Nutrition and Dietetics
Master of Nutrition and Dietetics
These resolutions must be read in conjunction with applicable University By-laws, Rules and policies including (but not limited to) the University of Sydney (Coursework) Rule 2000 (the 'Coursework Rule'), the Resolutions of the Faculty, the University of Sydney (Student Appeals against Academic Decisions) Rule 2006 (as amended) and the Academic Board policies on Academic Dishonesty and Plagiarism.
Course resolutions
1 Course codes
|
Code |
Course title |
|---|---|
|
LC005 |
Master of Nutrition and Dietetics |
2 Attendance pattern
3 Master's type
4 Admission to candidature
(1)
With approval from the Dean, available places will be offered to qualified applicants based on merit, according to the following admissions criteria:
(2)
Admission to the degree requires a Bachelor of Science degree from the University of Sydney, or equivalent qualification, with an average result of Credit. The degree must include successful completion of two semesters of units of study of junior level Chemistry and successful completion of two semesters in each of Biochemistry/ Molecular Biology and Human Physiology at intermediate or senior level.
5 Requirements for award
(1)
The units of study that may be taken for the course are set out in the table for the Master of Nutrition and Dietetics.
(2)
To qualify for the Master of Nutrition and Dietetics a candidate must complete a prescribed program of 96 credit points, including:
6 Satisfactory progress
0.
Successful completion of the training placement is a requirement of this course. Candidates who fail the training placement once will be identified as not meeting academic progression requirements and become subject to the Progression provisions of the Coursework Rule. Candidates who fail the training placement a second time will be permanently excluded from the course if they cannot show cause. Any further failures in the training placement will result in automatic and permanent exclusion from the course.
7 Transitional provisions
Course overview
The Master of Nutrition and Dietetics provides professional education for dieticians/nutritionists. It builds on major concepts from the study of human biochemistry and physiology to discuss the roles of all nutrients, nutritional contents of food and food and diet in health and disease. The programme includes all the units of study to ensure dietetics competence can be reached including public health, medical nutrition therapy, food services management, communication, management and research and evaluation.
The course requires two years of full-time work and study. The first year consists of coursework, lectures, tutorials and practicals. In the second year, one semester is devoted to clinical training and the other semester is spent on a small research project. The dates for this course do not follow the undergraduate academic year. The second year commences in late January.
Course outcomes
Upon completion of the course, the graduate will have a sound knowledge base in nutrition and dietetics, possess the skills to improve nutritional status of individuals, families, and the community at large and to modulate the course of illness with dietetics. The graduate will be skilled in basic research and have a lifelong commitment to the pursuit of excellence in professional conduct. Graduates of the Master of Nutrition and Dietetics are eligible to apply for admission to a research degree (Doctor of Philosophy).
Admission requirements
Applicants must have a Science degree from a recognised tertiary institution and have completed two semesters of study in Biochemistry/Molecular Biology and two semesters in Human Physiology at the intermediate or senior level. This prerequisite is required by the Dietitians Association of Australia. It would be expected that at least junior chemistry, biology and maths would also be included in the undergraduate degree. Applicants who meet the minimum entry requirements are then ranked according to their academic record with offers made on a competitive basis.
Course Structure
First year: This is an integrated academic year of teaching, practicals and study. All students take the units of study listed below.
Second year: In the second year students undertake a clinical training in hospital, community and food service training placement. The other semester is a research project. During the second year all students are required to attend formal seminars at the University approximately one day per month. The units of study are supervised by a Program Committee in Nutrition and Dietetics, chaired by the Head of School.
Units of study tables
| Unit of study | Credit points | A: Assumed knowledge P: Prerequisites C: Corequisites N: Prohibition | Session |
|---|---|---|---|
First Year Core Units |
|||
| NTDT5305 Food Service Management |
6 | P NTDT5601, NTDT5503, NTDT5604 and NTDT5602 C NTDT5307 and NTDT5608 |
Semester 2 |
| NTDT5307 Medical Nutrition |
12 | P NTDT5503, NTDT5601, NTDT5602, NTDT5604 C NTDT5305 and NTDT5608 |
Semester 2 |
| NTDT5503 Dietary Intake & Nutritional Assessment |
6 | C NTDT5602, NTDT5601 and NTDT5604 |
Semester 1 |
| NTDT5601 Nutritional and Food Science |
6 | C NTDT5602, NTDT5503 and NTDT5604 (previously known as NTDT5504) |
Semester 1 |
| NTDT5602 Methods in Nutrition Research |
6 | C NTDT5601, NTDT5503 and NTDT5604 |
Semester 1 |
| NTDT5604 Dietetics Professional Studies |
6 | C NTDT5601, NTDT5602 and NTDT5503 |
Semester 1 |
| NTDT5608 Public Health and Community Nutrition |
6 | P NTDT5601, NTDT5503, NTDT5604 and NTDT5602 C NTDT5305 and NTDT5307 |
Semester 2 |
Second Year Core Units |
|||
| NTDT5310 Nutrition Research Project |
24 | Semester 2 |
|
| NTDT5612 Dietetics Training Placement |
24 | P NTDT5601, NTDT5503, NTDT5604, NTDT5602, NTDT5305, NTDT5307, NTDT5608 Placements commence in late January or late June. |
Int February Int June |
Unit of study descriptions 2013
NTDT5305 Food Service Management
Credit points: 6 Teacher/Coordinator: Ms Tara Diversi Session: Semester 2 Classes: 10 hours practical classes per semester, 4 hours lectures per week. Prerequisites: NTDT5601, NTDT5503, NTDT5604 and NTDT5602 Corequisites: NTDT5307 and NTDT5608 Assessment: Practical assignments (15%), minor projects (30%), major project (55%)
The course introduces students to the principles of Food Service Management including food safety, nutrition marketing, technology in foodservice, food regulations, foodservice across the continuum of care, foodservice for special populations, menu and recipe assessment, menu and recipe development, and management and leadership in foodservice. Students gain knowledge, as well as practical skills and clinical, community, industry and commercial applications.
NTDT5307 Medical Nutrition
Credit points: 12 Teacher/Coordinator: Dr Anna Rangan Session: Semester 2 Classes: Lectures average 7 hours per week, tutorials average 1 hour per week, and workshops, group case study and Hospital Orientation Program (HOP) average 4 hours per week Prerequisites: NTDT5503, NTDT5601, NTDT5602, NTDT5604 Corequisites: NTDT5305 and NTDT5608 Assessment: Assessment: Two assignments (35%) and end of semester exam (65%)
The broad objectives involve learning the role of medical nutrition therapy to prevent and alleviate disease.The importance of client focused factors in dietary modification; education and interpretation of theory for client understanding are key discussion points.This unit of study involves the study of medicine as it relates to nutrition, and the modification of diet to alter the disease process and nutrition support of patients with wasting illnesses and it includes a paediatric program at the Children's Hospital Westmead.
Textbooks
Stewart, R. Griffith Handbook of Clinical Nutrition and Dietetics. 4th Edition, 2011.
NTDT5310 Nutrition Research Project
Credit points: 24 Teacher/Coordinator: A/Prof Margaret Allman-Farinelli Session: Semester 2 Classes: Supervised research experience. Tutorials on scientific writing and statistics. Assessment: Oral presentation (15%), supervisor mark (35%) research treatise (50%)
During the research semester each student conducts a small project under the supervision of research academic or practitioner. Research projects can include small surveys, simple bench work, literature reviews, or clinical trials, and are carried out in the University or with an approved external supervisor.
NTDT5503 Dietary Intake & Nutritional Assessment
Credit points: 6 Teacher/Coordinator: Dr Anna Rangan Session: Semester 1 Classes: Lectures/tutorials/workshops averaging 5 hours per week Corequisites: NTDT5602, NTDT5601 and NTDT5604 Assessment: One quiz (25%), one assignment (25%), 2-hour end of semester exam, (50%)
This unit of study covers Dietary Assessment Methods in the context of individual, group and population dietary data: purposes of dietary assessment; uses of dietary data; key dietary assessment methods and their use, application, strengths, weaknesses, sources of measurement error; quantification of portion and serve sizes; evaluation and validation of dietary data; use and application of dietary reference standards; food composition databases; and the appraisal and interpretation of dietary assessment methods in published literature. This unit of study also covers Anthropometry, Body Composition, Nutritional Biochemistry and Nutritional Screening: anthropometric and body composition methods for the assessment of nutritional status; reference standards for assessing body composition; anthropometric measurements; biochemical and haematological indices for nutritional assessment; assessment of physical activity; objectives, advantages, limitations, and applications of nutritional screening. Tutorials and workshops aim to address the practical aspects of the administration of dietary assessment methods, critical appraisal of such methods, food composition, and nutritional screening.
Textbooks
R.S. Gibson Principles of Nutritional Assessment, 2nd ed. Oxford University Press. 2005.
NTDT5601 Nutritional and Food Science
Credit points: 6 Teacher/Coordinator: Dr Bridget Kelly Session: Semester 1 Classes: 3 lectures and 1 tutorial per week (1-2 hours) Corequisites: NTDT5602, NTDT5503 and NTDT5604 (previously known as NTDT5504) Assessment: One formative quiz (35%); kitchen laboratory work book (15%); one 3 hour final exam (50%)
This unit of study give students a broad appreciation of food and nutrients, including an understanding of food sources of nutrients; the nutrients that are necessary for survival and maintenance of individual and population health; nutrient requirements at different stages of life, such as childhood, pregnancy and lactation and older age; factors affecting nutrient availability for absorption; and the significance of nutrient deficiency and excess intakes/toxicity on nutritional and disease status.
Textbooks
Mann J and Truswell AS 'Essentials of Human Nutrition' Oxford: Oxford University Press, 4th Edition, 2012.
NTDT5602 Methods in Nutrition Research
Credit points: 6 Teacher/Coordinator: A/Prof Margaret Allman-Farinelli Session: Semester 1 Classes: 3 hours of lectures and 2 hours of tutorial or practical work per week. Corequisites: NTDT5601, NTDT5503 and NTDT5604 Assessment: 2.5 hour exam (60%); 2 assignments (10% and 30%)
This unit of study introduces students to both qualitative and quantitative research methods that are essential tools for dietitians. Qualitative methods include the development of questionnaires and conduct of focus groups. Students will learn about study design and methods used in epidemiology to be able to critically analyse the scientific literature of nutrition and dietetics. An introduction to statistical tests with practical computer classes will also be included. Scientific writing techniques will be covered.
Textbooks
Bonita R, Beaglehole R, Kjellstrom T. Basic Epidemiology. 2nd Ed. World Health Organisation: Geneva, 2005 Lawrence M and Wolsely T (editors). Public Health Nutrition from Principles to Practice. Allen and Unwin 2007. ISBN: 978 174175 102 4. Chapter 14, pages 344-349
NTDT5604 Dietetics Professional Studies
Credit points: 6 Teacher/Coordinator: Ms Tara Diversi, Mrs Merryl Ireland Session: Semester 1 Classes: 3 lectures and 3 practicals per week Corequisites: NTDT5601, NTDT5602 and NTDT5503 Assessment: Assignments (100%): Business assignment (40%), Small Group Education assignment (30%) and Communication assignment (30%)
This course is designed to facilitate students to develop professional communication and organization/management skills that will enable them to work effectively as dietitians. Dietitians work in varied environments - within private and government organizations, industry and in private practice; within teams and solely. Interpersonal, individual and group communication as well as professional, management, organization and general business skills are required in all of these areas. This unit of study introduces communication, management and organization and behavioural theory to dietetics students. Students will have the opportunity to apply these through practical examples in class and by assessment tasks. Of the 4 components of the Unit of Study, namely Business, Small Group Education, Interpersonal Communication and Media Skills, only the first three are assessed. Teachers in this Unit of Study comprise university staff and dietitians working in the hospital setting.
Textbooks
Bauer K and Sokolik C. Basic Nutrition Counselling Skills. Wadsworth, 2002. ISBN: 0720916645
NTDT5608 Public Health and Community Nutrition
Credit points: 6 Session: Semester 2 Classes: 4 hrs lectures and 2 tutorials per week Prerequisites: NTDT5601, NTDT5503, NTDT5604 and NTDT5602 Corequisites: NTDT5305 and NTDT5307 Assessment: 2 hr exam (50%); 2 assignments (50%)
This unit of study intrdduces students to the concepts and principles underlying, and issues associated with, nutrition in community and public health contexts. It covers the principles of health promotion and teaches the students how to plan, implement and evaluate nutrition promotion strategies. The scope and distribution of chronic diseases and the role of nutrition in the etiology of diseases such as cancer, heart disease, diabetes and obesity is examined. This unit of study also investigates the food habits of culturally and linguistically diverse groups, nutritional intakes and requirements of people across the lifespan, and the current nutrition policies and guidelines aimed at preventing chronic diseases.
Textbooks
Hawe P, Degeling D & Hall J. Evaluation Health Promotion - a workers guide. Artarmon, NSW: McLennan & Petty; 1990. Truswell, An ABC of Nutrition. 4th ed. London: BMJ Books. 2003 Lawrence M & Worseley (eds). Public Health Nutrition - from Principles to Practice. Sydney: Allen & Unwin. 2007.
NTDT5612 Dietetics Training Placement
Credit points: 24 Teacher/Coordinator: Ms Margaret Nicholson Session: Int February,Int June Classes: 20 weeks full-time placement Prerequisites: NTDT5601, NTDT5503, NTDT5604, NTDT5602, NTDT5305, NTDT5307, NTDT5608 Assessment: Pass or fail at completion
Note: Placements commence in late January or late June.
During twenty weeks students develop further practice-based skills in each of three settings of work; hospital, community/public health and food service management. The semester commences late January for 1st semester or late June for 2nd semester and runs for 20 weeks as prescribed in the requirements of the professional accrediting body.
Textbooks
Placement manual provided by the University.