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No offerings have been identified for this subject in 2017

NUT403 Professional Issues in Nutrition and Dietetics (8)

Abstract

This subject provides an overview of the professional practice of the dietitian in the wider current health industry context and the professional body DAA. It relates to entry level competency Unit 8 Management and Organisation. It examines a range of topics relevant to the role of the dietitian as a manager of resources and personnel, including strategic planning, marketing, health care teams, finance, information technology, service evaluation, quality and safety issues, report, proposal and submission writing, and management skills relevant to private practice and service advocacy including formal and informal communication necessary for professional practice. This subject has a mandatory 2 week practicum in a food service setting requiring completion of a foodservice practice based project.

+ Subject Availability Modes and Location

Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: NUT403
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Dentistry and Health Sciences

Enrolment restrictions

Bachelor of Health Science (Nutrition and Dietetics)
Bachelor of Health Science (Nutrition and Dietetics) Honours students only
Prerequisite(s)
NUT304 and NUT325

Learning Outcomes

Upon successful completion of this subject, students should:
be able to:
- appreciate  the changing environments of the health industry and implication for dietetic practice;
- understand  management theory as it relates to nutrition and dietetic practice;
- apply management principles of financial resources,  human resources and occupational health and safety in the context of dietetic practice;
- recognise the strengths and challenges  of establishing and maintaining effective team work in the health setting;
- apply the principles of strategic planning for departments and programs;
- undertake a marketing approach to dietetic services and programs in clinical, community and private settings;
- apply  quality management principles and processes to all aspects of dietetic practice;- relate the concepts of clinical governance as it concerns client related  dietetic practice;
- have undertaken and reported  on a quality management project during 2 week food service placement. 

Syllabus

The subject will cover the following topics:
- management theory;
- funding of health services;
- strategic planning, preparation of business plans, development of performance indicators and evaluation;
- total quality management;
- human resource management, recruitment processes, industrial relations and equal opportunity applied to nutrition and dietetic services;
- submission writing for dietitians;
- clinical governance

Work Place Learning

This subject contains a Workplace Learning component. Please contact the subject coordinator for further information.

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The information contained in the 2017 CSU Handbook was accurate at the date of publication: 25 August 2017. The University reserves the right to vary the information at any time without notice.