NUT5004 · Food systems for nutrition and dietetic practice

Overview

This unit will extend your knowledge of the food systems that exist within organisations, and the role of the dietitian in ensuring that food and eating experiences are safe, nutritious and enjoyable and goals of the organisation are achieved. It will develop your skills in planning eating experiences, cooking, monitoring food environments, measuring quality indicators, advocating for change, communicating information and applying the technical, business and policy elements that support an organisation to function. You will explore a range of organisational food systems including the university campus, stores and retail settings, hospitals, residential aged care, community meals and commercial food businesses. Teaching and learning are designed to be interactive and hands-on, delivered through weekly workshops and practical activities including field trips, fieldwork and kitchen practicals. The theory learnt in this unit will be applied and built on in food systems activities integrated into placement in other units. This unit will prepare you to perform a range of tasks that are critical for employment and entrepreneurship in a range of work contexts.

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. Evaluate the factors that make and influence organisational, local and global food systems.
2. Apply technical, culinary skills and food composition knowledge to support dietetic practice in organisational food systems.
3. Evaluate elements of organisational food systems using relevant standards, policies and/or tools.
4. Appraise the system-level principles of organisational management, human resources, financial management, change management, quality improvement, sustainability and policy in activities that support nutrition and dietetics practice.
5. Apply entrepreneurial mindset, marketing, management and business skills to nutrition and dietetics practice.
6. Utilise a variety of communication strategies to engage different audiences across a range of settings.
7. Critique changes needed within organisational food systems to better support indigenous people

Workload

4 hours of workshops per week 2 hour of fieldwork practical activities per week 6 hours of self-directed study including pre and post class activities 2 x 3 hour kitchen practicals per semester Total per week = 12-15 hours

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