Department of Nutrition and Dietetics

BSc HONS NUTRITION & DIETETICS B401

COURSE HANDBOOK YEAR 1 2012-2013

_____________________________________________________________________________ Department of Nutrition and Dietetics 2012-2013 B401 Year 1

PHILOSOPHY AND AIMS OF THE BSc HONOURS IN NUTRITION AND DIETETICS

Nutrition is the study of the influence of food intake on health and wellbeing. It involves understanding why certain nutrients are required in the diet, their physiological functions in the body and the consequences of nutrient deficiency. It requires an understanding of the composition of food and factors that determine food choice and availability. Besides studying the needs for certain nutrients, the course also explores the role of diet in the causation of diseases which are multi-factorial in origin such as heart disease, dental caries and cancer, with particular emphasis on the interaction between environmental and genetic factors. The importance of nutrition in preventing disease has now become well recognised in both developing and developed countries. Currently, there is much interest in food safety, the role of diet in health promotion and in the enhancement of performance in sport. Therefore, the science of nutrition requires an understanding of how food is produced and processed, the social and psychological factors that influence food choice, the nutritive and non-nutritive properties of food as well as the metabolic and health effects resulting from the consumption of different foods and diets. To achieve these objectives the course employs a multi-disciplinary approach which involves understanding basic disciplines such as Biochemistry, Food Science, Genetics, Microbiology, Physiology, Social and Environmental Sciences. Dietetics has been defined as 'the application of the science of nutrition to individuals and groups in health and disease'. In order to become a competent dietitian a wide range of knowledge and skills is required. The course is intended to equip graduates with a rigorous training in the science of nutrition and the disciplines underpinning it, together with applied clinical and therapeutic knowledge. Practical skills, including communications, are essential in order for any dietitian to practise successfully. Specifically the course aims:

To enable students to acquire a sound background in basic and applied sciences essential for the understanding of nutrition & dietetics and develop their ability to integrate knowledge from contributing disciplines. To develop the students understanding of the role of nutrition in health and disease and the principles and application of dietary modification in the promotion of health and management of disease. To enable the students to develop their analytical and critical skills and their ability to understand and apply the principles of scientific research and evaluation. To develop the students ability to integrate theoretical and practical aspects of their studies. To develop the key characteristics of a competent dietitian and promote a reflective approach to practice. To promote awareness of the varied roles of the dietitian, to encourage commitment to professional behaviour and continued learning.

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COURSE STRUCTURE First year In addition to building up your scientific background through courses in Biochemistry, Physiology, Nutrition and Food Science, the first year of the programme also helps you to develop an awareness of the individual in society and human behaviour in health and disease. You will also be introduced to the role of the dietitian, professional and ethical issues, as well as aspects of communication and relationships with other health professionals through shared learning with students in other disciplines. Second year During the second year, modules on Physiology and Biochemistry underpin your growing knowledge of Nutrition and Health. In addition, the module in Food Habits helps you to appreciate the context in which people make decisions about food. There is also a course on Research Methods and Statistics which aims to enhance the development of your critical skills. The Food Service and Catering Management module integrates your knowledge and understanding of the practical application of the principles of nutrition, food spoilage, food hygiene and menu-planning. You will also develop practical food preparation skills and acquire the Basic Food Hygiene Certificate as part of that module. You will then do your first practice placement (Placement 1) for two weeks between June and September at the end of the 2nd year. Third year During the third year, modules on Applied Nutrition and Diet Therapy are taught together with Clinical Science and Therapeutics. The increasing amount of work in the form of seminars, tutorials and student presentations reflects the importance attached to selfdirected learning and communication skills. Communication and Health Promotion module will help to prepare you to work with patients and as part of the healthcare team. You will then undertake your second practice placement (Placement 2) for 12 weeks starting, after summer examinations. Fourth year During the fourth year you will undertake modules in Advanced Diet Therapy & Medicine and Public Health and Healthcare Systems, together with a research project of relevance to dietetic practice. You will do your third practice placement (Placement 3) for 14 weeks starting in January. During the third and fourth years of study the programme is taught almost exclusively within the Department of Nutrition & Dietetics. This ensures that every opportunity can be taken to assist and optimise the integration of the knowledge and skills acquired in college and during placements 1,2 and 3.

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GENERAL INFORMATION
This handbook covers general points that you need to know during your 4 years of study in the Department of Nutrition and Dietetics, together with specific information about your first year modules. It should be read in conjunction with the School of Medicine Undergraduate BSc Handbook which contains important administrative and regulatory information and tips on how to make the most of your time at King's College London. . All administrative matters are dealt with by the Academic Centre located on the 3rd Floor, Room 3.54, and is open from: 09:00 to 17:00 Department of Nutrition and Dietetics Most staff offices in the Department are located on the 4th floor of the Franklin-Wilkins Building at the Waterloo Campus. Department of Nutrition and Dietetics Major Responsibilities Head of Department UG Exam Board Chair BSc Nutrition & Dietetics 1st Year Tutor Intercalated BSc Course Tutor (On Maternity Leave 2012-13) Extramural Year Tutor BSc Nutrition & Dietetics 3rd Year Tutor MSc/PG Dip Dietetics Course Tutor BSc Nutrition & Dietetics 4th Year Tutor BSc Nutrition 2nd Year Tutor BSc Nutrition & Dietetics 2nd Year Tutor BSc Nutrition & Dietetics Course Tutor BSc Nutrition 1st Year Tutor

Name and Email Prof Peter W Emery peter.emery@kcl.ac.uk

Room 4.42

Extn. 4415

Dr Christine Baldwin christine.baldwin@kcl.ac.uk Dr Sarah Berry sarah.e.berry@kcl.ac.uk [Part-time] Dr Christopher Corpe Chrisptopher.corpe@kcl.ac.uk Dr Louise Goff Louise.goff@kcl.ac.uk

4.04

4318

4.05

4088

3.114 4.10

4269 4380

Dr Wendy L Hall wendy.hall@kcl.ac.uk [Part-time] Dr Scott Harding Mrs Annemarie Knight Annemarie.knight@kcl.ac.uk [Part-time]

4.108

4197

4.09 4.11

4349 4259

Dr Yemisi Latunde-Dada Yemisi.latunde-dada@kcl.ac.uk Dr Miranda Lomer miranda.lomer@kcl.ac.uk

3.102

4256

Joint appointment with Guys and St Thomas NHS Foundation Trust

4.21

4350

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Dr Anne Mullen Anne.mullen@kcl.ac.uk Dr Sandra ODell sandra.o'dell@kcl.ac.uk Dr Emma Parsons [Part-time] Prof Victor R Preedy victor.preedy@kcl.ac.uk Prof Thomas A Sanders tom.sanders@kcl.ac.uk Dr Paul A Sharp paul.a.sharp@kcl.ac.uk Ms Kate Waller kathryn.m.waller@kcl.ac.uk Professor Kevin Whelan kevin.whelan@kcl.ac.uk Undergraduate administration nutrition-admin@kcl.ac.uk Postgraduate administration Amerisida.dibra@kcl.ac.uk Dietetics placement administration dietetics@kcl.ac.uk Professional Programmes Administrator and Departmental Administrator jonathan.lopez-real@kcl.ac.uk

BSc Nutrition Admissions Tutor MSc Nutrition Admissions Tutor PG Exam Board Chair Intercalated BSc Course Tutor Programme Director for BSc Nutrition BSc Nutrition 3rd Year Tutor Head of Diabetes and Nutritional Sciences Division MSc Nutrition Course Tutor Placement Education Tutor UG Admissions Tutor Administrative Staff Catherine Edeam Amerisida Dibra Renata Adamcova

4.13 3.87 4.05 4.101

4081 3177 4088 4255

4.68 3.70 4.45 4.06

4273 4481 4512 3858

3.54 3.54 3.54

4394 4191 4271

Jonathan Lopez-Real

3.54

4324/ 6341

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STUDENT INFORMATION
Attendance and Absence [a] In order to qualify for admission to University examinations and for payment of awards or grants, the Head of the Department must be satisfied that you have attended sufficient lectures, classes and tutorials. [b] If you are absent from College through illness for a period of a week or more or for any period involving absence from an examination or time-tabled assessment, a Medical Certificate should be sent to the Academic Centre. It is also useful to hand a photocopy to your Personal Tutor and Course Year Tutor. Change of address If you change your address during the year, please inform the Academic Centre or you can update your contact details through Student Records. It is important that we know how to get in touch with you. Our records are updated in line with the information given on your permit to enrol which is sent to you before the start of the academic session, so if your termtime address changes subsequently, please let us know. Contacting Academic Staff You can make an appointment to see academic staff by e-mail, telephoning or placing a note into the persons pigeonhole. Student email All students who are enrolled in the College are given a free e-mail account. Messages to students concerning changes to timetables and other important information is usually sent by e-mail, so you must check your College e-mail regularly. Student Lockers Students in Nutrition usually use the lockers that are based in blocks, near the Dietetics Kitchen. Lockers will be opened for use on 1 September. Students should contact Mr David Lincoln, Room 4.81 or 4.161, FWB to book a locker. Usually around mid-July every year students are requested to empty their lockers of all contents. Personal Tutor You will each be allocated a Personal Tutor within the Department who will be available to help with any problems you may wish to discuss during your years at College. You will be expected to meet with your tutor at least once a semester and the tutor will arrange an initial meeting within the first two weeks of term. If you have problems which you would prefer not to discuss with your tutor, or that your tutor cannot help you with, medical and counselling services are available within the College. These are described extensively in the School of Medicine Undergraduate BSc Handbook. Student Course Work Any course work that is handed in needs to have a cover sheet stapled to it. The coversheet not only carries details of the student and the item of coursework but also carries barcodes that allow the Academic Centre to track the work. To download a coversheet, go the Virtual Campus, select Biomedical Sciences and then Print Coversheet. This will take you to the following page:
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In most cases, you will be recognised from your log in so your student number, family and other name will appear automatically. If you have not been recognised then you will need to fill in these details by hand. Your Student Number is the 7 digit number under the bar code on your swipe card. You will then need to select the course code module and the item of course work for which you are printing the coversheet. When you click on Print Cover Sheet, a pdf of the cover sheet will be generated which you can then print. Please ensure that all the details are correct since choosing the wrong course module of some such other mistake may mean that your work will not be properly tracked. For some courses, your name may be omitted from the coversheet and only your student number will be shown as evidence of your identity. This will be the case for those courses where your work is marked anonymously. There is a tear-off receipt at the bottom which you can have signed and stamped when you hand in your course work. This receipt is not valid unless it has been signed and stamped. If you have not been recognised and therefore have to fill in your details by hand, please notify the Academic Centre front desk so that we can update our database. When it comes to handing in your coursework: Do not put it in a plastic wallet any other container. Do make sure the coversheet is the top sheet Do staple all the sheets together All student course work, essays, projects etc. should be handed in to the Academic Centre, Room 3.54, 3rd Floor, The final deadline for submitting coursework is 4.00pm on the day stated in the module handbook. Students will be notified by e-mail when to collect course work. Examinations or Assessments Withdrawal following mitigating circumstances If your examinations or assessments are affected by circumstances outside your control, please refer to the procedures in the School of Medicine Undergraduate BSc Handbook, which can also be accessed from the Virtual Campus.

Feedback to students Feedback is at the core of learning and teaching in the College. However, feedback comes in many forms and at different times. A fuller statement on student feedback is attached as an appendix to this document. Please read it and think about the occasions on which you will be able to receive feedback. You will normally receive feedback on all the written coursework that you do. This may include comments written on your assignment as well a formal feedback sheet. The date on which the written feedback will be available can be found in the relevant module handbook. Please make full use of the written comments and of the oral feedback sessions which may also be provided. If there is anything you dont understand, please ask.
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You will receive both written and oral feedback on the essay assignment and also on the two practical reports that are submitted on course 4MNT0102. Furthermore, an oral feedback session on the mid-sessional examinations will be scheduled on the timetable.

Virtual Campus The Virtual Campus is an on-line environment that supports students in the Schools of Medicine, Dentistry and Biomedical Sciences. It can be accessed at http://virtualcampus.kcl.ac.uk/. As well as administrative information such as timetables and handbooks, it contains resources to support each of the modules and lectures that you take, in particular powerpoint presentations, handouts and reading lists.

English Language Centre The ELC offers different types of Academic English and Study Skills support that should cover the challenges that all Kings students, whatever stage they are at in their education, are facing. All the provision is free and runs throughout the academic year. We divide the lectures and classes into two different streams; In-sessional and Study Skills support. In-sessional Support This support is for you if your first language is not English, and: You are concerned about areas of your academic English and how you will cope in the University You have little or no experience of studying in an academic English environment

For full information on the courses and support available, please follow this link http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/support/ Study Skills Support This support is for you if you feel the challenges you are facing at Kings are not necessarily to do with academic English expectations. For example: You may be worried about methodology in dissertations You might be confused by the expectations placed upon you to organise your own study time Your tutors may be referring to academic style and how you must improve this, but it is not clear to you what this exactly is

For information on how we can help you in these areas (and many more), please follow this link:http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/ Tutorials From Term 2, the English Language Centre also offers KCL students individual writing tutorials focussing on a piece of work in progress and ways in which it can be improved. You can either meet tutors face to face or discuss work via email. For more information on these tutorials, please follow this link.http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/

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Please note that these tutorials start in Term 2. We hope that you can find the answers to many of the new challenges you face by registering for the classes the Centre puts on during Term 1. If you have any further questions, please do not hesitate to contact us: English Language Centre 26-29 Drury Lane, London WC2B 2RL. Telephone: Fax: Email: Website: 020 7848 1600 02 07848 1601 elc@kcl.ac.uk www.kcl.ac.uk/elc

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STRUCTURE OF THE DEGREE PROGRAMMES IN THE DEPARTMENT OF NUTRITION AND DIETETICS You have been admitted to B401, the four-year BSc in Nutrition & Dietetics, which leads to Registration in Dietetics. Many of the modules you take within the department will also be taken by students on B400, the 3-year course leading to a BSc in Nutrition. You will also be taking modules taught outside the Department, and these are shared with students on a wide variety of other degree programmes. The Module System All degree programmes at King's operate on a modular system. Modules have a credit value (usually 15 or 30 credits) and a level (in the first year, all modules are level 4). Your degree will be made up of combinations of 15 and 30 credit modules at different levels. Normally each 15 credit module is taught over one semester and a 30 credit module over two semesters in a year although there are some exceptions to this. You need to take a total of 120 in each year. Details of modules for all 4 years are shown in Appendix 1. Students studying Nutrition and Dietetics (B401) have very little choice in the course due to constraints of the professional body (Health Professions Council) and the requirements for Registration. All students have opportunities to pursue their own interests through essays, seminars and undergraduate research activities. A 30 credit module consists of around 300 hours of study, including lectures, practicals, tutorials, private study and preparation of assignments etc. As you progress from year 1 to year 4 you will find that more time is allowed for self-directed work and less time is spent on lectures. For example: Year 1 Year 4 Introduction to Nutrition Advanced Diet Therapy & Medicine 30 credit module 89h 10h 30h 170h 15 credit module 10h 24h 12h 100h

Lectures and practicals Tutorials Directed learning Self-directed learning

The change in emphasis is also reflected in the assessment of modules. You will notice that assessment depends more on marked assignments, including project work, and less on examinations as you progress from year 1 to year 4. Associate of King's College (AKC) At the same time as you read for a degree at King's College London, you are entitled to follow the course which can qualify you as an Associate of King's College (AKC). This is a three-year course and provides an opportunity to think about fundamental questions of theology, philosophy and ethics in a contemporary context. The AKC draws together students from every department. You are required to attend one lecture a week. Video recordings of the lectures are shown throughout the week at the various campuses if you are not able to attend the live lecture at the Strand. The course does not require extra reading or include any coursework. Assessment is by exam at the end of each year. Once having completed three years of the course, and having graduated from the College, you are entitled to have the letters AKC after you name. Timetable as follows:Live lectures at the Strand start on Monday 1 October 2012 at 12 noon in the Arthur & Paula Lucas Lecture Theatre (S-2.18). Waterloo campus video lectures commence on Tuesday 2 October 2012 at 12.00 noon in G.73, Franklin-Wilkins Building and are repeated in the
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same room on Wednesdays at 9.00. Contact the AKC Course Administrator for further details: akc@kcl.ac.uk Examinations and assessment

There are examinations for most modules. Students must attend all examinations including the mid-sessional examinations in January. All topics that are covered in lectures, including those given by visiting lecturers, may be examined, unless there is a statement to the contrary in the module handbook.
Progression from year to year depends on the accumulation of the requisite number of credits. To progress to year 2 you will need to achieve a pass mark (40%) in at least 90 credits, plus a condoned fail mark (33%) in up to 30 credits. To progress to year 3 you need to pass a total of 225 credits (including placement 1), plus a condoned fail in not more than 30 credits. To be awarded a BSc Nutrition and Dietetics you need to pass a total of 465 credits, including all three practice placements, plus a condoned fail in not more than 45 credits. Progression to Placement 2 also requires a pass in the modules 6MNTDT03 Diet Therapy and 6MNTPCS3 Principles of Clinical Science and Therapeutics. Within the BSc Nutrition & Dietetics programme there are certain core modules that must be passed (ie you must achieve 40% in these modules, not the 33% condoned fail mark). These core modules are: Year 1 4MNT0102 Introduction to Nutrition, 4MNTIPP1 Introduction to Professional Practice Year 2 5MNT0201 Nutrition and Health, 5MNT0211 Eating Habits, 5BBL0210 Endocrinology and reproduction, 5BBB0223 Metabolism, 5MNTFSC2 Food service and catering Year 3 6MNT0302 Applied Nutrition, 6MNTDT03 Diet Therapy, 6MNTPCS3 Principles of Clinical Science and Therapeutics, 6MNTCHP3 Communication & health promotion Year 4 6MNT0411 Dietetic Research Project, 6MNTADT4 Advanced diet therapy and medicine, 6MNTMHP4 Public Health and Healthcare Systems. Also, in years 2 and 3 students studying Nutrition and Dietetics must have an overall average mark of at least 40% in order to continue on B401. Students who fail core modules at the first or second attempt may be required to switch to a different programme, at the discretion of the Programme Examination Board. Details of student progression are shown in Appendix 2. Replacement and Re-sit Examinations Replacement examinations can be provided in late summer for students who miss an examination with good reason. This usually implies a medical condition but other problems may, in exceptional circumstances, be taken into consideration. Students must apply to the Academic Centre for replacement examinations using a mitigating circumstances form within seven days and provide medical certification to cover the examination period. Students who take examinations and fail some or all of these will be offered resit examinations in August. Students who pass resit examinations will be credited with the pass mark (40%) only. Details of examination procedures including the appeals process are given in the - School of Medicine Undergraduate BSc Handbook. Marking of examinations and coursework These notes relate to all modules examined by the Department of Nutrition and Dietetics. All examination scripts are marked blind i.e. by student number only. Each script is marked by a subject area specialist and is then moderated by a second examiner.
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All coursework where the mark contributes more than 15% of the mark to a module is marked independently by two members of staff. If the mark differs widely a third independent marker is asked to review the work.

The pass mark for all undergraduate modules is 40%. For modules which include both written examinations and coursework elements, a mark of at least 35% must be achieved in the written examination in order to pass the course, apart from 6MNTDT03 Diet Therapy (year 3), in which a mark of 40% is required in the written examination in order to pass the module.

Viva voce examinations Please refer to the School of Medicine Undergraduate BSc Handbook for the policy on vivas. Assessment of Coursework Coursework is an integral part of assessment for most modules. The module outline describes the proportion of the mark for the course derived from examination and coursework, together with any specific criteria for the assessment of the coursework. College regulations state Assessed course work not submitted by the stated deadline is liable to be failed with a mark of zero. This regulation will be strictly observed. If you do not hand the work in on time you will get zero for that part of the module, and this will normally mean that you fail the module overall. In order to allow for last minute problems, you should aim to have the work finished well before the deadline. There is no penalty for handing work in early! This strict approach to work deadlines is in your interest - the self-discipline and organisation you need to meet our requirements will help you prepare for your future career. However, we appreciate that student life can be stressful and you may be unwell or unable to meet a deadline for good reason. In this case you should fill in an Extension Request Form, indicating how much extra time you want and including supporting documentation, such as a medical certificate, and hand it in to the Academic Centre. This should be done well before the deadline. The Programme Examination Board Chair (Professor Emery) will then decide whether to grant an extension and you will be notified by the Academic Centre. In order to help you plan your work efficiently you will find a blank course work schedule at the end of this handbook. You should fill it in with all the assignments you are given for all your modules and plan your own schedule for doing the work. You may need to finish some assignments well before the closing date for submission to avoid having too many pieces of work to complete at the same time.

ESSAY GUIDELINES Unless other instructions are given for a specific essay, the general departmental guidelines for essays are as follows:

They should be approximately 1000 words (10%) for 1st year students and 1500 (10%) words for subsequent years (excluding references and tables). Show the word count at the end of the essay. If the essay is longer than specified it will be penalised. Pages should be numbered. The text must be clearly set out and typed. Printed text should be 12 point and subheadings should be at least 14 point in bold or underlined.

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Text should be double-spaced with margins of not less than 2.5cm. Leave a space between paragraphs to make reading easier. Remember that your essay will be read by cross-eyed, short-tempered staff who have many to read! .

Essays should comprise: Title page. This should include student number, class eg. B401 year 1, course eg. 4MNT0102, tutors name and essay title. Introduction. This should be brief, one or two paragraphs, setting out the principal theme of the essay. Main body of the essay. The ideas presented should follow in a logical sequence. Main topics should be identified by subheadings. There should be one idea per paragraph which is introduced in the first sentence. Conclusions. This should be one or two short paragraphs which bring your arguments to a clear resolution. Reference list and bibliography as appropriate

Bibliography is a list of books, papers and monographs which have provided general background information for your essay. References are sources from which specific points of information have been taken. These should be indicated at the appropriate places in the text preferably by author/s and date, eg (Hill & Campden, 1996) or by number. The full references should be listed at the end of the essay, in alphabetical order if indicated in the text by author, or by number if indicated in the text by number. See Appendix 3 for detailed information about citing paper and electronic references. The format should be as follows: Books: authors/editors(eds), full title, publisher, date. Articles: authors, full title, journal, date, volume, pages. Electronic sources: the author, document title, date, URL, access date. If tables or graphs are included the source should be given in the same way.

Examples of very common mistakes even by native English speakers that we see too often and that should be avoided are: its/its: its = it is its = his, hers, its to affect/to effect (verb): affect = to influence effect = to produce, accomplish, bring about effect (as a noun) eg. the effect of the treatment is .. lead/led: present tense = lead past tense = led past perfect = has led to lose weight loose teeth weight loss today I choose yesterday I chose their = belonging to them

lose/loose/loss:

choose/chose:

their/there:

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there = not here For detailed advice on correct spellings and grammar see Partridge E. Usage and abusage. 1995.

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TERM DATES 2012-2013

SEMESTER A
Teaching starts READING WEEK 7 End of Semester A

2012 [weeks 1-12]

Monday 24 September 2012 Monday 5 November 2012 to Friday 9 November 2012 Friday 14 December 2012

2004

SEMESTER B
Mid-sessional Assessments/Examinations Week Teaching starts End of Semester B

2013
Monday 07 January to Friday 11 January 2013 Monday 14 January 2013 Friday 28 March 2013

SEMESTER C
Teaching starts End of Teaching REVISION WEEK Start of Examinations End of Examinations August Re-sit/Replacement Examinations

2013
Monday 29 April 2013 Friday 7 June 2013 Monday, 29 April 2013 to Friday, 3 May 2013 Tuesday, 7 May 2013 Friday, 31 May 2013 Monday, 5 August to Friday, 16 August 2013

MODULES TO BE TAKEN IN YEAR 1 Semester A 4MNT0102 4MNT0111 4BBL0111* 4MNT0103 4BBBF017* 4MNTIPP1 Introduction to Nutrition Social and Psychological studies Physiological Systems Basic Biochemistry for Nutrition students Introductory Food Science Introduction to Professional Practice Semester B

*Run by other departments. You will be given detailed lecture lists and practical timetables at the first lecture of each module.

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APPENDIX 1 Structure of BSc Nutrition and Dietetics [B401] First Year 4MNT0102 4MNT0111 4BBBF017 4MNT0103 4BBL0111 4MNTIPP1 Second Year 5MNT0201 5MNT0211 5MNT0221 5BBL0210 5BBB0223 5MNTFSC2

Introduction to Nutrition Social and Psychological Studies Introductory Food Science and Technology Basic Biochemistry for Nutrition students Physiological Systems Introduction to Professional Practice

(30 credits) (15 credits) (15 credits) (15 credits) (30 credits) (15 credits)

Nutrition and Health Eating Habits Research Methods for Health Sciences Physiological Control: Endocrinology and Reproduction Metabolism Food Service and Catering Management

(30 credits) (15 credits) (15 credits) (15 credits) (15 credits) (15 credits)

One optional module from: (Semester B): 5BBL0211 Physiological Control: Exercise and Environment 5BBBMB28 Medical Microbiology Between June and September Placement 1 (2 weeks) 0MNTP1 Third Year 6MNT0302 6MNTDT03 6MNTPCS3 6MNTCHP3

(15 credits) (15 credits) (15 credits)

Applied Nutrition Diet Therapy Principles of Clinical Science and Therapeutics Communication and Health Promotion One optional subject

(30 credits) (30 credits) (15 credits) (15 credits) (15 credits)

Between June and September Placement 2 (12 weeks) 0MNTPP2 (45 credits) Fourth Year 6MNTADT4 Advanced Diet Therapy and Medicine 6MNTMHP4 Management, Health and Social Policy 6MNT0411 Dietetic Research Project

(15 credits) (15 credits) (30 credits)

Between January and April - Placement 3 (14 weeks) 0MNTPP3 (45 credits)

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APPENDIX 2
Student progression for B401 BSc (Hons) Nutrition and Dietetics Year 1

Pass minimum of 90 credits including: 4MNT0102, 4MNTIPP1 (pass mark = 40%) Remaining 30 credits in the condoned fail range (a mark greater than 32%) YES NO May be required to transfer

Year 2

Pass a minimum of 210 non-placement credits including: 5MNT0201, 5MNT0211, 5MNTFSC2, 5BBB0223, 5BBL0210 Remaining credits in the condoned fail range (a mark greater than 32%) Achieve 40% overall in year 2 units Successfully complete Placement 1 0MNTPP1

YES

NO

Pass a minimum of 210 non-placement credits 5MNT0201, with remaining credits in the condoned fail range (a mark greater than 32%) can transfer to B400

Year 3

Pass all compulsory courses: including: 6MNT0302, 6MNTDT03, 6MNTPCS3, 6MNTCHP3 Remaining credits in the condoned fail range (a mark greater that 32%)

Pass a minimum of 315 non-placement credits 6MNT0302, 6BBN0330, 6MNTNR00, 6MNTNC00 Remaining credits in the condoned fail range (a mark greater than 32%) BSc in Nutrition

Achieve 40% overall in year 3 units Successfully complete Placement 2 0MNTPP2 YES NO BSc in Health Sciences

Year 4

Pass 6MNTADT4, 6MNTMHP4, 6MNT0411 Successfully complete Placement 3 0MNTPP3 YES NO BSc in Health Sciences

BSc in Nutrition and Dietetics Eligible for Registration as Dietitian

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APPENDIX 3
CITING REFERENCES In any piece of academic work it is necessary to acknowledge your sources of reference. A list of bibliographic references or citations usually appears at the end of a piece of work. A reference describes an item (usually published, like a textbook, journal or theses) or part of an item (like a book chapter or article). It provides essential details which enable the reader to locate cited publications with the minimum of effort. At a glance a bibliographic reference should answer a number of questions about any given item. Who wrote it? Who published it? Where was it published? When was it published? Why are references necessary? The literature review and the process of compiling a comprehensive list of references to the items that you have consulted plays an important role in the research process. An incomplete, inaccurate list of references reflects on the quality of your work. A detailed list of references can be used: To show that you have consulted widely, recognising and acknowledging the relevant debate, arguments and practice in a given field. To substantiate any statement that you make. To signpost others to related works and prior publications. To enable others to check the evidence and accuracy of your information and to consult texts which you have found relevant and useful. To give proper credit to other people's work and ideas. To enable yourself to go back to review the sources of your information. Preparation Uniformity, consistency and accuracy are the three golden words to remember when preparing your list of references. Record the full details of all the items to which you refer throughout your work. Carefully note down author information (surnames and initials), full title and first and last page numbers. A textbook reference should contain: author(s) or editor(s); title; edition number; place of publication; publisher and date of publication. On some occasions the author may be a corporate organisation like the British Medical Association. On others, you may be referring only to a specific chapter in a book, in which case you will have to note the chapter authors and the editors of the whole work as well as the first and last page numbers of the chapter. A standard journal article reference should contain: author(s) and title of article; journal title; year; volume; issue and first and last page numbers. Very often in biomedical literature, journal titles are cited in abbreviated format. If you opt to use this style in your work, maintain the consistency of abbreviation throughout. There are some useful points to bear in mind. NEVER assume that you will not need an item again once you have read it. You may urgently have to go back to it in order to verify a reference only to discover that it is not held locally, or that it is out on loan! If you maintain a set of useful photocopied articles, make a proper note as to their location in your files, so that you don't duplicate your efforts by needlessly seeking them out in the library. NEVER cite what you have not seen. If you come across an abstract of interest in the literature, obtain the original article and cite that. Avoid citing unpublished works, conversations or correspondence. Check your list of references before submitting an essay. Textbooks are very often superseded by new editions. Make your bibliography as current as possible.
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Reference styles There are two general approaches to citing references. One is based on the alphabetical organisation of citations, the other on a numeric approach, both of which are discussed below. There are all kinds of variations in the biomedical literature based on the sequence of information and various punctuation conventions. This can be very confusing to the uninitiated. As long as you choose a style with which you are comfortable, and that you consistently employ throughout your written work, you will be successful. If you are writing a paper for publication, the citation style is dependent on the editorial policy of the book or journal in which the item is to appear. Refer to the publisher or the `notes for contributors' section for instructions. The alphabetical approach This is often referred to as the `Harvard' system, or the `name-year' approach. The bibliography is based on an alphabetical list of all authors' surnames that you have cited. Link the references to the main body of the essay by inserting the author surname and year of publication into the text at the relevant point. For example: Hepatocellular carcinoma is one of the most common cancers in the world (Cook 1985), but its incidence varies widely (Bassendine 1987; Vitale 1986). Bassendine MF. 1987. Aetiological factors in hepatocellular cancers. Baillieres Clin Gastroenterol 1:1-16. Cook GC. 1985. Hepatocellular carcinoma: one of the world's most common malignancies. Q J Med 223: 705-708. Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg Clin North Am 66: 723-741. This style allows for amendments to be easily inserted at the last minute, but is often argued to be disruptive to the flow of text. Some pointers When two or more references to the same author have been cited, arrange them in chronological order by date of publication. For example, Brown 1991, 1994 When two or more references to the same author have been cited from the same year, differentiate them with an `a b c' annotation. For example, Smith 1996a, 1996b If two authors have the same surname, add their initials to the text. For example, Smith TH 1992, Smith W 1992 If you refer explicitly to an author in the main text, a date in brackets will be sufficient. For example: Cook's key paper on hepatocellular carcinoma (1985) is often cited in this area. If an item has two authors, use and'. For example: (Brown and Black 1995). If there are three authors use et al', which means and others'. For example: (Brown et al 1995).

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The numeric approach This is often referred to as the 'Vancouver' system or the `citation-sequence' approach. The bibliography is based on a numbered list of all the items you have cited. References are ordered consecutively in the sequence in which they are first cited. Link the references to the main body of the essay by inserting a number into the text at the relevant point. For example: Hepatocellular carcinoma is one of the most common cancers in the world (1), but its incidence varies widely (2-3). 1. Cook GC. 1985. Hepatocellular carcinoma: one of the world's most common malignancies. Q J Med 223: 705-708. 2. Bassendine MF. 1987. Aetiological factors in hepatocellular cancers. Baillieres Clin Gastroenterol 1:1-16. 3. Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg Clin North Am 66: 723-741. This style is less disruptive to the flow of the text, but re-numbering and re-arrangements will have to be made if there are any last minute amendments or insertions. A significant proportion of the biomedical community has embraced this format, and we suggest that you follow the examples listed at the end of this document when you are compiling your references. Some pointers Notice the different position of the publication year using this format. List all authors, but if the number exceeds six give six followed by et al. Have the journal title in italics and the volume number in bold for variety if nothing else. Adding an issue number for a journal is irrelevant if the page sequence continues throughout a whole volume. If you don't want to use brackets in the text, superscript numbers will be sufficient. Keep capitalisation to a minimum. Always use the number of the initial citation if you refer to the same document again. If more than two numbers are cited in a continuous sequence, connect the first and the last with a hyphen, otherwise use commas. For example, (1,2,5-9,13,17). Refer to the `List of Journals Indexed in Index Medicus' for help with journal title abbreviation format. Single work titles are given in unabbreviated format. Ask for advice Correct forms of references exists for all published materials including newspapers and magazines; papers; legal documents; audiovisual material; electronic and network resources and unpublished information. If you run into any difficulties please ask the Library staff for advice. A list of recommended reading is provided below. Personal bibliographic software There are a number of software packages available that automatically generate and format bibliographies for you. You can either enter the references yourself, or import them from an external source like the Medline database. Working with your word-processed text, these programs will maintain the consistency and accuracy of your collected references and save you a great deal of time and effort. Papyrus and Reference Manager are two popular packages at King's. Ask for advice and information from Library Services staff.

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Examples of correct references Books Personal author(s) Roitt IM, Brostoff J, Male D. Immunology. 4th ed. London: Mosby, 1996. Editor(s) Kumar P, Clark M, editors. Clinical medicine: a textbook for medical students and doctors. 3rd ed. London: Bailliere Tindall, 1994. Organisation as author British Medical Association. Complementary medicine: the BMA guide to good practice. Oxford: Oxford University Press, 1993. Chapter in book Walker JM, Tan LB. Cardiovascular disease. In: Souhami RL, Moxham J, editors. Textbook of medicine. 2nd ed. Edinburgh: Churchill Livingstone, 1994: 320-443. Theses or dissertations Daniels HM. The role of the immune system in the persistence of Hepatitis B virus infection [dissertation]. London: King's College School of Medicine and Dentistry, 1995. Journal article Leaf A, Kang JX. Prevention of cardiac sudden death by N-3 fatty acids: a review of the evidence. J Intern Med 1996; 240: 5-12.

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APPENDIX 4 COLLEGE STATEMENT ON PLAGIARISM & RELATED FORMS OF CHEATING

(APPENDIX TO THE REGULATIONS CONCERNING STUDENTS) Plagiarism is the taking of another person's thoughts, words, results, judgements, ideas, etc, and presenting them as your own. Plagiarism is a form of cheating and a serious academic offence. All allegations of plagiarism will be investigated and may result in action being taken under the College's Misconduct regulations. A substantiated charge of plagiarism will result in a penalty being ordered ranging from a mark of zero for the assessed work to expulsion from the College. Collusion is another form of cheating and is the unacknowledged use of material prepared by several persons working together. Students are reminded that all work that they submit as part of the requirements for any examination or assessment of the College or of the University of London must be expressed in their own words and incorporate their own ideas and judgements. Direct quotations from the published or unpublished work of others, including that of other students, must always be identified as such by being placed inside quotation marks with a full reference to the source provided in the proper form. Paraphrasing - using other words to express another person's ideas or judgements - must also be acknowledged (in a footnote or bracket following the paraphrasing) and referenced. In the same way, the authors of images and audio-visual presentations must be acknowledged. Students should take particular care to avoid plagiarism and collusion in coursework, essays and reports, especially when using electronic sources or when working in a group. Students should also take care in the use of their own work. Credit can only be given once for a particular piece of assessed work. Submitting the same piece of work (or a significant part thereof) twice for assessment will be regarded as cheating. Unacknowledged collaboration may result in a charge of plagiarism or in a charge of collusion. Students are advised to consult School and departmental guidance on the proper presentation of work and the most appropriate way to reference sources; they are required to sign and attach a statement to each piece of work submitted for assessment indicating that they have read and understood the College regulations on plagiarism. Students should be aware that academic staff have considerable expertise in identifying plagiarism and have access to electronic detection services to assist them.

Approved by the Academic Board June 2005 and endorsed by the Council July 2005.

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APPENDIX 5 NUTRITION SOCIETY

The Nutrition Society, 10 Cambridge Court, 210 Shepherds Bush Road, London W6 7NJ The Nutrition Society is the major learned Society in the United Kingdom concerned with nutrition and was established "to advance the scientific study of nutrition and its application to the maintenance of human and animal health". Membership of the Society is open to any suitably qualified person whose work, in the opinion of the Council, has contributed, or is calculated to contribute, to scientific knowledge of nutrition, or to its application to the maintenance of human and animal health. Members may be from UK or overseas. Benefits of membership include: 1. The right to attend symposia and other meetings organised by the Society at no extra charge over and above the annual subscription. Several symposia are held each year on topics covering all branches of clinical, human, general and farm animal nutrition. Notices giving full details of each meeting are sent to all members. The right to present original research communications at meetings held at regular intervals throughout the year. The Proceedings of the Nutrition Society (3 issues per year) is sent free to all members of the Society. This journal is a record of the Society's activities. At symposia, invited papers are read by authorities in the various subjects under discussion, and these are published in extenso. Abstracts of original communication are also published in the Proceedings. The British Journal of Nutrition (6 issues per year) can also be purchased at the much reduced rate. This is an essential journal for all workers in human and animal nutrition. It is open to accounts of original work, relating both to newly discovered facts and to new concepts, in all branches of nutrition, including its sociological and anthropological aspects.

2.

3.

4.

There are two grades of membership: full members and student members. Student Membership is 20.00 per annum. To be eligible for student membership, students must be registered for a degree or similar qualification and must not be in receipt of salary. It is confined to students who are studying in the United Kingdom or Republic of Ireland. Applicants for student membership must be supported by the student's supervisor, and if the supervisor is not a member of the Society, by a member of the Society also. Further information and application forms are available from the Nutrition Society web site www.nutsoc.org.uk

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APPENDIX 6 BRITISH DIETETICS ASSOCIATION

British Dietetic Association The British Dietetic Association, established in 1936, is the professional association for dietitians. Its aims are to: advance the science and practice of dietetics and associated subjects;

promote training and education in the science and practice of dietetics and associated subjects; regulate the relations between dietitians and their employer through the BDA Trade Union. Student Membership

To become a Student Member you need to be studying for either a degree, post graduate diploma or MSc in dietetics at one of the allocated colleges in the UK, which, when you qualify, will enable you to become registered as a Dietitian with the Health Professions Council who are the governing body for Dietitians in the UK.If you wish to join as a Student member you will need to download the Student Membership Application Form from http://www.bda.uk.com/. Once you have completed this form you will need to have it signed by your course tutor or if on placement by the Head of the Dietetic Department where you are placement. Then send this along with a cheque for your Student Subscription to: The Membership Co-ordinator, The British Dietetic Association, 5th Floor, Charles House, 148/9 Great Charles Street Queensway, Birmingham B3 3HT. What do I receive as a student member of the British Dietetic Association? You can sign up to receive the following BDA benefits:

Discounted membership students pay just 31 per year! On-line access to our official magazine Dietetics Today, with all the latest news, reviews and updates on the dietetic profession All the best jobs in our on-line job section Career Choices On-line access to the BDAs highly acclaimed Journal of Human Nutrition and Dietetics Membership of our NHS-approved trade union, who are on hand to answer all your employment concerns or to represent you in your workplace Free advice from our specialist trade union solicitors on a wide variety of legal issues A 25% discount on key publications such as the Manual of Dietetic Practice and Clinical Paediatric Dietetics Access to the members only section of the BDA website, professional guidelines and other on-line publications Professional advice and support from the BDA office Access to courses run by our Centre for Education and Development Opportunity to join one or more of the BDAs 19 specialist groups, or one of our 9 regional branches Professional indemnity insurance of up to 2 million Access to national events such as our annual conference

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Appendix 7 - Student Feedback What is feedback? Feedback is at the core of learning and teaching in the College. In its simplest form feedback is a conversation between student and teacher. It aims to be insightful, critical, and enabling: feedback is an exercise in learning rather than a quantitative measure of how well you have done in your last piece of work. It is reasonable to expect that you will have received feedback before undertaking any major piece of assessed coursework during the year and all your formal feedback before the end-of-module examination. The feedback you receive will come in many different forms, both formal and informal, including assessment grades, comments on work, conversations with tutors, notes to an entire class, and discussion with other students. Although this guidance often uses the example of feedback on written work (such as exam papers or coursework essays), it is equally applicable to other assessed activities such as class practicals, presentations and performance. Some examples of feedback that occur across the College appear throughout this document. For instance: When you are on a placement, in a laboratory, on a field trip, on a ward or studying abroad you are likely to receive feedback in terms of your performance or skills in that environment. Whatever form your feedback takes, it is a valuable tool in ensuring your next relevant piece of work/activity is better. In a lecture another student may ask a question that you might not have asked yourself, and the teachers response is feedback to you as well as to the person who asked the question. Feedback is a two-way process between yourself and your teachers. It is your responsibility to make sure you understand the feedback you receive and seek out a more detailed explanation if you need it. Feedback should be easy to understand and to act upon. The discussions and question and answer sessions that take place during a tutorial are useful forms of informal feedback. Timeliness of feedback It is College Policy to provide you with a deadline by which all feedback will be delivered; normally this will be no longer than four weeks from the submission deadline, apart from summative assignments that are submitted at the end of a module. To be effective, feedback must be delivered promptly, while you still have a clear recollection of the assignment just tackled, and so that it can feed forward into the next assignment. In all cases the timeframe in which you can expect to receive your feedback should be made clear so that you know when to expect it. Your role in the feedback process There is a core assumption that you will take responsibility for your own learning and this applies to feedback. However, learning works best as a two-way process and teachers are there to be of assistance. Asking for help may seem daunting in your first year at university but if you actively request information it is more likely that feedback in that form will enhance your learning. Discussions in seminars or tutorials are a form of feedback that helps you to recognise the strengths and weaknesses of your ideas. The role of self assessment As you write your assignment consider the standards you are supposed to achieve and the academic conventions (for argument and citing evidence) to which you must adhere. Use
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this awareness to revise and improve your assignment before it is submitted. You should read and re-read drafts several times before you submit your assignment; this is good practice. In this sense the main feedback process taking place is with you. Practise these skills for yourself by looking at previous assignments on topics similar to the ones that you are tackling. This helps to ensure that previous feedback is taken on board. A simple way to do this before you submit your assignment for marking is to review your own assignment in relation to the criteria that you have been given. Leave yourself time to revise your draft in the light of this self-assessment, dont hand it in without checking. Self-supervision and self-improvement The practice of self supervision comes with experience and an awareness, of what is degree-standard work and what is not. You can then bring this understanding to bear on the way that you write. In this sense the main feedback process is one of self reflection. The feedback from others acts as additional information which gradually increases the sophistication of your own self-supervision. Asking for feedback Teachers do not always provide feedback on those aspects of your assignment that you are most concerned about; do not be afraid to ask for specific feedback if this is the case. You should usually expect to receive feedback on your knowledge and understanding of the subject-matter at hand, and more specifically the strengths and weaknesses of your arguments, the factual accuracy of the material you presented, whether you have addressed the question/essay title sufficiently, and the appropriateness of the sources you selected to do the assignment. Feedback may be a tutor helping you to recognise when you have (or have not) reviewed the literature thoroughly enough or have not drawn conclusions from the evidence that you have gathered carefully enough. The role of assessment criteria You should be able to understand why you received the grade you were given in relation to some kind of formal statement of expectations and standards. This enables you to know what you are aiming for and identify the areas that need improvement. If your programme does not provide a statement of criteria in the student handbook, then ask for it. Making best use of the formal feedback you receive will help you to meet the required standards.

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COURSE WORK SCHEDULE Course Unit Coursework assignment Closing date for submission Date to start work on it Target date for completion

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