NUT502 Food Service And Management In Dietetic Practice (16)
CSU Discipline Area: Allied Health (ALHEA)
Duration: One session
Abstract:
The subject examines at an advanced level the theory and practice of management, clinical nutrition and assessment relevant to food service systems and dietetic practice. Students will develop skills in influencing and contributing to activities to promote a safe and nutritious food supply. The subject will include a major component during the residential school providing students with skills in food preparation and recipe modification. The subject also involves a two week food service placement. Successful completion of this subject will require students to meet the national competency standards for entry level dietitians in relation to food service management. Students are also required to attend a compulsory five day residential school during the subject.
+ Subject Availability Modes and Locations
| Session 2 | |
|---|---|
| Distance * | Wagga Wagga | Session 3 |
| Distance * | Wagga Wagga |
*This subject offering contains a residential school. Please view following information for further details.
Continuing students should consult the SAL for current offering details: NUT502
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Enrolment restrictions:
Master of Dietetics students only
Objectives:
Upon successful completion of this subject, students should:
- - be able to identify and analyse the changing environments of the health industry and implication for dietetic practice;
- - be able to demonstrate an advanced understanding of management theory as it relates to nutrition and dietetic practice;
- - be able to discuss and reflect on the role of the dietitian as a manager of resources and personnel including occupational health and safety;
- - be able to apply strategic planning principles and demonstrate strategic planning for departments and programs;
- - be able to apply marketing principles of services and programs in clinical, community and private settings;
- - be able to undertake quality management practice and procedures in all aspects of dietetic practice relevant to food service systems;
- - be able to demonstrate an advanced understanding of clinical governance as it relates to dietetic practice relevant to food service systems;
- - be able to assess opportunities to improve nutrition and food standards within a food service institution where clients are nutritionally dependent;
- - be able to apply existing standards to evaluate available nutrients and nutritional adequacy and recommend strategies to improve nutrition in general and in therapeutic menus;
- - be able to undertake qualitative and/or quantitative methodology to identify, analyse, evaluate and implement strategies to improve food service operations in an institutional setting;
- - be able to assess the nutrition implications of food service systems for individuals and groups;
- - be able to apply food legislation and regulations to develop and evaluate food service systems to maintain food safety particularly the Hazard Analysis Critical Control Point System (HACCP);
- - be able to formulate, modify or standardise recipes for general, diverse or therapeutic diets that are relevant to the production and distribution system within a food service;
- - be able to describe the processes involved in the use of computerised food service systems;
- - be able to prepare meal plans for individuals and groups, which meet nutritional, personal, cultural, sociological, psychological, socioeconomic needs and specific health needs, taking into account the ordering, preparation, service, availability and distribution of food;
- - be able to promote a high standard of nutrition care, while respecting roles of other professionals including food service personnel in the delivery of nutrition care;
Syllabus:
The subject will cover the following topics:
- - Management theory
- - Funding of health services and budgeting for dietetic departments and programs
- - Strategic planning, preparation of business plans, development of performance indicators and evaluation
- - Total quality management in all aspects of dietetic service including food service systems.
- - Human resource management applied to all asepcts of dietetic management
- - Submission writing for dietitians
- - Clinical governance
- - Food service production and distribution systems
- - Kitchen design and equipment
- - Menu planning (including special diets), menu assessment, standardising recipes, to meet nutritional, cultural, socioeconomic and psychological needs
- - Recipe modification
- - Risk asessment and cost control
- - Food hygiene, food safety and HACCP
- - Computerised food service management systems
Residential School
This subject contains a compulsory 5 day residential school.
The residential school will include lectures, tutorials with current dietitians, health managers, quality and governance experts working in the health system and food service management and clinical dietetic food service settings. Skills in food preparation, recipe and texture modification will be included in the nutrition laboratory kitchen.
Workplace Learning
This subject contains a Compulsory Workplace Learning component of 10 days duration.
A two week food service placement is required to be undertaken in a non clinical setting.
A breakdown of the subject hours for this subject:
Residential School: 32 hours
Assigned reading: 48 hours
Guided study: 30 hours
Peer and Forum activity: 30 hours
Individual study and research: 40 hours
Assignment preparation: 30 hours
Clinical placement: 70 hours
Total: 280 hours
Specialised Resources
Travel is required for this subjects residential school and may be required for the 2 weeks of food service placement depending on the location of the placement for each student.
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.