NUT1001 · Personal and professional perspectives in nutrition

Overview

In this unit, students' transition into the tertiary setting will be supported and the roles, responsibilities and expectations of students as healthcare profession students will be outlined. They will be engaged via adult learning teaching and learning principles in this unit as they begin to develop their professional identity. This unit will commence students on the pathway to becoming experts in food (knowledge and application) and culturally competent, self aware healthcare professionals. Food and culture will provide the core content for students to apply, integrate and develop/extend personal and professional attributes and competencies, communication and interpersonal skills. Enhanced cultural awareness for students will be a key outcome of this unit and this will be contextualized as students learn about food/food ingredients, eating patterns, why we eat what we eat and the Australian food supply system. Interprofessional learning opportunities with other healthcare profession students will help strengthen the learning in this unit. Students will be introduced to reflective practice and commence a professional portfolio.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

Learning outcomes

1. Develop effective communication skills including constructive feedback to peers, reflective writing and self awareness.
2. Describe the diverse work roles for nutrition practice and the professional attitudes and behaviours required to meet workplace expectations.
3. Collaborate in effective teams respecting diversity of opinions and approaches to tasks.
4. Identify key determinants of culture and recognise the potential influence of culture on health behaviour, beliefs and choices.
5. Investigate the foods, food ingredients, historical influences and varied cultural eating patterns found in Australia.
6. Develop a perspective on issues of social equity and justice, demonstrating an awareness of self in relation to diverse and vulnerable populations and as a future nutrition professional.

Workload

12 hours per week including contact hours and private study.

Student experience, not official rules. Nothing here changes what the Handbook says.