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HUND475 Applied Dietetics

Communication, counselling and learning facilitation skills for nutritional assessment, education and evaluation. Quality management and professional practice skills. Nutrition care process and prescribing. Use of reflective practice.

Applied Dietetics is the integrating paper in which students develop their ability to apply knowledge gained in other first-year Master of Dietetics papers. Students refer to these abilities as their 'professional practice tools'. These include communicating persuasively and changing nutrition-related behaviours, facilitating group learning, developing cultural competence and managing quality issues. In this paper students have multiple opportunities to apply the knowledge gained in lectures and tutorials. One of many highlights is the opportunity to learn in safe, real-world settings.

Paper title Applied Dietetics
Paper code HUND475
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period First Semester (23 February 2017 - 21 June 2017)
Domestic Tuition Fees (NZD) $1,795.53
International Tuition Fees (NZD) $5,151.03

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Limited to
MDiet
Contact
dietetics@otago.ac.nz
Teaching staff
Paper Co-ordinator: Dr Penny Field
Paper Structure
The five modules in Applied Dietetics are interlinked and build on papers completed in an undergraduate Human Nutrition degree:
  • Practising as a professional
  • Changing nutrition behaviour
  • Managing for quality outcomes
  • Facilitating learning in groups
  • Cultural competency
Teaching Arrangements
Applied Dietetics is scheduled over nine weeks in the first semester. Interactive seminar-style sessions are complemented by tutorials. Each week includes placements where students put theory into practice in real world settings.

Skilled Early Learning in Dietetics Tutors actively support all these placements. A popular end of week activity is Friday afternoon reflection, when everyone reflects on their learning from the week.
Textbooks
E-reference material: A range of research papers, e-documents, websites, videos and databases are used as source material. References are given in the course material.

Essential Text: Bunce, J. (1991). Micro counselling Attending Skills Workbook. University of Otago: Department of Education.
Graduate Attributes Emphasised
Lifelong learning, Communication, Critical thinking, Cultural understanding, Ethics, Self-motivation, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
By the end of HUND 475 each student will be able to:
  • Usually manage themself as a competent and safe Dietetic professional
  • Demonstrate understanding of nutrition behaviour-change approaches by explaining their theoretical basis and attempting to use these approaches with patients
  • Demonstrate understanding of quality and service management principles by recommending a quality improvement strategy for a real-world Dietetic service
  • Facilitate a learning session with a community group, with tutor support
  • Usually demonstrate competence in working within their own limits of cultural safety. Be developing an understanding of the beliefs, values and practices of cultures different from their own that are present in New Zealand
  • Demonstrate the development of behaviours expected of a professional
  • Develop the knowledge, skills and attributes required to meet all entry-level competencies set by the New Zealand Dietitians Board
The full Statement of Registration Competencies can be found on New Zealand Dietitians Board website ("Statement of Registration Competency Requirements").
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, studentsshould have completed a BCApSc, BAppSc or a BSc in Human Nutrition.

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Timetable

First Semester (23 February 2017 - 21 June 2017)

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Communication, counselling and learning facilitation skills for nutritional assessment, education and evaluation. Quality management and professional practice skills. Nutrition care process and prescribing. Use of reflective practice.

Applied Dietetics is the integrating paper in which students develop their ability to apply knowledge gained in other first-year Master of Dietetics papers. Students refer to these abilities as their 'professional practice tools'. These include communicating persuasively and changing nutrition-related behaviours, facilitating group learning, developing cultural competence and managing quality issues. In this paper students have multiple opportunities to apply the knowledge gained in lectures and tutorials. One of many highlights is the opportunity to learn in safe, real-world settings.

Paper title Applied Dietetics
Paper code HUND475
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period First Semester (22 February 2018 - 20 June 2018)
Domestic Tuition Fees (NZD) $1,831.37
International Tuition Fees (NZD) $5,357.07

^ Top of page

Limited to
MDiet
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, studentsshould have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
Contact
dietetics@otago.ac.nz
Teaching staff
Paper Co-ordinator: Dr Penny Field
Paper Structure
The five modules in Applied Dietetics are interlinked and build on papers completed in an undergraduate Human Nutrition degree:
  • Practising as a professional
  • Changing nutrition behaviour
  • Managing for quality outcomes
  • Facilitating learning in groups
  • Cultural competency
Teaching Arrangements
Applied Dietetics is scheduled over nine weeks in the first semester. Interactive seminar-style sessions are complemented by tutorials. Each week includes placements where students put theory into practice in real world settings.

Skilled Early Learning in Dietetics Tutors actively support all these placements. A popular end of week activity is Friday afternoon reflection, when everyone reflects on their learning from the week.
Textbooks
E-reference material: A range of research papers, e-documents, websites, videos and databases are used as source material. References are given in the course material.
Graduate Attributes Emphasised
Lifelong learning, Communication, Critical thinking, Cultural understanding, Ethics, Self-motivation, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
By the end of HUND 475 each student will be able to:
  • Usually manage themself as a competent and safe Dietetic professional
  • Demonstrate understanding of nutrition behaviour-change approaches by explaining their theoretical basis and attempting to use these approaches with patients
  • Demonstrate understanding of quality and service management principles by recommending a quality improvement strategy for a real-world Dietetic service
  • Facilitate a learning session with a community group, with tutor support
  • Usually demonstrate competence in working within their own limits of cultural safety. Be developing an understanding of the beliefs, values and practices of cultures different from their own that are present in New Zealand
  • Demonstrate the development of behaviours expected of a professional
  • Develop the knowledge, skills and attributes required to meet all entry-level competencies set by the New Zealand Dietitians Board
The full Statement of Registration Competencies can be found on New Zealand Dietitians Board's website (Statement of Registration Competency Requirements).

^ Top of page

Timetable

First Semester (22 February 2018 - 20 June 2018)

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard