This Work-Integrated Learning course is essential preparation for professional practice as a dietitian. Under the supervision of an experienced supervisor, you will demonstrate skills and competencies in nutrition and dietetic workplace settings. They include medical nutrition therapy, public health nutrition and food service systems. You must complete a minimum of 45 full-time equivalent days rostered over one or more placement blocks. Academic staff allocate placement. This placement is a component of the total required for professional accreditation of 100 days.
|Placement – A minimum of 45 full-time equivalent days rostered over one (1) or more placement blocks in a dietetic practice setting. Placement is allocated by the academic staff.
|Refer to Format
Applied dietetic practice in a Work Integrated Learning setting.
400 Level (Graduate)
|Course Learning Outcomes On successful completion of this course, you should be able to...
|Graduate Qualities Mapping Completing these tasks successfully will contribute to you becoming...
|Professional Standard Mapping * Dietitians Australia
|Demonstrate professional competencies in a nutrition and dietetic practice workplace setting
1.1.1, 1.1.2, 1.1.3, 1.1.5, 1.1.6, 1.3.5, 1.4.1, 1.4.4, 1.5.3, 2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.2, 2.2.4
|Apply an evidence-based approach to nutrition and dietetic practice, facilitating and advocating for optimal food choices for individuals, groups, communities and /or populations
2.1.1, 2.1.2, 2.1.3, 2.1.4, 2.2.2, 2.2.4
|Communicate and collaborate effectively with individuals, healthcare service providers, stakeholders, groups and communities in practice environments.
2.3.2, 2.3.3, 4.1.1, 4.1.4, 4.2.2
|Critically appraise and use an evidence-based decision making approach to solve problems and create realistic solutions in a range of practice environments.
|Creative and critical thinker
3.1.1, 3.1.2, 3.2.4
|Recognise the multiple factors that influence nutrition, health and the provision of nutrition and dietetic services.
2.2.1, 2.2.3, 2.2.5
|Practice within ethical, legal and professional boundaries and demonstrate compliance with the student placement Code of Conduct
1.1.2, 1.1.3, 1.1.4, 1.1.5, 1.1.6, 1.1.7, 1.2.1, 1.2.2, 1.2.3, 1.3.2, 1.5.3, 1.2, 1.5
|Demonstrates safe practice: Reviews and evaluates the impact of own practice on improving nutritional health
|Demonstrates safe practice: Recognises own professional limitations and the profession’s scope of practice and seeks assistance as necessary
|Demonstrates safe practice: Accepts responsibility for and manages, implements and evaluates own personal health and wellbeing
|Demonstrates safe practice: Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
|Demonstrates safe practice: Accepts responsibility for own actions
|Demonstrates professional leadership: Demonstrates initiative by being proactive and developing solutions to problems
|Practises effectively: Applies organisational, business and management skills in the practice of nutrition and dietetics (effective time, workload and resource management)
|Practises effectively: Utilises relevant technology and equipment efficiently, effectively and safely
|Demonstrates cultural competence: Works respectfully with individuals, groups and/or populations from different cultures
|Demonstrates safe practice: Shows a commitment to professional development and conduct and lifelong learning
|Demonstrates safe practice: Demonstrates flexibility, adaptability and resilience and the ability to manage own emotions
|Practises within ethical and legal frameworks: Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements and other accepted protocols
|Practises within ethical and legal frameworks: Demonstrates integrity, honesty and fairness
|Practises within ethical and legal frameworks: Prepares appropriate documentation according to accepted standards
|Demonstrates professional leadership: Develops and maintains a credible professional role by commitment to excellence of practice
|Practises professionally: Practises within ethical and legal frameworks
|Practises professionally: Demonstrates cultural competence
|Applies an evidence based approach to nutrition and dietetics services: Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food supply data in determining nutritional status
|Applies an evidence based approach to nutrition and dietetics services: Applies an evidence based approach to nutrition and dietetics services: Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information
|Applies an evidence based approach to nutrition and dietetics services: Prioritises key issues, formulates goals and objectives and prepares goal oriented plans in collaboration with patient/client or carer, community/population/service, other members of the health care team, key stakeholders and partners
|Applies an evidence based approach to nutrition and dietetics services: Implements, evaluates and adapts nutrition care plans/programs/services in collaboration with patient/client or carer, community/population/service and other members of the health care team or key stakeholders and/or partners
|Influences the food supply to improve the nutritional status of individuals, groups and/or populations: Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings
|Influences the food supply to improve the nutritional status of individuals, groups and/or populations: Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety
|Facilitates optimal food choice and eating behaviours for health: Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change
|Facilitates optimal food choice and eating behaviours for health: Uses client-centred counselling skills to negotiate and facilitate nutrition, behaviour and lifestyle change and empower clients with self-management skills
|Influences the food supply to improve the nutritional status of individuals, groups and/or populations: Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
|Influences the food supply to improve the nutritional status of individuals, groups and/or populations: Acknowledges the multiple factors that influence food choice and the provision of service
|Influences the food supply to improve the nutritional status of individuals, groups and/or populations: Applies a socio-ecological approach to the development of strategies to improve nutrition and health
|Uses best available evidence to inform practice: Adopts a questioning and critical approach in all aspects of practice
|Uses best available evidence to inform practice: Gathers, critiques, uses and shares research and information to support sound decision making with key stakeholders
|Conducts research, evaluation and quality improvement processes using appropriate methods: Accurately documents and disseminates research, quality improvement and evaluation findings
|Communicates appropriately with individuals, groups, organisations and communities from various cultural, socioeconomic, organisational and professional backgrounds: Practises in a manner that encompasses the needs, preferences and perspectives of others
|Communicates appropriately with individuals, groups, organisations and communities from various cultural, socioeconomic, organisational and professional backgrounds: Adapts and tailors communication appropriately for specific audiences
|Builds capacity of and collaborates with others to improve nutrition and health outcomes: Identifies, builds relationships with and assists in implementing plans with key stakeholders who have the capacity to influence food intake and supply
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
NUT301 and NUT302 and NUT312 and NUT361 and NUT309 and enrolled in SC406 or SC302
Limited Grading (PNP)
Formative feedback will be provided by the Placement Academic Supervisors on the progression of professional competencies from artefacts and tasks uploaded and completed in PebblePad and through collaboration with the Placement Workplace Supervisors.
|Individual or Group
|What is the duration / length?
|When should I submit?
|Where should I submit it?
Semester of enrolment - Placement dates may vary for each student dependent on placement allocations.
|Throughout teaching period (refer to Format)
|To be Negotiated
Semester of enrolment – Placement dates may vary for each student dependent on placement allocations.
|Throughout teaching period (refer to Format)
|Online ePortfolio Submission
Semester of enrolment - Placement dates may vary for each student dependent on placement allocations
|Throughout teaching period (refer to Format)
|To be Negotiated
|Code of Conduct
|Refer to Format
|To be Negotiated
|All - Assessment Task 1:Professional Competencies
The purpose of this course is for you to develop and demonstrate professional competencies as a dietitian. To do this you will undertake supervised Work Integrated Learning and perform the tasks of a dietitian working in a professional setting. A key element of this assessment is to demonstrate your competencies in working professionally using nutrition and dietetic theory in a professional practice setting.
Over a minimum of a 45-day placement period, you will work either individually or in pairs (depending on the context of the placement) under the supervision of appropriately qualified dietitians to develop skills in dietetic practice. The Placement Academic Supervisors/Course Coordinator will notify you of the dietetic practice setting/s in which you will be placed. You will be assessed on your professional competencies by the Placement Academic Supervisor in collaboration with the Placement Workplace Supervisor. The specific competencies assessed will relate to the type of professional practice setting. These are based on the Dietitians Australia (DA) National Competency Standards for Dietitians. Demonstration of meeting competencies will be assessed by the USC Placement Academic Supervisor and the Course Coordinator and will be determined based on feedback from the Placement Workplace Supervisors in addition to a range of evidence as described in tasks 1a and 1b. The strategies used as evidence will be determined by the placement setting and described in the assessment instructions on Canvas. Tasks 1a and 1b are formative, and you will receive feedback throughout the placement on progression of your professional competencies by the Placement Academic Supervisor.
|All - Assessment Task 1a:Professional competencies evidence - Portfolio
The purpose is to contribute to evidence towards the final assessment of your professional competencies (Task 1). This task is formative, and you will receive feedback on your progression of your competencies during placement
You will complete the learning e-portfolio during placement, and upload placement artefacts, self-reflections, and relevant supervisor feedback forms. The portfolio tasks will be determined by the placement setting and will align with the relevant Dietitians Australia (DA) competencies.
|All - Assessment Task 1b:Professional Competencies evidence - Placement Interview
towards the final assessment of your professional competencies (Task 1). This task is formative, and you will receive feedback on your progression of your competencies during placement.
A structured interview or meeting between yourself, Placement Workplace Supervisor and Placement Academic Supervisor will be conducted towards the end of each placement setting. This will consist of questions and discussions which align with the relevant Dietitians Australia (DA) competencies
|All - Assessment Task 2:Student Code of Conduct
This task enables you to become familiar with and demonstrate the requisite professional behaviours captured in the Code of Conduct for your discipline and work environment.
|Code of Conduct
You are required to complete a minimum of 45 days of professional practice placement. To be eligible to pass, you are required to complete this placement satisfactorily according to assessment criteria. The Placement Academic Supervisor/s and Course Coordinator, in collaboration with your Placement Workplace Supervisor, will evaluate your performance. If you fail to meet the Student Code of Conduct, you may fail the course and can be withdrawn from the workplace immediately, as per the USC Workplace and Industry Placement - Procedures.
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Please note that you need to have regular access to the resource(s) listed below. Resources may be required or recommended.
|Handbook of Clinical Nutrition and Dietetics
|Rowan Stewart, Angela Vivanti and Esther Myers
|Nutrition Care Process Terminology
|Manual of Dietetic Practice
|John Wiley & Sons
|Marcia Nelms,Kathryn P. Sucher
|Nutrition Therapy and Pathophysiology
|Practical Public Health Nutrition
|John Wiley & Sons
|Nutrition and Dietetics Clinical Placement Survival Guide
Students are expected to familiarise themselves with the timing and length of placements in the program and plan for these accordingly. All fourth-year placements are full-time (i.e. five days per week). Occasionally, placements will require students to work outside normal business hours and it is likely that some placements will occur away from the Sunshine Coast. Costs related to travel, accommodation, uniform (USC student dietitian blouse/ shirt), and other expenses incurred to attend placement are the student’s responsibility. Individual placements are coordinated on a state-wide basis and, therefore, students should be prepared to undertake placements outside the local geographical area. This includes planning for the potential inability to be able to undertake paid employment during placement and for travel, living and accommodation expenses associated with placements. Students are required to comply with all mandatory requirements to be eligible for placement. Students will be required to complete pre-placement online modules and attend a pre-placement on campus workshop for orientation and preparation for placement prior to commencement of placement. Online modules are to be completed in the second week of January 2023 and the on campus pre-placement workshop will be conducted on the 25th January 2023.
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
This course will be graded as Pass in a Limited Grade Course (PU) or Fail in a Limited Grade Course (UF) as per clause 4.1.3 and 4.1.4 of the Grades and Grade Point Average (GPA) - Institutional Operating Policy of the USC. In a course eligible to use Limited Grades, all assessment items in that course are marked on a Pass/Fail basis and all assessment tasks are required to be passed for a student to successfully complete the course. Supplementary assessment is not available in courses using Limited Grades.
You must contact your Course Coordinator and provide the required documentation if you require an extension or alternate assessment.
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