Faculty of Medicine, Nursing and Health Sciences

Monash University

Postgraduate - Unit

This unit entry is for students who completed this unit in 2015 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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12 points, SCA Band 2, 0.250 EFTSL

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

FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedNot offered in 2015
Coordinator(s)Ms Evelyn Volders


This unit is focussed on extending students' food composition, food therapeutic and food systems knowledge to support dietetic practice with integration and application in the practical and placement setting. There is extension of students' research and problem solving skills in managing placement based food service challenges. Students' personal and professional competencies are further developed. This unit supports fulfilment of prescribed competencies as outlined by the Dietitians Association of Australia. The teaching and learning strategies will encompass lectures, group teaching, tutorials, practical sessions, self-directed learning and a placement based project. Placement may take place outside of regular semester times. Students must have valid police check, WWC check and immunisation certificates in order to participate in clinical placements

The key themes explored in this unit are Theme 4: Food from Science to Systems and Theme 3: Fundamentals of Health and Disease, coupled with partial integration of content and application from Theme 1: Personal Development and Professional Practice and Theme 2: Determinants and Influences on Population Health and Nutrition.


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

  1. Integrate food composition and practical food knowledge to a range of therapeutic applications to support dietetic practice.
  2. Compare, contrast and evaluate food service systems across healthcare settings including key regulatory and accreditation systems relevant to food service management.
  3. Demonstrate technical skills in analysis and evaluation of a food service system.
  4. Formulate and communicate strategies to provide safe and nutritious food in food service settings.
  5. Implement, evaluate and disseminate results of activities that support delivery of quality nutrition and food standards within a food service.
  6. Apply research practice skills and innovative problem solving to food service management challenges.
  7. Apply the principles of management in food service including organisational management, human resource management and production management.
  8. Utilise reflection, professional and personal communication and teamwork skills.


Students will be allocated placement sites to conduct a food service project for 20 days. This placement will be arranged by the University however students will be responsible for travel and accommodation costs if required.


Project report (Group) (3,000 words) (30%)
Oral presentation (Group) (20 minutes) (10%)
Food therapeutic manual (2,000 words) (20%)
Oral presentation (15 minutes) (10%)
Menu analysis executive report (2,000 words) (20%)
Placement portfolio including guided reflection (1,500 words) (10%)
Professional behaviour appraisal form (Ungraded) (Hurdle)
Competency assessment (Ungraded) (Pass / Fail)

Workload requirements

There is an average of 12 hours per week allocated including contact and private study hours during the theory component. The placement is 20 days at 8 hours per day, thus averaged over a semester contributes an additional 12 hours per week. There is no exam for this unit. The placement in a food service setting may need to be outside of regular university semester times.

See also Unit timetable information

Chief examiner(s)

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



NUT5003. Must be enrolled in course M6002.