This module forms the foundations of dietetic practice and introduces the student to the Nutrition Care Process (NCP) using the ADIME model (Assessment, Diagnosis, Intervention, Monitoring and Evaluation). Students will develop skills in the different methods used to assess the diets of individuals, groups and populations in clinical and public health settings and in nutrition research. Students will gain an understanding of the main methods used to assess nutrient and diet intakes and their strengths and limitations. Students will determine how portion and serve sizes are quantified and how dietary reference standards and food composition databases are used in the determination of nutrient intakes and diet composition. The module will cover both quantitative and qualitative assessment and evaluation of the nutrition assessment process - anthropometry and body composition measurement and analysis, nutritional biochemistry, clinical features and dietary assessment that form the basis of the NCP and goal setting. Nutrition screening and diagnosis will be explored. The implementation and evaluation of a nutrition intervention will allow students to assess the influence on food intake, behaviour and effectiveness with specific nutrition outcome measures. Documentation of the NCP will also be covered. Successful completion of this module is a pre-requisite for the MSc Nutrition and Dietetics Placement modules as it demonstrates clinical competence through the professional competence examination (Objective Structured Clinical Examination OSCE format). This assessment item must be passed in order to pass the subject overall.

Explanation of the roles and responsibilities of the dietitian in the nutrition assessment, diagnosis and management of individuals; Explanation and application of nutrition screening and nutrition assessment and the differences between them; Identification of the major nutrition assessment tools used in dietetic practice; Interview skills; Collection and interpretation of nutrition assessment data and the integration of this data in formulating a nutrition diagnosis and setting goals to address the nutrition specific issues; Presentation of the techniques used for the assessment of body composition, their strengths and limitations and reference standards to determine the nutritional status; Presentation of the techniques used for the dietary assessment of individuals, their strengths and limitations and when best to apply them; Use dietary data to describe dietary patterns of individuals; Description of the signs and symptoms of a range of nutritional deficiencies, suitable biochemical indicators and relevant social cultural and lifestyle data used in formulating an assessment, diagnosis and nutritional goals and intervention plans for an individual. 2hours of lectures and 2hours of tutorials/workshops per week for 12 weeks of Year 1 Semester 1 Autumn

1.Evaluate, apply and document the nutrition care process using the AIDME model for individuals. 2.Demonstrate fundamental understanding of anthropometric and body composition assessment methods and their application for individuals. 3.Critically appraise the major techniques used for the dietary assessment of individuals. Identify appropriate methods to collect food and nutrient intakes for individuals, groups and populations to assess nutrient, food and dietary patterns. Select and justify where and when it is best to apply these techniques. 4.Apply knowledge of food composition, portion sizes and food guidance systems to assess and interpret dietary intake data. Apply reference standards and dietary guidelines to determine an individual's nutritional status. 5.Formulate an individual nutrition assessment collecting and integrating anthropometric, biochemical, clinical, psychological and socio-cultural data relevant to nutritional status.

1.Understand and appreciate the wide ranging application of nutrition and dietetic practice in the working environment. 2.Display an appreciation on the impact of cultural and social backgrounds, beliefs and values on the nutrition assessment and formulation of goal planning. 3.Appreciate the role of the multidisciplinary team and the individual's wider support network in contributing information and data that will form a more holistic nutrition care plan.

1.Select and conduct nutrition screening and assessment methods appropriate to purpose and practice context. 2.Interview, assess, collect and interpret data pertaining to the nutritional assessment of an individual. 3.Perform correct procedures for anthropometry in healthy adults. Collect dietary intake data from individuals using dietary history interviews, 24 hour recalls and multi day food records 4.Document the nutrition care process and outcomes of the nutrition assessment and diagnosis. 5.Estimate nutrient intake for individuals and groups and populations using food composition tables and/or software databases and compare with Nutrient Reference Values (NRVs) or estimated requirements.

Lectures, Workshops/Tutorials, PBL, EBL, Online materials, Case based learning and Specialist clinicians The module will incorporate the most up-to-date evidence base in the nutritional assessment, screening and diagnosis and for every step of the nutrition care process. Students will build on skills in literature searching and critical appraisal of research