2021 information for papers will be published in early September.
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.
This paper is designed to help you develop the skills necessary to communicate effectively as a Dietetic professional and to positively influence people’s nutrition-related behaviours. It will enable you to develop as a health professional who has strong communication, counselling and cultural responsiveness skills which you are able to apply in all dietetic practice contexts. Applied Dietetics will extend your ability to think critically and work from an established evidence base. Successful completion of Applied Dietetics (HUND 475) provides the base knowledge and skills you will require to progress into the Year 2 Professional Placement paper.
|Paper title||Applied Dietetics|
|Points||20 points 20 points|
|Teaching period(s)||Full Year (20 February 2020 - 7 November 2020), First Semester (20 February 2020 - 17 June 2020)|
|Domestic Tuition Fees (NZD)||$1,905.38|
|International Tuition Fees (NZD)||$5,793.66|
- Limited to
Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
- Teaching staff
Paper Co-ordinator: Sue MacDonell
- 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 awareness
- Teaching Arrangements
Interactive seminar-style sessions are complemented by tutorials. Placements provide the opportunity for students to put theory into practice in real world settings.
Skilled Early Learning in Dietetics Tutors actively support all these placements.
- 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,
View more information about Otago's graduate attributes.
- Learning Outcomes
Upon successful completion of this paper you will be able to:
- Apply knowledge of the nutrition care process to dietetic practice
- Apply knowledge of socio-cultural factors that influence food choice and intake
- Employ communication skills that enhance interactions with peers, colleagues and clients and interpersonal skills that develop trust, respect, empathy and cultural safety
- Employ principles of behaviour change, counselling and learning in the provision of nutrition care for individuals and groups
- Demonstrate understanding of teamwork with dietetic peers and collaborative practice with interprofessional peers to ensure client centred care
- Apply management and quality management principles and skills to dietetic practice
- Demonstrate understanding of leadership and dietetic influence within an interprofessional team
- Evaluate dietetic practice extending self-awareness, insight and cultural responsiveness
- Recognise and address limitations of professional knowledge, skills and abilities including ability to practice in a culturally responsive manner
- Apply the ethical principles of the Dietitians Board Code of Ethics and Conduct to dietetic practice
- Justify decisions with reference to scientific evidence
- Apply critical thinking and problem-solving techniques to dietetic practice
- Apply knowledge of standardised terminology and user-centred technologies to your practice.