DIETETIC PRACTICE SKILLS

DTN4DPS

2018

Credit points: 15

Subject outline

This subject addresses the knowledge and skills that form the foundation for competent practice in dietetics. In this subject students are introduced to the nutrition care process (also called the dietetic care process) and will begin to develop skills in nutrition assessment and nutrition diagnosis. The theory and practice of the key components of nutrition assessment will be covered, including anthropometry and body composition, dietary assessment and clinical assessment. A range of tools and systems for nutrition assessment will be explored. Through case-based learning, students will apply and integrate their knowledge and skills to begin formulating nutrition diagnoses and setting goals aimed at addressing nutrition problems in health and disease. This subject provides key learning and skill development for individual dietetic case management (clinical dietetic practice) and progression to DTN4DPA (Dietetic Practice Theory and Case Management A) the following semester.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorTimothy Stewart

Available to Study Abroad StudentsYes

Subject year levelYear Level 4 - UG/Hons/1st Yr PG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites If the student is enrolled in HMDP - Master of Dietetic Practice then no rule applies. If the student is enrolled in HZHSDP or HZNDP - Bachelor of Health Sciences and Master of Dietetic Practice, or Bachelor of Applied Science and Master of Dietetic Practice then must pass 240 credit points.

Co-requisites DTN4LPN

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsGriffith University handbook of nutrition and dieteticsPrescribedStewart, R 5th ed5TH EDITION GRIFFITH UNIVERSITY, SCHOOL OF PUBLIC HEALTH, AUSTRALIA, SOUTHPORT, QLD
ReadingsNutrition Counselling and Education Skill DevelopmentPrescribedBauer, K.D., Liou, D and Sokolik, C.A., 20122ND EDN, CENGAGE LEARNING, BELMONT, CALIFORNIA, USA: WADSWORTH
ReadingsPrinciples of Nutritional AssessmentPrescribedGibson, R.S., 20052ND EDN, OXFORD UNIVERSITY PRESS, USA, NEW YORK
ReadingsManual of Dietetic PracticeRecommendedGandy, J (5th ed)5TH EDN, WILEY, UK, OXFORD
ReadingsFood and Nutrition throughout lifeRecommendedCroxford, S (ed)Allen and Unwin

Graduate capabilities & intended learning outcomes

01. Describe, begin to apply and document the nutrition care process for individuals. Enabling outcomes: a) Explain the roles and responsibilities of the dietitian in nutrition assessment, diagnosis and management b) Explain the purpose of each step in the nutrition care process c) Discriminate between nutrition screening and nutrition assessment d) Discuss the major nutrition assessment tools used in dietetic practice e) Interview, assess, collect and interpret data pertaining to the nutritional assessment of an individual f) Integrate nutritional assessment data to formulate a nutrition diagnosis in individuals g) Formulate nutrition goals aimed at addressing a nutrition diagnosis h) Document the process and outcomes of nutrition assessment and diagnosis.

Activities:
Interactive lectures, practical workshops, multimedia activities/simulated learning activities

02. Describe and apply processes for the anthropometric and body composition assessment of individuals. Enabling outcomes: (a) Discuss the major techniques for the assessment of body composition in humans, including anthropometry (b) Compare the strengths, limitations and uses of a range of body composition assessment techniques (c) Describe the procedures for the measurement of anthropometric variables in humans (d) Demonstrate performance of correct procedure for anthropometry in a healthy adult. (e) Apply reference standards to anthropometric and body composition data to determine the nutritional status of an individual.

Activities:
Interactive lectures, practical workshops

03. Collect & interpret dietary data of individuals. Enabling outcomes: a) Discuss major techniques for dietary assessment in individuals b) Compare strengths, limitations and use of a range of dietary assessment techniques c) Select and justify an appropriate dietary assessment method for a given scenario d) Collect dietary intake data from individuals using dietary history interviews, 24 hour recalls and multi-day food records e) Use dietary intake data to describe the dietary patterns of individuals f) Apply knowledge of food composition & portion sizes to interpret dietary intake data g) Apply qualitative and quantitative analytical methods to assess the nutrient intake of individuals h) Apply reference standards and dietary guidelines to determine an individual's nutritional status.

Activities:
Interactive lectures, practical workshops, multimedia activities/simulated learning activities

04. Integrate clinical, social and biochemical status data into the nutrition assessment of individuals. Enabling outcomes: (a) Identify the key clinical (including medical), biochemical, psychological and social data from a client/patient history that contribute to formulation of a nutrition diagnosis (b) Collect relevant social, occupational, lifestyle, cultural and physical activity data from an individual at interview (c) Describe the signs and symptoms of a range of nutritional deficiencies and excesses (d) Describe and select suitable biochemical indicators for a range of nutritional parameters (e) Interpret biochemical data relating to nutritional status by comparison with reference standards

Activities:
Interactive lectures, practical workshops, multimedia activities/simulated learning activities

Subject options

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Start date between: and    Key dates

Melbourne, 2018, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

Lecture Week: 10 - 22
One 2.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

WorkShop Week: 10 - 22
One 2.0 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
One 2,000-word nutrition assessment portfolio.40 01, 02, 03
one 30-minute practical skills testHurdle Requirement: Must Pass this assessment item in order to pass the subject overall35 01, 02, 03, 04
one 60-minute written examinationHurdle Requirement: Must Pass this assessment item in order to pass the subject overall25 01, 02, 03, 04