This unit of study builds in-depth knowledge and skills in dietary assessment. Traditional and emerging dietary assessment methods will be examined including their use, application, strengths, weaknesses, sources of measurement error; quantification of portion 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 includes essentials techniques in anthropometry and diagnostic tests in nutritional assessment such as body composition methods, biochemistry and haematology. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.

The unit teaches students the principles of Food Service Management and continues the students’ development of food knowledge within the context of providing food services for vulnerable population groups, such as within hospitals and aged care facilities. Themes covered include food service systems, management in food service, food safety handling and hygiene, accreditation and standards, recipe development and modification, menu design and menu assessment, and food service-related guidelines in community settings. The unit complements material and supports learning within Medical Nutrition Therapy through integrated learning activities and practical skills development with respect to food preparation skills and therapeutic diets. Student learning is facilitated by interactive lectures, applied-learning activities, workshops and intensive practical cooking lessons in a commercial kitchen setting.

This unit of study consists of two components; a lecture program in medical nutrition therapy presented by specialist dietitians and medical doctors and a series of integrated practical workshops, simulation clinics and hospital orientation sessions. Students will learn to apply the knowledge gained from the lecture program combined with the counselling and communication skills and dietary assessment techniques learned in first semester, to the Nutrition Care Process of 1. Assessment, 2. Diagnosis, 3. Intervention, and 4. Monitoring and Evaluation. Students will learn to individualise evidence-based interventions to improve nutrition outcomes in various medical conditions. The importance of client focused factors in dietary modification; education and interpretation of theory for client understanding are key discussion points. Students will be required to complete verification requirements for placement.

Nutritional and Food Science (NTDT5601) takes a step beyond foundational level nutrition science and food science. Important contemporary themes in nutrition and food are examined such as diet quality, dietary patterns, food systems and sustainability, and precision nutrition. Examining these themes from a nutrition perspective explores how changes in the food environment including the five food groups and processed foods, coupled with changes in dietary patterns and consumer trends can impact diet quality and nutritional status. Students will be encouraged to form their own viewpoints with evidence-based positions regarding the themes covered in the unit. Nutritional and Food Science also develops a comprehensive knowledge base of foods and their nutrient composition with respect to Australian evidence-based nutrition and dietary guidelines. Being an expert in “food” is vital for development as a dietitian throughout the Masters of Nutrition and Dietetics (MND) program and is essential for dietary assessment, nutrition communication, medical nutrition therapy, food service management, nutrition research, and community nutrition. In year two comprehensive food knowledge is critical to appraise individual and group dietary intakes of people from diverse backgrounds during professional practical placements. The learning is facilitated by interactive lectures, tutorials and workshops.

This unit of study introduces students to both qualitative and quantitative research methods that are essential tools for dietitians. Students will learn about observational and experimental study designs using examples from the scientific literature in nutrition and dietetics. Students learn how to critically analyse the literature to conduct systematic reviews as well as development of nutrition and dietetics guidelines. Students will explore qualitative research including interview, survey and focus group techniques, and coding and analysis. An introduction to statistical hypothesis testing with practical computer classes will also be included. Students will gain experience writing abstracts for conferences and presenting their work and gain full knowledge of ethics in research and publishing. These skills in critical thinking and evaluation will be essential for ongoing development in becoming an Accredited Practising Dietitian especially for the full semester of research in year 2, and all projects in placements. Learning is facilitated by interactive lectures, tutorials, and workshops.

This unit develops professional communication and organisation/management skills that will enable students 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 practitioners. Interpersonal, individual and group communication, as well as professional, management, organisational and general business skills are required in all of these areas. This unit of study has two modules: business; and behavioural and social sciences, and cultural competence for effective communication. The first module includes the development of a business plan for a new dietetic business or service. The second module builds foundational knowledge and skills for medical nutrition therapy and health promotion that will be studied in semester 2. Common behavioural theories and behaviour change techniques applied in Nutrition and Dietetics will be explored. Students learn how to translate technical information into easily understood messages and advice and will demonstrate their ability to use these techniques in verbal and written communication and counselling with individuals, small groups and populations. The learning is facilitated by interactive lectures, tutorials and workshops and student presentations.

This unit of study introduces students to nutrition in health promotion to communities. In contrast to NTDT5307 (Medical Nutrition) which explores individual nutrition behaviour changes. This includes an understanding of the needs of populations across the lifespan and from Aboriginal and Torres Strait Islander backgrounds and culturally and linguistically diverse groups. Students will learn how to plan, implement, and evaluate nutrition promotion and behaviour change programs in different contexts. Building from nutritional and food science in semester 1, current nutrition guidelines and policies to support healthy lifestyles will be explored, as well as health promotion in other lifestyle areas such as physical activity, alcohol, smoking and sleep. 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 are examined. Learning is facilitated by interactive lectures, tutorials and workshops.

This is a full semester of research equivalent to 25% of the load of the MND degree and qualifies students for PhD studies. Each student conducts a research project under the supervision of an academic or dietitian experienced in research. The projects encompass clinical, health promotion, public health, food service management and nutrition science areas relevant to dietetic practice. Research projects can include cross-sectional surveys, nutritional epidemiology or clinical trials, qualitative research, systematic literature reviews, or laboratory-based projects and are conducted within the University or within the facilities of the approved external supervisor. Students will gain skills in development of a research protocol; conference abstract and presentation; and write the final report in the form of a manuscript for publication.

During experiential placement students develop further knowledge and skills in each of three areas of nutrition and dietetic practice; individual case management, community and public health nutrition and food service management. The 20-week semester commences late January (Semester 1) or late June/early July (Semester 2). Individual case management will take place in a variety of acute and ambulatory settings allowing exposure to a variety of medical nutrition cases that affect different body systems. Settings include hospitals, aged care facilities, disability services, mental health services and private practice. Community and public health settings include health promotion units in government, non-government and private health organisations. Food service settings include acute care health facilities, aged care, and community and commercial food service organisations providing services to vulnerable population, groups such as meals on wheels. Placement supervisors are Accredited Practising Dietitians (APD) and trained to ensure they meet the standards of supervision required by the University of Sydney. Placements can be in metropolitan or rural settings, inter- and intra-state.