Outline

Unit code	NTDT5305
Academic unit	Nursing and Midwifery
Credit points	6
Prohibitions ?	None
Prerequisites ?	NTDT5601 and NTDT5503 and NTDT5604 and (NTDT5602 or FMHU5001)
Corequisites ?	NTDT5608 and NTDT5307
Assumed knowledge ?	None
Available to study abroad and exchange students	Yes

Coordinator	Priya Iyer, priya.iyer@sydney.edu.au
Lecturer(s)	Priya Iyer, priya.iyer@sydney.edu.au
Tutor(s)	Leanne Wang, leanne.wang@sydney.edu.au

Type	Description	Weight	Due	Length
Participation	Assessment 2: Cooking Labs Class participation	0%	Mid-semester break Due date: 29 Sep 2023 at 23:59	24 hours 6 x 4h cooking sessions
Outcomes assessed:
Small test	Assessment 1: In-Semester Test Short answer and MCQ style quiz	25%	Week 07 Due date: 11 Sep 2023 at 13:00	1 hour
Outcomes assessed:
Assignment	Assessment 3: Part 1 - Food Preparation Task: Home Cooking - written submission written submission	25%	Week 10 Due date: 11 Oct 2023 at 23:59	800 words report & worksheet, excl ref.
Outcomes assessed:
Assignment	Assessment 3: Part 2 - Food Preparation Task: Critical Reflections & final report Report.	15%	Week 12 Due date: 25 Oct 2023 at 23:59	1500 words double-spaced including ref
Outcomes assessed:
Assignment	Assessment 4: Menu review Report	35%	Week 13 Due date: 01 Nov 2023 at 23:59	3500/words double-spaced including ref
Outcomes assessed:
= group assignment ?

WK	Topic	Learning activity
Mid-semester break	Cooking labs Intensive	Practical (24 hr)
Week 02	Introduction to food service management (FSM) + The role of dietitians in food services	Lecture (3 hr)
Food service production and distribution systems - Part 1	Lecture (3 hr)
Week 03	Food service production and distribution systems - Part 2	Lecture (3 hr)
Accreditation standards (general) + Ax 3: Food Preparation Task: Part 1 – Overview	Lecture (3 hr)
Week 04	Accreditation standards (therapeutic) + Ax 3: Food Preparation Task: Part 2 – Overview	Lecture (3 hr)
Week 05	Recipe development and modification	Workshop (3 hr)
Menu ordering systems and nutrition informatics and technology in food service	Lecture (1 hr)
Food safety, handling and hygiene- Part 1	Lecture (2 hr)
Week 06	Management in food service & Ax 1: Quiz preparation guide	Lecture (2.5 hr)
Managing Allergens	Lecture (1.5 hr)
Week 07	Food safety, handling and hygiene - Part 2	Lecture (2 hr)
Week 08	Menu planning and assessment + Ax 4: Menu Review Overview	Lecture (3 hr)
Ax 3, Food Preparation: Foodworks and NIP	Workshop (3 hr)
Week 10	Ax 4: Menu review group study (question time) + Ax 1: Quiz Feedback	Tutorial (3 hr)
Week 12	Measuring customer satisfaction + Ax 3: Part 1 feedback	Lecture (2.5 hr)
Week 13	Food services in residential aged care facilities + Ax 3: Part 2 feedback	Lecture (3 hr)
HealthShare NSW and Food Service - Roles and Year 2 Projects + Health Promotion and Marketing in Food Services	Lecture (3 hr)

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

LO1. Demonstrate a comprehensive understanding of food service systems and the interconnected relationships of food service systems including the context of its applications
LO2. Design and evaluate menus using stipulated nutrition standards or menu guidelines relevant to the clinical/community settings considering various cultural, therapeutic, and texture-modified diet requirements
LO3. Demonstrate advanced skills in recipe development including standardisation in line with menu planning standards or guidelines with an appreciation of cultural awareness and constraints of food service systems
LO4. Apply the quality improvement framework to translate stipulated nutrition standards and guidelines into menu plans to promote health and wellbeing of clients in diverse settings.
LO5. Assess performance of food services systems using relevant tools and benchmarks reflecting on their influence on food supply and nutrition care of individuals and groups.
LO6. Apply food safety principles in food services to manage various risks such as food borne illness and food allergens.
LO7. Develop a clear understanding of clinical and corporate governance systems and their influence on food service systems and the food services-clinical interface.
LO8. Apply effective communication skills to promote advocacy, collaboration, and knowledge dissemination in food services.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.3. Seeks, responds to and provides effective feedback 1.3.4. Participates in supervision, teaching and mentoring processes with peers, students and colleagues 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.2. Applies ethical processes to research, evaluation, and quality management 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.2. Demonstrates integrity, honesty and fairness 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.2. Applies ethical processes to research, evaluation, and quality management 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.2. Demonstrates integrity, honesty and fairness 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 1.5.4. Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.3. Seeks, responds to and provides effective feedback 1.3.4. Participates in supervision, teaching and mentoring processes with peers, students and colleagues 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.1.3. Engages in culturally appropriate, safe and sensitive communication that facilitates trust and the building of respectful relationships with Aboriginal and Torres Strait Islander peoples 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.1		Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary
1.1.3		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.1.4		Demonstrates professional conduct and accepts responsibility for own actions
1.1.5		Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing
1.1.6		Demonstrates flexibility, adaptability and resilience
1.2.1		Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols
1.2.2		Demonstrates integrity, honesty and fairness
1.2.3		Prepares, stores and transmits accurate and timely documentation according to accepted standards
1.3.1		Uses negotiation and conflict-resolution skills when required
1.3.3		Seeks, responds to and provides effective feedback
1.3.4		Participates in supervision, teaching and mentoring processes with peers, students and colleagues
1.3.5		Demonstrates initiative by being proactive and developing solutions to problems
1.3.6		Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society
1.3.7		Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system
1.3.8		Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples
1.4.1		Applies organisational, business and management skills in the practice of nutrition and dietetics
1.4.2		Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly
1.4.3		Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
1.5.1		Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice
1.5.2		Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients
1.5.3		Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing
1.5.4		Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes
2.1		Adopts an evidence-based approach to dietetic practice
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.1.2		Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
2.1.3		Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice
2.1.4		Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.2.1		Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
2.2.5		In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services
2.2.6		In collaboration with clients, other professionals, key stakeholders, and partners: Facilitates advanced-care planning, discharge planning and referral to other services where appropriate, in accordance with jurisdictional legislation, policy or standards
2.3.1		Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.2		Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
2.3.3		Applies a socio-ecological approach to the development of strategies to improve nutrition and health
3.1.1		Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.2		Applies ethical processes to research, evaluation, and quality management
3.1.3		Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
3.1.4		Accurately documents and disseminates research, evaluation, and quality-management findings
3.1.5		Translates the implications of research findings for dietetic practice, advocacy and key stakeholders
4.1.2		Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate
4.1.3		Engages in culturally appropriate, safe and sensitive communication that facilitates trust and the building of respectful relationships with Aboriginal and Torres Strait Islander peoples
4.1.4		Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
4.2.1		Shares information with and acts as a resource person for colleagues, community and other agencies
4.2.2		Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems
4.2.3		Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change
4.2.4		Applies the principles of marketing to promote healthy eating and influence dietary change
4.2.5		Empowers clients to improve their own health through engagement, facilitation, education and collaboration
4.3.1		Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies
4.3.2		Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
4.3.3		Guides and supports team members and peers

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