The nutrition and dietetics professional placement internship program is distributed across five subjects that collectively meet the professional placement accreditation requirements of Dietitians Australia. The internship program provides a minimum of 24 weeks professional practice in the fields of individual case management (2 x 5 weeks), food service management (5 weeks), and 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 community and public health nutrition activities, including a project, in settings such as schools, workplaces, and community organisations for a minimum 5-week, full-time internship. This is performed under the supervision of an Accredited Practising Dietitian who is affiliated with and supported by Bond University. On completion of this internship, students’ attainment of the relevant competency standards is assessed by a practice supervisor in conjunction with the subject coordinator at Bond University. 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. Apply evidence and relevant data to assess the nutritional needs of a community or population. 2. Use a socio-ecological approach to develop strategies to improve nutrition and health in a community or population 3. Develop an implementation plan for a nutrition program to meet the needs of a community or population. 4. Evaluate the effectiveness of a nutrition program in a community or population. 5. Identify strategies to improve the sustainability of a nutrition program in terms of human, economic and environmental resources. 6. Propose recommendations on food and nutrition policies and programs for a community or population. 7. Communicate effectively and provide information, advice, education and professional opinion effectively to diverse stakeholders, groups and communities to improve nutritional health. 8. Conduct a project effectively using appropriate planning tools, research methods, ethical procedures and data analysis. 9. Apply principles of quality assurance, safety, security and sanitation to all areas of practice. 10. Adapt one’s own behaviour to different contexts, reflect on own practice, and display a professional, ethical and proactive approach that supports excellence in nutrition and dietetics practice.
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 - Sitting 1||Non-Standard Offering - Sitting 2|
|Withdraw – Financial?||11/02/2022||27/03/2022|
|Withdraw – Academic?||17/02/2022||03/04/2022|
|Non-Standard Offering - Group A||Non-Standard Offering - Group B|
|Withdraw – Financial?||27/05/2022||17/07/2022|
|Withdraw – Academic?||02/06/2022||24/07/2022|
|Withdraw – Financial?||08/10/2022|
|Withdraw – Academic?||29/10/2022|