You are viewing this page as a domestic student.
Change to International

You are a domestic student if you are an Australian citizen, a New Zealand citizen or the holder of an Australian permanent visa.

You are an international student whether you are within or outside Australia and you do not meet the domestic student criteria.

COVID-19 (coronavirus): Latest advice for the Bond community.

NUTR71-101: Nutrition Assessment and Diagnosis May 2019 [Standard]

General information

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 the Dietitians Association of Australia (DAA). 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 growth assessment, dietary assessment, anthropometry, 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.

Details

Academic unit:Faculty of Health Sciences and Medicine
Subject code:NUTR71-101
Subject title:Nutrition Assessment and Diagnosis
Subject level:Postgraduate
Semester/Year:May 2019
Credit points:10

Delivery & attendance

Timetable: https://bond.edu.au/timetable
Delivery mode:

Standard

Workload items:
  • Workshop: x12 (Total hours: 36) - Workshop
  • Personal Study Hours: x12 (Total hours: 60) - Recommended study hours
  • Lecture: x12 (Total hours: 24) - No Description
Attendance and learning activities: Student must attend ALL sessions. Attendance in classes will be monitored. 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 Dietitians Association of Australia National Competency Standards are mapped to this subject – 1.1.5, 1.2.1, 1.2.3, 1.3.1, 1.3.2, 1.3.3, 1.3.5, 1.4.2, 1.4.3, 1.4.4, 1.5.2, 1.5.3, 2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.1, 2.2.3, 2.3.2, 3.1.1, 3.1.3, 3.2.1, 3.2.3, 4.1.1, 4.1.2, 4.1.3, 4.1.5, 4.3.1. The following ACEND core knowledge and competencies are mapped to this subject –KRDN1.3, CRDN1.2, CRDN1.6, KRDN2.1, KRDN2.2, KRDN2.5, CRDN2.1, CRDN2.3, CRDN2.10, CRDN2.11, KRDN3.1, CRDN3.2, KRDN4.6. If a student has a legitimate reason for non-attendance they must notify the subject convenor as early as possible and provide documentation (i.e. absence form, medical certificate, statutory declaration). Participation in ALL classes is required in order to demonstrate professional competence.

Resources

Prescribed resources:
  • Krause's Food and Nutrition Care Process, 13th Ed.. 13th,
  • Rowan Stewart (2015). Handbook of Clinical Nutrition and Dietetics. 5th,
After enrolment, students can check the Books and Tools area in iLearn for the full Resource List.
[email protected] & Email:[email protected] is the online learning environment at Bond University and is used to provide access to subject materials, lecture 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: ?

Nil

Restrictions: ? This subject is not available to
  • Study Abroad Students

Must be admitted into CC-63039 - Graduate Certificate of Nutrition OR CC-63040 - Graduate Diploma of Nutrition OR CC-63041 - Master of Nutrition and Dietetic Practice

This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.

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.

Find your program

Subject Learning Outcomes (SLOs)

On successful completion of this subject the learner will be able to:
  1. Describe nutrition screening, assessment, diagnosis and monitoring, use of nutritional standards of reference and guidance systems, and dietary analysis.
  2. Describe physical activity assessment methods, use of standards of reference and guidance systems, and related analysis of energy expenditure.
  3. Use and identify appropriate dietary methodology to collect retrospective food and nutrient intakes for individuals and groups and populations which identify nutrient and food intake patterns.
  4. Collect, organise, interpret and evaluate health, medical, socio-cultural, psychological, economic, biochemical,haematological, clinical, and anthropometric data relevant to nutritional status.
  5. Estimate nutrient intake for individuals and groups and populations using food composition tables and/or software databases and compare with Nutrient Reference Values (NRVs) or estimated requirements.
  6. Use food guidance systems to contribute to the assessment of dietary intake.
  7. Select and conduct nutrition screening and assessment methods appropriate to purpose and practice context.
  8. Identify and use appropriate time frame for follow-up of assessment of nutritional status.
  9. Define, prioritise and document nutrition problems/diagnoses as basis for planning appropriate nutrition interventions.

Assessment

Assessment details

TypeTask%Timing*Outcomes assessed
*In-Class Quiz - Individual 15 minute quizzes consisting of multiple choice questions 30% Fortnightly 1, 2, 3, 7.
Skills Assignment Case Study Assignment 20% Week 7 3, 4, 5, 6, 8, 9.
OSCE OSCE and Viva at BIHS or BUCERC 50% Week 14* 3, 4, 5, 6, 7, 8, 9.
  • * 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 [email protected] 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.

Policy on plagiarism

University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.

Bond University utilises Originality Reporting software to inform academic integrity.

Feedback on assessment

Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.

Disability support

If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.

Subject curriculum

Introduction to the NCP, and International Dietetics & Nutrition Terminology (IDNT). Introduction to medical terminology and useful resources.

Definitions of nutrition screening and assessment, assessment methods for determining dietary deficiencies and excesses

1, 6, 7.

Food consumption at an individual level – 24 hour recall, diet history, electronic food records and weighed food records

1, 3, 4, 5.

Measurement of weight and estimation of weight, height and alternative height measures, waist hip ratio methods, body composition assessment, grip strength.

2, 4, 9.

Food consumption at the group, household and national level and comparison to population level recommendations from food guidance systems

1, 3, 4, 5, 6, 9.

Calculation of nutrient intakes using food composition data and ready reckoners. Estimation of energy and nutrient requirement and physical activity level.

1, 2, 3, 5, 9.

Using the dietary, medical, psycho-social, clinical, biochemical, anthropometric assessment and histories, physical examination and signs and symptoms of malnutrition, including Subjective Global Assessment (SGA) to develop nutrition diagnoses

Using the dietary, medical, psycho-social, clinical, biochemical, anthropometric assessment and histories, physical examination and signs and symptoms of malnutrition, including Subjective Global Assessment (SGA) to develop nutrition diagnoses

Approved on: Mar 8, 2019. Edition: 1.4