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.
Prerequisites
DET70003 Medical Nutrition Therapy
Concurrent pre-requisites
DET80003 Professional Practice Placement 1
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.
Students who successfully complete this unit 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 scientific nutritional information and principles into practical dietary information for individuals, the
general public and health professionals.
5. Apply behaviour change strategies and formulate food/recipes in line with medical nutrition therapy recommendations.
Students who successfully complete this unit 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 scientific nutritional information and principles into practical dietary information for individuals, the
general public and health professionals.
5. Apply behaviour change strategies and formulate food/recipes in line with medical nutrition therapy recommendations.
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
This unit will involve up to 150 hours of work including:
| On campus | Hours per week | Number of Weeks | Total |
| Face to Face Contact Block mode, first 2 weeks of semester Lecture (3hrs x 5 days) Workshop (3hrs x 5 days)
|
15 15 |
2 2 |
30 30 |
| Online Contact | N/A |
|
|
| Specified Learning Activities Discussion Boards, Readings, Oral presentation preparation
|
2 |
12 |
24 |
| Unspecified Learning Activities Independent study, assignment preparation
| Recommended |
| 66 |
| TOTAL |
|
| 150 hours/12.5cp |
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Assignment 1 | Individual | 50% | 1,2,3,4,5,6,7 |
| Oral Presentation | Individual | 10% | 1,2,3,4,5,6,7 |
| Assignment 2 | Individual | 40% | 7 |
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, such as: hepatology, cancer, renal, gastrointestinal, respiratory diseases, critical illness, palliative care, genetic/metabolic diseases eating disorders, infectious diseases, burns and enteral and parenteral nutrition support.
- Complementary and alternative nutrition and herbal therapies/supplements
- 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 and references.
Reading materials
Students are encouraged to check the Unit Outline following enrolment in this subject to confirm the prescribed text prior to purchase.
References
Payne-Palacio, J., & Theis, M. (2015). Foodservice Management: principles and practices. Pearson.
Gandy, J. (2014). Manual of dietetic practice. John Wiley & Sons.
Stewart, R. (Ed.). (2015). Handbook of clinical nutrition and dietetics. Australian Dietitian.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford university press, USA.
Mahan, L. K., & Raymond, J. L. (2016). Krause's Food & the Nutrition Care Process-E-Book. Elsevier Health Sciences.
Kouris, A. (2011) Food Sources of Nutrients: A Ready Reckoner of Macronutrients 1st edn, Lulu Enterprises.
Kouris, A. (2011), Medications: Good and Bad Interactions with Foods, Herbs and Nutrients, 1st edn,, Lulu Enterprises.
Lawrence, J., Gandy, J., & Douglas, P. (2016). Dietetic and Nutrition Case Studies. John Wiley & Sons.
Gandy, J. (2014). Manual of dietetic practice. John Wiley & Sons.
Stewart, R. (Ed.). (2015). Handbook of clinical nutrition and dietetics. Australian Dietitian.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford university press, USA.
Mahan, L. K., & Raymond, J. L. (2016). Krause's Food & the Nutrition Care Process-E-Book. Elsevier Health Sciences.
Kouris, A. (2011) Food Sources of Nutrients: A Ready Reckoner of Macronutrients 1st edn, Lulu Enterprises.
Kouris, A. (2011), Medications: Good and Bad Interactions with Foods, Herbs and Nutrients, 1st edn,, Lulu Enterprises.
Lawrence, J., Gandy, J., & Douglas, P. (2016). Dietetic and Nutrition Case Studies. John Wiley & Sons.