Available in 2024
Course code

NUDI4233B

Units

10 units

Level

4000 level

Course handbook

Description

NUDI4233A and NUDI4233B together comprise 10 weeks of professional practice in  community and food service settings, and the telehealth clinic.  This course consists of 5 weeks of Community Placement and 4 weeks of Food Service Placement to a total of 9 weeks placement, as well as three telehealth clinics. Students complete the Community and Public Health Nutrition and Food Service Placements in groups of 2 to 4. There is a Reflections and Future Directions workshop, as well as 1 online session. Student attendance at the workshop is compulsory.


Availability2024 Course Timetables

Callaghan

  • Semester 2 - 2024

Multi-term sequence

This course is part of a multi-term sequence. Both Part A and Part B must be completed to meet the requirements of the sequence. Part A and Part B must be completed in consecutive terms. Students must complete Part A before completing Part B. Students must complete the sequence within a twelve month period. If students complete Part A but are unable to complete Part B within the timeframe, they must re-enrol in Part A. Part A cannot be completed as a standalone course, it will only count towards your program once you have successfully completed Part B.


Learning outcomes

On successful completion of the course students will be able to:

1. Knowledge sufficient to support safe practice as per the National Competency Standards for Dietitians in Australia as they apply to the community setting.

2. Knowledge sufficient to support safe practice as per the National Competency Standards for Dietitians in Australia as they apply to the foodservice setting.

3. Knowledge sufficient to support safe practice as per the National Competency Standards for Dietitians in Australia as they apply to the telehealth clinical setting.

4. Competence in the collection, organisation and assessment of data relating to the health and nutritional status of groups or populations as per the National Competency Standards for Dietitians in Australia

5. Competence in the management of projects and programs for groups or populations as per the National Competency Standards for Dietitians in Australia

6. An organised, planned, professional and ethical approach to work as per the National Competency Standards for Dietitians in Australia


Content

  1. Application of nutrition and dietetic knowledge in community and public health nutrition, food service and telehealth clinical setting.
  2. Setting personal goals for learning experiences.
  3. Reflecting on learning experiences.
  4. Written communication and documentation in the form of project reports.
  5. Teamwork and multidisciplinary collaboration.
  6. Application of group education principles.

Review of Progress

This course is a compulsory program requirement and is monitored for academic progress purposes. The course must be completed to progress in the program or meet other program requirements.

Failure or withdrawal from this course will result in students being considered under the Student Academic Progress Procedure.


Assessment items

Professional Task: Professional Practice competency Assessment
Compulsory Requirement: Pass requirement - Must pass this assessment item to pass the course.

Written Assignment: Reflective Practice
Compulsory Requirement: Pass requirement - Must pass this assessment item to pass the course.

Portfolio: Professional Practice Competency Assessment
Compulsory Requirement: Pass requirement - Must pass this assessment item to pass the course.


Compulsory Requirements

Compulsory Placement and WHS Requirements:

  • NSW Health Verification Requirements - Mandatory NSW Health Verification Requirements must be met.

Contact hours

Semester 2 - 2024 - Callaghan

Online Activity-1
  • Online 1 hour(s) per week(s) for 1 week(s)
Practicum-1
  • Face to Face Off Campus 40 hour(s) per week(s) for 10 week(s)
  • Practicum could occur any time over the year.
Workshop-1
  • Face to Face On Campus 12 hour(s) per term

Course outline