The HCPC has responded to a consultation on the British Dietetic Association’s new curriculum. The curriculum is a revision of the 2013 edition and incorporates our current Standards of proficiency. There were lots of positives and it reflects the current climate in which health and care professionals now find themselves.
In the new curriculum, three key themes emerge, which are relevant for all HCPC Registrants.
Spotlight on standards
A key element of BDA’s new curriculum is maintaining our Standards of proficiency, which all HCPC Registrants must abide by as far as they relate to their scope of practice. We are currently running a consultation on our standards and so we are pleased that BDA future-proofs for these changes, by requiring professionals to always demonstrate professional behaviour as stipulated by the HCPC.
Once these revised Standards have been published, we’re interested in seeing how professional bodies incorporate them into their curriculums. A lot has changed since our last round of standards were published and we hope that the updates will reflect those changes, and provide even more guidance for Registrants and those interested in a career in the health and care professions.
Doing things digitally
Throughout the Covid-19 pandemic, we’ve seen many health and care professionals adopt innovative ways of working. Some have embraced flexibility, while others have increased their use of technology to help patients and service users. We are therefore pleased to see that the BDA’s proposed new curriculum has an increased focus on digital skills, such as the use of telehealth, telecare and assistive technologies.
As health and care professionals, including dietitians, embrace these technologies, a degree of caution and additional knowledge is needed. As part of our COVID-19 advice pages we’ve also provided further guidance on the provision of remote services and the limitations of this.
Leading on Equality, Diversity and Inclusion
The new curriculum does highlight the importance of understanding how social organisation including inclusion, exclusion, health inequalities, social injustice, social inequality and different cultural belief systems impact on health and disease. It also calls for dietitians to maintain relationships with other professionals and service users that are culturally sensitive and respect the rights of individuals and their specific needs.
However, as we’ve previously set out in our EDI blog, we are keen to see professional bodies encouraging Registrants to actively challenge discrimination and ensure equality, diversity and inclusion are respected in the workplace. This is something which we are keen for all professional bodies to begin incorporating into their curriculums.
As we have now submitted our response to BDA’s consultation, we eagerly await the final version which we are sure will benefit all future dietitians. We hope to see these three key themes at the heart of other professional bodies revised curriculums.