Subjects overview
This program can be completed in 2 years (6 semesters)
Required Subjects
Students must complete the following two hundred credit points (240CP) of subjects.
-
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more -
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.
Read more
Major / Minors / Specialisations Finder
Oops, something went wrong.
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.
Discover
Experience Bond for yourself
Connect
Speak to a current Bond student