Undergraduate - Course3404 - Bachelor of Nutrition and Dietetics

This course aims to prepare graduates with the professional and personal qualities required for future dietetic practice in a variety of workplace settings. The course integrates academic teaching and learning with clinical, population health, food service, research and management experience and is undertaken in both academic and professional practice placement settings. The first two and a half years of the couse are studied mainly on-campus, and the last eighteen months are spent primarily in professional placements. These include clinical, food service, community nutrition and public health nutrition settings.

The objectives of the Bachelor of Nutrition and Dietetics have been classified according to the four themes of the course:

• Personal development and professional practice
• Determinants and influences of public health and nutrition
• Nutrition fundamentals of health and disease
• Food: From science to systems.

Applied and practical learning experiences will traverse all themes to support the integrated approach to the teaching and learning of this course.

The development of skills and knowledge in research relevant and/or applied to nutrition and dietetic practice will underpin each of the four core themes of the program.

These course outcomes are aligned with the Australian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate AttributesAustralian Qualifications Framework level 7, the Bologna Cycle 1 and Monash Graduate Attributes (http://opvclt.monash.edu.au/curriculum-by-design/aligning-course-outcomes-with-aqf-bologna.html).

Upon successful completion of this course it is expected that graduates will be able to:

• fulfil (and potentially surpass) the National Competency Standards for Entry Level Dietitians as defined by the Dietitians Association of AustraliaDietitians Association of Australia (http://www.daa.asn.au) (DAA) 2009
• maintain professional and ethical conduct as outlined in the DAA Code of Professional ConductCode of Professional Conduct (http://www.daa.asn.au)
• accept responsibility and practise in a safe and ethical manner in relation to themselves, their peers/colleagues, clients and the community/populations
• be skilled human nutrition scientists innovative in their approach to analysis, critical thinking, problem-solving and evaluation
• understand the associations between nutrition and health and nutrition and disease and integrate and apply this to the practice of nutrition and dietetics
• value research and be skilled at accessing, critically appraising and applying the best available evidence to everyday practice
• engage in the expanding knowledge base and be aware of the latest advances in nutrition and dietetics and related areas
• learn independently, in a resourceful and timely manner, and effectively using relevant technology
• possess appropriate oral, written and IT skills, including the ability to present coherent argument, negotiate effectively and manage conflict
• communicate effectively and efficiently with other peers, professionals, clients and the public
• respect and understand the roles of other professionals and work collaboratively within the nutrition and dietetics team and as part of the broader interdisciplinary healthcare team
• work effectively and flexibly with a diverse range of people and function well within teams across a range of settings
• be culturally competent and self-aware
• be reflective, empathetic and compassionate with a concern for issues of equity, equality, humanity and social justice
• advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards
• demonstrate awareness of the social, ethical, economic, political and environmental context of food and eating, nutrition, health and illness and psychological wellbeing, and delivery of care
• integrate knowledge of relevant public policy and health and social care systems into practice
• integrate advanced food knowledge and food skills into their professional practice
• be committed to the health of populations as well as individuals and be proactive in health promotion
• be client-centred in their approach, respecting the right of clients and their support networks to collaborate in decision-making
• achieve a breadth of education with a tolerance and respect for ambiguity and differing views
• maintain high standards in professional life through a commitment to lifelong learning and excellence of practice

Special requirements

Students must refer to the information available on the special requirements outlined below. It is the responsibility of the student to ensure they have the correct documentation.

Police checks

Students must have a current Police check regarding their suitability to undertake placements. Refer to the faculty's police checkspolice checks (http://www.med.monash.edu.au/current/police-checks.html) webpage.

Working with Children checks

Students must have a current Working with Children check regarding their suitability to undertake placements. Refer to the faculty's Working with Children checksWorking with Children checks (http://www.med.monash.edu.au/current/wwc-check.html) webpage.

Immunisation and infection procedures

The faculty recommends that all students accept responsibility for having up-to-date immunisations before commencing this course. Recommended immunisations include diphtheria, tetanus, polio, measles, mumps, rubella, tuberculosis and hepatitis B. Refer to the faculty's [http://www.med.monash.edu.au/current/immunisationhttp://www.med.monash.edu.au/current/immunisation (http://www.med.monash.edu.au/current/immunisation) immunisation and infection risk]] webpage.

Health requirements

In order to meet health requirements for working in teaching hospitals and professional placement sites and for protection of other students and themselves, students in this course need to comply with certain precautionary procedures. These consist of confidential tests for immune status (including blood tests and skin tests), receiving vaccines and having x-rays where the evidence indicates these are appropriate and there are no specific contraindications in individual cases.

Prospective students should note that on enrolment, students are provided with detailed written information and, as appropriate, counselling about the effect that HIV or hepatitis B infection may have on the ability of health care workers to practise their profession. Additional information is provided to students in their third year when they are in contact with patients as part of their clinical studies.

Professional practice units

This course requires students to undertake off-campus supervised practice placements. In the practice setting students will have an opportunity to apply theory to practice under supervision. Attendance is mandatory for the practice component of each unit. Placement may occur in metropolitan and rural settings.

Where a student's skill or knowledge is found to be inadequate, access to the placement component of the unit will be denied. A student may be withdrawn from a practicum if required skills, knowledge and professional behaviour are deemed inadequate, or on other grounds deemed appropriate by the head of school.

Clinical expenses

Students are responsible for all travel and accommodation expenses during clinical placement.

This course meets the accreditation requirements of the Dietitians Association of Australia (DAA).

This course consists of 13 compulsory units that fulfill the Dietitians of Association of Australia Entry Level Competencies.

• Nutrition and dietetics

First year

Semester one

• BND1001 Personal and professional perspectives in nutrition
• BND1101 Science foundations

Semester two

• BND1002 Evaluating the evidence: Nutrition and population health
• BND1102 Introduction to food and nutrition science

Second year

Semester one

• BND2001 Health across the lifespan
• BND2102 Food: Science, composition and skills

Semester two

• BND2002 Applied research methods in nutrition
• BND2103 Integrated science systems

Third year

Semester one

• BND3102 Introduction to dietetics practice
• BND3101 Evidence based case management

Semester two

• BND3202 Food for dietetic practice
• BND3302 Dietetic practice 1

Fourth year

Semester one

• BND4021 Food service management
• BND4042 Program planning

Semester two

• BND4011 Clinical dietetics 2
• BND4032 Professional skills and dietetic management

Students may exit with 3956 Bachelor of Nutrition Science after successfully completing appropriate third year units of that course.

Bachelor of Nutrition and Dietetics