Outline

Unit code	NTDT5612
Academic unit	Nursing and Midwifery
Credit points	24
Prohibitions ?	None
Prerequisites ?	NTDT5601 and NTDT5503 and NTDT5604 and (NTDT5602 or FMHU5001) and NTDT5305 and NTDT5307 and NTDT5608
Corequisites ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	No

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

Type	Description	Weight	Due	Length
Skills-based evaluation	Assessment 1: Health Collaboration Challenge 7 minute video + abstract + peer review	0%	Multiple weeks Due date: 30 Aug 2023 at 23:59	7 minute video plus written submission
Outcomes assessed:
Skills-based evaluation	Assessment 2: Yarning with Aboriginal and Torres Strait Islander peoples 1:1 counselling session with Aboriginal and Torres Strait Islander client	0%	Ongoing	15 min
Outcomes assessed:
Placement	Assessment 3: Placement competence Competency attainment	100%	Ongoing	20 weeks
Outcomes assessed:
= hurdle task ?

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 Dietitians Australia National Competency Standards for entry-level dietitians (DA 2021).

Graduate qualities

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

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

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2021) - 1. Domain 1. Professional Practice 1.1. Demonstrates safe practice 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.2. Shows a commitment to professional development and lifelong learning 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2. 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 1.2.2. Demonstrates integrity, honesty and fairness 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3. Demonstrates leadership 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 supervision, teaching and mentoring processes with peers, students and colleagues 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4. Demonstrates management 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5. Demonstrates cultural safety and responsiveness 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 1.5.4. Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes
	National Competency Standards for Dietitians in Australia (2021) - 2. Domain 2. Expert Practice 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2. 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 2.2.4. 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 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.2.6. In collaboration with clients, other professionals, key stakeholders, and partners: Facilitates advanced-care planning, discharge planning and referral to other services where appropriate, in accordance with jurisdictional legislation, policy or standards 2.3. Influences food systems to improve the nutritional status of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health
	National Competency Standards for Dietitians in Australia (2021) - 3. Domain 3. Research Practice 3.1. Conducts research, evaluation, and quality-management processes 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.2. Applies ethical processes to research, evaluation, and quality management 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders
	National Competency Standards for Dietitians in Australia (2021) - 4. Domain 4. Collaborative Practice 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 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2. Builds capacity of and collaborates with others to improve nutrition and health outcomes 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change 4.2.4. Applies the principles of marketing to promote healthy eating and influence dietary change 4.2.5. Empowers clients to improve their own health through engagement, facilitation, education and collaboration 4.3. Collaborates within and across teams effectively 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1. Domain 1. Professional Practice 1.1. Demonstrates safe practice 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.2. Shows a commitment to professional development and lifelong learning 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2. 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 1.2.2. Demonstrates integrity, honesty and fairness 1.2.3. Prepares, stores and transmits accurate and timely documentation according to accepted standards 1.3. Demonstrates leadership 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 supervision, teaching and mentoring processes with peers, students and colleagues 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.6. Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society 1.3.7. Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4. Demonstrates management 1.4.1. Applies organisational, business and management skills in the practice of nutrition and dietetics 1.4.2. Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly 1.4.3. Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5. Demonstrates cultural safety and responsiveness 1.5.1. Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 1.5.4. Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes 2. Domain 2. Expert Practice 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2. 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 2.2.4. 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 2.2.5. In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services 2.2.6. In collaboration with clients, other professionals, key stakeholders, and partners: Facilitates advanced-care planning, discharge planning and referral to other services where appropriate, in accordance with jurisdictional legislation, policy or standards 2.3. Influences food systems to improve the nutritional status of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3. Domain 3. Research Practice 3.1. Conducts research, evaluation, and quality-management processes 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.2. Applies ethical processes to research, evaluation, and quality management 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 3.1.4. Accurately documents and disseminates research, evaluation, and quality-management findings 3.1.5. Translates the implications of research findings for dietetic practice, advocacy and key stakeholders 4. Domain 4. Collaborative Practice 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 4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public 4.2. Builds capacity of and collaborates with others to improve nutrition and health outcomes 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.2.2. Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems 4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change 4.2.4. Applies the principles of marketing to promote healthy eating and influence dietary change 4.2.5. Empowers clients to improve their own health through engagement, facilitation, education and collaboration 4.3. Collaborates within and across teams effectively 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.1		Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary
1.1.2		Shows a commitment to professional development and lifelong learning
1.1.3		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.1.4		Demonstrates professional conduct and accepts responsibility for own actions
1.1.5		Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing
1.1.6		Demonstrates flexibility, adaptability and resilience
1.2.1		Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols
1.2.2		Demonstrates integrity, honesty and fairness
1.2.3		Prepares, stores and transmits accurate and timely documentation according to accepted standards
1.3.1		Uses negotiation and conflict-resolution skills when required
1.3.2		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 supervision, teaching and mentoring processes with peers, students and colleagues
1.3.5		Demonstrates initiative by being proactive and developing solutions to problems
1.3.6		Advocates for the contribution that nutrition and dietetics can make to improve health, and for the value dietitians bring to organisations and society
1.3.7		Identifies opportunities and advocates for change to the wider social, cultural and political environment to improve nutrition, food standards and the food system
1.3.8		Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples
1.4.1		Applies organisational, business and management skills in the practice of nutrition and dietetics
1.4.2		Utilises outcomes-based systems and tools to evaluate and assure quality of practice based on agreed goals, and revises practice accordingly
1.4.3		Identifies and assesses risks, incidents and errors, follows relevant protocols, and develops basic risk, incident and error management strategies for services
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
1.5.1		Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice
1.5.2		Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients
1.5.3		Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing
1.5.4		Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.1.2		Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
2.1.3		Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice
2.1.4		Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.2.1		Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
2.2.2		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
2.2.5		In collaboration with clients, other professionals, key stakeholders, and partners: Systematically implements, evaluates and adapts nutrition care plans, programs and services
2.2.6		In collaboration with clients, other professionals, key stakeholders, and partners: Facilitates advanced-care planning, discharge planning and referral to other services where appropriate, in accordance with jurisdictional legislation, policy or standards
2.3.1		Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.2		Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
2.3.3		Applies a socio-ecological approach to the development of strategies to improve nutrition and health
3.1.1		Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.2		Applies ethical processes to research, evaluation, and quality management
3.1.3		Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
3.1.4		Accurately documents and disseminates research, evaluation, and quality-management findings
3.1.5		Translates the implications of research findings for dietetic practice, advocacy and key stakeholders
4.1.1		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
4.1.4		Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
4.2.1		Shares information with and acts as a resource person for colleagues, community and other agencies
4.2.2		Identifies, builds partnerships with, and assists in implementing plans with key stakeholders who have the capacity to influence food intake and food systems
4.2.3		Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change
4.2.4		Applies the principles of marketing to promote healthy eating and influence dietary change
4.2.5		Empowers clients to improve their own health through engagement, facilitation, education and collaboration
4.3.1		Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies
4.3.2		Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
4.3.3		Guides and supports team members and peers

Current students

Overview

Overview

Unit details and rules

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Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

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Simple extensions

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Using AI responsibly

Weekly schedule

Weekly schedule

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Learning outcomes