Monash University Handbook 2011 Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

Synopsis

The unit is a core requirement in developing a graduate with clinical, personal, professional and scientific skills, specific to practicing nutrition care in both well and nutritionally compromised populations, and covers the clinical domains required by the national accreditation body for knowledge and skill development to practise as an entry level dietitian in clinical practice.
The unit will focus on the epidemiology, aetiology, prevention and medical and nutritional management of diet-related diseases in the clinical or community setting. Experience in the dietetic management of common nutrition related diseases in age related groups selected for their specific characteristics such as: the elderly with conditions such as movement disorders, dementia and frailty, the special needs of children and adolescents, disability and eating disorders, obstetrics and the management of specific conditions such as hyperemesis and gestational diabetes and infants with special needs. The nutritional impact of alcohol abuse in adults and in pregnancy will also be explored.
Practical application of the assessment, treatment plan, monitoring and outcome reporting of the outlined conditions will be undertaken in a 4 week clinical placement. Students will learn how to thoroughly assess each new client and develop management plans for nutritional care.
A problem based learning module will support and extend the learning in this unit.

Objectives

At the completion of the unit the student will be able to:

1. Apply the epidemiology, medical and nutritional principles in the dietetic management of the following chronic lifestyle related diseases/conditions:
• Malnutrition
• Aged care and functional decline
• Cardiovascular disease (CHD, dyslipidaemia, hypertension and stroke)
• Diabetes
• Overweight and obesity
• Eating disorders
• Disability
• Gastrointestinal disorders (constipation, GORD, diverticular disease)
• Osteoporosis, PCOS

2. Examine the role of diet in the aetiology, primary and secondary prevention, and management of major lifestyle related chronic disease.

3. Evaluate the evidence for the mechanisms underlying the diet-disease relationships, the non dietary factors which may impact on the process and the strengths and limitations of diet in the prevention and management of conditions.

4. Demonstrate skills required by a practicing clinical dietitian in screening, assessment, planning, case management, discharge planning and follow up care of patients to a level of 50% of a base level graduate dietitian.

5. Communicate both orally and in written form information arising from medical and nutritional assessment and the dietetic process of case management.

6. Research and communicate nutritional information appropriately to peers and other members of the healthcare team.

7. Apply the skills of research and evidence based practice to formulate and deliver care according to best practice guidelines within the institution and the profession.

8. Reflect on learning to assist in critical thinking and problem solving skills.

9. Reflect on practice to assist with professional development and life long learning in the area of Nutrition and Dietetics

Assessment

Examinations: 40%
Assignment: 45%
Clinical portfolio: 15%
Assessment of clinical and professional competencies: Ungraded pass. All students must pass the examinations and clinical and professional competency assessment components in order to gain a pass in this unit.

Chief examiner(s)

Ms Janeane Dart

Contact hours

There will be 6-weeks of classroom based learning at the commencement of semester 2 followed by 8 weeks of practical skill development (4 weeks on this will be in the clinical placement setting).

Prerequisites

Successful completion of semester 1 year 3 of the Bachelor of Nutrition and Dietetics

Co-requisites

BND3021