Description
This subject sets the foundation for students to apply and extend their skills as reflective practitioners and team members. The focus will be on preparation for supervised practice across a range of settings and domains of practice including medical nutrition therapy, food service management and community and public health nutrition. Students will participate in a range of interactive and simulated learning activities designed to consolidate their skills in communication, professionalism and decision making. Learning activities will focus on patient centred communication; interprofessional collaboration and multidisciplinary team working; effective individual and group communication; and multiple stakeholder communication. Further activities are designed to ensure students can maximise placement outcomes through peer assisted learning, the development of learning goals and development plans, and management of the student-supervisor relationship. The subject will place students in a position to successfully transition from campus-based learning to supervised professional practice and will be delivered across a one-week intensive learning period.
Subject details
| Type | Postgraduate |
| Code | NUTR71-119 |
| EFTSL | 0.0625 |
| Faculty | Faculty of Health Sciences & Medicine |
| Semesters offered |
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| Credit | 5 |
| Study areas |
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| Subject fees |
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Learning outcomes
1. Apply principles of quality assurance, safety, security and sanitation, and meet minimum compliance requirements for supervised practice settings. 2. Communicate effectively using appropriate language and messaging according to the medium and intended recipient. 3. Display core elements of self-management, professionalism and ethical behaviour in line with professional standards and university requirements. 4. Identify scenarios outside own skills and experience in order to develop appropriate learning goals and strategies for use in practice settings. 5. Identify the role of clients, carers, and other members of the interprofessional team in services delivered across a range of practice settings. 6. Integrate core skills in preparation for practice across relevant domains of dietetics practice.
Enrolment requirements
| Requisites: ? | Pre-requisites: ?Co-requisites: ?There are no co-requisites. |
|---|---|
| Assumed knowledge: | Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge. NUTR71-105 Nutrition and Chronic Disease Management, NUTR71-106 Food Service Dietetics, NUTR71-107 Public Health Nutrition Practice |
| Restrictions: ? |
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. |
Subject outlines
Subject dates
| Non-Standard Offering | |
|---|---|
| Enrolment opens | 14/11/2021 |
| Semester start | 17/01/2022 |
| Subject start | 24/01/2022 |
| Cancellation 1? | 25/01/2022 |
| Cancellation 2? | 26/01/2022 |
| Last enrolment | 23/01/2022 |
| Withdraw – Financial? | 26/01/2022 |
| Withdraw – Academic? | 28/01/2022 |
| Teaching census? | 25/01/2022 |