Skip to main content
Unit of study_

NTDT5612: Dietetics Training Placement

During twenty weeks students develop further practice-based skills in each of three domains; individual case management, community/public health nutrition and food service management. The semester commences late January (Semester 1) or late June/early July (Semester 2) and runs for 20 weeks as prescribed in the requirements of the professional accrediting body, DAA.

Details

Academic unit Nursing and Midwifery
Unit code NTDT5612
Unit name Dietetics Training Placement
Session, year
? 
Nutrition and Dietetics Placement Session 1, 2021
Attendance mode Professional practice
Location Camperdown/Darlington, Sydney
Credit points 24

Enrolment rules

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

Teaching staff and contact details

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: LO1 LO2 LO3 LO4 LO5
NTDT5612 is awarded a satisfactory or fail result grade on completion of the student’s placement program based on the DAA entry-level competencies.
 

Assessment criteria

Pass/Fail Competency based

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.

WK Topic Learning activity Learning outcomes
Multiple weeks Medical Nutrition Therapy, Community/Public Health Nutrition & Food Service Management Clinical practice (800 hr) LO1 LO2 LO3 LO4 LO5

Attendance and class requirements

Attendance is compulsory

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 24 credit point unit, this equates to roughly 480-600 hours of student effort in total.

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
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

Alignment with Competency standards

Outcomes Competency standards
LO1
National Competency Standards for Dietitians in Australia (2015) - DAA
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.
LO2
National Competency Standards for Dietitians in Australia (2015) - DAA
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.
LO3
National Competency Standards for Dietitians in Australia (2015) - DAA
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.
LO4
National Competency Standards for Dietitians in Australia (2015) - DAA
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.
LO5
National Competency Standards for Dietitians in Australia (2015) - DAA
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.
Incorporation of additional observational opportunities is being investigated.

Site visit guidelines

Guidelines will be provided as required.

Work, health and safety

All students are required to obtain relevant immunisations, Australian police check and working with children check as well as meet the Univeristy of Sydney’s Fitness to Practice requirements.

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.