2021 information for papers will be published in early September.
A professional placement, based on placements in a number of District Health Board (DHB) and other settings in both the North and South Islands.
Professional placements provide students with an opportunity to integrate evidenced-based theory and professional practice in applied clinical nutrition, food service management and public health nutrition. The Professional Placement paper involves placements in District Health Boards (DHBs), Primary Health organisations and Public Health organisations across New Zealand. The placements provide experience across three contexts of dietetic practice (clinical nutrition, food service management and public health nutrition), and students are required to complete a variety of competency-based activities and assessments during placement time. Students are supported by tutor dietitians employed by the University of Otago and a range of supervisors, including registered dietitians, public health nutritionists and food service managers.
|Paper title||Professional Placement|
|Points||60 points 60 points 60 points 60 points|
|Teaching period(s)||1st Non standard period (24 February 2020 - 26 June 2020), 2nd Non standard period (6 July 2020 - 20 November 2020), First Semester, Second Semester|
|Domestic Tuition Fees (NZD)||$5,715.00|
|International Tuition Fees (NZD)||$17,377.50|
- 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. To undertake HUND 477 Professional Placement, students will need to pass all first-year Master of Dietetics papers (HUND 471, 472, 473, 475 and 5A).
- Teaching staff
- Paper Co-ordinator: Louise Beckingsale
- Paper Structure
- Topics covered:
- Professional placements in clinical nutrition across a range of settings. Examples of activities and assessment include: observing and working alongside clinical dietitians; carrying out nutrition consults; facilitating group nutrition education sessions; completing clinical case studies
- Professional placements in food service management. Examples of activities and assessment include: observing and working alongside food service dietitians, managers and workers; contributing to food service management project work
- Professional placements in public health nutrition. Examples of activities and assessment include: observing and working alongside public health dietitians, nutritionists and health promoters; contributing to public health nutrition project work
- Teaching Arrangements
- This second-year Master of Dietetics paper is taught in both the first semester and
the second semester. Attendance is compulsory.
The semester is made up of placements in a range of clinical nutrition settings, a food service management setting and a public health dietetics setting.
- All Master of Dietetics first-year essential text and lecture material.
- Graduate Attributes Emphasised
- Interdisciplinary perspective, Lifelong learning, Communication, Critical thinking,
Cultural understanding, Research, Teamwork.
View more information about Otago's graduate attributes.
- Learning Outcomes
Upon successful completion of this paper you will be able to:
- Integrate knowledge of nutrition science and nutrition assessment into dietetic practice to optimise nutrition and health outcomes
- Integrate knowledge of foodservice systems into dietetic practice to optimise nutrition and organisational outcomes
- Integrate knowledge of public health principles into dietetic practice to optimise nutrition and health outcomes for populations
- Formulate medical nutrition therapy to treat patients with a range of clinical conditions and diseases under in-direct supervision
- Modify oral and written communications and interpersonal skills to enhance dietetic practice
- Modify communication and counselling strategies to enhance dietetic practice
- Demonstrate interprofessional collaborative practice skills that enhance outcomes in a range of settings
- Apply management and quality management principles to improve nutrition and organisational outcomes
- Practice professional leadership to promote the role of nutrition and dietetics
- Evaluate practice to extend self-awareness, insight and cultural responsiveness
- Demonstrate practice that adheres to professional standards and responsibilities and acknowledges and address limitations of professional practice including cultural responsiveness
- Apply an evidence based approach and utilise guidelines and standards to support dietetic practice
- Apply critical thinking, problem solving techniques and evaluation principles to support dietetic practice
- Apply knowledge of standardised terminology and illustrate understanding of advancing technology that support dietetic practice.