The nutrition and dietetics professional placement internship program is distributed across five subjects that collectively meet the professional placement accreditation requirements of the Dietitians of Australia. The internship program provides a minimum of 24 weeks professional practice in the fields of medical nutrition therapy (2 x 5 weeks), food service management (5 weeks), and community and public health nutrition (5 weeks). Students also complete internships in an international (2 weeks) and an elective setting (2 weeks). Students will also complete 20 weeks research internship in the final two semesters of the program.
In this internship subject, students perform food service management activities, including a project, in settings such as hospitals and aged-care facilities for a minimum 5-week, full-time internship. This is performed under the supervision of an Accredited Practising Dietitian who is affiliated with and supported by Bond University. On completion of this internship, students’ attainment of the relevant competency standards is assessed by a practice supervisor in conjunction with the subject coordinator at Bond University. Activities from this subject will be used to inform the final assessment of each student against all Dietitians Australia competency standards in order to determine their eligibility to graduate from the Master of Nutrition and Dietetic Practice program. This final assessment occurs in the final semester of the program.
|Faculty||Faculty of Health Sciences & Medicine|
1. Apply an evidence-based approach to assess food service data in comparison to relevant benchmarks and food standards in an institutional or healthcare setting. 2. Use qualitative and/or quantitative assessment methods to identify strategies to improve food services (ordering, preparation, service, availability and distribution of food) and promote the nutritional health of individuals and groups. 3. Consider and address the nutritional, personal, cultural, sociological, psychological and socioeconomic needs of individuals and groups in a food service setting. 4. Plan, implement and evaluate activities to support the provision of safe and nutritious foods in a food service institution. 5. Identify and prioritise actions to improve the sustainability of a food service in terms of human, economic and environmental resources. 6. Apply principles of quality assurance, safety, security and sanitation to all areas of practice including compliance with relevant legislation and food standards. 7. Propose recommendations on recipes, menus, food and nutrition policies in a food service institution to improve outcomes 8. Communicate effectively to engage stakeholders, relevant partners and key food service personnel and provide information, advice, education and professional support 9. Conduct a project effectively using appropriate planning tools, research methods, ethical procedures and data analysis 10. Adapt one’s own behaviour to different contexts, reflect on own practice, and display a professional, ethical and proactive approach that supports excellence in nutrition and dietetics practice.
There are no co-requisites.
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
|Non-Standard Offering - Sitting 1||Non-Standard Offering - Sitting 2|
|Withdraw – Financial?||11/02/2022||27/03/2022|
|Withdraw – Academic?||17/02/2022||03/04/2022|
|Non-Standard Offering - Group A||Non-Standard Offering - Group B|
|Withdraw – Financial?||29/05/2022||08/07/2022|
|Withdraw – Academic?||05/06/2022||14/07/2022|