Management and Leadership for Nutrition Professionals

General Information

This subject focuses on developing and consolidating leadership and management competencies for nutrition professionals, consistent with the competency expectations of the Dietitians Association of Australia. This subject also develops advanced competencies relevant to the innovative and entrepreneurial practice of nutrition and dietetics. Students explore the social, political and economic forces that impact on effective health care and service delivery within health care systems. Management and leadership theories are explored as is the impact of these on the roles of those who are part of that system, including nutritionists and dietitians. Understanding and critiquing core concepts such as organisational structure and culture, organisational change and conflict resolution are an important focus. Students will develop competencies relevant to innovative nutrition practice by actively engaging with established nutrition leaders and entrepreneurs. Career development and human resource management skills such as interview techniques, job analysis and performance appraisals will be covered. In this subject, students will complete their final professional placement internship. The 2-week, full-time internship in a core, specialised or non-traditional dietetic practice setting enables students to gain further professional practice experience and pursue individual interests. On completion of this subject, student competency across the dominant areas of entry-level practice (Individual Case Management, Food Service Management and Community & Public Health Nutrition) will be assessed in order to determine fitness to practice and eligibility to graduate from the Master of Nutrition and Dietetic Practice program.

  • Academic unit: Faculty of Health Sciences and Medicine
    Subject code: NUTR71-117
    Subject title: Management and Leadership for Nutrition Professionals
    Subject level: Postgraduate
    Semester/Year: September 2017
    Credit points: 10.000
  • Timetable: https://bond.edu.au/timetable
    Delivery mode: Mixed Mode*
    Workload items:
    • Seminar: x3 (Total hours: 27) - Full Day Seminar
    • Personal Study Hours: x12 (Total hours: 24) - Recommended Study Hours
    • Work-based Training: x2 (Total hours: 72) - Management and Leadership for Nutrition Professionals
    Attendance and learning activities: Students must attend ALL sessions (lectures, workshops, simulations, field trips). Most sessions build on the work from the previous one. It is difficult to recover if a session is missed. Attendance in ALL classes will be monitored. If a student has a legitimate reason for non-attendance they must notify the subject convenor as early as possible and provide documentation (i.e. medical certificate, statutory declaration). Participation in ALL classes is required in order to demonstrate professional competence. If a student fails to attend any less than 75% of the classes, they will not be eligible to pass the subject. For placement-specific attendance and non-attendance requirements, refer to the Placement Handbook.
  • Prescribed resources:

    Others

    After enrolment, students can check the Books and Tools area in iLearn for the full Resource List.
    iLearn@Bond & Email: iLearn@Bond is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student.

    To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
Academic unit: Faculty of Health Sciences and Medicine
Subject code: NUTR71-117
Subject title: Management and Leadership for Nutrition Professionals
Subject level: Postgraduate
Semester/Year: September 2017
Credit points: 10.000

Enrolment requirements

Requisites:

Pre-requisites:

Co-requisites:

There are no co-requisites
Assumed knowledge:

Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.

Restrictions:

Nil

Assurance of learning

Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.

At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.

Program Learning Outcomes (PLOs)

Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.

Find your program

Subject Learning Outcomes (SLOs)

On successful completion of this subject the learner will be able to:

  1. Relate theories of organisation, management and marketing to nutrition and dietetic practice.
  2. Apply organisational skills in the practice of nutrition and dietetics.
  3. Apply management principles in the practice of nutrition and dietetics.
  4. Apply quality management principles to all aspects of professional nutrition and dietetic practice.
  5. Demonstrate safe practice.
  6. Develop and maintain a credible, professional role by commitment to excellence of practice.
  7. Demonstrate professional leadership to promote the contribution of nutrition and dietetics to health and prevention.
  8. Create solutions which match and solve problems in professional nutrition and dietetics practice.
  9. Communicate to effect practice change if required, with consideration of sustainability issues, environmental and economic factors.
  10. Advocate on behalf of individuals, groups and the profession to positively influence the wider political, social and commercial environment, about factors which affect eating behaviour and nutritional standards.
  11. Develop sustainable collaborative relationships and networks.
  12. Demonstrate an entrepreneurial and innovative approach to the practice of nutrition and dietetics.
  13. Demonstrate career development skills to initiate and maintain a career in nutrition and dietetics.
  14. Demonstrate competencies (knowledge, skills and attitudes) required to practice as an entry-level dietitian across the dominant areas of entry-level practice (ICM, FSM and C&PHN) in Australia.

Generative Artificial Intelligence in Assessment

The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.

  • Type Task % Timing* Outcomes assessed
    *Evaluation Portfolio^ Completion of professional portfolio from program entirety mapped to DAA competency standards 50.00% Week 12 5,6,7,13,14
    Completion of Experience^ Satisfactory Completion of two week internship C Week 12 1,2,3,4,5,6,7,8,9,10,11,12
    Written Report Business written assignment 50.00% Week 12 1,2,3,4,8,9,10,12
    *Competency Test^ Satisfactory completion of panel interview to defend professional portfolio C Week 12 2,3,4,5,6,7,8,9,10,13,14
    • ^ Students must pass this assessment to pass the subject
    • * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
    • C = Students must reach a level of competency to successfully complete this assessment.

    Pass requirement

    Students must pass the competency test component of assessment in order to graduate from the Master of Nutrition and Dietetic Practice program.

  • Assessment criteria

    High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking.
    Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas.
    Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above.
    Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment.
    Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines.

    Quality assurance

    For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.

Type Task % Timing* Outcomes assessed
*Evaluation Portfolio^ Completion of professional portfolio from program entirety mapped to DAA competency standards 50.00% Week 12 5,6,7,13,14
Completion of Experience^ Satisfactory Completion of two week internship C Week 12 1,2,3,4,5,6,7,8,9,10,11,12
Written Report Business written assignment 50.00% Week 12 1,2,3,4,8,9,10,12
*Competency Test^ Satisfactory completion of panel interview to defend professional portfolio C Week 12 2,3,4,5,6,7,8,9,10,13,14
  • ^ Students must pass this assessment to pass the subject
  • * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
  • C = Students must reach a level of competency to successfully complete this assessment.

Pass requirement

Students must pass the competency test component of assessment in order to graduate from the Master of Nutrition and Dietetic Practice program.

Study Information

Submission procedures

Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.

Policy on late submission and extensions

A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.

Academic Integrity

University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.

Bond University utilises Originality Reporting software to inform academic integrity.

Feedback on assessment

Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.

Accessibility and Inclusion Support

If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.

Additional subject information

Subject curriculum

Approved on: Aug 8, 2017. Edition: 2.1
Last updated: Oct 10, 2022
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