units

NUT1001

Faculty of Medicine, Nursing and Health Sciences

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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.

6 points, SCA Band 2, 0.125 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)

Ms Janeane Dart

Offered

Clayton

  • First semester 2016 (Day)

Synopsis

In this unit, students' transition into the tertiary setting will be supported and the roles, responsibilities and expectations of students as healthcare profession students will be outlined. They will be engaged via adult learning teaching and learning principles in this unit as they begin to develop their professional identity. This unit will commence students on the pathway to becoming experts in food (knowledge and application) and culturally competent, self aware healthcare professionals.

Food and culture will provide the core content for students to apply, integrate and develop/extend personal and professional attributes and competencies, communication and interpersonal skills. Enhanced cultural awareness for students will be a key outcome of this unit and this will be contextualized as students learn about food/food ingredients, eating patterns, why we eat what we eat and the Australian food supply system. Interprofessional learning opportunities with other healthcare profession students will help strengthen the learning in this unit. Students will be introduced to reflective practice and commence a professional portfolio.

Outcomes

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

  1. Develop effective communication skills including constructive feedback to peers, reflective writing and self awareness.
  2. Describe the diverse work roles for nutrition practice and the professional attitudes and behaviours required to meet workplace expectations.
  3. Collaborate in effective teams respecting diversity of opinions and approaches to tasks.
  4. Identify key determinants of culture and recognise the potential influence of culture on health behaviour, beliefs and choices.
  5. Investigate the foods, food ingredients, historical influences and varied cultural eating patterns found in Australia.
  6. Develop a perspective on issues of social equity and justice, demonstrating an awareness of self in relation to diverse and vulnerable populations and as a future nutrition professional.

Assessment

Assignments (Group oral presentation - 10 minutes & Individual essay - 2,000 words (50%)
Professional portfolio - 10 x Weekly tasks (300 words each) (50%)

Workload requirements

12 hours per week including contact hours and private study.

See also Unit timetable information

Chief examiner(s)

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

Co-requisites

NUT1101 and must be enrolled in courses 3404, 4530 or 3956.