NUT5002 · Professional practice: Community and public health nutrition and food systems

Overview

This unit is a placement experience that will challenge you to integrate your academic training and synthesise knowledge to plan, implement and evaluate a practical community/public health nutrition program that considers the associated food system. Placements are undertaken as a group in an organisational setting (e.g, health, welfare, local government, not-for-profit, social enterprise, education) to address an identified nutrition related priority issue identified by, and relevant to the placement organisation. As a group, you will be responsible for the project design, collection and analysis of data and synthesis of findings into deliverable outputs for the organisation. This unit will allow you to develop the professional skills required for nutrition and dietetic practice across a range of community and public health settings.

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

The Handbook lists no prerequisite, corequisite or prohibition for this unit.

Learning outcomes

1. Evaluate the social, environmental, economic and political determinants of nutrition status for a priority public health nutrition area.
2. Plan, implement and evaluate evidenced based population health approaches and solutions to prioritise nutrition issues across community settings.
3. Acknowledge and reflect on your own culture, values, biases and privileges, and their influence on professional practice.
4. Advocate for policy and practice change to benefit health and nutrition outcomes for a population.
5. Apply professional leadership to communicate and promote the importance of food and nutrition across diverse settings
6. Develop and practice effective partnerships, networks and collaborations with a range of inter-professional teams and personnel.
7. Adopt a curious and critical approach in all aspects of professional practice.
8. Evaluate professional practice and make plans for continuing learning and development.
9. Illustrate effective negotiation and conflict management skills while undertaking professional practice.
10. Appraise the social, cultural, economic, environmental and sustainability factors that impact on a population group(s) food availability and food access within a food system.

Workload

30-38 hours per week for 7 weeks plus an additional 5 days project orientation and in semester sessions.

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