This module extends knowledge and skills developed in the units "Dietetic Assessment and Practice", "Medical Nutrition Therapy" and "Clinical Nutrition and Dietetics A" and draws on prior biochemistry and physiology knowledge to link diet and disease relationships. This subject covers in-depth nutrition and dietetic management of oncology, gastrointestinal diseases, paediatrics, mental health disorders, artificial nutrition provision and intensive care. The module will integrate the theory and application of oral, enteral and parenteral nutrition support in the individual management of these clinical patient groups. Simulation and case studies based on these clinical conditions and diseases will be the foundation for the students to develop skills in synthesising medical and nutritional information into the formulations of individual nutritional care plans, dietetic education and evaluation in preparation for clinical placement.

Pathophysiology, nutritional aetiology, clinical features, medical and nutritional management of a range of clinical conditions and diseases - oncology, gastrointestinal diseases, mental health disorders, ICU, paediatrics¿ formulation of nutrition diagnoses and management plans for individuals¿ methods to collect anthropometric and body composition data, dietary data and food habits in clinical settings and for different clinical conditions¿ nutrition goal setting and development of client centred, evidence based or best practice nutrition management plans or guidelines¿ development of dietary plans based on food or meal plan approaches¿ documentation of plans in the medical and case notes¿ interview skills, communicating effectively¿ professionalism, ethical practice and organisational standards.

On successful completion of this module, students will: 1. Integrate knowledge of disease into the nutritional assessment, formulation of individual nutrition care plan and the dietetic management of a clinical case. 2. Evaluate the role of nutrition and diet in the aetiology and management of a disease or clinical condition. 3. Consider and evaluate the role of social, cultural, environmental and economic factors that affect the nutritional goals and dietetic management of patients or clients. 4. Apply research and evidence based practice to dietetic practice. 5. Critically analyse quantitative and qualitative dietary data for the preparation of dietetic plans that are in line with nutritional goals for presented cases with diseases and conditions studied within this module. 6. Construct feasible and nutritious meal plans for individuals with different clinical conditions presented in the module with varying social, cultural and medical needs.

On successful completion of this module, students will:1. 1. Consider broader issues of healthcare systems, service provision, ethics and quality improvement in the dietetic management of clinical cases.

On successful completion of this module, students will: N/A

This module is developed and delivered by registered dietitians who are currently practising in the key clinical topics. Learning activities include lectures by specialist clinicians, Workshops/Tutorials, PBL, EBL, Online materials, Case based learning, Simulated training experiences. As such, students are stimulated to develop the graduate attributes. The module will incorporate the most up-to-date evidence base for the nutritional management of the clinical conditions covered. This is ensured by the inclusion of practising registered dietitians as visiting lectures from leading hospitals with clinical specialisms in the health topic. Students will build on skills in literature searching and critical appraisal of research in the development of individual case management plans. The assessment requires the development of a dietetic guideline for the identification and management of malnutrition among elective surgery patients. This assessment supports the constructive alignment with the stated learning outcomes and in addition supports active learning during the clinical placement that immediately follows this module and precedes CT6033-Clinical Nutrition & Dietetics C. The module is blended with synchronous lectures and self-directed learning activities including case-based learning and discussion fora. The module will be delivered in an intensive format prior to students going on their first clinical placement. Students will attend lectures/practical and workshops in a block mode - Monday to Friday 9am to 5pm.