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 and nutritional biochemistry. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.

This unit of study provides students with 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.

This unit of study introduces students to both qualitative and quantitative research methods that are essential tools for dietitians. 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 also be covered.

This course is designed to facilitate students to develop professional communication and organisation/management skills that will enable them to work effectively as dietitians. Dietitians work in varied environments - within private and government organisations, industry and in private practice; within teams and as sole practioners. Interpersonal, individual and group communication, as well as professional, management, organizational and general business skills are required in all of these areas. This unit of study introduces communication, management, group dynamics and behavioural theory to dietetics students. Students will have the opportunity to apply these through practical examples in class and by the completion of 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.

The course introduces students to the principles of Food Service Management including food service systems, food safety, food service across the continuum of care and special populations, accreditation and standards, menu and recipe development and assessment, nutrition promotion and marketing, and management in food service. Students gain knowledge, as well as practical skills in clinical, community, industry and commercial applications.

The broad objectives involve learning and applying the nutrition care process (NCP) using evidence-based interventions to improve nutrition outcomes. The importance of client focused factors in dietary modification; education and interpretation of theory for client understanding are key discussion points. Specialist dietitians and medical specialists significantly contribute to the teaching in this unit of study, and includes a paediatric program at the Children's Hospital Westmead.

This unit of study introduces 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.

During the research semester each student conducts a research project under the supervision of an academic or qualified practitioner. Research projects can include small surveys, simple bench work, literature reviews, epidemiology or clinical trials, and are carried out within the University or within the facilities of the approved external supervisor.

During twenty weeks students develop further practice-based skills in each of three domains; individual case management, community/public health nutrition and food service management. The semester commences late January for 1st semester or early July for 2nd semester and runs for 20 weeks as prescribed in the requirements of the professional accrediting body, DAA.