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Level 5 Higher Diploma in Health, Diet and Nutritional Studies

Subject code: L5HDN

Syllabus and Unit Specification:

Level 5 Higher Diploma in: Health, Diet and Nutritional Studies

Credit value: 120, contributing to the Higher Education (HE) Diploma outlined below

Rational

The purpose of this subject syllabus is to provide such part time and full time learners with an opportunity to study the principles and applications of Health, Diet and Nutritional Studies at an advanced higher educational level (Level 5), with sufficient focus and detail to achieve transferrable skills, knowledge, understanding and application, necessary for progression towards related programmes at Level 6.

The subject is unitised in order to provide flexibility of operation and study. Satisfactory completion of all four units within this syllabus results in the award of 120 credits at Level 5.

Although each unit may be undertaken separately, they must each be assessed independently and it is a key requirement of the subject that all fours units attached to the syllabus be completed at a satisfactory level in order to achieve the award.

Target group

HE diplomas should be targeted at those learners who have the ability to benefit from the course and progress to Level 6. They should also have success at level 3. This is a prerequisite to undertaking the course.

Intended progression

• Bachelor of Arts or Science
• Health professions
• Health and Social Care professions
• Allied Health professions
• Social care
• Humanities
• Vocational science

Membership of Ascentis

This subject may only be operated in a member institution of Ascentis or a centre approved specifically for its operation by Ascentis. Membership and approval criteria can be found within the HE diploma handbook.

The Level 5 subject

This Level 5 subject is made up of a set of four units, which may be delivered and assessed independently. All units are assessed by coursework activities, and the compilation of an e-portfolio. The Level 5 subject requires successful completion of all four units. Learners are able to complete units at a pace appropriate to their resources, commitments and study plans.

It is expected that a full set of subject units will be completed within 2 academic years of initial enrolment.

Credit is awarded for successful completion of each unit. Any units which are not successfully completed may be repeated but this is subject to the college’s discretion and criteria. All the learning outcomes attached to each unit must be met in order for credit to be awarded. Each unit attracts a total of 30 credits. Coursework is subject to marking criteria which will be outlines within each unit.

Moderation and Assessment Responsibilities

See: HE diploma handbook and Ascentis Handbook for Learners

This course is delivered entirely via the distance learning route and therefore there is no face to face element or requirement for centre based assessment.

Aims of the course

1. To provide students with opportunities to develop academic skills in Health, Diet and Nutritional studies appropriate for a range of progression options.
2. To enable students to develop an advanced knowledge and understanding of the subject area
3. To encourage the learner to apply theoretical understanding and evaluation to complex content
4. To encourage students to apply terms and concepts appropriately
5. To enable students to apply a range of transferrable skills to subject related topics, issues and situations.
6. To facilitate and foster the development of a range of presentation skills relevant

and appropriate to the discipline and level of study.

Course Objectives

1. To encourage direct and indirect independent learning and the development of key skills in an effective and academic context for the purposes of personal development and progression.
2. To develop an appreciation of the value and problems of interpretation of core concepts in Health, Diet and Nutritional Studies, together with related and relevant methodologies and theories.
3. To build an understanding of the core concepts within Health, Diet and Nutritional Studies
4. To encourage students to apply their experience, knowledge and understanding, and skills to a range of course-related topics.
5. To encourage students to develop study autonomy and be able to demonstrate planning, judgement and organisational skills.
6. To advance the development of presentation skills appropriate to the discipline, level of study and delivery method.
7. To encourage development of transferrable evaluative and analytical skills relevant to Health, Diet and Nutritional Studies.

What the student needs to know

In order to undertake this course the student will require:

• Prior knowledge and understanding commensurate with enrolment criteria
• Access to computer system with internet access and capabilities to download and upload files
• Word processing ability and access to word processing package compatible with college requirements
• Good organisational skills in order to plan studies, manage workload and study time

Unit 1: Foundation in Health studies

Students will be presented with the opportunity to learn about:

• ICT methods, tools and strategies
• The use of ICT in higher education
• Reflective writing and the use of this for skills enhancement
• The ePortfolio
• Understanding health: concepts, models and theories.
• Role of the health professional and communication between individuals and professionals
• Health and personal perceptions of wellbeing: how individuals perceive wellness and illness
• Health in society: factors that influence health in the modern society such as environment, economics, access to services and care
• Barriers to achieving a healthy society: cultural, ethnicity, education

Students will be provided with learning opportunities in:

• Identifying different ICT methods relevant to Level 5 study
• Understanding how to apply different ICT tools and strategies within the course
• Gain understanding of value of independent study and be able to reflect upon experiences
• Evaluation of theories and concepts relevant to health and disease and be able to compose coursework activities according to the criteria and learning outcomes commensurate with Level 5

Unit 2: Health and Disease

Students will be presented with the opportunity to learn about:

• Anatomy and physiology of core body systems
• Structure and function of organs of the body
• Cellular structure and function
• Homeostasis
• Abnormal cellular activity
• Common disease processes
• Common diseases related to individual body systems
• Issues of immunity and disease prevention
• Biological, environmental and genetic factors influencing homeostasis and disease progression

Students will be provided with learning opportunities in:

• Learning how each body system functions and the biochemistry of each system in relation to holistic homeostasis throughout the body
• Exploring cellular activity in respect of health, disease and maintenance of normal body functions
• Identifying common disease processes and be able to evaluate preventative strategies as well as express critical discourse on disease origins

Unit 3: Diet and Nutrition

Students will be presented with the opportunity to learn about:

• Basic nutritional and dietary requirements for homeostatic maintenance
• Relationship between body systems and diet
• Chemistry of food: carbohydrates, protein, lipids, vitamins and minerals
• Recommended dietary requirements and how these are met
• Malnutrition states and how these relate to a balanced dietary intake
• Specific conditions relevant to malnutrition, for example anaemia,
• Specific conditions related to dietary imbalance for example Type 2 Diabetes, cardiovascular disease, obesity and anorexia

Students will be provided with learning opportunities in:

• Developing underpinning knowledge of complex dietary requirements commensurate with normal body function
• Gaining understanding of dietary related illnesses and conditions and the ability to compare nutritional imbalances

Unit 4: Nutritional Challenges

Students will be presented with the opportunity to learn about:

Nutritional challenges such as energy expenditure within sport

• Diet in pregnancy, illness and malnutrition (including obesity and anorexia)
• Explore the psychological as well as physical perspectives of nutritional challenges and evaluate the external influences on these challenges
• Identify and evaluate key research studies and strategies within this field, and relate them to the learning outcomes and coursework activities
• Explore therapeutic perspectives with regard to nutrition, for example diet within illness and chronic health conditions

Students will be provided with learning opportunities in:

Diverse exploration of psychological and physical influences in nutritional choices

• Understanding the array of specific challenges in nutrition and be able to analyse anomalies and data relevant to studies
• Exploring the different therapeutic perspectives of nutrition and its complimentary role in health and disease

All four units are presented in learning outcome format, with specified assessment criteria

Online Enrolment