NUT101 Introduction to Nutrition and Dietetics (8)

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.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

No offerings have been identified for this subject in 2018.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Dentistry and Health Sciences

Enrolment Restrictions

Restricted to Bachelor of Nutrition and Dietetics only

Learning Outcomes

Upon 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.


This 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

Workplace Learning

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


Current Students

For any enquiries about subject selection or course structure please contact Student Central or or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.