Subjects overview
This program can be completed in 4 months (1 semester)
Required Subjects
Students must complete the following forty credit points (40CP) of subjects.
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NUTR71-100: Nutrition and Food Science (10CP)
This subject develops a detailed knowledge of food science and its application across nutrition and dietetic practice. Students will explore the functions, chemistry, composition and nutritional properties of a variety of foods and apply this to enhance their understanding of nutrient digestion and metabolism. Theoretical learning will be supplemented by practical, hands-on workshops where students will gain an understanding of the physical, biochemical and nutritional changes that occur during food production, processing and preparation.
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NUTR71-101: Nutrition Assessment and Diagnosis (10CP)
This subject will develop student competencies relating to the assessment and diagnosis of nutritional status of individuals and populations to meet entry-level competency expectations of Dietitians Australia. This includes exploration of the limitations and utility of nutrition assessment methods relevant to clinical, food service, public health practice and nutrition research and evaluation. Key content areas include quantitative and qualitative assessment and evaluation of nutritional status using dietary assessment, anthropometry including paediatric growth assessment, laboratory, body composition and clinical methods. Nutrition screening and assessment tools and methods will be covered in detail. This is a core subject for nutrition and dietetic practice.
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NUTR71-102: Nutrition Communication and Behaviour (10CP)
This subject will develop foundational competencies relevant to health communication and nutrition and dietetic counselling for individuals and populations. Students will build on the skills and knowledge developed in this subject in subsequent semesters, as they move towards achieving graduate competence. Learning activities and assessment will focus on the development of skills across various modes of nutrition communication including tools, technology, written and oral modes of communication. Students will develop a range of foundational skills that are essential for dietetic practice including client-centred counselling skills incorporating the principles of health behaviour change, motivational interviewing, reflective practice, and feedback skills.
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NUTR71-103: Nutrition Issues and Priorities (10CP)
This subject explores historical, contemporary and future food and nutrition issues and priorities in developing and developed countries. It critically examines the etiology of these challenges from a food and nutrition system perspective and the economic, social, environmental and individual physical burden of diet-related disease and disability. This subject develops pre-requisite knowledge and critical reasoning skills relevant to evidence based decision making in nutrition and dietetic practice.
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Study plan
Take the guess work out of planning your study schedule. Your program's study plan has been carefully curated to provide a clear guide on the sequential subjects to be studied in each semester of your program. Your study plan is designed around connected subject themes to equip you with the fundamental knowledge required as you progress through your course.
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