units

BND1001

Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2014 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

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedClayton First semester 2014 (Day)
Coordinator(s)Ms Janeane Dart

Synopsis

In this unit, students' transition into the tertiary setting will be supported and the roles, responsibilities and expectations of students as healthcare profession students will be outlined. They will be engaged via adult learning teaching and learning principles in this unit as they begin to develop their professional identity. This unit will commence students on the pathway to becoming experts in food (knowledge and application) and culturally competent, self aware healthcare professionals.

Food and culture will provide the core content for students to apply, integrate and develop/extend personal and professional attributes and competencies, communication and interpersonal skills. Enhanced cultural awareness for students will be a key outcome of this unit and this will be contextualized as students learn about food/food ingredients, eating patterns, why we eat what we eat and the Australian food supply system. Interprofessional learning opportunities with other healthcare profession students will help strengthen the learning in this unit. Students will be introduced to reflective practice and commence a professional portfolio.

Outcomes

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

  1. Identify issues that affect transition from school to university and demonstrate a range of effective tertiary level study skills (e.g. effective use of library and information technology; use of writing style and referencing guide)
  2. Develop self awareness, express areas for development as an adult learner and describe strategies to support health enhancement and self care
  3. Identify their own personal learning style and explore strategies to support their learning
  4. Develop practice using the principles of effective basic communication skills
  5. Describe the benefits and challenges associated with giving and receiving feedback and practice feedback models
  6. Develop skills in reflective writing and reflective dialogue
  7. Recognise and begin to practice the professional attitudes and behaviours required as a healthcare professional student
  8. Identify the diverse roles of nutrition and dietetic practice
  9. Collaborate in inter and intra-professional learning groups examining factors which determine effective teamwork and respecting diversity of opinion and approaches to tasks
  10. Identify key determinants of culture (for self and others), including cultural differences (with respect to food and eating patterns, communication, family relationships, time and space) and acknowledge own cultural assumptions and influences and the differences between cultural stereotyping and cultural generalizations
  11. Recognise the potential influence of culture on health behaviour, beliefs and choices
  12. Experiment with a range of diverse foods in relation to flavour, texture and palatability
  13. Investigate the foods, food ingredients and varied cultural eating patterns found in Australia
  14. Compare the influences on food and eating for individuals, groups and populations
  15. Develop a perspective on issues of social equity and justice, demonstrating an awareness of self in relation to diverse and vulnerable populations and as a healthcare professional student.

Assessment

Assignments (50%)
Professional portfolio (50%) (Hurdle)

Chief examiner(s)

Workload requirements

24 hours per week including contact hours and private study.

This unit applies to the following area(s) of study

Co-requisites

BND1101 and must be enrolled in Bachelor of Nutrition and Dietetics or Bachelor of Nutrition Science.