BND2072

Introduction to health care systems ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Ms Vicki Barrington (Nutrition & Dietetics)

Offered:
Clayton Second semester 2005 (Day)

Synopsis: The unit introduces students to the organization of the Australian healthcare system. Topics include: professional responsibilities of the dietitian and their role in the healthcare team in differing institutional, community and rural settings. Issues of health policy, health economics and cost-effectiveness will be examined in relation to preventative healthcare. Ethical issues surrounding confidentiality, patients' rights and professional standards in nutrition issues will be covered. Critical pathways of referral will be examined and the monitoring of patient care with respect to medical records will be described. Statistical management benchmarks of hospital data will be examined.

Objectives: At the completion of the unit the student will understand: 1. the organisational system of management within the acute hospital environment, from admission to discharge, and the role of the dietetic professional within that system; 2. the organisational system on management within the network system, the follow up from acute care to rehabilitative or home care and the role of preventive care at community level. They will also understand the professional responsibilities of the dietetic professional within this system; 3. the professional and legal responsibilities surrounding the record keeping within the medical chart, and the dietitians responsibilities for nutritional assessment, medical nutrition therapy and follow-up; 4. the multidisciplinary nature of patient care, the role of the dietitian within the team, and the interfaces between medical, nursing and other allied health with dietetics; 5. outcome assessment methods of nutritional interventions at primary, secondary and tertiary levels of care, and the documentation of outcomes to provide statistical benchmarks within the health care system for cost effectiveness assessment; 6. the ethical responsibilities of all health care team members and the requirements for communication between team members; 7. the management systems of food supply within institutions, the role and policies of the clinical nutrition departments in health care facilities and networks and the organisational management requirements for delivery of effective medical nutrition therapy across a network; and 8. the role of medical and preventive nutrition therapy within the total patient care management plan with emphasis on integration of the nutrition care as one part of the total picture.

Assessment: Examination: 40% + Case studies: 20% + Prac report 10% + Group assignment 20% + Individual assignment 10%

Contact Hours: 2 hours per week (lectures)

Prerequisites: Completion of Year 2, semester 1 Bachelor of Nutrition & Dietetics