NUT5004 - Food for dietetic practice - 2018

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.

• Written Placement Project report (4,000 words) & Presentation (10 minutes) (40%) (hurdle)
• Food product marketing proposal (1,500 words) (15%)
• Practical activities manual and reflection (1,500 words) (15%)
• Oral presentation of training module for food service/health care staff (20 minutes) (10%)
• Menu Analysis Executive Report (2,000 words) (20%)

Hurdle: Professionalism Development Form (Hurdle)

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

Dietetics