BND3202 - Food for dietetic practice - 2018

12 points, SCA Band 2, 0.250 EFTSL

Undergraduate - Unit

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


Medicine, Nursing and Health Sciences

Organisational Unit

Department of Nutrition, Dietetics and Food

Chief examiner(s)

Evelyn Volders


Dr Jorja Collins

Unit guides



  • Second semester 2018 (On-campus)


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 Coordinator.


BND3302 and must be enrolled in courses 3404 or 4530.


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 Dieticians Association of Australia.

The teaching and learning strategies will encompass lectures, group teaching, tutorials, practical sessions, self-directed learning and a placement based project.

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 and contrast food service systems across healthcare settings including key regulatory and accreditation systems relevant to food service management.
  3. Develop and communicate plans to provide safe and nutritious food in food service settings
  4. Implement, evaluate and disseminate results of activities that support delivery of quality nutrition and food standards within a food service
  5. Apply research practice skills and innovative problem solving to food service management challenges
  6. Apply the principles of management in food service including organisational management, human resource management and production management
  7. Utilise reflection, professional and personal communication and teamwork skills.


Clinical placement: 15 days.


  • Written Project report (4,500 words) & Presentation pair (10 minutes) (45%) (Hurdle)
  • Practical manual (5000 words) (40%) (Hurdle)
  • Training module for food service/health care staff (individual oral presentation) (20 minutes) (15%)
  • Professional Behaviour Appraisal Form (Hurdle)

Workload requirements

12 hours/week plus 15 day placement for project and 5 day project write up/presentation = additional 20 days at 8 hours/day. Average over semester = 22.3 hours/week plus self study.

Please note: The teaching dates for this unit vary from the standard teaching datesstandard teaching dates ( for this teaching period.

Unit discontinuation and penalty dates for these units are different to other units taught in the same teaching period.

Please refer to the information available on the Faculty's non-standard teaching datesFaculty's non-standard teaching dates ( page to avoid academic and financial penaltiesacademic and financial penalties (

See also Unit timetable information

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