BSc Nutrition

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Department of Nutrition and Dietetics

BSc HONS

NUTRITION & DIETETICS

B401

COURSE HANDBOOK

YEAR 1

2012-2013


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_____________________________________________________________________________Department of Nutrition and Dietetics 2012-2013 B401 Year 1


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PHILOSOPHY AND AIMS OF THE BSc HONOURS IN NUTRITION ANDDIETETICS

Nutrition is the study of the influence of food intake on health and wellbeing. It involvesunderstanding why certain nutrients are required in the diet, their physiological functions inthe body and the consequences of nutrient deficiency. It requires an understanding of thecomposition of food and factors that determine food choice and availability. Besidesstudying 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 cariesand cancer, with particular emphasis on the interaction between environmental and geneticfactors. The importance of nutrition in preventing disease has now become well recognisedin 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 andprocessed, the social and psychological factors that influence food choice, the nutritive andnon-nutritive properties of food as well as the metabolic and health effects resulting from theconsumption of different foods and diets. To achieve these objectives the course employs amulti-disciplinary approach which involves understanding basic disciplines such asBiochemistry, Food Science, Genetics, Microbiology, Physiology, Social and EnvironmentalSciences.

Dietetics has been defined as 'the application of the science of nutrition to individuals andgroups in health and disease'. In order to become a competent dietitian a wide range ofknowledge and skills is required. The course is intended to equip graduates with a rigoroustraining in the science of nutrition and the disciplines underpinning it, together with appliedclinical and therapeutic knowledge. Practical skills, including communications, are essentialin 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 tointegrate knowledge from contributing disciplines.

To develop the students understanding of the role of nutrition in health and disease andthe principles and application of dietary modification in the promotion of health andmanagement of disease.

To enable the students to develop their analytical and critical skills and their ability tounderstand and apply the principles of scientific research and evaluation.

To develop the students ability to integrate theoretical and practical aspects of theirstudies.

To develop the key characteristics of a competent dietitian and promote a reflectiveapproach to practice.

To promote awareness of the varied roles of the dietitian, to encourage commitment toprofessional behaviour and continued learning.


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COURSE STRUCTURE

First yearIn 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 todevelop an awareness of the individual in society and human behaviour in health anddisease. You will also be introduced to the role of the dietitian, professional and ethicalissues, as well as aspects of communication and relationships with other health

professionals through shared learning with students in other disciplines.

Second yearDuring the second year, modules on Physiology and Biochemistry underpin your growingknowledge of Nutrition and Health. In addition, the module in Food Habits helps you toappreciate the context in which people make decisions about food. There is also a courseon Research Methods and Statistics which aims to enhance the development of your criticalskills. The Food Service and Catering Management module integrates your knowledge andunderstanding of the practical application of the principles of nutrition, food spoilage, foodhygiene and menu-planning. You will also develop practical food preparation skills andacquire the Basic Food Hygiene Certificate as part of that module. You will then do your firstpractice placement (Placement 1) for two weeks between June and September at the end of

the 2nd year.

Third yearDuring the third year, modules on Applied Nutrition and Diet Therapy are taught togetherwith Clinical Science and Therapeutics. The increasing amount of work in the form ofseminars, tutorials and student presentations reflects the importance attached to self-directed learning and communication skills. Communication and Health Promotion modulewill help to prepare you to work with patients and as part of the healthcare team. You willthen undertake your second practice placement (Placement 2) for 12 weeks starting, aftersummer examinations.

Fourth yearDuring the fourth year you will undertake modules in Advanced Diet Therapy & Medicine andPublic Health and Healthcare Systems, together with a research project of relevance todietetic practice. You will do your third practice placement (Placement 3) for 14 weeksstarting in January. During the third and fourth years of study the programme is taughtalmost exclusively within the Department of Nutrition & Dietetics. This ensures that everyopportunity can be taken to assist and optimise the integration of the knowledge and skillsacquired 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 inthe Department of Nutrition and Dietetics, together with specific information about your firstyear modules. It should be read in conjunction with the School of Medicine UndergraduateBSc Handbook which contains important administrative and regulatory information and tipson 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


Most staff offices in the Department are located on the 4th floor of the Franklin-WilkinsBuilding at the Waterloo Campus.


Name and Email Major Responsibilities Room Extn.

Prof Peter W Emery

[email protected]

Head of Department

UG Exam Board Chair

4.42 4415

Dr Christine Baldwin

[email protected]

BSc Nutrition & Dietetics 1st YearTutor

4.04 4318

Dr Sarah Berry

[email protected][Part-time]

Intercalated BSc Course Tutor(On Maternity Leave 2012-13)

4.05 4088

Dr Christopher Corpe

[email protected]

Extramural Year Tutor 3.114 4269

Dr Louise Goff

[email protected]

BSc Nutrition & Dietetics 3rd YearTutor

MSc/PG Dip Dietetics CourseTutor

4.10 4380

Dr Wendy L Hall

[email protected]

[Part-time]

BSc Nutrition & Dietetics 4th YearTutor

4.108 4197

Dr Scott Harding BSc Nutrition 2nd Year Tutor 4.09 4349

Mrs Annemarie Knight

[email protected][Part-time]

BSc Nutrition & Dietetics 2nd YearTutor

BSc Nutrition & Dietetics CourseTutor

4.11 4259

Dr Yemisi Latunde-Dada

[email protected]

BSc Nutrition 1st Year Tutor 3.102 4256

Dr Miranda [email protected]

Joint appointment with Guys andSt Thomas NHS Foundation Trust

4.21 4350
http://localhost/var/www/apps/conversion/tmp/AppData/Local/Microsoft/Windows/user/Local%20Settings/Local%20Settings/Temporary%20Internet%20Files/Local%20Settings/Temporary%20Internet%20Files/undergrad.acad/Undergrad.acad.BIOMED/Local%20Settings/undergrad.acad/Julie/Application%20Data/Execmail/Local%20Settings/Temporary%20Internet%20Files/06-07/[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://localhost/var/www/apps/conversion/tmp/AppData/Local/Microsoft/Windows/user/Local%20Settings/Local%20Settings/Temporary%20Internet%20Files/Local%20Settings/Temporary%20Internet%20Files/undergrad.acad/Undergrad.acad.BIOMED/Local%20Settings/undergrad.acad/Julie/Application%20Data/Execmail/Local%20Settings/Temporary%20Internet%20Files/06-07/[email protected]


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Dr Anne Mullen

[email protected]

BSc Nutrition Admissions Tutor 4.13 4081

Dr Sandra ODell

sandra.o'[email protected]

MSc Nutrition Admissions TutorPG Exam Board Chair

3.87 3177

Dr Emma Parsons

[Part-time]

Intercalated BSc Course Tutor 4.05 4088

Prof Victor R Preedy

[email protected]

Programme Director for BScNutrition

BSc Nutrition 3rd Year Tutor

4.101 4255

Prof Thomas A Sanders

[email protected]

Head of Diabetes and NutritionalSciences Division

4.68 4273

Dr Paul A Sharp

[email protected]

MSc Nutrition Course Tutor 3.70 4481

Ms Kate Waller

[email protected]

Placement Education Tutor 4.45 4512

Professor Kevin [email protected] UG Admissions Tutor 4.06 3858

Administrative Staff

Undergraduate administration

[email protected]

Catherine Edeam 3.54 4394

Postgraduate administration

[email protected]

Amerisida Dibra 3.54 4191

Dietetics placementadministration

[email protected]

Renata Adamcova 3.54 4271

Professional ProgrammesAdministrator and DepartmentalAdministrator

[email protected]

Jonathan Lopez-Real 3.54 4324/6341
mailto:[email protected]:[email protected]:sandra.o'[email protected]:sandra.o'[email protected]:[email protected]:[email protected]:[email protected]://localhost/var/www/apps/conversion/tmp/AppData/Local/Microsoft/Windows/user/Local%20Settings/Local%20Settings/Temporary%20Internet%20Files/Local%20Settings/Temporary%20Internet%20Files/undergrad.acad/Undergrad.acad.BIOMED/Local%20Settings/undergrad.acad/Julie/Application%20Data/Execmail/Local%20Settings/Temporary%20Internet%20Files/06-07/[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://localhost/var/www/apps/conversion/tmp/AppData/Local/Microsoft/Windows/user/Local%20Settings/Local%20Settings/Temporary%20Internet%20Files/Local%20Settings/Temporary%20Internet%20Files/undergrad.acad/Undergrad.acad.BIOMED/Local%20Settings/undergrad.acad/Julie/Application%20Data/Execmail/Local%20Settings/Temporary%20Internet%20Files/06-07/[email protected]:[email protected]:[email protected]:sandra.o'[email protected]:[email protected]


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STUDENT INFORMATION

Attendance and Absence

[a] In order to qualify for admission to University examinations and for payment ofawards or grants, the Head of the Department must be satisfied that you have attendedsufficient lectures, classes and tutorials.

[b] If you are absent from College through illness for a period of a week or more or forany period involving absence from an examination or time-tabled assessment, a MedicalCertificate should be sent to the Academic Centre . It is also useful to hand a photocopyto 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 canupdate your contact details through Student Records. It is important that we know how toget in touch with you. Our records are updated in line with the information given on yourpermit to enrol which is sent to you before the start of the academic session, so if your term-time 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 noteinto the persons pigeonhole.

Student email

All students who are enrolled in the College are given a free e-mail account. Messages tostudents concerning changes to timetables and other important information is usually sent bye-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 DieteticsKitchen. Lockers will be opened for use on 1 September. Students should contact Mr DavidLincoln, Room 4.81 or 4.161, FWB to book a locker. Usually around mid-July every yearstudents 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 tohelp 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 initialmeeting within the first two weeks of term. If you have problems which you would prefer notto discuss with your tutor, or that your tutor cannot help you with, medical and counsellingservices are available within the College. These are described extensively in the School ofMedicine Undergraduate BSc Handbook.

Student Course Work

Any course work that is handed in needs to have a cover sheet stapled to it. The coversheetnot only carries details of the student and the item of coursework but also carries barcodesthat 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 thefollowing page:


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In most cases, you will be recognised from your log in so your student number, family andother name will appear automatically. If you have not been recognised then you will need tofill in these details by hand. Your Student Number is the 7 digit number under the bar codeon your swipe card.You will then need to select the course code module and the item of course work for whichyou are printing the coversheet. When you click on Print Cover Sheet, a pdf of the coversheet will be generated which you can then print. Please ensure that all the details arecorrect since choosing the wrong course module of some such other mistake may mean thatyour work will not be properly tracked.For some courses, your name may be omitted from the coversheet and only your studentnumber will be shown as evidence of your identity. This will be the case for those courseswhere your work is marked anonymously.There is a tear-off receipt at the bottom which you can have signed and stamped when youhand 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, pleasenotify 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 togetherAll 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 theday stated in the module handbook. Students will be notified by e-mail when to collectcourse 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 studentsFeedback is at the core of learning and teaching in the College. However, feedback comesin many forms and at different times. A fuller statement on student feedback is attached asan appendix to this document. Please read it and think about the occasions on which you willbe able to receive feedback.

You will normally receive feedback on all the written coursework that you do. This mayinclude 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 mayalso 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 twopractical reports that are submitted on course 4MNT0102. Furthermore, an oral feedbacksession 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 ofMedicine, Dentistry and Biomedical Sciences. It can be accessed athttp://virtualcampus.kcl.ac.uk/. As well as administrative information such as timetables andhandbooks, 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 ofAcademic English and Study Skills support that shouldcover 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 thelectures 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 inthe 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 necessarilyto 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 ownstudy 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 thislink:http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/

Tutorials

From Term 2, the English Language Centre also offers KCL students individual writingtutorials focussing on a piece of work in progress and ways in which it can be improved. Youcan either meet tutors face to face or discuss work via email. For more information on thesetutorials, please follow thislink.http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/
http://virtualcampus.kcl.ac.uk/http://virtualcampus.kcl.ac.uk/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/support/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/support/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/writingtutorials/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/study/http://www.kcl.ac.uk/schools/humanities/depts/elc/kings/support/http://virtualcampus.kcl.ac.uk/


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Please note that these tutorials start in Term 2. We hope that you can find the answers tomany of the new challenges you face by registering for the classes the Centre puts on duringTerm 1.

If you have any further questions, please do not hesitate to contact us:

English Language Centre26-29 Drury Lane,London WC2B 2RL.

Telephone: 020 7848 1600Fax: 02 07848 1601Email: [email protected]: www.kcl.ac.uk/elc
http://www.kcl.ac.uk/elchttp://www.kcl.ac.uk/elchttp://www.kcl.ac.uk/elc


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STRUCTURE OF THE DEGREE PROGRAMMES IN THEDEPARTMENT OF NUTRITION AND DIETETICS

You have been admitted to B401, the four-year BSc in Nutrition & Dietetics, which leads toRegistration in Dietetics. Many of the modules you take within the department will also betaken by students on B400, the 3-year course leading to a BSc in Nutrition. You will also betaking modules taught outside the Department, and these are shared with students on a

wide variety of other degree programmes.

The Module SystemAll 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 degreewill be made up of combinations of 15 and 30 credit modules at different levels. Normallyeach 15 credit module is taught over one semester and a 30 credit module over twosemesters in a year although there are some exceptions to this. You need to take a total of120 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 toconstraints of the professional body (Health Professions Council) and the requirements forRegistration. 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 toyear 4 you will find that more time is allowed for self-directed work and less time is spent onlectures.For example: Year 1 Year 4

Introduction to Nutrition Advanced Diet Therapy & Medicine

30 credit module 15 credit moduleLectures and practicals 89h 10hTutorials 10h 24hDirected learning 30h 12hSelf-directed learning 170h 100h

The change in emphasis is also reflected in the assessment of modules. You will notice thatassessment depends more on marked assignments, including project work, and less onexaminations 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 tofollow the course which can qualify you as an Associate of King's College (AKC). This is athree-year course and provides an opportunity to think about fundamental questions oftheology, philosophy and ethics in a contemporary context. The AKC draws togetherstudents from every department. You are required to attend one lecture a week. Videorecordings of the lectures are shown throughout the week at the various campuses if you arenot able to attend the live lecture at the Strand. The course does not require extra readingor include any coursework. Assessment is by exam at the end of each year. Once havingcompleted three years of the course, and having graduated from the College, you areentitled 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 Tuesday2 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 furtherdetails:[email protected]

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 ofcredits. To progress to year 2 you will need to achieve a pass mark (40%) in at least 90credits, plus a condoned fail mark (33%) in up to 30 credits. To progress to year 3 you needto pass a total of 225 credits (including placement 1), plus a condoned fail in not more than30 credits. To be awarded a BSc Nutrition and Dietetics you need to pass a total of 465credits, including all three practice placements, plus a condoned fail in not more than 45credits.

Progression to Placement 2 also requires a pass in the modules 6MNTDT03 Diet Therapyand 6MNTPCS3 Principles of Clinical Science and Therapeutics.

Within the BSc Nutrition & Dietetics programme there are certain core modules that mustbe 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 PracticeYear 2 5MNT0201 Nutrition and Health, 5MNT0211 Eating Habits, 5BBL0210 Endocrinologyand reproduction, 5BBB0223 Metabolism, 5MNTFSC2 Food service and cateringYear 3 6MNT0302 Applied Nutrition, 6MNTDT03 Diet Therapy, 6MNTPCS3 Principles ofClinical Science and Therapeutics, 6MNTCHP3 Communication & health promotionYear 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 overallaverage mark of at least 40% in order to continue on B401. Students who fail core modulesat the first or second attempt may be required to switch to a different programme, at thediscretion of the Programme Examination Board. Details of student progression are shownin Appendix 2.

Replacement and Re-sit ExaminationsReplacement examinations can be provided in late summer for students who miss anexamination with good reason. This usually implies a medical condition but other problemsmay, in exceptional circumstances, be taken into consideration. Students must apply to the

Academic Centre for replacement examinations using a mitigating circumstances form withinseven days and provide medical certification to cover the examination period.

Students who take examinations and fail some or all of these will be offered resitexaminations in August. Students who pass resit examinations will be credited with the passmark (40%) only.

Details of examination procedures including the appeals process are given in the- School ofMedicine Undergraduate BSc Handbook.

Marking of examinations and courseworkThese 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.
mailto:[email protected]:[email protected]:[email protected]:[email protected]


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All coursework where the mark contributes more than 15% of the mark to a module ismarked independently by two members of staff. If the mark differs widely a thirdindependent marker is asked to review the work.

The pass mark for all undergraduate modules is 40%. For modules which include bothwritten 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 6MNTDT03Diet Therapy (year 3), in which a mark of 40% is required in the written examination inorder to pass the module.

Viva voce examinationsPlease refer to the School of Medicine Undergraduate BSc Handbook for the policy on vivas.

Assessment of CourseworkCoursework is an integral part of assessment for most modules. The module outlinedescribes the proportion of the mark for the course derived from examination andcoursework, together with any specific criteria for the assessment of the coursework.

College regulations stateAssessed course work not submitted by the stated deadlineis liable to be failed with a mark ofzero. This regulation will be strictly observed. If youdo not hand the work in on time you will get zero for that part of the module, and this willnormally 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 forhanding work in early!

This strict approach to work deadlines is in your interest - the self-discipline and organisationyou 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 adeadline 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 amedical certificate, and hand it in to the Academic Centre. This should be done well beforethe deadline. The Programme Examination Board Chair (Professor Emery) will then decidewhether to grant an extension and you will be notified by the Academic Centre. In order tohelp you plan your work efficiently you will find a blank course work schedule at the end ofthis handbook. You should fill it in with all the assignments you are given for all yourmodules and plan your own schedule for doing the work. You may need to finish someassignments well before the closing date for submission to avoid having too many pieces ofwork to complete at the same time.

ESSAY GUIDELINES

Unless other instructions are given for a specific essay, the general departmental guidelinesfor 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 wordcount 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 andsubheadings 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 spacebetween paragraphs to make reading easier. Remember that your essay will be read bycross-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 principaltheme 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 perparagraph which is introduced in the first sentence.Conclusions. This should be one or two short paragraphs which bring your argumentsto 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 specificpoints of information have been taken. These should be indicated at the appropriateplaces in the text preferably by author/s and date, eg (Hill & Campden, 1996) or bynumber.

The full references should be listed at the end of the essay, in alphabetical order ifindicated in the text by author, or by number if indicated in the text by number. SeeAppendix 3 for detailed information about citing paper and electronic references. Theformat 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 toooften and that should be avoided are:

its/its: its = it isits = his, hers, its

to affect/to effect (verb): affect = to influenceeffect = to produce, accomplish, bring about

effect (as a noun) eg. the effect of the treatment is ..

lead/led: present tense = leadpast tense = ledpast perfect = has led

lose/loose/loss: to lose weightloose teethweight loss

choose/chose: today I chooseyesterday I chose

their/there: their = belonging to them


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


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TERM DATES 2012-2013

SEMESTER A 2012 [weeks 1-12]

Teaching starts Monday 24 September 2012

READING WEEK 7 Monday 5 November 2012 to Friday 9 November 2012

End of Semester A Friday 14 December 2012

SEMESTER B 2013

Mid-sessionalAssessments/ExaminationsWeek

Monday 07 January to Friday 11 January 2013

Teaching starts Monday 14 January 2013

End of Semester B Friday 28 March 2013

SEMESTER C 2013

Teaching starts Monday 29 April 2013

End of Teaching Friday 7 June 2013

REVISION WEEK Monday, 29 April 2013 to Friday, 3May 2013

Start of Examinations Tuesday, 7 May 2013

End of Examin ations Friday, 31May 2013

August

Re-sit/ReplacementExaminations

Monday, 5 August to Friday, 16 August 2013

MODULES TO BE TAKEN IN YEAR 1Semester A Semester B

4MNT0102 Introduction to Nutrition 4MNT0111 Social and Psychological studies 4BBL0111* Physiological Systems 4MNT0103 Basic Biochemistry for Nutrition students

4BBBF017* Introductory Food Science

4MNTIPP1 Introduction to Professional Practice

*Run by other departments.

You will be given detailed lecture lists and practical timetables at the first lecture of eachmodule.


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APPENDIX 1

Structure of BSc Nutrition and Dietetics [B401]

First Year4MNT0102 Introduction to Nutrition (30 credits)4MNT0111 Social and Psychological Studies (15 credits)

4BBBF017 Introductory Food Science and Technology (15 credits)4MNT0103 Basic Biochemistry for Nutrition students (15 credits)4BBL0111 Physiological Systems (30 credits)4MNTIPP1 Introduction to Professional Practice (15 credits)

Second Year5MNT0201 Nutrition and Health (30 credits)5MNT0211 Eating Habits (15 credits)5MNT0221 Research Methods for Health Sciences (15 credits)5BBL0210 Physiological Control: Endocrinology and Reproduction (15 credits)5BBB0223 Metabolism (15 credits)5MNTFSC2 Food Service and Catering Management (15 credits)

One optional module from: (Semester B):5BBL0211 Physiological Control: Exercise and Environment (15 credits)5BBBMB28 Medical Microbiology (15 credits)

Between June and September Placement 1 (2 weeks) 0MNTP1 (15 credits)

Third Year6MNT0302 Applied Nutrition (30 credits)6MNTDT03 Diet Therapy (30 credits)6MNTPCS3 Principles of Clinical Science and Therapeutics (15 credits)6MNTCHP3 Communication and Health Promotion (15 credits)

One optional subject (15 credits)

Between June and September Placement 2 (12 weeks) 0MNTPP2 (45 credits)

Fourth Year6MNTADT4 Advanced Diet Therapy and Medicine (15 credits)6MNTMHP4 Management, Health and Social Policy (15 credits)6MNT0411 Dietetic Research Project (30 credits)

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


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APPENDIX 2Student 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, 5BBL0210Remaining 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 credits5MNT0201, with remaining credits in thecondoned fail range (a mark greater than 32%)

can transfer to B400

Year 3

Pass all compulsory courses: Pass a minimum of 315 non-placement creditsincluding:

6MNT0302, 6MNTDT03, 6MNT0302, 6BBN0330,6MNTPCS3, 6MNTCHP3 6MNTNR00, 6MNTNC00

Remaining credits in the condoned Remaining credits in the condoned fail rangefail range (a mark greater that 32%) (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. Alist of bibliographic references or citations usually appears at the end of a piece of work. Areference describes an item (usually published, like a textbook, journal or theses) or part ofan 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 referenceshould answer a number of questions about any given item. Who wrote it? Who publishedit? 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 theitems that you have consulted plays an important role in the research process. Anincomplete, 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.

PreparationUniformity, consistency and accuracy are the three golden words to remember whenpreparing your list of references. Record the full details of all the items to which you referthroughout 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 ofpublication; publisher and date of publication. On some occasions the author may be acorporate organisation like the British Medical Association. On others, you may be referringonly to a specific chapter in a book, in which case you will have to note the chapter authorsand 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. Youmay urgently have to go back to it in order to verify a reference only to discover that itis 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 theirlocation in your files, so that you don't duplicate your efforts by needlessly seekingthem out in the library.

NEVER cite what you have not seen. If you come across an abstract of interest inthe 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 oftensuperseded by new editions. Make your bibliography as current as possible.


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Reference stylesThere are two general approaches to citing references. One is based on the alphabeticalorganisation of citations, the other on a numeric approach, both of which are discussedbelow. There are all kinds of variations in the biomedical literature based on the sequenceof information and various punctuation conventions. This can be very confusing to theuninitiated. As long as you choose a style with which you are comfortable, and that youconsistently employ throughout your written work, you will be successful. If you are writing apaper 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 approachThis is often referred to as the `Harvard' system, or the `name-year' approach. Thebibliography 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 yearof 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. BaillieresClin Gastroenterol1:1-16.

Cook GC. 1985. Hepatocellular carcinoma: one of the world's most commonmalignancies. Q J Med223: 705-708.

Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg ClinNorth Am66: 723-741.

This style allows for amendments to be easily inserted at the last minute, but is often arguedto be disruptive to the flow of text.

Some pointers

When two or more references to the same author have been cited, arrange them inchronological order by date of publication. For example, Brown 1991, 1994

When two or more references to the same author have been cited from the sameyear, 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 inthis 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 approachThis is often referred to as the 'Vancouver' system or the `citation-sequence' approach. Thebibliography is based on a numbered list of all the items you have cited. References areordered consecutively in the sequence in which they are first cited. Link the references tothe 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 commonmalignancies. Q J Med223: 705-708.

2. Bassendine MF. 1987. Aetiological factors in hepatocellular cancers. BaillieresClin Gastroenterol1:1-16.

3. Vitale GC, Heuser LS, Polk HC. 1986. Malignant tumours of the liver. Surg ClinNorth Am66: 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 significantproportion of the biomedical community has embraced this format, and we suggest that youfollow the examples listed at the end of this document when you are compiling yourreferences.

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 nothingelse.

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 andthe 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 titleabbreviation format. Single work titles are given in unabbreviated format.

Ask for adviceCorrect forms of references exists for all published materials including newspapers andmagazines; papers; legal documents; audiovisual material; electronic and network resources

and unpublished information. If you run into any difficulties please ask the Library staff foradvice. A list of recommended reading is provided below.

Personal bibliographic softwareThere are a number of software packages available that automatically generate and formatbibliographies for you. You can either enter the references yourself, or import them from anexternal source like the Medline database. Working with your word-processed text, theseprograms will maintain the consistency and accuracy of your collected references and saveyou a great deal of time and effort. Papyrus and Reference Manager are two popularpackages 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 authorBritish Medical Association. Complementary medicine: the BMA guide to good practice.Oxford: Oxford University Press, 1993.

Chapter in bookWalker JM, Tan LB. Cardiovascular disease. In: Souhami RL, Moxham J, editors. Textbookof medicine. 2nd ed. Edinburgh: Churchill Livingstone, 1994: 320-443.

Theses or dissertationsDaniels 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 articleLeaf A, Kang JX. Prevention of cardiac sudden death by N-3 fatty acids: a review of theevidence. J Intern Med1996; 240: 5-12.


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APPENDIX 4

COLLEGE STATEMENT ON PLAGIARISM &RELATED FORMS OF CHEATING

(APPENDIX TO THEREGULATIONSCONCERNINGSTUDENTS)

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 ofplagiarism will be investigated and may result in action being taken under the College'sMisconduct regulations. A substantiated charge of plagiarism will result in a penalty beingordered 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 preparedby several persons working together.

Students are reminded that all work that they submit as part of the requirements for anyexamination or assessment of the College or of the University of London must be expressedin their own words and incorporate their own ideas and judgements. Direct quotations fromthe published or unpublished work of others, including that of other students, must always beidentified as such by being placed inside quotation marks with a full reference to the sourceprovided in the proper form. Paraphrasing - using other words to express another person'sideas or judgements - must also be acknowledged (in a footnote or bracket following theparaphrasing) and referenced. In the same way, the authors of images and audio-visualpresentations must be acknowledged.

Students should take particular care to avoid plagiarism and collusion in coursework, essaysand 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 significantpart thereof) twice for assessment will be regarded as cheating.

Unacknowledged collaboration may result in a charge of plagiarism or in a charge ofcollusion.

Students are advised to consult School and departmental guidance on the properpresentation of work and the most appropriate way to reference sources; they are requiredto sign and attach a statement to each piece of work submitted for assessment indicatingthat 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 withnutrition and was established "to advance the scientific study of nutrition and its applicationto the maintenance of human and animal health".

Membership of the Society is open to any suitably qualified person whose work, in theopinion of the Council, has contributed, or is calculated to contribute, to scientific knowledgeof nutrition, or to its application to the maintenance of human and animal health. Membersmay be from UK or overseas.

Benefits of membership include:

1. The right to attend symposia and other meetings organised by the Society at no extracharge over and above the annual subscription. Several symposia are held eachyear on topics covering all branches of clinical, human, general and farm animalnutrition. Notices giving full details of each meeting are sent to all members.

2. The right to present original research communications at meetings held at regularintervals throughout the year.

3. The Proceedings of the Nutrition Society (3 issues per year) is sent free to allmembers of the Society. This journal is a record of the Society's activities. Atsymposia, invited papers are read by authorities in the various subjects underdiscussion, and these are published in extenso. Abstracts of original communicationare also published in the Proceedings.

4. 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 animalnutrition. It is open to accounts of original work, relating both to newly discoveredfacts and to new concepts, in all branches of nutrition, including its sociological andanthropological aspects.

There are two grades of membership: full members and student members.Student Membership is 20.00 per annum.

To be eligible forstudent membership, students must be registered for a degree or similarqualification and must not be in receipt of salary. It is confined to students who arestudying in the United Kingdom or Republic of Ireland.

Applicants for student membership must be supported by the student's supervisor, and if thesupervisor 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 sitewww.nutsoc.org.uk
http://www.nutsoc.org.uk/http://www.nutsoc.org.uk/http://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 fordietitians. 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 andassociated subjects;

regulate the relations between dietitians and their employer through the BDA TradeUnion.

Student Membership

To become a Student Member you need to be studying for either a degree, post graduatediploma or MSc in dietetics at one of the allocated colleges in the UK, which, when youqualify, will enable you to become registered as a Dietitian with the Health ProfessionsCouncil 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 fromhttp://www.bda.uk.com/. Once you have completed this form you will need to have it signedby your course tutor or if on placement by the Head of the Dietetic Department where youare placement. Then send this along with a cheque for your Student Subscription to: TheMembership Co-ordinator, The British Dietetic Association, 5th Floor, Charles House, 148/9Great 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 andDietetics

Membership of our NHS-approved trade union, who are on hand to answer all youremployment 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 andClinical Paediatric Dietetics

Access to the members only section of the BDA website, professional guidelines andother 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 9regional 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 feedbackis 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 havedone 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 andall 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 anentire class, and discussion with other students. Although this guidance often uses theexample of feedback on written work (such as exam papers or coursework essays), it isequally applicable to other assessed activities such as class practicals, presentations andperformance. Some examples of feedback that occur across the College appear throughoutthis document. For instance:

When you are on a placement, in a laboratory, on a field trip, on a ward or studying abroadyou 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 pieceof work/activity is better.

In a lecture another student may ask a question that you might not have asked yourself, andthe 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 responsibilityto make sure you understand the feedback you receive and seek out a more detailedexplanation 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 areuseful forms of informal feedback.

Timeliness of feedbackIt 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 fromsummative assignments that are submitted at the end of a module. To be effective, feedbackmust be delivered promptly, while you still have a clear recollection of the assignment justtackled, and so that it can feed forward into the next assignment. In all cases the timeframein which you can expect to receive your feedback should be made clear so that you knowwhen to expect it.

Your role in the feedback processThere is a core assumption that you will take responsibility for your own learning and thisapplies to feedback. However, learning works best as a two-way process and teachers arethere to be of assistance. Asking for help may seem daunting in your first year at universitybut if you actively request information it is more likely that feedback in that form will enhanceyour learning.

Discussions in seminars or tutorials are a form of feedback that helps you to recognise thestrengths and weaknesses of your ideas.

The role of self assessment

As you write your assignment consider the standards you are supposed to achieve and theacademic 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 shouldread and re-read drafts several times before you submit your assignment; this is goodpractice. 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 theones that you are tackling. This helps to ensure that previous feedback is taken on board. Asimple way to do this before you submit your assignment for marking is to review your ownassignment 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-improvementThe practice of self supervision comes with experience and an awareness, of what isdegree-standard work and what is not. You can then bring this understanding to bear on theway that you write. In this sense the main feedback process is one of self reflection. Thefeedback from others acts as additional information which gradually increases thesophistication of your own self-supervision.

Asking for feedbackTeachers do not always provide feedback on those aspects of your assignment that you aremost 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 thesubject-matter at hand, and more specifically the strengths and weaknesses of yourarguments, the factual accuracy of the material you presented, whether you have addressedthe question/essay title sufficiently, and the appropriateness of the sources you selected todo the assignment.

Feedback may be a tutor helping you to recognise when you have (or have not) reviewedthe literature thoroughly enough or have not drawn conclusions from the evidence that youhave gathered carefully enough.

The role of assessment criteriaYou should be able to understand why you received the grade you were given in relation tosome kind of formal statement of expectations and standards. This enables you to knowwhat you are aiming for and identify the areas that need improvement. If your programmedoes not provide a statement of criteria in the student handbook, then ask for it. Making bestuse of the formal feedback you receive will help you to meet the required standards.


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COURSE WORK SCHEDULE

CourseUnit

Courseworkassignment

Closing date forsubmission

Date to startwork on it

Target datefor completion

Documents

BSc Nutrition