Subjects overview
Subjects
Core Curriculum
Students must complete three (3) subjects plus the Beyond Bond Program.
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CORE11-011: Critical Thinking and Communication (10CP)
In this subject, students will be introduced to critical thinking and clear expression. They will evaluate arguments, identify assumptions, judge patterns of inference, and recognise and apply various methods of reasoning. Students will learn how to clarify and visually represent their thinking to make better decisions, evaluate and use evidence, and communicate more effectively in their writing and speaking. Using these skills, students will structure and write an academic essay and deliver an oral presentation.
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CORE11-012: Responsibility, Integrity and Civic Discourse (10CP)
Integrity, and the courage and capability to act on one’s sense of responsibility, are key components of a thriving life. Responsibility, Integrity and Civic Discourse fosters students’ lifelong commitment to responsible discourse and action in all spheres of human interaction, recognising the global aspect to contemporary citizenship. Students explore the complex relationship between character, responsible action, and creative critical thinking, learning how to reflect on and articulate their unique sense of global citizenship and responsibility. By accentuating the importance of justification and articulation of the reasons for our actions, students exercise their critical, communicative, and cooperative capabilities so that they can thrive with integrity in the multiple contexts of action they will face as private, civic, professional, and global citizens.
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CORE11-013: Collaboration for Global Change (10CP)
In today's work and study environments, individuals often encounter complex, open-ended problems that necessitate collaboration in both physical and virtual realms and across sectors and specialisations. In Collaboration for Global Change, students engage collaboratively to craft genuine solutions for global issues. In this context, students link their endeavours to specific sustainable development goals, thus positioning their actions as contributions to global citizenship. As they learn to defend their ideas and perspectives, students apply critical thinking, design thinking, problem-solving, and communication skills within a problem-based learning environment. This comprehensive approach equips them with the necessary skills and mindset to excel in future work, academic pursuits, and global initiatives.
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Beyond Bond Program
To keep up with the ever-changing work landscape, we aim to help our students future-proof their careers by developing broader employability skills that are actively sought out by employers. Unique to our University, Beyond Bond is a compulsory professional development program with a practical, activity-based approach that is integrated into all undergraduate degrees.
Required Subjects
Students must complete the following two hundred and ten credit points (210CP) of subjects.
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BMED11-109: Principles of Human Structure and Function (10CP)
This subject provides students with an introduction to the disciplines of human anatomy and physiology. The organisation of the human body, from cells to tissues and organs, and the relationships between anatomy and physiology are emphasised. A detailed study into the physiology of nerve, muscle, bone and connective tissue is a focus, alongside an introduction to anatomical terminology, arthrology, the skull and the upper limbs. An overview into the concepts of homeostasis and the control of body systems is also provided. Learning activities will provide students with the foundational knowledge and skills required in order to undertake further study into the body’s systems.
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BMED11-110: Human Organ Systems 1 (10CP)
This subject provides a detailed understanding of the anatomy and physiology of the cardiovascular, respiratory, and urinary systems of the body, with emphasis on the relationship between structure and function. Anatomy of the heart and great vessels, lungs, thorax, kidneys, and urinary tract is detailed and integrated with the function of these organ systems. Topics include the cardiac cycle, physiology of the circulation, mechanics of breathing, gas exchange and transport, and renal physiology. The regulation of the systems and how they interact to maintain fluid, acid-base, and circulatory homeostasis is examined.
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BMED11-114: Chemistry for Living Systems (10CP)
Chemistry for Living Systems provides students with a solid foundation in chemistry required for further study in biomedical, exercise, sport and health science. The curriculum covers atomic structure, chemical bonding, solutions & equilibria, chemical compounds, stoichiometry, types of reactions such as Redox and Acid/Base and thermodynamics. It also has a substantial organic chemistry component as well as basic mathematics skills. This subject aims to teach students the basic components of biological, physical and organic chemistry.
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HPER12-101: Health Research Methods (10CP)
This subject aims to develop students’ foundational skills in the identification, critical analysis and, application of research relevant to the health-related research continuum (laboratory bench, human performance, injury prevention/rehabilitation and population health), inclusive of quantitative and qualitative research paradigms. This subject has been designed to specifically develop research and research appraisal competencies relevant to careers in health-related professional practice and health and/or sport science research.
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NUTR12-101: Sport and Exercise Nutrition (10CP)
This subject provides students with an understanding of the relationship between nutrition, health and exercise performance. Students will develop an understanding of nutrient metabolism during exercise and the role of food, fluid and nutrition supplements in enhancing exercise performance, training and recovery. Current nutrition recommendations for overall health and well-being will also be covered along with nutrition and physical activity guidelines for modifying body composition and preventing and managing chronic disease.
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SPEX11-102: Foundations of Exercise and Sport Science (10CP)
This subject introduces the student to each of the five major streams of the Bachelor of Exercise and Sports Science program. The basic principles of anatomy, physiology and biochemistry, psychology, biomechanics, motor control and learning, testing prescription and delivery of exercise programs within exercise and sport science settings will be the focus. This foundation subject is designed to provide students with both the theoretical knowledge and practical skills required to understand, apply and integrate the basic principles of the five major streams of exercise science as they relate to apparently healthy clients of both genders across the lifespan from conception to old age.
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SPEX11-103: Biochemistry of Exercise and Sport (10CP)
In this subject students will extend the knowledge and skills gained in earlier chemistry subjects to investigate the principal biomolecules (carbohydrates, amino acids, proteins, lipids and nucleic acids), enzymes, and the bioenergetic basis of human metabolism (prior to, during and after exercise and training) through an examination of the major catabolic and anabolic pathways. This will include coverage of glycolysis, gluconeogenesis, TCA cycle, oxidative phosphorylation, B-oxidation, as well as carbohydrate, fatty acid and amino acid metabolism. In addition, the structure of a “gene” and regulation of its expression through transcriptional and translational processes will be examined. The subject will also enhance laboratory skills via use of experimental techniques such as spectrophotometry, polyacrylamide gel electrophoresis (PAGE) and western blotting.
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SPEX11-104: Sport, Health and Exercise Psychology (10CP)
This subject introduces students to the main psychosocial theories that influence sport, health and exercise in the community. The primary focus is on the understanding of psychological principles that underpin physical activity. Students will also consider the psychological factors that facilitate or impede participation and adherence in exercise programs.
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SPEX11-113: Functional Anatomy (10CP)
This subject aims to develop understanding of the interaction of the neuromuscular and skeletal system and how they lead to complex movements. Students will undertake activities to facilitate their learning to describe the shape, location and action of muscles, how joint shape influences movement, how movement causes the anatomical structures to adapt, and how anatomical structures influence sport performance and activities of daily living.
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SPEX11-304: Biomechanics of Exercise and Sport (10CP)
This subject will provide students with the theoretical knowledge and practical skills required to understand and examine the basic laws of force and motion and how these apply to optimising human movement. In addition students will learn and apply techniques to mitigate injury risk in a variety of sporting activities as well as activities of daily living. The subject focuses on the mechanical basis of human movement, with an emphasis on understanding the concepts of linear and angular kinematics (e.g., position, displacement, velocity and acceleration), and projectile motion, linear and angular kinetics (e.g. forces, laws of motion, centre of mass, torque, and moments of inertia). Students will use this knowledge to address real-world exercise science applications in areas such as gait, fluid dynamics and resistance training via a variety of qualitative and quantitative analysis techniques.
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SPEX12-311: Motor Control and Learning in Exercise and Sport (10CP)
This subject introduces the primary theories and applications of motor control and learning. Various motor control theories will be examined concerning the role of sensory and motor function and how this interaction may impact our health and ability to perform activities of daily living, exercise, and play sport. Students will examine a range of factors that influence the assessment of motor function and how best to assist clients in improving their motor learning and skill acquisition.
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SPEX12-312: Physiology and Biochemistry of Exercise and Sport (10CP)
This subject will build upon and provide an integrative understanding of the physiological and biochemical responses that occur during exercise. Initially a systems approach will be adopted, followed by increasing attention upon the integration and regulation of the exercise response. Particular attention will be given to the physiological responses to isometric, dynamic exercise and control of ventilation at rest and during exercise.
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SPEX12-313: Introduction to Professional Practice in Exercise and Sport Science (10CP)
This subject is the first of two Professional Practice subjects designed to prepare students to become competent and ethical Exercise Scientists. Students will be provided with an opportunity to apply their knowledge, skills, and attributes within a supervised internal practicum experience. Students will be introduced to professional industry standards, expectations, and behaviours. Furthermore, they will investigate graduate career opportunities and pathways, employability skills, and the professional graduate employment application process. This subject aims to provide students with the confidence to interact with exercise and sports science industry professionals, clients, and athletes in order to achieve their stated goals.
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SPEX13-333: Professional Practice and Practicum (Capstone Project) (20CP)
This capstone subject is the second of two Professional Practice subjects and requires students to undertake a practicum experience within the work environment. Students will demonstrate the integration of evidence-based exercise and sports science knowledge, competencies and effective communication skills to progress towards the successful achievement of client goals, reflective of a professional Exercise Scientist.
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SPEX13-334: Behaviour Change to Enhance Health (10CP)
This subject focuses on the practical application of theories and mental skills and strategies that facilitate behaviour change to enhance health and physical activity, exercise and sport. The subject extends and builds upon the knowledge acquired in the preceding subject Sport, Health and Exercise Psychology.
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SPEX13-335: Exercise Testing, Prescription and Delivery (10CP)
This subject will introduce students to appropriate frameworks for competently and safely conducting health, physical activity and sport-related assessments. Understanding of physiological testing and assessment data will be complemented by development of effective exercise program design based on best practice for apparently healthy populations. Finally, theoretical knowledge will be translated to relevant instruction for practical application in exercise delivery.
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SPEX13-337: Exercise and Sport for Lifelong Health (10CP)
This subject will provide students with the knowledge and skills to design a basic evidence-based population intervention to increase physical activity and sporting engagement levels across the human lifespan. Students will develop a thorough understanding of how both exercise and sport can influence exercise capacity to positively impact on individual and population health, by reducing sedentary behaviour and positively impacting on associated chronic diseases as well as behavioural and biomedical risk factors. Chronic diseases addressed will include cardiovascular diseases, type II diabetes, obesity, asthma, cancer, osteoarthritis, osteoporosis, chronic obstructive pulmonary disease and mental health. Students will also develop an understanding of the epidemiology, aetiology and pathophysiology of these conditions and how they relate to different population groups and age cohorts. Emphasis will be on evidence-based practice with specific focus upon physical activity, exercise (type and dose) and sport as a non-pharmacological therapy using the Exercise is Medicine model and its application at all stages of the human lifespan.
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SPEX13-338: Advanced Exercise Testing, Prescription and Delivery (10CP)
This subject will provide students with theory and practical skills for physical activity and sports-related assessments, and the opportunity to develop capabilities for interpreting and communicating assessment results. A comprehensive understanding of program design and integration of divergent exercise modes will be provided together with principles of competent leadership in exercise delivery to develop a comprehensive understanding of evidence-based exercise testing, prescription and delivery.
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SPEX13-339: Advanced Biomechanics of Exercise and Sport (10CP)
This subject provides students with an advanced understanding of the role that biomechanics plays in sport, health and exercise performance and injury risk, with a particular emphasis on human gait and resistance training as a form of exercise prescription. To achieve the overall aim, a variety of qualitative and quantitative data collection and analysis approaches will be explored to improve practical skills. This approach will challenge students to further develop the ability to select and utilise appropriate data collection and analysis techniques, and apply relevant concepts and principles when interpreting the data to improve physical performance and reduce injury risk for athletic and clinical populations.
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Required Subjects
Students must complete the following two hundred credit points (240CP) of subjects.
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NUTR71-100: Nutrition and Food Science (10CP)
This subject develops a detailed knowledge of food science and its application across nutrition and dietetic practice. Students will explore the functions, chemistry, composition and nutritional properties of a variety of foods and apply this to enhance their understanding of nutrient digestion and metabolism. Theoretical learning will be supplemented by practical, hands-on workshops where students will gain an understanding of the physical, biochemical and nutritional changes that occur during food production, processing and preparation.
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NUTR71-101: Nutrition Assessment and Diagnosis (10CP)
This subject will develop student competencies relating to the assessment and diagnosis of nutritional status of individuals and populations to meet entry-level competency expectations of Dietitians Australia. This includes exploration of the limitations and utility of nutrition assessment methods relevant to clinical, food service, public health practice and nutrition research and evaluation. Key content areas include quantitative and qualitative assessment and evaluation of nutritional status using dietary assessment, anthropometry including paediatric growth assessment, laboratory, body composition and clinical methods. Nutrition screening and assessment tools and methods will be covered in detail. This is a core subject for nutrition and dietetic practice.
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NUTR71-102: Nutrition Communication and Behaviour (10CP)
This subject will develop foundational competencies relevant to health communication and nutrition and dietetic counselling for individuals and populations. Students will build on the skills and knowledge developed in this subject in subsequent semesters, as they move towards achieving graduate competence. Learning activities and assessment will focus on the development of skills across various modes of nutrition communication including tools, technology, written and oral modes of communication. Students will develop a range of foundational skills that are essential for dietetic practice including client-centred counselling skills incorporating the principles of health behaviour change, motivational interviewing, reflective practice, and feedback skills.
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NUTR71-103: Nutrition Issues and Priorities (10CP)
This subject explores historical, contemporary and future food and nutrition issues and priorities in developing and developed countries. It critically examines the etiology of these challenges from a food and nutrition system perspective and the economic, social, environmental and individual physical burden of diet-related disease and disability. This subject develops pre-requisite knowledge and critical reasoning skills relevant to evidence based decision making in nutrition and dietetic practice.
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NUTR71-104: Acute Clinical Dietetics (10CP)
This subject focuses on the further development of skills for performing the nutrition care process as applied to the acute clinical setting and across health conditions commonly encountered during internships. Students will build on foundational skills developed in previous subjects, including nutrition assessment, diagnosis and client centred care. Skills will be extended to incorporate an evidence based practice approach to intervention planning, implementation, and evaluation. The subject will develop students’ knowledge, skills, and attitudes to form the foundation of safe and effective practice in medical nutrition therapy.
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NUTR71-105: Nutrition and Chronic Disease Management (10CP)
This subject focuses on developing graduate competencies relevant to the prevention and management of nutrition-related chronic disease. Students will apply their knowledge of nutrition, human systems, and evidence-based practice to a range of chronic diseases in individuals and groups. The learning activities will include case studies, simulation activities and observations to enable students to further build their counselling skills and understanding of interprofessional practice in chronic disease prevention and management.
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NUTR71-106: Food Service, Business and Systems (10CP)
The planning, operation, management, and evaluation of food service systems in a range of settings is a core practice area in nutrition and dietetics. This subject will critically examine and contrast the processes involved in the efficient and nutritious provision of food and nutrition services to a range of target populations and client groups. It focuses on the development of small- and large-scale food service operations, food service policies and procedures, menu planning, and recipe modification to achieve dietetic objectives. Factors influencing food choice and customer satisfaction will also be explored. Students will develop skills to manage and/or assist with the provision of meals within a range of institutions.
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NUTR71-107: Public Health Nutrition Practice (10CP)
This subject focuses on developing graduate competencies relevant to practice in community and public health nutrition, that field of public health service delivery concerned with the prevention of dietary related disease. This subject covers the methodology of assessing community and population needs, building community capacity, program planning, strategy implementation and evaluation relevant to diet related disease prevention and health promotion. This subject includes the study of the educational, organisational, legislative and environmental change strategies used to improve the nutritional health of communities.
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NUTR71-110: Evidence-Based Practice for Health Professionals (10CP)
This subject lays the foundation for developing professional competencies in evidence-based practice. Students will develop skills necessary for the interpretation and application of research to nutrition and dietetic practice settings, using systematic and critical analysis. Interactive and applied learning activities engage students in the principles and applications of evidence-based practice, quantitative and qualitative research designs, and the critical appraisal of published research applicable to the common areas of dietetic practice. This subject provides essential preparation for the professional placement internships that follow in the Master of Nutrition and Dietetic Practice program and is a pre-requisite for the health research design and planning subject that follows.
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NUTR71-114: Health Research Design and Planning (10CP)
This subject builds on the subject Evidence-Based Practice for Health Professionals to develop student competencies relating to research design and planning. Students will identify research methods most appropriate to their research questions and practice context, consider and submit ethics applications for review and develop research submissions for external peer review and funding consideration. Students are required to successfully complete this subject before progressing to research internships in the Master of Nutrition and Dietetic Practice.
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NUTR71-115: Sports Nutrition (10CP)
This subject focuses on the development of entry-level competence for performing the nutrition care process as applied to sport and performance settings. Students will apply skills in evidence-based practice, nutrition assessment, diagnosis and client centred care to develop, plan, implement and evaluate interventions applicable to individuals undertaking recreational and professional sports. Topics covered will include nutrient metabolism during exercise and the role of food, fluid and supplements in enhancing exercise performance, training and recovery. Current sports nutrition recommendations and considerations to maintain health and well-being while optimising performance in physically active individuals and athletes will be covered. Current technologies utilised for body composition assessment will be explored and important consideration in the management of assessments considered. This subject will enhance knowledge and skills to support evidence based dietetics practice in sports nutrition.
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NUTR71-117: Management and Leadership for Nutrition Professionals (10CP)
This subject focuses on developing and consolidating leadership and management skills for nutrition professionals, consistent with relevant professional competency standards. Students will develop advanced competencies relevant to the innovative and entrepreneurial practice of nutrition and dietetics, including effective business plan and business case development. Students will explore influences on effective health care and service delivery, management and leadership theories, and will be challenged to understand and critique core concepts including organisational structure and culture, organisational change, and conflict resolution. Learning will be facilitated through seminars and workshops which include active engagement with established nutrition leaders and entrepreneurs. Employability concepts including the presentation of a professional portfolio that effectively summarises competency attainment, skills in writing selection criteria and interview techniques will also be covered.
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NUTR71-118: International Nutrition Practice (10CP)
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 involves a 2-week supervised placement in another country (or equivalent domestic experience). 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.
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NUTR71-119: Transition to Professional Practice (5CP)
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.
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NUTR71-120: Applied Clinical Dietetics (5CP)
This subject builds on the content covered in Acute Clinical Dietetics in a delivery format designed to complement student learning during supervised practise focused on medical nutrition therapy across a range of clinical areas, across the lifespan, and diverse socioeconomic and cultural groups. It focuses on further preparing students for the application of medical nutrition therapy, with learning resources and activities that are designed to focus and support students in their clinical internship. The subject covers medical nutrition therapy primarily at a level appropriate for tertiary healthcare interventions, residential aged care facilities and private practice individual case management. Foundational and specialist areas of dietetic practice are covered including intensive care, total parenteral and enteral nutrition, nutritional genomics and paediatrics. The subject includes lectures, webinars and online resources from specialist dietitians in the relevant areas and focus on cases drawn from students’ clinical internship experiences.
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NUTR71-700: Professional Placement Internship - Medical Nutrition Therapy 1 (10CP)
The Master of Nutrition and Dietetic Practice program professional placement internships are distributed across five subjects that collectively meet the professional placement accreditation requirements of Dietitians Australia. The internship program provides a minimum of 24 weeks of professional practice in the fields of medical nutrition therapy (1 x 5 weeks and 1 x 6 weeks), food service management (5 weeks), and community and public health nutrition (6 weeks). Students also complete an internship in an international setting (2 weeks) and 20 weeks of research internship in the final two semesters of the program. In this internship, students perform medical nutrition therapy in a range of clinical settings under the supervision of Accredited Practising Dietitians who are supported by Bond University. Students complete a five-week, full-time internship. Students must be assessed as meeting the medical nutrition therapy competencies required in this subject to progress to Professional Placement Internship - Medical Nutrition Therapy 2. 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.
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NUTR71-701: Professional Placement Internship - Medical Nutrition Therapy 2 (10CP)
The Master of Nutrition and Dietetics Practice program professional placement internships are distributed across five subjects that collectively meet the professional placement accreditation requirements of Dietitians Australia. The internship program provides a minimum of 24 weeks of professional practice in the fields of medical nutrition therapy (1 x 5 weeks and 1 x 6 weeks), food service management (5 weeks), and community and public health nutrition (6 weeks). Students also complete an internship in an international setting (2 weeks) and 20 weeks of research internship in the final two semesters of the program. In this second internship subject, students continue to perform medical nutrition therapy in a range of clinical settings, such as private and public hospitals, under the supervision of Accredited Practising Dietitians who are supported by Bond University. These dietitians include Practice Supervisors and a Clinical Educator. Students complete a six-week full-time internship. Upon completion of this internship, students’ progress and attainment of medical nutrition therapy competency is assessed by the Clinical Educator in conjunction with the Practice Supervisors and 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.
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NUTR71-702: Professional Placement Internship - Food Service Management (10CP)
The Master of Nutrition and Dietetic Practice program professional placement internships are distributed across five subjects that collectively meet the professional placement accreditation requirements of Dietitians of Australia. The internship program provides a minimum of 24 weeks of professional practice in the fields of medical nutrition therapy (1 x 5 weeks and 1 x 6 weeks), food service management (5 weeks), and community and public health nutrition (6 weeks). Students also complete an internship in an international setting (2 weeks) and 20 weeks of 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 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.
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NUTR71-703: Professional Placement Internship - Community and Public Health Nutrition (10CP)
The Master of Nutrition and Dietetic Practice program professional placement internships are distributed across five subjects that collectively meet the professional placement accreditation requirements of Dietitians Australia. The internship program provides a minimum of 24 weeks of professional practice in the fields of individual case management (1 x 5 weeks and 1 x 6 weeks), food service management (5 weeks), and community and public health nutrition (6 weeks). Students also complete an internship in an international setting (2 weeks) and 20 weeks of research internship in the final two semesters of the program. In this internship subject, students perform community and public health nutrition activities, including a project, in settings such as schools, workplaces, and community organisations 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.
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NUTR73-700: Nutrition Research Internship 1 (30CP)
This subject is the first of a two-stage research internship program (Nutrition Research Internship 1 and 2) specific to the Master of Nutrition and Dietetic Practice program. Each internship encompasses intensive research work over a minimum of 10 weeks. Part 1 of the research internship involves students implementing a research plan, managing a nutrition and dietetics research project, and coordinating a team under the supervision of a PhD qualified dietitian. Students will work within an environment typical for dietitians in a research role.
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NUTR73-701: Nutrition Research Internship 2 (30CP)
This subject is the second of a two-stage research internship program (Nutrition Research Internship 1and 2) specific to the Master of Nutrition and Dietetic Practice Program. Each internship encompasses intensive research work over a minimum of 10 weeks. Under the supervision of a PhD-qualified dietitian, this internship involves students managing and coordinating a nutrition and dietetics research project and team; analysing, documenting, and disseminating the findings of the research project; and drawing conclusions based on the outcomes of the research project to improve the evidence based practice of dietitians. Assessment of the research internship involves submission of a thesis which includes as least one systematic review and one original research manuscript in a format consistent with a peer-reviewed journal.
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Study plan
Take the guess work out of planning your study schedule. Your program's study plan has been carefully curated to provide a clear guide on the sequential subjects to be studied in each semester of your program. Your study plan is designed around connected subject themes to equip you with the fundamental knowledge required as you progress through your course.
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