This subject focuses on developing and consolidating graduate competencies, consistent with profession-specific competency standards, including those relevant to international nutrition and dietetic practice. The subject incorporates two placement components: a 2-week supervised placement in another country, and a final 2-week professional placement internship.
Students will explore nutrition and dietetic practice from an international perspective, including consideration of inter-professional team roles across countries, and the effects of different cultural, political, economic and physical environments on nutrition issues and priorities. They will undertake and reflect on a range of activities in a series of classroom-based sessions and during the overseas placement. Learning activities will provide the opportunity to develop and demonstrate advanced-level cultural competency and professional leadership.
|Academic unit:||Faculty of Health Sciences and Medicine|
|Subject title:||International Nutrition Practice|
Delivery & attendance
|Attendance and learning activities:||This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following ACEND core knowledge and competencies are mapped to this subject –CRDN1.6, CRDN2.9, CRDN2.10, CRDN2.11, CRDN2.13, and CRDN2.15|
|Prescribed resources:||No Prescribed resources. After enrolment, students can check the Books and Tools area in iLearn for the full Resource List.|
|[email protected] & Email:||[email protected] is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.|
To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
There are no co-requisites.
|Restrictions: ?|| This subject is not available to|
Must be admitted into CC-63041 - Master of Nutrition and Dietetic Practice
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Critically reflect on the impact of different cultural, political, economic, health practitioner roles and physical environments on nutrition and dietetic issues and priorities in different countries.
- Demonstrate and apply cultural competency in nutrition and dietetic practice.
- Adapt nutrition and dietetic practice to be appropriate to the specific socio-cultural, economic and organisational context of health care.
- Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
- Develop and apply skills in leadership, team building, networking, and communication in an Australian and international nutrition context.
- Demonstrate a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
- Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (medical nutrition therapy, food service management, and community and public health nutrition).
|*Portfolio Artefact||Individual portfolio of critical reflections related to learning activities. Students work individually and in peer groups on tasks, review literature, and reflect on discussions and feedback during classroom and field trip activities. 2 x 250-word reflection 1 x 500-word reflection Mapped to ACEND CRDN 1.6 and CRDN 2.13.||50%||Progressive||1, 4, 5.|
|*Competency Test ^||Panel interview to defend professional portfolio (mapped to competency standards) from the whole of the program, to pass the subject, and graduate from the Master of Nutrition and Dietetic Practice program. The interview and portfolio will be triangulated with student performance during the internships associated with this subject. Mapped to ACEND CRDN 2.10, CRDN 2.11, and CRDN 2.15.||C||Week 11||2, 7.|
|Workplace Performance Report ^||Satisfactory completion of 2 x two-week professional placement internship (elective placement and international / equivalent Australian placement internships).||C||To Be Negotiated||2, 3, 4, 5, 6, 7.|
|Written Report||Individual summary of key areas identified for advocacy efforts and/or practice change based on the project completed. 250 words. Mapped to ACEND CRDN 2.9.||10%||To Be Negotiated||3, 4.|
|Written Report §||Group report on a mini-project completed during the international (or Australian equivalent) placement. The report should be suitable content, format, and length for identified key stakeholder/s for the project. Max 2000 words||40%||To Be Negotiated||1, 3, 6.|
Students must pass the competency test component of assessment in order to graduate from the Master of Nutrition and Dietetic Practice program.
- ^ Students must pass this assessment to pass the subject
- § Indicates group/teamwork-based assessment
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
|High Distinction||85-100||Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking.|
|Distinction||75-84||Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas.|
|Credit||65-74||Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above.|
|Pass||50-64||Usually awarded to students whose performance meets the requirements set for work provided for assessment.|
|Fail||0-49||Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines.|
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Students must check the [email protected] subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Policy on plagiarism
University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.
Feedback on assessment
Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.
If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.
Additional subject information
Note: Mandatory student contribution for the international placement (9-10 day experience in another country or alternative equivalent domestic experience) will contribute approximately $1000 to travel costs. Please contact faculty for further information prior to enrolment.
In preparation for the transition from student to professional, students will identify their own individual and group learning needs and undertake activities to meet these.These topics should consider all areas relevant to local and international practice, based on reflection and feedback from previous subjects and placements completed across the 6 semesters of the program. Example topics include: credentialing and recognition of dietitians in other countries, cultural awareness and competence for effective nutrition practice, inter professional collaboration and the role of team work in safe practice.1, 4, 5, 7.
Students will explore the impact of cultural, political, economic and physical environments on nutrition, healthcare and dietetic practice during a 9-10 day placement in a designated country. They will have an opportunity to consider and adapt their practice in another country, based on their awareness of the specific socio-cultural, economic and organisational context of health care. For students who are not able to complete the international placement, a suitable Australian placement experience will be negotiated to meet the subject learning outcomes.1, 2, 3, 4, 5, 6.
The 2-week, full-time internship in a core, specialised or non-traditional dietetic practice setting enables students to gain further professional practice experience & pursue individual interests. Prior to commencement, students develop a learning agreement and project proposal in conjunction with the site supervisor and university. Completing this internship in a field of the student’s preference is conditional upon the successful completion of all the core placements (Medical Nutrition Therapy, Food Service Management and Community and Public Health Nutrition)3, 4, 6, 7.