University Handbook 2017

Bachelor of Applied Science and Master of Dietetic Practice

Course code/s: HZNDP

Course details
Location Bundoora
Course code HZNDP
Course coordinator Dr Sharon Croxford (until 30 June 2017), Ms Andrea Bramley (from 1 July 2017)
Available to international students Yes
CRICOS 083317C/071313F
Course duration 4 years full-time as accelerated (equivalent to 4.5 years full-time study). Some students may take longer.
Credit points 540 credit points
Exchange opportunity Yes
Leave of absence available Yes
Study plan guide To assist with planning your enrolment, you can download the course structure PDF here
Course queries Current students: ASK La Trobe
Prospective students: Future Students
Notes  

Course description

The Bachelor of Applied Science and Master of Dietetic Practice is a four-year combined degree for those seeking a career in nutrition and dietetics. This degree provides professional training to develop specialist skills related to the professional practice of nutrition and dietetics. The course provides a background in hospital dietetic practice, community and public health and food service components, and a focus is placed upon evidence-based practice in nutrition and dietetics.

Dietitians have a key role in the nutrition management of diseases and conditions such as diabetes, heart disease, kidney disease, gastrointestinal disorders, obesity, malnutrition, food allergy and intolerance. Dietitians are active in the prevention of many diseases and conditions through nutrition education, health promotion and advocacy. They may work independently or as members of health care teams. Dietitians are also involved in research, food industry and health services management.

The course aims to prepare graduates for entry-level roles in all areas of dietetics, including patient/client care in hospitals, private practice, community nutrition and public health and food services. Dietitians also work in a range of other fields including research, teaching and training, management, writing, media, marketing, public relations and the food industry (including product development, food regulation, safety, consumer nutrition education and nutrition marketing).

Students in this course will undertake a first year that is primarily in common with other students enrolled in health sciences courses, with the exception of a chemistry subject in first semester, and a dietetics-specific subject in second semester. The first year, an interdisciplinary year, focuses on human biosciences and factors influencing health, as well as developing an understanding of the roles of health professionals in the health and welfare sectors and research and evidence in health.

In second year students further develop physiology and biochemistry foundations, as well as develop skills in evidence-based practice, and nutrition and food science. In third and fourth years, students will acquire and apply knowledge of food, food science and nutrition, develop practical skills of dietetic management of health and disease and develop skills in research and evidence-based practice in dietetics.

Students will undertake professional practice placements over 100 days during the final 18 months of the course. Clinical placements often occur outside normal university semester periods. Students are required to undertake placements in a variety of settings, including 60 days of individual dietetic case management (medical nutrition therapy), 25 days in community and public health and 25 days of food service management.

Student exchange & overseas short programs

Student exchange and overseas short programs offer a unique opportunity for a meaningful learning and educational experience abroad. La Trobe University encourages all students to make the world their campus by participating in an exchange or overseas short program that fits within your degree structure. Student exchange and overseas short programs may also be eligible for a mobility grant.

Essentials subjects

The three Essentials - Global Citizenship, Innovation & Entrepreneurship and Sustainability Thinking are specialist areas designed to give you an edge with employers. Essentials will enable you to adapt your knowledge and skills to new contexts in a rapidly changing world. Subjects addressing the Essentials are part of all undergraduate La Trobe degrees and can be identified in the subject search by distinct icons. The list of approved subjects can be found on the Essentials webpage.

Course intended learning outcomes

The course intended learning outcomes for this degree are currently under revision.

Course structure

The course requires completion of 540 credit points over four years of full-time study.

First year

First year (135 credit points)
Teaching period Subject code Subject title Credit points
TE-SEM-1 ABS0WOM * Wominjeka La Trobe: Indigenous Cultural Literacy for Higher Education 0
TE-SEM-1 LTU0AIM** Academic Integrity Module 0
TE-SEM-1 HBS1HBA Human Biosciences A 15
TE-SEM-1 HLT1IPP Introduction to Professional Practice 15
TE-SEM-1 PHE1IDH Individual Determinants of Health 15
Choose one of the following two Semester 1 "CHE1" coded chemistry subjects.  Students who have passed VCE Chemistry, Units 3 and 4 or equivalent, must choose CHE1GEN
TE-SEM-1 CHE1CHF Chemistry Foundations 15
TE-SEM-1 CHE1GEN General Principles of Chemistry
And complete all of:
TE-SEM-2 HBS1HBB Human Biosciences B 15
TE-SEM-2 HLT1RAE Research and Evidence in Practice 15
TE-SEM-2 PHE1SDH Social Determinants of Health 15
TE-SEM-2 DTN1CFC Chemistry of Food and Cooking 15
TE-SEM-1 or TE-SEM-2 or TE-SUM-1 Elective   15

Key: * ABS0WOM is a not-for-credit subject that you are required to complete at the commencement of your first semester. The subject is designed to introduce students to Indigenous Australian perspectives, experiences, history, culture and customs. 

** LTU0AIM (previously HLT1AIM) - is a zero-credit-point subject that you are required to complete at the commencement of your first semester. The subject is designed to  enhance your knowledge and awareness of issues concerning academic integrity.

Second year

Second year (150 credit points)
Teaching period Subject code Subject title Credit points
TE-SEM-1 BCH2IBM Introduction to Biochemistry and Molecular Biology 15
TE-SEM-1 HBS2PAT Pathophysiology 15
TE-SEM-1 HLT2IEP Integrating Evidence into Practice 15
TE-SEM-1 DTN2PNU Principles of Human Nutrition 15
TE-SEM-1 Elective   15
TE-WK26-30 DTN3GME Gastronomy 301: Multiculturalism and Ethnic Food Trends 15
TE-SEM-2 BCH2MBC Metabolic Biochemistry and Cell Biology 15
TE-SEM-2 HBS2PTB Human Physiology Theory B 15
TE-SEM-2 DTN3NDS Nutrition and Disease 15
TE-SEM-2 DTN3FSO Food and Societies 15

Third year

Third year (135 credit points)
Teaching period Subject code Subject title Credit points
TE-SEM-1 DTN4ECN Education and Communication Skills for Nutrition 15
TE-SEM-1 DTN4FSF Food Science and Food Skills 15
TE-SEM-1 DTN4LPN Lifespan Nutrition 15
TE-SEM-1 DTN4DPS Dietetic Practice Skills 15
TE-SEM-1 Elective   15
TE-SEM-2 DTN4CPB Community and Public Health Nutrition B 15
TE-SEM-2 DTN4EPI Nutritional Epidemiology and Research Skills 15
TE-WK31-51 DTN4DPA Dietetic Practice Theory and Case Management A 30

Fourth year

Fourth year (120 credit points)
Teaching period Subject code Subject title Credit points
TE-W04-28 DTN5ITB Individual Case Management Theory B 15
TE-W04-28 DTN5IPB Individual Case Management Practice B 15
TE-W04-28 DTN5FSM Food Service Management Theory and Practice 30
TE-W30-50 DTN5IPC Individual Case Management Practice C 15
TE-W29-46 DTN5ITC Individual Case Management Theory C 15
TE-WK29-48 DTN5CPC Community and Public Health Nutrition C 30

 

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