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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 (21 February 2019 - 19 June 2019)
Domestic Tuition Fees (NZD) $1,868.04
International Tuition Fees (NZD) $5,517.77

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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: 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.

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).

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Timetable

First Semester (21 February 2019 - 19 June 2019)

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.

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
Paper code HUND475
Subject Human Nutrition
EFTS 0.1667
Points 20 points 20 points
Teaching period(s) Full Year, First Semester
Domestic Tuition Fees Tuition Fees for 2020 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Limited to
MDiet
Eligibility

Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.

Contact
dietetics@otago.ac.nz
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.

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

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.

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Timetable

Full Year

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

First Semester

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