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BND4011 - Clinical and therapeutic dietetics 1

18 points, SCA Band 2, 0.375 EFTSL

Undergraduate Faculty of Medicine, Nursing and Health Sciences

Leader: Ms Ibolya Nyulasi


Clayton First semester 2007 (Day)


Clinical dietetics will be taught for the treatment of gastrointestinal, pancreatic, renal and pulmonary disease, oncology, cystic fibrosis, allergy, infectious diseases, burns, acute paediatric disorders and neurological disorders. The unit will also address nutrition support methodologies, and the dietetic management of patients after surgery and trauma, and with conditions requiring intensive care. Appropriate nutritional assessment, intervention and treatment will be placed in the context of the underlying medical conditions. Skills in nutrition care plan formulation, follow-up and evaluation will be developed. Time will be mainly spent in clinical under clinical supervisor supervision.


At the completions of the unit the student should be able to:

  1. describe the medical and nutritional principles in the dietetics management of the following conditions:
    • gastrointestinal disease;
    • cancer and the support of patients throughout the disease and its treatment;
    • chronic and acute renal failure;
    • pulmonary disease and cystic fibrosis;
    • allergy;
specialised paediatric acute care;
2. apply the knowledge of the medical and nutritional principles to the dietetic management of the listed conditions;
3. demonstrate proficiency in skills required by a practicing clinical dietitian in screening, assessment, planning, counselling, case management, discharge planning and follow up care in the acute clinical situation and the professional requirement for follow up care in the ambulatory, rehabilitative and extended care areas;
4. synthesise information and apply to the dietetic process;
5. research and communicate nutritional information appropriately to patients, peers and other members of the healthcare team;
6. apply skills of research and evidence based medicine to formulate and deliver care according to best practice guidelines within the institution and the profession;
7. reflect on learning to assist with critical thinking and problem solving skills; and
8. reflect on practice to assist with professional development and life long learning in the area of Nutrition and Dietetics.


Examination: 30%
Major case study: 10%
Nutrition care plans (x 3): 10%
Professional competency by summative assessment of skills and competencies observed on clinical placement: 20%
Objective Structured Clinical examination (OSCE): 20%
Clinical portfolio (including reflective and experiential learning): 10%. Students must pass the examination, the OSCE and the clinical placement competencies in order to achieve a pass in this unit.


Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics