courses

3404

Undergraduate - Course

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This course entry should be read in conjunction with information provided in the 'Faculty information' section of this Handbook by the Faculty of Medicine, Nursing and Health Sciences

Managing facultyMedicine, Nursing and Health Sciences
Abbreviated titleBNutDietet
CRICOS code075337K
Total credit points required192
Standard duration of study (years)4 years FT
Study mode and locationOn-campus (Clayton)
Admission, fee and application details http://www.monash.edu/study/coursefinder/course/3404
Contact details

Telephone: +61 3 9594 5510, email: nutrition.dietetics@monash.edu or visit http://www.med.monash.edu.au/nutrition-dietetics

Course coordinator

Professor Helen Truby

Notes

  • Unit codes that are not linked to their entry in the handbook are not available for study in the current year.
  • Full time study only
  • This course requires students to undertake off-campus placements.

Description

The Bachelor of Nutrition and Dietetics aims to prepare graduates with the professional and personal qualities required for future dietetic practice in a variety of workplace settings. The course integrates academic teaching and learning with clinical, population health, food service, research and management experience and is undertaken in both academic and professional practice placement settings.

On completion of this course, students will be expected to demonstrate the generic attributes of a Monash graduate and graduates will be "equipped to live, learn, work and contribute globally" (Monash Directions 2025).

The objectives of the Bachelor of Nutrition and Dietetics have been classified according to the four themes of the course:

Theme 1: Personal Development and Professional Practice

Theme 2: Determinants and Influences of Public Health and Nutrition

Theme 3: Nutrition Fundamentals of Health and Disease

Theme 4: Food: from science to systems

Applied and practical learning experiences will transverse all themes to support the integrated approach to the teaching and learning of the Nutrition and Dietetics course.

The development of skills and knowledge in research relevant and/or applied to nutrition and dietetic practice will underpin each of the four core themes of the program.

Outcomes

On successful completion of the course, it is expected graduates will:

  • Fulfil (and potentially surpass) the National Competency Standards for Entry Level Dietitians as defined by the Dietitians Association of Australia (DAA) 2009*
  • Maintain professional and ethical conduct as outlined in the DAA Code of Professional Conduct*
  • Accept responsibility and practise in a safe and ethical manner in relation to themselves, their peers/colleagues, clients and the community/populations
  • Be skilled human nutrition scientists; innovative in their approach to analysis, critical thinking, problem-solving and evaluation
  • Understand the associations between nutrition and health and nutrition and disease and integrate and apply this to the practice of nutrition and dietetics.
  • Value research and be skilled at accessing, critically appraising and applying the best available evidence to everyday practice
  • Engage in the expanding knowledge base and be aware of the latest advances in nutrition and dietetics and related areas
  • Learn independently, in a resourceful and timely manner, and effectively using relevant technology
  • Possess appropriate oral, written and IT skills, including the ability to present coherent argument, negotiate effectively and manage conflict
  • Communicate effectively and efficiently with other peers, professionals, clients and the public
  • Respect and understand the roles of other professionals and work collaboratively within the nutrition and dietetics team and as part of the broader interdisciplinary healthcare team
  • Work effectively and flexibly with a diverse range of people and function well within teams across a range of settings
  • Be culturally competent and self aware
  • Be reflective, empathetic and compassionate with a concern for issues of equity, equality, humanity and social justice
  • Advocate on behalf of individuals, groups and the profession influencing the wider environment about factors which affect eating behaviour and nutrition standards
  • Demonstrate awareness of the social, ethical, economic, political and environmental context of food and eating, nutrition, health and illness and psychological wellbeing, and delivery of care
  • Integrate knowledge of relevant public policy and health and social care systems into practice
  • Integrate advanced food knowledge and food skills into their professional practice
  • Be committed to the health of populations as well as individuals and be proactive in health promotion
  • Be client-centred in their approach, respecting the right of clients and their support networks to collaborate in decision-making
  • Achieve a breadth of education with a tolerance and respect for ambiguity & differing views
  • Maintain high standards in professional life through a commitment to lifelong learning and excellence of practice

* Available at http://www.daa.asn.au

Credit for prior studies

Assessment for credit for prior studies will be made on an individual basis and is not guaranteed.

Special requirements

Health requirements

In order to meet health requirements for working in teaching hospitals and professional placement sites and for protection of other students and themselves, students in the Bachelor of Nutrition and Dietetics need to comply with certain precautionary procedures. These consist of confidential tests for immune status (including blood tests and skin tests), receiving vaccines and having x-rays where the evidence indicates these are appropriate and there are no specific contraindications in individual cases.

Prospective students should note that on enrolment, students are provided with detailed written information and, as appropriate, counselling about the effect that HIV or hepatitis B infection may have on the ability of health care workers to practise their profession. Additional information is provided to students in their third year when they are in contact with patients as part of their clinical studies.

Vaccinations

This policy is in accordance with the National Health and Medical Research Council advice that educational institutions training students in health sciences should ensure that such students are protected as far as possible by vaccination against risks of infection.

The faculty recommends that all students accept responsibility for having up-to-date immunisations before commencing the course. Recommended immunisations include diphtheria, tetanus, polio, measles, mumps, rubella, tuberculosis and hepatitis B.

Police Checks and Working with Children Checks

Organisations that host clinical and community placements require students to have current Police and Working with Children checks regarding their suitability to undertake such placements. All enrolled and prospective students are advised that they will be required to obtain Police checks prior to undertaking their course. Working with Children checks are valid for five years and are available free. Police checks must be applied and paid for annually, however, in some community partnered programs there may be a requirement to have a police check renewed every six months.

Fieldwork

Professional practice units

This course requires students to undertake off-campus supervised practice placements. In the practice setting students will have an opportunity to apply theory to practice under supervision. Attendance is mandatory for the practice component of each unit. Placement may occur in metropolitan and rural settings.

Where a student's skill or knowledge is found to be inadequate, access to the placement component of the unit will be denied. A student may be withdrawn from a practicum if required skills, knowledge and professional behaviour are deemed inadequate, or on other grounds deemed appropriate by the head of school.

Clinical expenses

Students are responsible for all travel and accommodation expenses during clinical placement. Uniforms and accessories are required for clinical placements and students will be notified regarding purchase arrangements upon commencement.

Professional recognition

This course meets the accreditation requirements of the Dietitians Association of Australia (DAA).

Structure

The Bachelor of Nutrition and Dietetics is an innovative, partially integrated four year undergraduate degree commencing in 2012. The curriculum is integrated so that learning is consistently placed within the context of nutrition and dietetic practice in a variety of settings.

The three years are primarily conducted at the University and the last eighteen months are spent primarily in the professional placement setting at sites managed by our placement partners. These include clinical, food service, community nutrition and public health nutrition settings. Students complete 13 compulsory units that fulfill the Dietitians of Association of Australia Entry Level Competencies. Units range between 6-18 credit points.

Requirements

First year

First semester

  • BND1001 Personal and Professional Perspectives in Nutrition12 CP
  • BND1101 Science Foundations 12 CP

Second semester

  • BND1102 Introduction to Food and Nutrition Science 12 CP
  • BND1002 Evaluating the evidence: nutrition and population health 12 CP

Second year

First semester

  • Integrated science systems 18 CP
  • Applied Research methods in Nutrition 6CP

Second semester

  • Food: Science, Composition, Science, Safety, Standard and Skills (12CP)
  • Nutrition across the Lifespan (12CP)

Third year

First semester

  • Dietetic Skills and Simulated Practice 12 CP
  • Public Heath Nutrition 12 CP

Second semester

  • Nutrition Program Planning 24CP

Fourth year

First semester

  • Clinical Dietetics Practice 24CP

Second semester

  • Professional Practice in the Healthcare setting 24CP

Alternative exit(s)

Students may exit with a Bachelor of Nutrition Science after successful completion of three years of the course.

Award(s)

Bachelor of Nutrition and Dietetics