Faculty of Medicine, Nursing and Health Sciences

Postgraduate - Unit

This unit entry is for students who completed this unit in 2013 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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12 points, SCA Band 2, 0.250 EFTSL

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FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedNot offered in 2013
Coordinator(s)Janeane Dart


Dietetic skills and competencies developed in this unit include nutrition assessment skills, nutrition counselling and intervention (of individuals), application of the nutrition care process, the use of food as a therapeutic tool, clinical reasoning, reflection and advanced communication and interpersonal skills required for dietetic practice. Elements covered in this unit include: counselling theory and skill development, nutrition screening and assessment, application of anthropometry, clinical chemistry and biochemical result interpretation, interpreting personal, social, clinical and dietary data, qualitative and quantitative dietary analysis, interpretation, nutrition interventions and exploring the Dietitian's role in health care teams, and evidence based practice. A range of simulation modes will be used in this unit.


At the completion of the unit students will be able to:

  1. apply a range of nutrition and dietetic screening and assessment tools with consideration of the limitations of application in working with individuals
  2. measure and interpret anthropometrical measures as part of nutritional assessment
  3. collect, interpret and integrate relevant biochemical, clinical, dietary, personal and social data into appropriate and tailored nutritional assessment and management;
  4. interpret medical terminology to support nutrition assessment and management
  5. assess and analyse food intake data (qualitatively and quantitatively) in relation and comparison to nutritional standards for individuals and the broader population in a variety of contexts and settings
  6. identify the aetiology, epidemiology, determinants and medical and nutritional principles of malnutrition, aged care and functional decline to dietetic practice in the simulated setting
  7. integrate a comprehensive knowledge of food diversity and food composition into dietetic practice
  8. incorporates nutrition counselling theory and a range of communication strategies in developing practical , relevant and targeted nutrition interventions to support dietary change for individuals and group
  9. begin to translate the science of nutrition into practical food and nutrient messages for individual and groups
  10. discuss and document the elements of effective nutrition care planning
  11. effectively communicate in preparation for dietetic practice
  12. be client centred and incorporate cultural competency in their approach to dietetic practice
  13. be empathetic and compassionate in their approach to dietetic practice
  14. reflect on learning to assist in critical thinking and problem solving skills; and apply an inquiry based approach to learning
  15. critically appraise and apply an evidence based approach to dietetic practice


Objective Structured Clinical Examination (OSCE): 40%*
Mini Portfolio: 40%
Assignment: Evidence Based Resource: 20%

Passing the OSCE is a hurdle requirement to pass this unit and all assessment tasks must be completed to a pass grade standard to complete this unit

Chief examiner(s)

Contact hours

3 days (x 6 hours per day ) over 10 weeks - a combination of lectures, workshops, practical activities and simulated learning experiences

Students will also be expected to undertake self-directed study related to the unit content and complete assessment tasks as defined