International Nutrition Practice

General Information

This subject focuses on developing and consolidating graduate competencies, consistent with profession-specific competency standards, including those relevant to international nutrition and dietetic practice. The subject incorporates two placement components:  a 2-week supervised placement in another country, and a final 2-week professional placement internship.  

 

Students will explore nutrition and dietetic practice from an international perspective, including consideration of inter-professional team roles across countries, and the effects of different cultural, political, economic and physical environments on nutrition issues and priorities. They will undertake and reflect on a range of activities in a series of classroom-based sessions and during the overseas placement. Learning activities will provide the opportunity to develop and demonstrate advanced-level cultural competency and professional leadership. 

 

 

  • Academic unit: Faculty of Health Sciences and Medicine
    Subject code: NUTR71-118
    Subject title: International Nutrition Practice
    Subject level: Postgraduate
    Semester/Year: January 2019
    Credit points: 10.000
  • Timetable: https://bond.edu.au/timetable
    Delivery mode: Intensive
    Workload items:
    Attendance and learning activities: Student must attend ALL timetabled sessions (lectures, workshops) and placement-based activities. 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 and activities is required in order to demonstrate professional competence. If a student fails to attend any less than 75% of the classes or timetabled activities, they may not be eligible to pass the subject.
  • Prescribed resources:

    No Prescribed resources.

    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: NUTR71-118
Subject title: International Nutrition Practice
Subject level: Postgraduate
Semester/Year: January 2019
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. Critically reflect on the impact of different cultural, political, economic, health practitioner roles and physical environments on nutrition and dietetic issues and priorities in different countries.
  2. Demonstrate and apply cultural competency in nutrition and dietetic practice.
  3. Adapt nutrition and dietetic practice to be appropriate to the specific socio-cultural, economic and organisational context of health care.
  4. Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
  5. Develop and apply skills in leadership, team building, networking, and communication in an Australian and international nutrition context.
  6. Demonstrate a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
  7. Demonstrate competence (knowledge, skills and attitudes) as required for safe practice as an entry-level dietitian across the dominant areas of practice (medical nutrition therapy, food service management, and community and public health nutrition).

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
    *Portfolio Artefact The student will complete and compile a series of critical reflection pieces related to the tasks set to meet the subject learning outlines. Students work individually and in peer groups on these tasks, and will reflect on feedback from peers and the internship supervisors regarding their professional skills, cultural competency and teamwork as demonstrated in the classroom and overseas trip activities. 50.00% Week 10 1,2,4,5,6,7
    Written Report§ The student will prepare a professional report (group) on a mini project completed during the overseas trip component of the subject. In addition, the student will prepare two blog posts (individual) to communicate the project in a manner suitable for a public audience. 40.00% Week 14* 1,2,3,4,5,6
    Presentation Students will present in small group teams to a designated target group during the international placement experience. 10.00% In Consultation 1,2,3,4,5,6,7
    Workplace Performance Report^ Satisfactory completion of 2 x two week professional placement internship (elective placement and international placement internships). For the elective placement internship - students must submit a learning agreement and learning activities form signed by the placement supervisor. For the international placement internship - students must submit feedback on competencies demonstrated during the internship and signed by the placement supervisor. C In Consultation 2,3,4,5,6,7
    *Competency Test^ Panel interview to defend professional portfolio (mapped to competency standards) from the whole of the program, in order to pass the subject and graduate from the Master of Nutrition and Dietetic Practice program. The interview and portfolio will be triangulated with student performance during the internships associated with this subject. Students who fail this assessment may be invited to undertake a supplementary OSCE and/or further panel interview to demonstrate competence. C In Consultation 2,7
    • ^ Students must pass this assessment to pass the subject
    • § Indicates group/teamwork-based assessment
    • * 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
*Portfolio Artefact The student will complete and compile a series of critical reflection pieces related to the tasks set to meet the subject learning outlines. Students work individually and in peer groups on these tasks, and will reflect on feedback from peers and the internship supervisors regarding their professional skills, cultural competency and teamwork as demonstrated in the classroom and overseas trip activities. 50.00% Week 10 1,2,4,5,6,7
Written Report§ The student will prepare a professional report (group) on a mini project completed during the overseas trip component of the subject. In addition, the student will prepare two blog posts (individual) to communicate the project in a manner suitable for a public audience. 40.00% Week 14* 1,2,3,4,5,6
Presentation Students will present in small group teams to a designated target group during the international placement experience. 10.00% In Consultation 1,2,3,4,5,6,7
Workplace Performance Report^ Satisfactory completion of 2 x two week professional placement internship (elective placement and international placement internships). For the elective placement internship - students must submit a learning agreement and learning activities form signed by the placement supervisor. For the international placement internship - students must submit feedback on competencies demonstrated during the internship and signed by the placement supervisor. C In Consultation 2,3,4,5,6,7
*Competency Test^ Panel interview to defend professional portfolio (mapped to competency standards) from the whole of the program, in order to pass the subject and graduate from the Master of Nutrition and Dietetic Practice program. The interview and portfolio will be triangulated with student performance during the internships associated with this subject. Students who fail this assessment may be invited to undertake a supplementary OSCE and/or further panel interview to demonstrate competence. C In Consultation 2,7
  • ^ Students must pass this assessment to pass the subject
  • § Indicates group/teamwork-based assessment
  • * 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

Note: Students participating in the international field trip (9-10 day experience in another country) will contribute approximately $1000 to travel costs depending on length of placement. Please contact faculty for further information prior to enrolment.

Subject curriculum

Approved on: Nov 2, 2018. Edition: 3.1
Last updated: Oct 10, 2022
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