Outline

Overview

This course is designed to facilitate students to develop professional communication and organisation/management skills that will enable them to work effectively as dietitians. Dietitians work in varied environments - within private and government organisations, industry and in private practice; within teams and as sole practioners. Interpersonal, individual and group communication, as well as professional, management, organizational and general business skills are required in all of these areas. This unit of study introduces communication, management, group dynamics and behavioural theory to dietetics students. Students will have the opportunity to apply these through practical examples in class and by the completion of assessment tasks. Of the 4 components of the Unit of Study, namely Business, Small Group Education, Interpersonal Communication and Media Skills, only the first three are assessed.

Details

Academic unit	Life and Environmental Sciences Academic Operations
Unit code	NTDT5604
Unit name	Dietetics Professional Studies
Session, year ?	Semester 1, 2020
Attendance mode	Normal day
Location	Camperdown/Darlington, Sydney
Credit points	6

Enrolment rules

Prohibitions ?	None
Prerequisites ?	None
Corequisites ?	NTDT5601 and NTDT5602 and NTDT5503
Available to study abroad and exchange students	No

Teaching staff and contact details

Coordinator	Fiona Oleary, fiona.oleary@sydney.edu.au
Lecturer(s)	Margaret Nicholson , margaret.nicholson@sydney.edu.au
	Merryl Rhonda Ireland, merryl.ireland@sydney.edu.au
	Juliana Chen, juliana.chen@sydney.edu.au
Administrative staff	SOLES Education Rm 514, Carslaw F07, SOLES.education@sydney.edu.au

Type	Description	Weight	Due	Length
Assignment	Business plan Identify a business opportunity and create a plan for implementation	30%	Week 06	11 pages
Outcomes assessed:
Skills-based evaluation	Nutrition education resource Create educational material	35%	Week 07	3 pages
Outcomes assessed:
Creative assessment / demonstration	SGE live skills Presentation - zoom	15%	Week 11	30 minutes
Outcomes assessed:
Assignment	SGE program plan Nutrition education program plan	20%	Week 11	2 pages
Outcomes assessed:
= group assignment ?

Business plan: This task integrates learning from workshops, tutorials and the results of your own research and ideas to develop a new dietetic business or to enhance a current dietetic service.
Nutrition education resource: This task requires you to develop a Nutrition Education Resource (NER) that may be used during a patient / client interview to educate them on healthy eating for their needs.
SGE program plan: This task is for your group to write a nutrition education program plan for a group of adults, which outlines your group plan, implementation and evaluation.
SGE live skills: During this task, each students will facilitate a short component of one of your education sessions with other students’ role playing the target audience.

Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name

Mark range

Description

High distinction

85 - 100

Awarded when you demonstrate the learning outcomes for the unit at an exceptional standard, as defined by grade descriptors or exemplars outlined by your faculty or school

Distinction

75 - 84

Awarded when you demonstrate the learning outcomes for the unit at a very high standard, as defined by grade descriptors or exemplars outlined by your faculty or school.

Credit

65 - 74

Awarded when you demonstrate the learning outcomes for the unit at a good standard, as defined by grade descriptors or exemplars outlined by your faculty or school

Pass

50 - 64

Awarded when you demonstrate the learning outcomes for the unit at an acceptable standard, as defined by grade descriptors or exemplars outlined by your faculty or school.

Fail

0 - 49

When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Special consideration

If you experience short-term circumstances beyond your control, such as illness, injury or misadventure or if you have essential commitments which impact your preparation or performance in an assessment, you may be eligible for special consideration or special arrangements.

Academic integrity

The Current Student website provides information on academic honesty, academic dishonesty, and the resources available to all students.

The University expects students and staff to act ethically and honestly and will treat all allegations of academic dishonesty or plagiarism seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic dishonesty. If such matches indicate evidence of plagiarism or other forms of dishonesty, your teacher is required to report your work for further investigation.

Weekly schedule

WK	Topic	Learning activity
Week 01	BM1: Organisational systems, time & resource management in dietetics; BM2: Business structure, financial management and record keeping	Lecture and tutorial (6 hr)
Week 02	BM3: Client record keeping, privacy and risk management; BM4: Marketing in dietetics	Lecture and tutorial (6 hr)
Week 03	BM5: Private practice in dietetics; BM6: Quality management principles and evaluation	Lecture and tutorial (6 hr)
Week 04	IPC1: Effective communication; IPC2: Interpreter assessment; The dietetic interview	Lecture and tutorial (6 hr)
Week 05	IPC3: The dietetic interview cont’d; IPC4: Dietetic interview cont’d & introduction to counselling strategies	Workshop (6 hr)
Week 06	IPC5: Nutrition counselling strategies 1; IPC5: Nutrition counselling strategies 2	Lecture and tutorial (6 hr)
Week 08	SGE1: Planning a small group education session; SGE2: Understanding the dynamics of small groups	Lecture and tutorial (6 hr)
Week 09	SGE3: Domains of learning and evaluation; SGE4: Use of resources with groups	Lecture and tutorial (6 hr)
Week 10	BM7: Conflict resolution skills	Lecture and tutorial (3 hr)
Week 12	BM8: Leadership and management	Lecture and tutorial (3 hr)
Week 13	IPC7: Social Media skills	Lecture and tutorial (3 hr)

Attendance and class requirements

Due to the exceptional circumstances caused by the COVID-19 pandemic, attendance requirements for this unit of study have been amended. Where online tutorials/workshops/virtual laboratories have been scheduled, students should make every effort to attend and participate at the scheduled time. Penalties will not be applied if technical issues, etc. prevent attendance at a specific online class. In that case, students should discuss the problem with the coordinator, and attend another session, if available.

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

All readings for this unit can be accessed through the Library eReserve, are available on Canvas or thruogh citations on lecture slides.

Learning outcomes

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. develop a business plan for a new dietetic business or service within an existing organisation
LO2. describe the ways businesses comply with legal and professional requirements, including using the DAA code of ethics
LO3. describe strategies businesses use to maintain and enhance performance e.g. marketing, risk management and quality improvement processes
LO4. understand the need for leadership skills including skills in conflict resolution
LO5. develop effective communication strategies using knowledge of socio-ecological factors affecting target populations
LO6. conduct an interview utilizing a health care interpreter
LO7. apply behaviour change theory and counselling strategies to impact lifestyle behaviours
LO8. plan and deliver a small group education session for adults using communication and facilitation skills
LO9. develop an understanding of social media uses, benefits and risks.

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 (2015) - 1.1.2. Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary. 1.1.6. 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 appropriate documentation according to accepted standards. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.3.4. Participates in mentoring. 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems. 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics (effective time, workload and resource management). 1.4.2. Utilises suitable evaluation tools to review effectiveness of practice. 1.4.3. Identifies and assesses risks, follows risk management protocols and develops basic risk management strategies for services. 1.4.5. Applies the principles of marketing to promote healthy eating and influence dietary change. 2.1.4. Implements, evaluates and adapts nutrition care plans/programs/services in collaboration with patient/client or carer, community/population/service and other members of the health care team or key stakeholders and/or partners. 3.1.2. Gathers, critiques, uses and shares research and information to support sound decision making with key stakeholders. 3.1.3. Applies problem-solving skills to create realistic solutions to nutrition problems or issues.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.2. Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary. 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements and other accepted protocols. 1.2.2. Demonstrates integrity, honesty and fairness. 1.2.3. Prepares appropriate documentation according to accepted standards. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics (effective time, workload and resource management).
	National Competency Standards for Dietitians in Australia (2015) - 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements and other accepted protocols. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics (effective time, workload and resource management). 1.4.3. Identifies and assesses risks, follows risk management protocols and develops basic risk management strategies for services. 1.4.5. Applies the principles of marketing to promote healthy eating and influence dietary change.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.4. Shows a commitment to professional development and conduct and lifelong learning. 1.1.6. Accepts responsibility for own actions. 1.3.1. Uses negotiation and conflict resolution skills when required. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice.
	National Competency Standards for Dietitians in Australia (2015) - 1.4.5. Applies the principles of marketing to promote healthy eating and influence dietary change. 1.5.1. Reflects on own culture, values and beliefs and their influence on practice. 1.5.2. Seeks out culturally specific information to inform practice. 1.5.3. Works respectfully with individuals, groups and/or populations from different cultures. 2.1.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food supply data in determining nutritional status. 2.1.2. Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.5. Applies a socio-ecological approach to the development of strategies to improve nutrition and health. 2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations. 2.3.2. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change. 2.3.3. Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills. 3.1.3. Applies problem-solving skills to create realistic solutions to nutrition problems or issues.
	National Competency Standards for Dietitians in Australia (2015) - 1.5.2. Seeks out culturally specific information to inform practice. 1.5.3. Works respectfully with individuals, groups and/or populations from different cultures.
	National Competency Standards for Dietitians in Australia (2015) - 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.5. Applies a socio-ecological approach to the development of strategies to improve nutrition and health. 2.3.2. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change. 2.3.3. Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills. 4.1.1. Practises in a manner that encompasses the needs, preferences and perspectives of others. 4.1.2. Demonstrates empathy and establishes trust and rapport to build an effectiven relationship with client, carers, families, colleagues, community and other key stakeholders. 4.1.4. Adapts and tailors communication appropriately for specific audiences.
	National Competency Standards for Dietitians in Australia (2015) - 1.3.4. Participates in mentoring. 2.1.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food supply data in determining nutritional status. 2.1.2. Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information. 2.1.3. Prioritises key issues, formulates goals and objectives and prepares goal oriented plans in collaboration with patient/client or carer, community/population/service, other members of the health care team, key stakeholders and partners. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.5. Applies a socio-ecological approach to the development of strategies to improve nutrition and health. 2.3.2. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change. 2.3.3. Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills. 3.1.2. Gathers, critiques, uses and shares research and information to support sound decision making with key stakeholders. 3.1.3. Applies problem-solving skills to create realistic solutions to nutrition problems or issues. 4.1.1. Practises in a manner that encompasses the needs, preferences and perspectives of others. 4.1.2. Demonstrates empathy and establishes trust and rapport to build an effectiven relationship with client, carers, families, colleagues, community and other key stakeholders. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics. 4.1.4. Adapts and tailors communication appropriately for specific audiences. 4.1.5. Communicates clearly and concisely to a range of audiences using a range of media. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.3. Shares responsibility for team action, recognising the diverse roles and responsibilities other team members play. 4.3.4. Guides and supports other team members and peers.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.2. Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary. 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements and other accepted protocols. 1.2.2. Demonstrates integrity, honesty and fairness. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics (effective time, workload and resource management). 1.4.2. Utilises suitable evaluation tools to review effectiveness of practice. 1.4.3. Identifies and assesses risks, follows risk management protocols and develops basic risk management strategies for services. 1.4.5. Applies the principles of marketing to promote healthy eating and influence dietary change. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.5. Applies a socio-ecological approach to the development of strategies to improve nutrition and health. 3.1.3. Applies problem-solving skills to create realistic solutions to nutrition problems or issues. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics. 4.1.4. Adapts and tailors communication appropriately for specific audiences. 4.1.5. Communicates clearly and concisely to a range of audiences using a range of media.

Closing the loop

No significant changes since last offered. Assignment weighting was modified in 2019 and improvements to make the unit more applicable to current dietetic practice are made each year.

Additional information

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

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Learning Centre, faculty and school programs, Library, online resources
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Student Centre, counselling & psychological services, University Health Service, general health and wellbeing

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Details

Enrolment rules

Teaching staff and contact details

Assessment

Assessment criteria

Late submission

Special consideration

Academic integrity

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Closing the loop

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5604: Dietetics Professional Studies

Overview

Details

Enrolment rules

Teaching staff and contact details

Assessment

Assessment criteria

Late submission

Special consideration

Academic integrity

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Closing the loop

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect