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Unit of study_

NTDT5604: Dietetics Professional Studies

Semester 1, 2022 [Normal day] - Camperdown/Darlington, Sydney

This unit develops professional communication and organisation/management skills that will enable students 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 practitioners. Interpersonal, individual and group communication, as well as professional, management, organisational and general business skills are required in all of these areas. This unit of study has two modules: business; and behavioural and social sciences, and cultural competence for effective communication. The first module includes the development of a business plan for a new dietetic business or service. The second module builds foundational knowledge and skills for medical nutrition therapy and health promotion that will be studied in semester 2. Common behavioural theories and behaviour change techniques applied in Nutrition and Dietetics will be explored. Students learn how to translate technical information into easily understood messages and advice and will demonstrate their ability to use these techniques in verbal and written communication and counselling with individuals, small groups and populations. The learning is facilitated by interactive lectures, tutorials and workshops and student presentations.

Unit details and rules

Unit code NTDT5604
Academic unit Nursing and Midwifery
Credit points 6
Prohibitions
? 
None
Prerequisites
? 
None
Corequisites
? 
NTDT5601 and NTDT5602 and NTDT5503
Assumed knowledge
? 

None

Available to study abroad and exchange students

No

Teaching staff

Coordinator Fiona O'Leary, fiona.oleary@sydney.edu.au
Lecturer(s) Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
Fiona O'Leary, fiona.oleary@sydney.edu.au
Margaret Nicholson, margaret.nicholson@sydney.edu.au
Merryl Ireland, merryl.ireland@sydney.edu.au
Type Description Weight Due Length
Assignment group assignment Assessment 1: Business plan assignment
Identify a business opportunity and create a plan for implementation
35% Week 06
Due date: 01 Apr 2022 at 23:59
6000 words
Outcomes assessed: LO7 LO8 LO9
Presentation hurdle task Assessment 2: Interpreter assessment
Demonstration
0% Week 07
Due date: 06 Apr 2022 at 23:59
Skills using an interpreter
Outcomes assessed: LO2
Assignment Assessment 3: Nutrition education resource
Create educational material
35% Week 07
Due date: 08 Apr 2022 at 23:59
1500 word blog using behavioural theory
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6
Creative assessment / demonstration Assessment 4: Adult education presentation
Presentation
30% Week 11
Due date: 13 May 2022 at 23:59
8 mins
Outcomes assessed: LO1 LO6 LO5 LO4 LO3 LO2
hurdle task = hurdle task ?
group assignment = group assignment ?

Assessment summary

Assessment 1 Business plan assignment: This task integrates learning from workshops, tutorials and the results of your own research and ideas to develop a plan for a new dietetic business or to enhance a current dietetic service. This is a group assignment. 

Assessment 2 Interpreter assessment: In this simulated session you will demonstrate your skills in a using a medical interpreter. This is an in-class individual assessment. 

Assessment 3 Nutrition education resource: In this task you will use your nutrition knowledge as well as behavoural theory to develop a social media blog post to provide nutrition information to a designated client group. This is an individual assignment. 

Assessment 4 Adult education presentation: During this task, each student will present a short part of an education session showcasing behaviour change strategies used in dietetics. Other students will role play the target audience. This is an individual assignment.

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.

For more information see 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.

Academic integrity

The Current Student website  provides information on academic integrity 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 integrity breaches seriously.  

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

You may only use artificial intelligence and writing assistance tools in assessment tasks if you are permitted to by your unit coordinator, and if you do use them, you must also acknowledge this in your work, either in a footnote or an acknowledgement section.

Studiosity is permitted for postgraduate units unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission.

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

WK Topic Learning activity Learning outcomes
Week 01 BM 1: Health systems and organisational structures in dietetics; BM 2 Finance, budgets and record keeping in dietetics; OLET1101 Aboriginal Sydney and OLET 1103 Cultural competence fundamentals on-line module Lecture and tutorial (9 hr) LO1 LO2 LO7 LO8
Week 02 BM 3: Private practice in dietetics; BM 4: Quality management and evaluation of risk in dietetics Lecture and tutorial (6 hr) LO7 LO8
Week 03 BM 5: Marketing in dietetics; IPC 1: The Nutrition Care Process; Lecture and tutorial (6 hr) LO1 LO2 LO3 LO7 LO8
IPC 2 and IPC 3: The Nutrition Care Process; Lecture and tutorial (6 hr) LO1 LO2 LO3
Week 04 IPC 4: Inter-professional learning (IPL); IPC 5: Social media skills; Lecture and tutorial (6 hr) LO1 LO2 LO3 LO4
Week 05 IPC 6 and Interpreter assessment (in class); Behavioural Science 1 Lecture and tutorial (6 hr) LO1 LO2 LO3 LO4 LO6
Week 06 Behavioural Science 2 and 3; Lecture and tutorial (6 hr) LO4 LO5 LO6
Week 07 Behavioural science 4; Lecture and tutorial (6 hr) LO1 LO2 LO3 LO4 LO5 LO6
Week 08 SGE/Adult learning 1 and 2 Lecture and tutorial (6 hr) LO1 LO2 LO3 LO5
Week 09 Public holiday (Mon) No class (Wed) Independent study (3 hr)  
Week 10 SGE/Adult learning 3 and 4; Workshop (6 hr) LO1 LO2 LO3 LO5
Week 11 SGE/Adult learning in class presentation (1/2 class Mon or 1/2 class Wed) Workshop (4 hr) LO1 LO2 LO3 LO5
Week 12 BM 6: Conflict resolution skills; BM 7 Leadership skills development Workshop (6 hr) LO9
Week 13 Placement orientation; BM 8: Professional forum Lecture and tutorial (7 hr)  

Attendance and class requirements

80% attendance is required for all classes (whether face to face in class or online).

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

Readings for this unit will be provided through reference citations on lecture slides or can be accessed through the Library. 

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 an appreciation of the determinants of communication, including the impact of personal beliefs and styles.
  • LO2. Demonstrate socially and culturally appropriate communication skills in professional as well as individual client and group settings.
  • LO3. Understand and apply the Nutrition Care Process (NCP) to guide Nutrition and Dietetics counselling and education.
  • LO4. Describe behaviour change theories commonly applied in Nutrition and Dietetics.
  • LO5. Describe and apply behaviour change techniques (taxonomy) in the practice of Nutrition and Dietetics.
  • LO6. Understand behaviourally based therapy as applied in Nutrition and Dietetics.
  • LO7. Develop a business plan for a new dietetic business or service within an existing organisation that is compliant with all legal and ethical requirements.
  • LO8. Describe strategies businesses use to maintain and enhance performance e.g. marketing, risk management and quality improvement processes.
  • LO9. Understand the benefits of personal skill development in leadership and conflict resolution.

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
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

Alignment with Competency standards

Outcomes Competency standards
LO1
National Competency Standards for Dietitians in Australia (2021) - DAA
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
2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
4.1. Communicates appropriately with people from various cultural, socioeconomic, organisational and professional backgrounds
4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners
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
4.3. Collaborates within and across teams effectively
LO2
National Competency Standards for Dietitians in Australia (2021) - DAA
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
2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health
4.1. Communicates appropriately with people from various cultural, socioeconomic, organisational and professional backgrounds
4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners
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
4.2.3. 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. Collaborates within and across teams effectively
4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies
LO3
National Competency Standards for Dietitians in Australia (2021) - DAA
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
2.1. Adopts an evidence-based approach to dietetic practice
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.2. Applies the nutrition care process based on the expectations and priorities 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
2.2.2. In collaboration with clients, other professionals, key stakeholders, and partners: Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information
2.2.3. In collaboration with clients, other professionals, key stakeholders, and partners: Prioritises key issues, formulates goals and objectives, and prepares individualised, realistic goal- oriented plans
2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services
LO4
National Competency Standards for Dietitians in Australia (2021) - DAA
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. Adopts an evidence-based approach to dietetic practice
2.2.4. In collaboration with clients, other professionals, key stakeholders, and partners: Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills
2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health
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
LO5
National Competency Standards for Dietitians in Australia (2021) - DAA
2.2.2. In collaboration with clients, other professionals, key stakeholders, and partners: Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information
2.2.3. In collaboration with clients, other professionals, key stakeholders, and partners: Prioritises key issues, formulates goals and objectives, and prepares individualised, realistic goal- oriented plans
2.2.4. In collaboration with clients, other professionals, key stakeholders, and partners: Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills
2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health
LO6
National Competency Standards for Dietitians in Australia (2021) - DAA
2.1. Adopts an evidence-based approach to dietetic practice
2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.2.4. In collaboration with clients, other professionals, key stakeholders, and partners: Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills
2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health
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
LO7
National Competency Standards for Dietitians in Australia (2021) - DAA
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. Demonstrates ethical and legal practice
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
1.4.1. 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
LO8
National Competency Standards for Dietitians in Australia (2021) - DAA
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
3.1. Conducts research, evaluation, and quality-management processes
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
4.2.4. Applies the principles of marketing to promote healthy eating and influence dietary change
LO9
National Competency Standards for Dietitians in Australia (2021) - DAA
1.3. Demonstrates leadership
1.3.1. Uses negotiation and conflict-resolution skills when required

This section outlines changes made to this unit following staff and student reviews.

Improvements to make the unit more applicable to current dietetic practice and to facilitate student engagement and learning are made each year.

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.

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.