Code
NUTR6003
Credits
25
Graduate Attributes
This unit prepares students for placement by covering topics which focus on developing professionalism competencies and dietetics skills. Students justify the value of a dietitian through development of a business case for dietetic services. There is also an emphasis on engaging with priority groups, including individuals with a disability, Aboriginal and Torres Strait Islander peoples, older adults, children and people living with mental health conditions. This unit builds on and expands professional skills such as emotional intelligence, managing personal wellbeing and vicarious trauma, feedback and applying for jobs.
Seminar
2 hrs Weekly
Tutorial
2 hrs Weekly
Fieldwork
4 hrs Semester
Unit Learning Outcomes
- 1 justify the value of dietitian for an organisation and its consumers in a business case proposal
- 2 apply skills in the nutrition care process when engaging with priority groups including prioritising nutrition issues, implementing care plans and discharge planning
- 3 communicate a plan for the development of professional and expert competencies required for safe and effective dietetic practice
Course Learning Outcomes
- 1 apply knowledge in key areas of nutrition; integrate research principles into practice and extend knowledge of food and nutrition issues
- 2 critically review literature and reflect on issues to generate innovative solutions for issues arising in human nutrition
- 3 appraise a range of data for assessing health status of individuals, groups and populations to inform future outcomes
- 4 collaborate with clients, carers and health care teams; document appropriately to the discipline
- 5 critique and apply appropriate technologies used in food and nutrition programs
- 6 articulate reflective practice in the acquisition of knowledge and skills related to own dietetic practice and career development
- 7 apply global perspective to nutrition causes and treatment of chronic diseases
- 8 demonstrate cultural awareness and sensitivity in local and international contexts; recognise the importance of communicating in a culturally respectful way
- 9 establish and maintain ethical and professional practices in the workplace; develop collaborative relationships and networks to advocate for individuals, groups and the profession; demonstrate professional leadership and practices to promote nutrition.
Assessment Breakdown