Outline

Academic unit	Life and Environmental Sciences Academic Operations
Unit code	NTDT5612
Unit name	Dietetics Training Placement
Session, year ?	Nutrition and Dietetics Placement Session 2, 2020
Attendance mode	Professional practice
Location	Camperdown/Darlington, Sydney
Credit points	24

Prohibitions ?	None
Prerequisites ?	NTDT5601 and NTDT5503 and NTDT5604 and NTDT5602 and NTDT5305 and NTDT5307 and NTDT5608
Corequisites ?	None
Available to study abroad and exchange students	No

Coordinator	Margaret Nicholson, margaret.nicholson@sydney.edu.au

Type	Description	Weight	Due	Length
Placement	Placement competence Competency attainment	0%	Multiple weeks	20 weeks
Outcomes assessed:

WK	Topic	Learning activity	Learning outcomes
Multiple weeks	Medical Nutrition Therapy, Community/Public Health Nutrition & Food Service Management	Clinical practice (800 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. practise professionally
LO2. positively influence the health of individuals, groups and/or populations
LO3. apply critical thinking skills and integrate evidence into practice
LO4. collaborate with clients and stakeholders
LO5. attain National Competency Standards for entry-level dietitians (DAA 2015).

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) - 1.1.1. Reviews and evaluates the impact of own practice on improving nutritional health. 1.1.2. Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary. 1.1.3. Accepts responsibility for and manages, implements and evaluates own personal health and well- being. 1.1.4. Shows a commitment to professional development and conduct and lifelong learning. 1.1.5. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors. 1.1.6. Accepts responsibility for own actions. 1.1.7. Demonstrates flexibility, adaptability and resilience and the ability to manage own emotions. 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. 1.3.1. Uses negotiation and conflict resolution skills when required. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.3.3. Seeks, responds to, and provides, effective feedback. 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. 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely. 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. 2.1.3. 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. 2.1.4. 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. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 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. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems. 3.2.2. Applies ethical processes to research and evaluation. 3.2.3. Collects, analyses and interprets qualitative and quantitative research and evaluation data. 3.2.4. Accurately documents and disseminates research, quality improvement and evaluation findings. 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. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 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. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.
	National Competency Standards for Dietitians in Australia (2015) - 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. 2.1.4. 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. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 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. 4.1.1. Practises in a manner that encompasses the needs, preferences and perspectives of others. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups.
	National Competency Standards for Dietitians in Australia (2015) - 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems. 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. 2.1.4. 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. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 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. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems. 3.2.2. Applies ethical processes to research and evaluation. 3.2.3. Collects, analyses and interprets qualitative and quantitative research and evaluation data. 3.2.4. Accurately documents and disseminates research, quality improvement and evaluation findings. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.5. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors. 1.3.4. Participates in mentoring. 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. 2.1.3. 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. 2.1.4. 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. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 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. 3.1.2. Gathers, critiques, uses and shares research and information to support sound decision making with key stakeholders. 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. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 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. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.1. Reviews and evaluates the impact of own practice on improving nutritional health. 1.1.2. Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary. 1.1.3. Accepts responsibility for and manages, implements and evaluates own personal health and well- being. 1.1.4. Shows a commitment to professional development and conduct and lifelong learning. 1.1.5. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors. 1.1.6. Accepts responsibility for own actions. 1.1.7. Demonstrates flexibility, adaptability and resilience and the ability to manage own emotions. 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. 1.3.1. Uses negotiation and conflict resolution skills when required. 1.3.2. Develops and maintains a credible professional role by commitment to excellence of practice. 1.3.3. Seeks, responds to, and provides, effective feedback. 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. 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely. 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. 2.1.3. 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. 2.1.4. 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. 2.2.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health. 2.2.2. Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings. 2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service. 2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety. 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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 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. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems. 3.2.2. Applies ethical processes to research and evaluation. 3.2.3. Collects, analyses and interprets qualitative and quantitative research and evaluation data. 3.2.4. Accurately documents and disseminates research, quality improvement and evaluation findings. 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. 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies. 4.2.2. Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply. 4.2.3. Empowers individuals, groups and/or the broader community to improve their own health through engagement, facilitation, education and collaboration. 4.3.1. Promotes a high standard of nutrition care, while respecting the goals and roles of clients and other professionals, key stakeholders or groups. 4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team. 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. 4.3.5. Actively promotes the role of a Dietitian and the broader profession of nutrition and dietetics.

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