19 x 2-hour lectures per semester
2 x 3-hour tutorials per semester
5 x 3-hour workshops per semester
1 x 1-hour oral viva per semester
1 Admission into BND-Bachelor of Nutrition and Dietetics
1a Admission into BNS-Bachelor of Nutrition Science
2 Completion of Years 1 and 2 of the BND
Must Satisfy: ((1 or 1a) and 2)
Enrolment not permitted
NUTD3010 has been successfully completed
Assumed knowledge
Assumed knowledge of the content of topics BIOL2771, MMED2931, MMED2932 and MMED3933
Examinations; Placement; Tests
Topic description
This topic introduces students to the Nutrition Care Process (NCP) and teaches them to apply and translate nutrition theory into a nutrition care plan for individuals. Students will develop skills in assessing a client’s diet and nutritional status, developing and implementing nutrition care plans, evaluating client progress and documentation of the NCP. It provides students with the rationale and principles of nutrition care as an intervention to manage common lifestyle conditions in adults. Towards the end of the semester, students will have the opportunity to apply the knowledge, skills and tools that they have learnt to some common life-style related diseases. This topic forms the foundation for clinical nutrition and dietetics practice and is a prerequisite for the second semester topic Clinical Nutrition and Dietetics.
Educational aims
The aims of this topic are

  • To introduce students to the Nutrition Care Process (NCP) that underpins the delivery of effective and safe nutrition care of individuals.

  • Enable students to apply nutrition theory to plan, implement and evaluate the nutrition care for individuals and to translate principles into practical information to influence food intake and behaviour.

Expected learning outcomes
On completion of this topic, students will be expected to be able to:

  • demonstrate a knowledge of the nutrition care process, including the collection of information, assessment of current intake and nutritional status of individuals, implementation and evaluation of a nutrition care plan.

  • demonstrate the ability to collect and interpret client health, medical and social information from a variety of sources.

  • demonstrate a knowledge of the theory of nutrition and dietetics relating to the management of common lifestyle conditions in adults and have the ability to apply this knowledge to manage clients with these conditions

  • understand and appreciate the scope and context of nutrition and dietetics practice in the working environment.