units

BND4102

Faculty of Medicine, Nursing and Health Sciences

print version

This unit entry is for students who completed this unit in 2016 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

12 points, SCA Band 2, 0.250 EFTSL

Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

Faculty

Medicine, Nursing and Health Sciences

Organisational Unit

Department of Nutrition and Dietetics

Coordinator(s)

Associate Professor Cate Lombard

Offered

Clayton

  • Second semester 2016 (Day)

Synopsis

This unit extends students' integrated knowledge and skills with application to strategic practice problems and scenarios. This unit prepares students to enter the profession and the workforce and completes the final stage of students' research skill development.

The key theme in this unit is Theme 1: Personal Development and Professional Practice. As this unit is pulling together many of the final dietetic competencies, there is partial integration of content and application from the other themes, Theme 2: Determinants and Influences on Population Health and Nutrition, Theme 3: Fundamentals of Health and Disease and Theme 4: Food from Science to systems with research underpinning all of these themes.

Outcomes

Upon successful completion of this unit, students should be able to:

  1. Critically review nutrition and dietetic practice, identifying gaps in knowledge and apply valid and relevant conclusions and recommendations for practice improvement.
  2. Utilise research, leadership, communication (including negotiation, advocacy and conflict resolution) and management principles and skills in approaching solutions to practice problems.
  3. Work effectively as a member of a team creating innovative solutions to nutrition and dietetics practice problems.
  4. Apply the principles of human resource management, budgeting and risk management to project management and research.
  5. Synthesise and analyse information/data collected from practice and communicate scientifically.
  6. Plan and evaluate own personal and professional development in preparation for entry into the profession.

Assessment

Scientific paper (Quantitative project 4000 words / Qualitative project 5000 words) (50%) (Hurdle)
Peer review (1,000 words) (5%)
Small grant proposal (2,000 words) (20%)
Group oral presentation (20 mins) & questions (10%)
Group Report (2,500 words) (15%)
Attendance and participation (Hurdle)
Professional practice (Ungraded hurdle)

Workload requirements

This 12 credit point unit requires an equivalent of 24 hours per week of study including contact and private study hours. This unit will be front loaded at the beginning of the semester and towards the end of semester Week 10-12 with an intensive teaching block. The remaining time during semester is allocated for self-directed learning and private study to progress learning in the unit during the clinical placement. A significant amount of learning is self-directed and autonomous in this unit.

See also Unit timetable information

Chief examiner(s)

This unit applies to the following area(s) of study

Prerequisites

A student must have passed a minimum of 168 credit points of units deemed satisfactory and relevant in content and depth by the Nutrition and Dietetic Department Selection Officer in conjunction with the Unit Coordinator.

Co-requisites

BND students only.