.

The determination and principles of nutritional requirements and the uses and limitations of the dietary standards and recommendations for energy and nutrient intakes through the lifecycle will be explored.

You will learn how to assess the nutritional status of individuals and about the methods we can use when considering large population groups.

Important topics including food safety, hygiene and legislation on food labelling in relation to nutrient content and health claims will be covered.

Nutrition, Health and Disease

(Core Unit)

This unit will examine the body systems in health and disease, and explore the physiological, biochemical, immunological, genetics and environmental basis of disease and the role of nutrition throughout the lifecycle.

You will evaluate the evidence for a relationship between diet and nutrition and diseases and consider the potential for improvement in health of individuals and populations by a change in dietary habits.

Behaviour Change and Health Promotion

(Core Unit)

In this unit you will examine the factors that affect people’s food choice and consider the complexities and the psychology of changing behaviour, specifically dietary behaviour. You will explore various theoretical models of behaviour change and how they are used in dietetics.

You will consider the role of the dietitian in the public health work force and review contemporary public health nutrition issues.

Through applied practice-based learning you will further explore the service user – professional relationship and will develop, deliver and evaluate a health education campaign, communicating and disseminating evidence-based nutrition health education using a range of media.

Professional Skills for Dietitians 2: A Multidisciplinary Approach

(Core Unit)

The unit will further develop your skills as an autonomous independent learner and reflective practitioner, equipping you with the cognitive and practical abilities to appreciate the role of the dietitian within the broader workforce, including in food development and production, retail, catering, the media etc.

You will also explore the principles and opportunities to develop your own leadership skills and the importance of leadership within the profession. During a period of practice-based learning you will have an opportunity to shadow a dietitian in a leadership role.

You will study the principles of catering management and undertake work-based learning activity in the catering environment including involvement in menu planning, provision of specialised diets and service monitoring and evaluation.

In addition to spending time in a dietetic and catering service, you will also gain experience of the roles of other professionals within the health care workforce to foster an in-depth appreciation of the role of the multi-disciplinary team in the integrated care of service users.

Clinical Nutrition

(Core Unit)

This unit will explore and apply the therapeutic role of diet in the management of disease. You will evaluate the options for the nutritional management of clinical conditions and utilise the British Dietetic Association’s Model and Process for Nutrition and Dietetic Practice and clinical reasoning skills to support evidence-based decision making.

You will be introduced to the role of the dietitian in mental health, learning differences, disordered eating etc and will appreciate the nutritional considerations in these populations. You will review the options for nutritional support of the acutely and chronically ill service user.  You will discuss and debate the legal and ethical considerations which arise in the field of clinical nutrition including end of life care.

Research In Dietetic Practice

(Core Unit)

You will almost certainly have undertaken some research as part of your undergraduate programme, and we will revisit and further develop your knowledge of research methodologies and data analysis.

However, this unit specifically explores the philosophy and approach to research and service improvement in an applied setting. In collaboration with your academic team and practice-based learning tutor and your employer you will undertake either a research project or a service improvement project to create knowledge that will inform clinical practice and service outcomes in dietetics.

Dietetics in Practice

(Core Unit)

In this unit you will undertake practice-based learning, working with a range of service users, building on your previous service experience. You will have the opportunity to apply your theoretical knowledge and skills that have been developed while studying other units on this course, applying them in practical environments and utilising your transferable skills and the Model and Process for Nutrition and Dietetic Practice to manage increasingly complex cases and caseloads. Work may include care of the elderly, general medicine, neurology, endocrinology, orthopaedic, cardiac, stroke, respiratory medicine, gastroenterology, surgical, oncology, palliative care or paediatric patients in community or inpatient settings.

As the unit progresses you will take greater responsibility as you move towards becoming an autonomous practitioner, within the scope of practice of a dietitian. You will work effectively as part of the dietetic and wider multidisciplinary team, appreciating the limitations of your practice, accepting referrals, delegating workload as necessary and also referring service users to other services as appropriate. You will become a confident practitioner able to challenge the practice of others where appropriate.

What qualifications do I need?

You will need a first degree, or equivalent, in a relevant health- related subject. Apprentices who do not have a health-related undergraduate degree must demonstrate evidence of knowledge of biological sciences, behavioural sciences or other health professional education.

You will need to have achieved level 2 in English and Maths prior to being recommended for the end point assessment.

As this is an Institute for Apprenticeships and Technical Education integrated degree, you must meet the eligibility required under ESFA funding rules: https://assets.publishing.service.gov.uk/media/653b726de6c9680014aa9c05/Apprenticeship_funding_rules_2324_Version_2.pdf

and be employed in a relevant role with a minimum 30 hours per week, with full employer support, or be working towards a future role requiring this degree course.

If English is not your first language, you must achieve an IELTS score of 7.0, with no less than 6.5 in any element. Test must have been undertaken within two years of application.

Evidence of prior learning

At interview you undertake a skills scan, where this identifies relevant prior academic learning and experience, relevant to the course learning outcomes, consideration will be given to recognition of this prior learning. Prior learning will be reviewed to ensure it meets the learning needs of the course and meets the learning outcomes of any units where exemption is requested.

Is there anything else that’s required?

You will be required to complete an occupational health questionnaire, to assess your readiness to undertake the course (e.g. physical and mental health, inoculation status etc).

You will also require a Disclosure and Barring Service (DBS) check. It is anticipated that these requirements will align to the requirements of your employment.

If you’re not sure about anything listed here, talk to our Apprenticeship team by emailing apprenticeships@aecc.ac.uk complete the form below or call us on 01202 436200 and we’ll be happy to answer any question you have.

For more information about our admissions policies and procedures, including our Admissions Complaints and Appeals Policy, see latest policies.

Register your interest

To register your interest now or ask any questions about the course, please complete the form at the bottom of the page.

International Students

International students are only eligible for this course if you are eligible to work in the UK, are employed in an appropriate role and have the necessary visas.