FBMNCP-Nutrition Communication and Professional Practice

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Terms in which taught: Spring term module
Non-modular pre-requisites:
Modules excluded:
Current from: 2019/0

Module Convenor: Dr Charlotte Mills

Email: c.e.mills@reading.ac.uk

Type of module:

Summary module description:

This module will explore the best practices for communicating nutrition.  Different communication mediums and different audiences will be considered. Students will have the opportunity to develop their skills for communicating as a nutritionist and gain awareness of the legal, moral and ethical considerations in evidence-based nutrition communication and nutritional professionalism.


The aim of this module is for the students to develop the essential skills for effectively communicating as a nutritionist whilst upholding professional conduct. Namely:

  • To gain an understanding of how to apply the scientific principles of nutrition for the promotion of health and wellbeing

  • To develop skills in critical thinking, specifically for assessing and effectively relaying scientific information

  • To develop communication skills across different audiences as well as to develop techniques for oral and written communication

  • To understand how to work within the standards of ethics, conduct and performance as a nutritional professional

Assessable learning outcomes:

On completion of this module, students should be able to:

  • Recognise the legal, moral and ethical confines of nutrition profession and practice

  • Apply the scientific principles of nutrition science in communication

  • Critically assess and effectively relay evidence-based nutrition research

Additional outcomes:

The module will support development of communication skills and support critical thinking skills beyond nutritional sciences, in the broader scientific setting. The students will also gain training in performing basic clinical techniques (e.g. anthropometrics, blood pressure, blood cholesterol and glucose).

Outline content:

This module focuses on effective communication of nutrition. Topics include; legal, moral and ethical context of nutrition professional practice; health behaviours; consultation skills; healthy living assessment; working with the media; communicating in industry; using social media.

Brief description of teaching and learning methods:

The module consists of a mixture of lectures, seminars, workshops and self-directed learning as well as practical training sessions on assessment and delivery of dietary analysis and healthy living advice.

Contact hours:
  Autumn Spring Summer
Lectures 11
Seminars 11
Practicals classes and workshops 8
Guided independent study:      
    Wider reading (directed) 20
    Revision and preparation 5
    Essay preparation 35
    Reflection 10
Total hours by term 0 100 0
Total hours for module 100

Summative Assessment Methods:
Method Percentage
Written assignment including essay 70
Oral assessment and presentation 30

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

  • 600-word newspaper article accompanied by a 280 character Tweet based on a research paper (40%)

  • 5-minute vlog on current nutrition topic (30%)

  • Healthy Living Assessment one-to-one communication (30%)

Formative assessment methods:

Students will be able to submit one ‘mock’ press release that they will received feedback on prior to submitting the associated coursework.

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

50% in each assessment.

Reassessment arrangements:

Resubmission of coursework.

Additional Costs (specified where applicable):

Last updated: 13 May 2019


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