No offerings have been identified for this subject in 2016
NUT101 Introduction to Nutrition and Dietetics (8)
Abstract
This subject introduces the student to current dietetic practice in the public and private sector of the health and food industry. The subjects begins the students critical approach to reviewing the literature, understanding research prinicples and evidence based practice. The subject focuses on the development of academic skills.The subject introduces professional reasoning, ethics and competency standards. It presents a theoretical framework in which to develop effective written and oral communication skills. Students will undertake a one day observational visit for this subject. |
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+ Subject Availability Modes and Location
Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: NUT101
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject informationDuration | Grading System | School: |
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One session | HD/FL | School of Dentistry and Health Sciences |
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Enrolment restrictionsRestricted to Bachelor of Nutrition and Dietetics only |
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Learning OutcomesUpon successful completion of this subject, students should:
To be able to :
- describe the historical developments of dietetic practice
- understand the role of the dietitian in various practice and industry setting
- begin an understanding of an evidence approach to dietetic practice
- begin to take a critical approach to reviewing the professional literature
- develop an understanding of ethical practice in dietetics and the DAA (Dietitians Association of Australia) code of conduct.
- understand dietetic practice in the context the clinical and primary health care settings within the current Australian health system.
- begin to understand effective health care team functioning
- develop an understanding of effective written and oral communication in dietetic practice
- begin the development of the cultural competency process for Aboriginal and Torres Strait Islander (ATSI) and Culturally and Linguistically Diverse (CALD) communities. |
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SyllabusThe subject will cover the following topics:
- definition and nature of research principles and evidence based nutrition and dietetic practice.
- begin an understanding of taking a critical approach to practice and clinical reasoning.
- historical perspectives on the development of nutrition and dietetics in Australia.
- nutrition and dietetics in the Australian health care system.
- understanding of the health care team.
- introduction to effective formal and informal communication
- rural and remote practice in nutrition and dietetics.
- Indigenous health.
- cultural competence
- international issues in nutrition and dietetics
- introduction to legal and ethical professional issues
-introduction to the National Competency Based Standards for entry level dietitians required by the Dietitians Association of Australia |
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Work Place LearningThis subject contains a Workplace Learning component. Please contact the subject coordinator for further information. |
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.