The nutrition and dietetics professional placement internship program is distributed across five subjects that collectively meet the professional placement accreditation requirements of the Dietitians Australia. The internship program provides a minimum of 24 weeks of professional practice in the fields of medical nutrition therapy (2 x 5 weeks), food service management (5 weeks), community and public health nutrition (5 weeks). Students also complete internships in an international (2 weeks) and an elective setting (2 weeks). Students will also complete 20 weeks research internship in the final two semesters of the program.
In this internship subject students perform medical nutrition therapy in an acute hospital clinical setting under the supervision of an Accredited Practising Dietitians who are supported by Bond University. Students complete a minimum five-week, full-time internship. These dietitians include Practice Supervisors and a Clinical Educator. On completion of this internship students’ progress and attainment of medical nutrition therapy competencies are assessed by the Clinical Educator in conjunction with the Practice Supervisors and the Internship Coordinator at Bond University. Students must be assessed as meeting at least 80% of 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.
|Faculty||Faculty of Health Sciences & Medicine|
1. Collect food intake and food systems data
2. Collect health and medical, social, cultural, psychological, economic, personal and environmental data
3. Provide assessment of food intake data
4. Provide assessment of nutritional status
5. Assess and assign priorities to all data
6. Draw justifiable conclusions from all data
7. Translate technical nutrition information into practical advice on food and eating
8. Manage workload and resources to complete tasks within required time frames.
There are no co-requisites.
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
|Non-Standard Offering - Group A||Non-Standard Offering - Group B|
|Withdraw – Financial?||22/05/2020||03/07/2020|
|Withdraw – Academic?||28/05/2020||09/07/2020|
|Withdraw – Financial?||12/02/2021|
|Withdraw – Academic?||18/02/2021|
|Withdraw – Financial?||30/05/2021|
|Withdraw – Academic?||06/06/2021|