Subjects overview
This program can be completed in 8 months (2 semesters)
Required Subjects
Students must complete the following eighty credit points (80CP) 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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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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