DIETETIC PRACTICE SKILLS

DTN3DPS

2021

Credit points: 15

Subject outline

This subject addresses the knowledge and skills that form the foundation for competent practice in dietetics. In this subject you 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 and biochemical assessment. A range of tools and systems for nutrition assessment will be explored. Through case-based learning, you will apply and integrate your 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.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorTimothy Stewart

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesYou will undertake a range of learning activities including interactive and exploratory case studies and practical simulations. These are collectively designed to achieve and assess your performance in alignment with the subject’s intended learning outcomes. You will receive timely feedback (formal and informal) about your performance on these activities.

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites If the student is admitted in HMDP - Master of Dietetic Practice then no rule applies If the student is admitted 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-requisitesDTN3LSP

Incompatible subjectsDTN4DPS

Equivalent subjectsDTN4DPS

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Food Sources of Nutrients

Resource TypeBook

Resource RequirementRecommended

AuthorKouris A

Year2012

Edition/VolumeN/A

PublisherLULU

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Griffith University handbook of clinical nutrition and dietetics

Resource TypeBook

Resource RequirementPrescribed

AuthorStewart, R

Year2015

Edition/Volume5th ed

PublisherGRIFFITH UNIVERSITY

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Nutrition Counselling and Education Skill Development

Resource TypeBook

Resource RequirementRecommended

AuthorBauer, K.D., Liou, D .

Year2016

Edition/VolumeN/A

PublisherCENGAGE LEARNING

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Principles of Nutritional Assessment

Resource TypeBook

Resource RequirementPrescribed

AuthorGibson, R.S.

Year2005

Edition/VolumeN/A

PublisherOXFORD UNIVERSITY PRESS

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Manual of Dietetic Practice

Resource TypeBook

Resource RequirementRecommended

AuthorGandy, J

Year2014

Edition/Volume5th ed

PublisherWILEY

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Apply and document the nutrition care process for individuals.
02. Critically evaluate processes for the collection, assessment and interpretation of anthropometry and body composition of individuals.
03. Critically evaluate processes for the collection, assessment and interpretation of dietary data of individuals.
04. Critically analyse processes for the assessment and interpretation of biochemical data of individuals
05. Critically analyse processes for the assessment and interpretation of clinical data of individuals

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

LectureWeek: 10 - 22
One 2.00 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

WorkShopWeek: 10 - 22
One 2.00 hours workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

Nutrition assessment portfolio (equivalent to 2,000-words)

N/APortfolioIndividualNo40 SILO1, SILO2, SILO3, SILO4, SILO5

2-hour written end of semester examination (equivalent to 2,000-words)

N/ACentral examIndividualNo60 SILO1, SILO2, SILO3, SILO4, SILO5