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.
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Details
Academic unit: Faculty of Health Sciences and Medicine Subject code: NUTR71-118 Subject title: International Nutrition Practice Subject level: Postgraduate Semester/Year: September 2020 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Intensive Workload items: - Seminar: x8 (Total hours: 16) - Seminar 1
- Excursion: x2 (Total hours: 72) - International field trip
- Work-based Training: x2 (Total hours: 72) - 2 week elective placement in Australia
Attendance and learning activities: This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following Dietitians Association of Australia National Competency Standards are mapped to this subject - 1.1.1, 1.1.2, 1.1.3, 1.1.4, 1.1.5, 1.1.6, 1.1.7, 1.2.1, 1.2.2, 1.2.3, 1.3.1, 1.3.2, 1.3.3, 1.3.4, 1.3.5, 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.1, 2.2.2, 2.2.3, 2.2.5, 2.3.1, 2.3.2, 2.3.3, 3.1.1, 3.1.2, 3.1.3, 3.2.1, 3.2.2, 3.2.3, 3.2.4, 4.1.1, 4.1.2, 4.1.3, 4.1.4, 4.1.5, 4.2.1, 4.2.2, 4.2.3, 4.3.1, 4.3.2, 4.3.3, 4.3.4, 4.3.5 The following ACEND core knowledge and competencies are mapped to this subject –CRDN1.6, KRDN 2.2, KRDN2.4, CRDN2.9, CRDN2.10, CRDN2.11, CRDN2.12, CRDN2.13 -
Resources
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: | September 2020 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Intensive |
| Workload items: |
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| Attendance and learning activities: | This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes to pass the subject. The following Dietitians Association of Australia National Competency Standards are mapped to this subject - 1.1.1, 1.1.2, 1.1.3, 1.1.4, 1.1.5, 1.1.6, 1.1.7, 1.2.1, 1.2.2, 1.2.3, 1.3.1, 1.3.2, 1.3.3, 1.3.4, 1.3.5, 1.4.1, 1.4.2, 1.4.3, 1.4.4, 1.4.5, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.1, 2.2.2, 2.2.3, 2.2.5, 2.3.1, 2.3.2, 2.3.3, 3.1.1, 3.1.2, 3.1.3, 3.2.1, 3.2.2, 3.2.3, 3.2.4, 4.1.1, 4.1.2, 4.1.3, 4.1.4, 4.1.5, 4.2.1, 4.2.2, 4.2.3, 4.3.1, 4.3.2, 4.3.3, 4.3.4, 4.3.5 The following ACEND core knowledge and competencies are mapped to this subject –CRDN1.6, KRDN 2.2, KRDN2.4, CRDN2.9, CRDN2.10, CRDN2.11, CRDN2.12, CRDN2.13 |
| 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 |
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| 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.
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| 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.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- 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.
- Demonstrate and apply cultural competency in nutrition and dietetic practice.
- Adapt nutrition and dietetic practice to be appropriate to the specific socio-cultural, economic and organisational context of health care.
- Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
- Develop and apply skills in leadership, team building, networking, and communication in an Australian and international nutrition context.
- Demonstrate a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
- 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.
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Assessment details
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 *Mixed Media Assignment Two blog posts to communicate in a manner suitable for a public audience: (1) an aspect of the project completed as part of the international placement (2) key learning or experience from their elective placement 20.00% Week 10 1,2,3,4,5,6 Workplace Performance Report^ Satisfactory completion of 2 x two week professional placement internship (elective placement and international placement internships). C Week 12 2,3,4,5,6,7 Written Report§ The student will prepare a professional report on a mini project completed during the international placement component of the subject. The report should be suitable for identified key stakeholder/s for the project and the format should be decided in consultation with placement supervisors and stakeholders. 20.00% Week 12 1,3,4,6 Presentation A minimum of one oral presentation to a designated target group during the international placement experience and/ or on the competencies developed and demonstrated during the elective placement experience. 10.00% In Consultation 1,2,3,4,5,6,7 *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.
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Assessment criteria
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 |
| *Mixed Media Assignment | Two blog posts to communicate in a manner suitable for a public audience: (1) an aspect of the project completed as part of the international placement (2) key learning or experience from their elective placement | 20.00% | Week 10 | 1,2,3,4,5,6 |
| Workplace Performance Report^ | Satisfactory completion of 2 x two week professional placement internship (elective placement and international placement internships). | C | Week 12 | 2,3,4,5,6,7 |
| Written Report§ | The student will prepare a professional report on a mini project completed during the international placement component of the subject. The report should be suitable for identified key stakeholder/s for the project and the format should be decided in consultation with placement supervisors and stakeholders. | 20.00% | Week 12 | 1,3,4,6 |
| Presentation | A minimum of one oral presentation to a designated target group during the international placement experience and/ or on the competencies developed and demonstrated during the elective placement experience. | 10.00% | In Consultation | 1,2,3,4,5,6,7 |
| *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.
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: Student contribution for the international placement (9-10 day experience in another country or alternative equivalent domestic experience) will contribute approximately $1000 to travel costs. Please contact faculty for further information prior to enrolment.
Subject curriculum
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Student directed topics
In preparation for the transition from student to professional, students will identify their own individual and group learning needs and undertake activities to meet these.These topics should consider all areas relevant to local and international practice, based on reflection and feedback from previous subjects and placements completed across the 6 semesters of the program. Example topics include: credentialing and recognition of dietitians in other countries, cultural awareness and competence for effective nutrition practice, inter professional collaboration and the role of team work in safe practice.
SLOs included
- 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.
- Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
- Develop and apply skills in leadership, team building, networking, and communication in an Australian and international nutrition context.
- 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).
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In-depth cultural placement - overseas experience
Students will explore the impact of cultural, political, economic and physical environments on nutrition, healthcare and dietetic practice during a 9-10 day placement in a designated country. They will have an opportunity to consider and adapt their practice in another country, based on their awareness of the specific socio-cultural, economic and organisational context of health care. For students who are not able to complete the international placement, a suitable Australian placement experience will be negotiated to meet the subject learning outcomes.
SLOs included
- 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.
- Demonstrate and apply cultural competency in nutrition and dietetic practice.
- Adapt nutrition and dietetic practice to be appropriate to the specific socio-cultural, economic and organisational context of health care.
- Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
- Develop and apply skills in leadership, team building, networking, and communication in an Australian and international nutrition context.
- Demonstrate a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
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Elective Professional Placement Internship - 2 weeks to be completed as arranged with approved site
The 2-week, full-time internship in a core, specialised or non-traditional dietetic practice setting enables students to gain further professional practice experience & pursue individual interests. Prior to commencement, students develop a learning agreement and project proposal in conjunction with the site supervisor and university. Completing this internship in a field of the student’s preference is conditional upon the successful completion of all the core placements (Medical Nutrition Therapy, Food Service Management and Community and Public Health Nutrition)
SLOs included
- Adapt nutrition and dietetic practice to be appropriate to the specific socio-cultural, economic and organisational context of health care.
- Critically assess opportunities to enhance the effectiveness of nutrition and dietetic practice in different country contexts.
- Demonstrate a professional, ethical and entrepreneurial approach advocating for excellence in nutrition and dietetics.
- 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).