Undergraduate - UnitBND3302 - Dietetic practice 1

This unit entry is for students who completed this unit in 2014 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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18 points, SCA Band 2, 0.375 EFTSL

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

Level	Undergraduate
Faculty	Faculty of Medicine, Nursing and Health Sciences
Organisational Unit	Department of Nutrition and Dietetics
Offered	Clayton Second semester 2014 (Day)
Coordinator(s)	Ms Janeane Dart

Quota applies

This unit has a quota and selection process: please contact the Faculty.

Synopsis

This unit uses a range of clinical conditions and diseases as the foundation and basis for dietetic students to:

further develop their core dietetic practice skills and
develop skills in dietetic education and case management in the academic setting in preparation for placement.

There is an emphasis and focus on person centred care and using simulation and case based learning to provide a key platform for learning in this unit. Preparing students for individual case management clinical placement is a key focus of this unit.

Broader issues regarding healthcare systems and healthcare provision, management, ethics in healthcare and quality improvement are covered in this unit. Students' professional competencies are further developed and this unit supports fulfilment of prescribed competencies as outlined by the Dieticians Association of Australia.

The key themes explored in this unit are Theme 1: Personal Development and Professional Practice and Theme 3: Fundamentals of Health and Disease, coupled with partial integration of content and application from Theme 4: Food from Science to Systems.

Outcomes

Upon successful completion of this unit, students should be able to:

Examine the role of diet in the aetiology, prevention, and management of a range of clinical conditions and diseases in preparation for clinical case management
Apply and integrate knowledge of science and disease into nutrition assessment and management of clinical cases including consideration of broader issues regarding healthcare systems and provision, management, ethics and quality improvement
Progress core skills in the clinical dietetic process towards case management including prioritisation and discharge planning
Integrate personal, social, clinical, cultural, physiological, ethical, environmental and economic factors into clinical reasoning and decision making in case management
Apply an evidence based approach to clinical case management
Identify and critically review evidence in clinical dietetics communicating practice applications
Incorporate theories of behaviour change and learning theory in counselling and education skills to support effective dietetic case management
Communicate appropriately and broadly using a range of methods both written and oral
Reflect on practice extending self-awareness, insight and cultural competency linking to professionalism.

Assessment

Exam (hurdle) (1 hour MCQ/EMQ mid semester exam and 3 hour exam) (35%)
Case based portfolio (including guided reflection) (individual) (6,000 words) (35%)
Evidence based education resource ( 2 x double sided A4 equivalents) (10%)
Poster presentation (7 minutes) (10%)
Self-developed placement resource (10%)
Professional Behaviour Appraisal Form (Hurdle)

Chief examiner(s)

Ms Janeane Dart

Workload requirements

This unit will run predominantly over Weeks 1-9 of semester with an average of 24 hours per week allocated including contact and private study hours.

This unit applies to the following area(s) of study

Nutrition and dietetics

Prerequisites

A student must have passed a minimum of 120 credit points of units deemed satisfactory and relevant in content and depth by the Nutrition and Dietetic Department Selection Officer in conjunction with the Unit Convenors.

Co-requisites

BND3202 Food for Dietetic Practice
BND students only

Prohibitions

BND students only