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.
|Academic unit:||Faculty of Health Sciences and Medicine|
|Subject title:||Management and Leadership for Nutrition Professionals|
Delivery & attendance
|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 Dietitians Association of Australia National Competency Standards are mapped to this subject – 1.1.1, 1.1.2, 1.1.3, 1.1.4, 1.1.5, 1.1.6, 1.1.7, 1.2.1, 1.2.2, 1.2.3, 1.3.1, 1.3.2, 1.3.3, 1.3.4, 1.3.5, 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.1, 2.2.2, 2.2.3, 2.2.4, 2.2.5, 2.3.1, 2.3.2, 2.3.3, 3.1.1, 3.1.2, 3.1.3, 3.2.1, 3.2.2, 3.2.3, 3.2.4, 4.1.1, 4.1.2, 4.1.3, 4.1.4, 4.1.5, 4.2.1, 4.2.2, 4.2.3, 4.3.1, 4.3.2, 4.3.3, 4.3.4, 4.3.5. The following ACEND core knowledge and competencies are mapped to this subject –CRDN1.4, CRDN1.6, KRDN 2.2, KRDN2.4, CRDN2.7, CRDN2.11, CRDN2.13, CRDN3.7, KRDN4.1, KRDN4.2, CRDN4.1, CRDN4.5, CRDN4.8, CRDN4.9.|
|Prescribed resources:|| |
|[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
|Restrictions: ?|| This subject is not available to|
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.
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).
|*Online Quiz||2 x 20 min individual - weeks 1 and 2||10%||Progressive||1.|
|*Process Portfolio||Career development portfolio: completion of a mock job application which includes CV, statement, addressing job selection criteria, cover letter, feedback on performance during a panel interview, and reflection on experience of being on an interview panel for a peer mock job interview.||20%||Week 3||6, 7.|
|Written Report||Business plan (15 page limit) individual||30%||Week 4||1, 2, 3, 4, 5.|
|*Evaluation Portfolio||Completion of professional portfolio from program entirety mapped to DAA competency standards. This portfolio should demonstrate your competence as an entry level dietitian, and should highlight those competency standards where you are seeking further professional development.||40%||Week 6||3, 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.
|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.|
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.
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.
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.
Accessibility and Inclusion 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.
Additional subject information
Guest lecturers and leaders in the dietetics and related professions will be included in sessions throughout the intensive classes.
Students will also 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.
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.1, 2, 3, 4, 7.