General Information
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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Details
Academic unit: Faculty of Health Sciences and Medicine Subject code: NUTR71-117 Subject title: Management and Leadership for Nutrition Professionals Subject level: Postgraduate Semester/Year: September 2023 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Intensive Workload items: - Workshop: x9 (Total hours: 58.5) - Workshop
- Workshop: x1 (Total hours: 5) - Workshop briefing/debriefing IPE activity
- Personal Study Hours: x8 (Total hours: 56.5) - Students will be required to work on assessment tasks after the intensive teaching period. Drop in sessions will be arranged for assessment questions.
Attendance and learning activities: This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following ACEND core knowledge and competencies are mapped to this subject –KRDN 2.1, KRDN2.2, KRDN2.4, KRDN2.7, KRDN2.8, CRDN2.7, CRDN3.7, KRDN4.1, KRDN4.2, CRDN4.1, CRDN4.8, CRDN4.9. -
Resources
Prescribed resources: Others
- Dietitians Association of Australia (2021). National Competency Standards for Dietitians in Australia. Canberra DAA Available at: https://dietitiansaustralia.org.au/sites/default/files/2022-03/DA_NationalCompetencyStandards_WithGuide_2021%20%28PDF%2C%20376KB%29.pdf
iLearn@Bond & Email: iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications.
Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.
To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
| Academic unit: | Faculty of Health Sciences and Medicine |
|---|---|
| Subject code: | NUTR71-117 |
| Subject title: | Management and Leadership for Nutrition Professionals |
| Subject level: | Postgraduate |
| Semester/Year: | September 2023 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Intensive |
| Workload items: |
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| Attendance and learning activities: | This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following ACEND core knowledge and competencies are mapped to this subject –KRDN 2.1, KRDN2.2, KRDN2.4, KRDN2.7, KRDN2.8, CRDN2.7, CRDN3.7, KRDN4.1, KRDN4.2, CRDN4.1, CRDN4.8, CRDN4.9. |
| Prescribed resources: | Others
|
|---|---|
| iLearn@Bond & Email: | iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class recordings and detailed subject information regarding the subject curriculum, assessment, and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student. To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au |
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. Assumed Prior Learning (or equivalent):
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| Restrictions: |
Nil |
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Understand and apply organisational and management theory to the practice of nutrition and dietetics.
- Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
- Demonstrate effective communication and advocacy skills to positively influence health care services and the wider health and nutrition environment.
- Develop a business plan that effectively identifies problems and proposes solutions in nutrition and dietetics practice, with consideration to marketing, professional credibility, and sustainable collaborative relationships and networks.
- Demonstrate an entrepreneurial and innovative approach to the practice of nutrition and dietetics.
- Demonstrate career development skills to initiate and maintain a career in nutrition and dietetics.
- Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (e.g. medical nutrition therapy, food service management, and community and public health nutrition).
Generative Artificial Intelligence in Assessment
The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.
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Assessment details
Type Task % Timing* Outcomes assessed Portfolio Career development portfolio: job application, CV, a statement against selection criteria, cover letter, performance during the panel interview, experience of being on an HR interview panel. Mapped to ACEND knowledge/ competencies KRDN2.1, KRDN2.8, CRDN4.1. 20.00% Week 2 6,7 Written Report Business plan (15 page limit) individual. This assessment is mapped to ACEND core knowledge and competencies: CRDN3.7, CRDN4.8, CRDN4.9. A full description of these are available on iLearn. 30.00% Week 5 1,3,4,5 Portfolio Competency portfolio against DA competency standards, to reflect your competence as an entry level dietitian highlighting further development needs/achievements. Mapped to ACEND core knowledge/competencies: CRDN2.7. 40.00% Week 8 2,3,7 Computer-aided Test (Closed) 2 x 20 min tests, one in each week of the two week intensive teaching period. This assessment is mapped to ACEND core knowledge and competencies: KRDN2.2, KRDN2.4, KRDN2.7, KRDN4.1, KRDN4.2. 10.00% Weekly 1,7 - * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
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Assessment criteria
Assessment criteria
High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment. Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
| Type | Task | % | Timing* | Outcomes assessed |
|---|---|---|---|---|
| Portfolio | Career development portfolio: job application, CV, a statement against selection criteria, cover letter, performance during the panel interview, experience of being on an HR interview panel. Mapped to ACEND knowledge/ competencies KRDN2.1, KRDN2.8, CRDN4.1. | 20.00% | Week 2 | 6,7 |
| Written Report | Business plan (15 page limit) individual. This assessment is mapped to ACEND core knowledge and competencies: CRDN3.7, CRDN4.8, CRDN4.9. A full description of these are available on iLearn. | 30.00% | Week 5 | 1,3,4,5 |
| Portfolio | Competency portfolio against DA competency standards, to reflect your competence as an entry level dietitian highlighting further development needs/achievements. Mapped to ACEND core knowledge/competencies: CRDN2.7. | 40.00% | Week 8 | 2,3,7 |
| Computer-aided Test (Closed) | 2 x 20 min tests, one in each week of the two week intensive teaching period. This assessment is mapped to ACEND core knowledge and competencies: KRDN2.2, KRDN2.4, KRDN2.7, KRDN4.1, KRDN4.2. | 10.00% | Weekly | 1,7 |
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
Assessment criteria
| High Distinction | 85-100 | Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. |
|---|---|---|
| Distinction | 75-84 | Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. |
| Credit | 65-74 | Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. |
| Pass | 50-64 | Usually awarded to students whose performance meets the requirements set for work provided for assessment. |
| Fail | 0-49 | Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. |
Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Study Information
Submission procedures
Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Academic Integrity
Bond University‘s Student Code of Conduct Policy , Student Charter, Academic Integrity Policy and our Graduate Attributes guide expectations regarding student behaviour, their rights and responsibilities. Information on these topics can be found on our Academic Integrity webpage recognising that academic integrity involves demonstrating the principles of integrity (honesty, fairness, trust, professionalism, courage, responsibility, and respect) in words and actions across all aspects of academic endeavour.
Staff are required to report suspected misconduct. This includes all types of plagiarism, cheating, collusion, fabrication or falsification of data/content or other misconduct relating to assessment such as the falsification of medical certificates for assessment extensions. The longer term personal, social and financial consequences of misconduct can be severe, so please ask for help if you are unsure.
If your work is subject to an inquiry, you will be given an opportunity to respond and appropriate support will be provided. Academic work under inquiry will not be marked until the process has concluded. Penalties for misconduct include a warning, reduced grade, a requirement to repeat the assessment, suspension or expulsion from the University.
Feedback on assessment
Feedback on assessment will be provided to students according to the requirements of the Assessment Procedure Schedule A - Assessment Communication Procedure.
Whilst in most cases feedback should be provided within two weeks of the assessment submission due date, the Procedure should be checked if the assessment is linked to others or if the subject is a non-standard (e.g., intensive) subject.
Accessibility and Inclusion Support
Support is available to students where a physical, mental or neurological condition exists that would impact the student’s capacity to complete studies, exams or assessment tasks. For effective support, special requirement needs should be arranged with the University in advance of or at the start of each semester, or, for acute conditions, as soon as practicable after the condition arises. Reasonable adjustments are not guaranteed where applications are submitted late in the semester (for example, when lodged just prior to critical assessment and examination dates).
As outlined in the Accessibility and Inclusion Policy, to qualify for support, students must meet certain criteria. Students are also required to meet with the Accessibility and Inclusion Advisor who will ensure that reasonable adjustments are afforded to qualifying students.
For more information and to apply online, visit BondAbility.
Additional subject information
Guest lecturers and leaders in the dietetics and related professions will be included in sessions throughout the intensive classes.
Subject curriculum
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Demonstrating and assessing competence in nutrition and dietetics
Students will engage in workshops to develop a written competency portfolio mapped against the DA competency requirements.
SLOs included
- Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
- Demonstrate effective communication and advocacy skills to positively influence health care services and the wider health and nutrition environment.
- Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (e.g. medical nutrition therapy, food service management, and community and public health nutrition).
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Management, leadership and careers in a range of work areas
Students will consider careers across a range of settings and contexts including the public health sector, corporate nutrition, private practice and entrepreneurial sectors.
SLOs included
- Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
- Develop a business plan that effectively identifies problems and proposes solutions in nutrition and dietetics practice, with consideration to marketing, professional credibility, and sustainable collaborative relationships and networks.
- Demonstrate an entrepreneurial and innovative approach to the practice of nutrition and dietetics.
- Demonstrate career development skills to initiate and maintain a career in nutrition and dietetics.
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Career and personal development
Students will participate in career and personal development workshops. Topics include CVs, cover letters, interview skills, social media, work portfolio, selection criteria response, mentoring and career planning.
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Self-leadership
Students will be exposed to a range of career stories from health related professionals to assist them to explore areas for future personal development.
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Interprofessional and collaborative practice
Students will participate in inter professional learning session/s with student peers from other disciplines. The importance of collaborative practice across professions will be covered in a number of sessions, including those focused on working with GPs, practice nurses, and other disciplines in primary and community care. Policies relevant to practice in these areas will be highlighted, particularly as these relate to funding models in private practice dietetics.
SLOs included
- Understand and apply organisational and management theory to the practice of nutrition and dietetics.
- Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
- Demonstrate effective communication and advocacy skills to positively influence health care services and the wider health and nutrition environment.
- Develop a business plan that effectively identifies problems and proposes solutions in nutrition and dietetics practice, with consideration to marketing, professional credibility, and sustainable collaborative relationships and networks.
- Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (e.g. medical nutrition therapy, food service management, and community and public health nutrition).
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Business administration
Students will explore various elements that relate to dietetic private practice management in workshops and case studies.
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Organisational behaviour, management and leadership within organisations
Students will participate in interactive interviews with leaders in the healthcare sector.
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Strategic management
Students will explore ways to generate and establish multiple income streams through interactive workshops with industry.
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Business communications in nutrition and dietetic practice
Students will be exposed to various business communication strategies that can be integrated into their business plan.
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Marketing in nutrition and dietetic practice
Students will be exposed to dietitians that have established varied private practice businesses through interactive workshops.
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Human resource management
Students will actively engage in a panel interview to be exposed to all elements of the recruitment process.
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Financial resources, reporting and analysis
Students will be provided a general overview of the financial components that relate to private practice from both financial experts and private practice owners.