Units
Dietetic Leadership and Management
Unit code: XNB456
Credit points: 12
Information about fees and unit costs
This unit includes the following: history of dietetics and the role of management in dietetics; planning and organisation; leadership; peer review systems; total quality management; clinical costing; program evaluation and measuring effectiveness; information systems applied to dietetic management; managing change; casemix funding; management tools; marketing; planning community based programs; team building; and managing role conflict.
Availability
| Semester | Available |
|---|---|
| 2013 Semester 2 | Yes |
Sample subject outline - Semester 2 2013
Note: Subject outlines often change before the semester begins. Below is a sample outline.
Rationale
Leadership, advocacy and innovation are key requirements for completing competent professional practice. This is true across all domains of clinical dietetic practice, individual case management, community and foodservice management dietetics. This unit reinforces the professional requirements of these competencies prior to entry to the profession and forms the capstone unit of the nutrition and dietetics course.
Aims
To develop an ethical and professional approach to nutrition and dietetic practice.
Objectives
Throughout all aspects of this unit, sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate. On completion of this unit, you will be able to:
1. Apply knowledge of professional codes of ethical practice and conduct generally and in dietetics to demonstrate excellence of practice
2. Apply critical and creative thinking to effective problem solving around professional issues
3. Demonstrate capacity for self directed lifelong learning and characteristics of self reliance
4. Advocate for individuals and communities and encourage sustainable community relationships, including cultural awareness.
5. Apply principles of total quality improvement in nutrition and dietetic services.
6. Demonstrate leadership applied in a professional context.
Content
Major topics include: professionalism, leadership in team building in nutrition services, management of change, assertiveness, total quality management, clinical effectiveness, ethics, quality tools, program planning both clinical and community, evaluation of clinical programs, evaluation of community or public health programs, marketing in the profession.
Approaches to Teaching and Learning
This is an advanced unit designed for your last semester of study. You are expected to participate as professionals, to come prepared and to use experiences in your professional practice units to inform your learning. Teaching methods include lectures, discussions, seminars, self directed learning. Lecture materials, additional references and study questions are provided in the workbook.
Orientation to your year of professional practice will be offered at the commencement of the year, however this unit will consolidate your practice placement experiences as well as your business management projects in the final semester.
This unit will be offered in a weekly format for the first 6 weeks of the semester and then as a week block at the end of semester. To enable students on professional practice placements to access the material during the semester, use of the Blackboard site will be encouraged.
Assessment
There are three assessments to be completed throughout the semester.Feedback will be given to students via Blackboard for Assessment Item 1. Oral and written feedback will be given on the oral presentation in class and the assignment will be returned with criteria sheet via Assignment Minder.
Assessment name:
Portfolio
Description:
Learning Goals from Portfolio
Students will be asked to contribute to an e - portfolio after each practice placement. The portfolio will include case studies, reports, reflective practice statements and feedback from supervisors.
The student will be asked to set Learning Goals similar to those required for the Provisional Accredited Practising Dietitian system and provide monthly updates on progress for reaching these goals in weeks 4, 8 and 12.
Relates to objectives:
1-2
Weight:
20%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Week 4, 8, 12
Assessment name:
Oral Presentation
Description:
Summative assessment.
Relates to objectives:
1,2,3,5
Weight:
40%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Week 12
Assessment name:
Essay
Description:
Summative assessment.
Relates to objectives:
1-5
Weight:
40%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Week 13
Academic Honesty
QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.
A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.
Resource materials
CMD readings
Hudson, Nancy R. Management Practice in Dietetics, 2nd Ed, 2005, Barnes & Noble
King, K. The Entrepreneurial Nutritionist, 2nd Ed. 2010, Wolvers-Lippincott.
Risk assessment statement
There are no risks associated with this unit.
Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.
Last modified: 16-Oct-2012
