This subject focuses on developing and consolidating leadership and management competencies for nutrition professionals, consistent with the competency expectations of the Dietitians Association of Australia. This subject also develops advanced competencies relevant to the innovative and entrepreneurial practice of nutrition and dietetics. Students explore the social, political and economic forces that impact on effective health care and service delivery within health care systems. Management and leadership theories are explored as is the impact of these on the roles of those who are part of that system, including nutritionists and dietitians. Understanding and critiquing core concepts such as organisational structure and culture, organisational change and conflict resolution are an important focus. Students will develop competencies relevant to innovative nutrition practice by actively engaging with established nutrition leaders and entrepreneurs. Career development and human resource management skills such as interview techniques, job analysis and performance appraisals will be covered. In this subject, students will complete their final professional placement internship. The 2-week, full-time internship in a core, specialised or non-traditional dietetic practice setting enables students to gain further professional practice experience and pursue individual interests. On completion of this subject, student competency across the dominant areas of entry-level practice (Individual Case Management, Food Service Management and Community & Public Health Nutrition) will be assessed in order to determine fitness to practice and eligibility to graduate from the Master of Nutrition and Dietetic Practice program.
|Faculty||Faculty of Health Sciences & Medicine|
|Study abroad||Not Available to Study Abroad students|
1. Relate theories of organisation, management and marketing to nutrition and dietetic practice.
2. Apply organisational skills in the practice of nutrition and dietetics.
3. Apply management principles in the practice of nutrition and dietetics.
4. Apply quality management principles to all aspects of professional nutrition and dietetic practice.
5. Demonstrate safe practice.
6. Develop and maintain a credible, professional role by commitment to excellence of practice.
7. Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
8. Create solutions which match and solve problems in professional nutrition and dietetics practice.
9. Communicate to effect practice change if required, with consideration of sustainability issues, environmental and economic factors.
10. Advocate on behalf of individuals, groups and the profession to positively influence the wider political, social and commercial environment, about factors which affect eating behaviour and nutritional standards.
11. Develop sustainable collaborative relationships and networks.
12. Demonstrate an entrepreneurial and innovative approach to the practice of nutrition and dietetics.
13. Demonstrate career development skills to initiate and maintain a career in nutrition and dietetics.
14. Demonstrate competencies (knowledge, skills and attitudes) required to practice as an entry-level dietitian across the dominant areas of entry-level practice (ICM, FSM and C&PHN) in Australia.
Admission into CC-63041 - Master of Nutrition and Dietetic Practice AND NUTR71-102 - Nutrition Communication and Behaviour AND NUTR71-104 - Clinical Dietetics A AND NUTR71-105 - Nutrition and Chronic Disease Management AND NUTR71-106 - Food Service Dietetics AND NUTR71-107 - Public Health Nutrition Practice