NUT1001 - Personal and professional perspectives in nutrition - 2019

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, Dietetics and Food

Chief examiner(s)

Dr Chiara Murgia

Coordinator(s)

Ms Janeane Dart

Unit guides

Offered

Clayton

  • First semester 2019 (On-campus)

Co-requisites

NUT1101 and must be enrolled in courses M2001

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

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