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.
Not offered in 2019
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.
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:
- Integrate food composition and practical food knowledge to a range of therapeutic applications to support dietetic practice
- Compare and contrast food service systems across healthcare settings including key regulatory and accreditation systems relevant to food service management.
- Develop and communicate plans to provide safe and nutritious food in food service settings
- Implement, evaluate and disseminate results of activities that support delivery of quality nutrition and food standards within a food service
- Apply research practice skills and innovative problem solving to food service management challenges
- Apply the principles of management in food service including organisational management, human resource management and production management
- 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)
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.
See also Unit timetable information