This unit will explore client-centred medical nutrition therapy of complex diseases and multiple comorbidities through dietary changes and counselling. It will have a strong focus on the management of complex chronic and acute conditions. The second half of this unit will explore issues and principles in the management of food service operations in line with legislation and across various settings.


Teaching periods
Start and end dates
Last self-enrolment date
Census date
Last withdraw without fail date
Results released date

Learning outcomes

Students who successfully complete this unit will be able to:

  • Collect and interpret nutrition assessment data to determine the nutrition status of individuals with complex acute and chronic medical conditions and multiple comorbidities
  • Undertake nutrition diagnoses to develop client-centred nutrition management plan/s for complex acute and chronic medical conditions and multiple comorbidities
  • Apply knowledge of diseases and conditions to the dietetic case management of individuals
  • Translate evidence-based nutritional information and principles into practical dietary information for individuals, the general public, and health professionals
  • Document the nutrition care process consistent with evidence-based standards
  • Reflect on own learning and skill development in individual dietetic case management, and develop personal learning goals

Teaching methods


Type Hours per week Number of weeks Total (number of hours)
15.00 2 weeks 30
15.00 2 weeks 30
Specified Activities
2.00 12 weeks 24
Unspecified Activities
5.50 12 weeks 66


Type Task Weighting ULO's
Assignment 1Individual 50% 1,2,3,4,5,6 
Assignment 2Individual 40% 
Oral PresentationIndividual 10% 1,2,3,4,5 
Assignment 1Individual 40% 2,3,4,5 
Oral PresentationIndividual 20% 1,2,3,4,5 
Practical and Oral ExaminationIndividual 40% 1,2,3,4,5,6 


  • Medical nutrition therapy, including biochemical and physiological parameters of diseases related to nutrition.
  • Nutrition assessment, diagnosis, intervention, and monitoring and evaluation of complex chronic and acute conditions.
  • Complementary and alternative nutrition and herbal therapies/supplements.
  • Clinical documentation. 
  • Food Service Management, including:
    • Food service systems, plant and equipment for large and small institutions
    • Principles of portion control and equipment size, menu planning and recipe standardisation
    • Resource utilisation & costing procedures
    • Food service policy, procedure and standards, food law
    • Recipe analysis and costing
    • Principles of quality management & accreditation.

Study resources

Reading materials

A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.