INDIVIDUAL CASE MANAGEMENT THEORY C

DTN5ITC

2021

Credit points: 15

Subject outline

This subject focuses on the nutrition and dietetic management of a range of specialised diseases and conditions, including eating disorders, infectious diseases (e.g. HIV), injuries (e.g. spinal cord injury, brain injury, burns) and the specialised management of diseases and disorders in children. Current issues in the profession of Dietetics will be examined including principles of management, advocacy and nutrition leadership. This subject is designed to be completed alongside DTN5IPC.

SchoolAllied Heath, Human Services & Sport

Credit points15

Subject Co-ordinatorAndrea Bramley

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 5 - Masters

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectYes

Subject particulars

Subject rules

Prerequisites Must be admitted into one of the following course codes: HZNDP, HZHSDP, HMDP; and must have passed all subjects in: DTN5DPB or [DTN5ITB and DTN5IPB] and DTN5FSM

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsStudents must be enrolled in and due to commence DTN5IPC when enrolling into this subject.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Griffith University handbook of nutrition and dietetics

Resource TypePrescribed

Resource RequirementN/A

AuthorStewart R

YearN/A

Edition/Volume5th ed

PublisherSouthport, Qld: Griffith University School of Public Health.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Nutrition Counselling and Education Skill Development

Resource TypePrescribed

Resource RequirementN/A

AuthorBauer, K.D., Liou, D. and Sokolik, C.A.

Year2012

Edition/Volume2nd edition

PublisherWadsworth, Cengage Learning.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Manual of Dietetic Practice

Resource TypePrescribed

Resource RequirementN/A

AuthorGandy J Ed.

Year2014

Edition/Volume5th edition

PublisherOxford, United Kingdom: Wiley-Blackwell.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Medications: Good and Bad Interactions with Foods, Herbs and Nutrients

Resource TypeRecommended

Resource RequirementN/A

AuthorKouris, A.

Year2011

Edition/Volume1st edn

PublisherLulu Enterprises

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Principles of nutrition assessment

Resource TypeRecommended

Resource RequirementN/A

AuthorGibson R.S.

Year2005

Edition/Volume2nd edition

PublisherOxford, UK: Oxford University Press

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Food Sources of Nutrients: A Ready Reckoner of Macronutrients

Resource TypeRecommended

Resource RequirementN/A

AuthorKouris, A.

Year2011

Edition/Volume1st edn

PublisherLulu Enterprises

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. Integrate knowledge of diseases and conditions, and reflect critically on best available evidence and the principles of client/patient centred care
02. Interpret nutrition related information and professional opinion to communicate with and educate lay and professional audiences
03. Research and apply principles of service and general management in a dietetic and nutrition context

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, Week 28-46, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAndrea Bramley

Class requirements

Block ModeWeek: 28 - 28
Five 8.00 h block mode per week on weekdays during the day from week 28 to week 28 and delivered via face-to-face.

Block ModeWeek: 43 - 43
Three 8.00 h block mode per week on weekdays during the day from week 43 to week 43 and delivered via face-to-face.
Case study presentations and professional week

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One x 2 hour end of Semester Exam (2000 word equivalent)N/AN/AN/ANo60 SILO1
Nutrition Advocacy Group Assignment written report (2000 word equivalent)N/AN/AN/ANo20 SILO2, SILO3
Nutrition Advocacy Group Assignment oral presentation (1000 words equivalent)N/AN/AN/ANo20 SILO2, SILO3