Advanced Medical Nutrition Therapy and Food Service Management
Duration
- One Semester or equivalent
Contact hours
- 60 Hours (Block Mode)
On-campus unit delivery combines face-to-face and digital learning.
2023 teaching periods
| Hawthorn Summer |
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|---|---|---|
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Prerequisites
Aims and objectives
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.
Unit Learning Outcomes
On successful completion of this module the learner will be able to:
1. Collect and interpret nutrition assessment data to determine the nutrition status of individuals with complex acute and chronic medical conditions and multiple comorbidities
2. Undertake nutrition diagnoses to develop client-centred nutrition management plan/s for complex acute and chronic medical conditions and multiple comorbidities
3. Apply knowledge of diseases and conditions to the dietetic case management of individuals
4. Translate evidence-based nutritional information and principles into practical dietary information for individuals, the general public, and health professionals
5. Document the nutrition care process consistent with evidence-based standards
6. Reflect on own learning and skill development in individual dietetic case management, and develop personal learning goals
7. Examine the key elements of food service system management and institutional food service preparation and evaluate what is required to provide safe and nutritious food
Courses with unit
Master of DieteticsUnit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
Type | Hours per week | Number of Weeks | Total |
On-Campus Lecture | 15 | 2 | 30 |
On-Campus Workshop | 15 | 2 | 30 |
Online Discussion boards and readings | 2 | 12 | 24 |
Unspecified Activities Various | 5.5 | 12 | 66 |
TOTAL | 150 hours |
Assessment
Types | Individual/Group Role | Weighting | Unit Learning Outcomes (ULOs) |
Assignment 1 | Individual | 50% | 1, 2, 3, 4, 5, 6 |
| Assignment 2 | Individual | 40% | 7 |
Oral Presentation | Individual | 10% | 1, 2, 3, 4, 5 |
General skills outcomes
During this unit students will receive feedback on the following key generic skills:
- Analysis Skills
- Problem Solving Skills
- Communication Skills
- Ability to tackle unfamiliar problems
- Ability to work independently
Content
- 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.
Reading materials
Students are encouraged to check the Unit Outline following enrolment in this subject to confirm the prescribed text prior to purchase.