NUT4001 · Foundations of dietetic practice

Overview

This unit introduces you to the profession of dietetics, commencing your pathway to becoming an expert in food and nutrition and a safe, effective and reflexive healthcare professional. This unit is tailored for the non cognate path for Masters of Dietetics (96CP) under the course architecture project. Students coming through the cognate path (the Monash Uni BNut. Sc.) will receive credit for this subject and be eligible to proceed into the 72 CP Masters program. This unit includes interactive learning and teaching (including hands-on learning experiences - e.g. field trip) within a smaller class size to support your transition into the program. A variety of topics are explored in this unit including: the Australian food supply system, food knowledge and application, nutrition assessment, nutritional requirements across the lifespan; research skills; professionalism, self-awareness and cultural responsiveness; and additional elements to support your development towards becoming a dietitian. Concepts of health education and promotion will enhance your' knowledge and ability to communicate nutrition messages effectively to groups and individuals as well as support your collaboration and teamwork. You will be introduced to reflective practice and complete a professional portfolio to support your personal and professional development.

Areas of study: Dietetics

Offerings

Assessment

The Handbook lists an examination for this unit.

Assessment in this unit includes hurdle assessment tasks. Failure of any hurdle assessment task may result in failure of the unit.

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

Requisites

Learning outcomes

1. Formulate dietary and lifestyle recommendations for individuals and groups, integrating an applying and evidence based approach.
2. Integrate psychological, cultural, personal, economic, environmental and social factors in formulating dietary and lifestyle recommendations for individual and groups.
3. Integrate the theoretical basis of health communication, health education and health promotion to planning, implementing, facilitating and evaluating behaviour change.
4. Apply nutrition and dietary assessment tools and methodologies to inform clinical reasoning and care planning in nutrition and dietetic practice.
5. Apply critical thinking and foundational research skills and knowledge to support evidence-based nutrition and dietetic practice.
6. Critically reflect on own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level
7. Discuss knowledge of food, food products, food preparation methods, food systems and sustainability and translate in developing dietary recommendations for clients and communities.

Workload

On Campus: This unit will run over one semester with an average of 24 hours per week allocated to both contact and private study with the majority of time dedicated to contact hours. For example: • 8 hours of lectures and tutorials • 4-8 hours of private reading/self-study • 4-8 hours preparation for and contribution to tutorials.

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