25. Nutrition and Dietetics coursework degrees
This chapter sets out the requirements for the coursework postgraduate degree offered in the Faculty of Science in the area of Nutrition and Dietetics. The faculty offers one degree in this area – the Master of Nutrition and Dietetics.
The information in this chapter is in summary form and is subordinate to the provisions of the relevant degree Resolutions, collected variously at the end of this chapter, or in the University of Sydney Calendar. The Calendar is available for sale at the Student Centre, for viewing at the faculty office or the Library, or online at
www.usyd.edu.au/calendar.
Master of Nutrition and Dietetics
Degree Code: LC005
Course overview
The MNutrDiet is a course designed to survey all aspects of human nutrition, with special emphasis on the needs of dietitians who will be working in Australia. It provides the basic training for hospital and community dietitians and nutritionists and is one of the recognised professional courses for dietitians in Australia. The MNutrDiet provides training in nutrition and dietetics for science graduates who have not completed the accredited degree of Bachelor of Science (Nutrition) or equivalent.
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 degree from a recognised tertiary institution and have completed two semesters of study in Biochemistry and two semesters in Human Physiology. This preparation is required by the Dietitians Association of Australia. Applicants who meet the minimum entry requirements are then ranked according to their academic record and performance in Biochemistry and Human Physiology. Offers of places are dependent upon the ranking of applicants and competition for places.
Students who have completed the University of Sydney BSc (Nutrition) honours degree or equivalent are not eligible to enrol in the Master of Nutrition and Dietetics degree.
Course requirements
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 first semester of second year (Jan to June), students undertake a clinical and community dietetics training placement, while in the second semester of second year (July to Nov) students carry out a research project.
During the second year all students are required to attend formal lectures at the University on several days. Lectures on management, advanced clinical nutrition and advanced community nutrition are compulsory.
The units of study are supervised by a Program Committee in Nutrition and Dietetics, chaired by the Head of School.
Master of Nutrition and Dietetics table
| Unit of study | Credit points | A: Assumed knowledge P: Prerequisites C: Corequisites N: Prohibition | Session |
|---|---|---|---|
First Year |
|||
| NTDT5501 Nutritional Science |
6 | Semester 1 |
|
| NTDT5502 Food Science |
3 | Semester 1 |
|
| NTDT5503 Dietary Intake & Nutritional Assessment |
6 | Semester 1 |
|
| NTDT5504 Communications A |
3 | Semester 1 |
|
| NTDT5305 Food Service Management |
6 | Semester 1 |
|
| NTDT5307 Clinical Nutrition and Dietetics |
12 | Semester 2 |
|
| NTDT5308 Community and Public Health Nutrition |
10 | Semester 2 |
|
| NTDT5309 Communication |
2 | Semester 2 |
|
Second Year |
|||
| NTDT5310 Nutrition Research Project |
24 | Semester 2 |
|
| NTDT5311 Nutrition Practice |
12 |
This unit of study will commence prior to the start of semester. |
Semester 1 |
| NTDT5312 Nutrition & Dietetics Training Placement |
12 |
This unit of study will commence prior to the start of semester. |
Semester 1 |
Nutrition and Dietetics unit of study descriptions 2010
NTDT5305 Food Service Management
Credit points: 6 Teacher/Coordinator: Ms Beth Rohrlach Session: Semester 1 Classes: 3 hours per week practical classes, 2 hours per week lectures. Assessment: Continuous assessment that may include practical work and project.
The course introduces students to the principles of Food Service Management ranging from food safety and hygiene to the development of menus for theraputic diets. The course introduces students to commercial cookery equipment and food preperation principles for both domestic and commerical clinical and community nutrition application.
NTDT5307 Clinical Nutrition and Dietetics
Credit points: 12 Teacher/Coordinator: Ms Margaret Nicholson Session: Semester 2 Classes: Lectures average nine hours per week, tutorials/practicals average three hours per week. Assessment: Two assessment tasks and formal examination.
The broad objectives involve learning the role of nutrition in all aspects of disease from aetiology to medical nutrition therapy. 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 includes paediatrics at the New Children's Hospital, the study of medicine as it relates to nutrition, and the modification of diet and nutrition support of patients with different illnesses.
NTDT5308 Community and Public Health Nutrition
Credit points: 10 Teacher/Coordinator: A/Prof Margaret Allman-Farrinelli Session: Semester 2 Classes: Average of seven hours lectures per week. Assessment: Combination of assignments and formal exam.
This unit of study covers several topics which include an Introduction to health promotion which aims to introduce students to planning, implementing and evaluating nutrition health promotion programs for various population groups. Topics covered include principles of health promotion, effective nutrition promotion strategies, and program evaluation; Nutrition and chronic disease which examines the relationship and evidence for the role and etiology of chronic diseases such as cancer, heart disease, hypertension and diabetes. It also investigates the current nutrition policies and guidelines aimed at preventing these diseases; Food habits which covers theories of food habits and examines food habits of various population groups such as children, adolescents, older people and vulnerable groups; Basic concepts of epidemiology which investigates the advantages and limitations of various epidemiological methods.
Textbooks
Bonita, R, Beaglehole, R, Kjellstrom, T, Basic Epidemiology (2nd Edition), World Health Organisation, Geneva, 2006 ISBN 924154465 Lawrence M & Worsley (Editors). Public Health Nutrition - From Principles to Practice. Allen & Unwin, 2007. ISBN 978 174175 102 4 Hawe P, Degeling D and Hall J. Evaluating Health Promotion: A health worker's guide. McLennan and Petty, 1990. ISBN 086 4330677 Mann J & Trusswell AS. Essentials of Human Nutrition. Oxford Univeristy Press. Oxford. 3rd edition 2007.
NTDT5309 Communication
Credit points: 2 Teacher/Coordinator: Dr Janelle Gifford Session: Semester 2 Classes: Lectures average one hour per week, tutorials/practicals average one hour per week. Assessment: Two practical assessment tasks
The unit of study consolidates and extends skills that were introduced in Semester 1 (NTDT5504 Communications A). Students take part in a teaching clinic where they practise their interviewing, counselling and documentation skills with standardized patients. They also attend a hospital orientation program in preparation for their placement in Year 2.
NTDT5310 Nutrition Research Project
Credit points: 24 Teacher/Coordinator: A/Prof Margaret Allman-Farrinelli and/or Dr Janelle Gifford Session: Semester 2 Classes: Tutorials two hours per week, supervised research experience. Assessment: Two assignments, presentation, report.
During the research semester each student has a research supervisor. Research projects can include small surveys, simple bench work, supervised hospital assignments or library searches, and are carried out in the University or with an external supervisor. Students also attend nutrition seminars.
NTDT5311 Nutrition Practice
Credit points: 12 Teacher/Coordinator: Ms Margaret Nicholson Session: Semester 1 Classes: Whole day lectures/workshops held on two to four occasions through the semester. Assessment: Attendance only
Note: This unit of study will commence prior to the start of semester.
The aim of this unit is to provide further knowledge and develop counselling strategies in specialty areas of dietetic practice. It builds on subjects introduced in the first year of the Master's course.
NTDT5312 Nutrition & Dietetics Training Placement
Credit points: 12 Teacher/Coordinator: Ms Margaret Nicholson Session: Semester 1 Classes: 20 week full time attendance of practical placement at clinical/community/food service sites. Assessment: Practical work and attendance
Note: This unit of study will commence prior to the start of semester.
All students must achieve competency in the 3 areas of clinical, community and food service dietics. Students undertake dietic clinical training at two or more hospitals. Community placements occur at community nutrition centres, public health units and food industry sites. Food service placements are usually part of a hospital food service department or other suitable site. The semester is of 20 weeks duration and placement starts early (usually late January) to accommodate this.
NTDT5501 Nutritional Science
Credit points: 6 Teacher/Coordinator: A/Prof Samir Samman Session: Semester 1 Classes: 3 lectures per week. Assessment: Set reading, 2 hour exam
NTDT5501 aims to give a broad appreciation of different nutrients and the ways in which they are metabolised. The focus is on the multiple factors that drive metabolism and subsequently the relationship between nutrients and health and/or disease. Nutrients are discussed according to category, macronutrients and micronutrients, and there are different themes, including: the chemistry of macronutrients, vitamins and minerals, food sources and factors affecting availability for absorption, metabolism and excretion of the nutrient, the biochemical, physiological and pharmacological actions, methods of assessing biochemical status, the requirements at each stage of life and recommended intakes, signs of deficiency and toxicity, interactions with other nutrients.
NTDT5501 is a compulsory unit of study for students undertaking the Master of Nutrition and Dietetics or Master of Nutrition Science degrees and complements the learning in Food Science. NTDT5501 is also offered as an optional course to students in other degree programs.
NTDT5501 is a compulsory unit of study for students undertaking the Master of Nutrition and Dietetics or Master of Nutrition Science degrees and complements the learning in Food Science. NTDT5501 is also offered as an optional course to students in other degree programs.
Textbooks
Mann JI and Truswell AS. Essentials of Human Nutrition. 3rd edition, Oxford University Press 2007.
NTDT5502 Food Science
Credit points: 3 Teacher/Coordinator: Prof. J Brand-Miller Session: Semester 1 Classes: 2 lectures per week. Assessment: Set reading, exam.
NTDT5502 aims to give a broad appreciation of different types of foods, the ways in which they are processed and consumed, their social context as well as their nutritional attributes. The focus is on the multiple factors that drive a food's relationship to health and/or disease. Foods are covered according to category: animal foods, seafoods, cereals, sugars, fats and oils, dairy products, legumes, nuts, roots, tubers, green leafy vegetables, fruits, herbs and spices and alcohol. NTDT5502 is a compulsory unit of study for students undertaking the Master of Nutrition and Dietetics degree and complements the learning in Nutritional Science. NTDT5502 is also offered as an optional course to students in other degree programs.
Textbooks
Mann JI and Truswell AS. Essentials of Human Nutrition. 3rd edition, Oxford University Press 2007.
NTDT5503 Dietary Intake & Nutritional Assessment
Credit points: 6 Teacher/Coordinator: A/Prof Margaret Allman-Farinelli Session: Semester 1 Classes: 3 lectures, 2 workshops per week Assessment: Assignment, reports.
Basic concepts in nutritional status; four methods of dietary assessment in individuals, advantages and limitations; validation of dietary methods; nutritional guidelines, targets and recommended dietary intakes; computerized nutrient analysis; limitations of food composition analysis. Behavioural influences on food intake. Nutritional assessment of individuals through clinical examination and commonly used laboratory biochemical tests for nutritional status; methods used to diagnose nutritional deficiencies; specificity, reliability of biochemical tests. Anthropometry and body composition; soft tissue measurement; percent body fat; reference standards; growth standards and percentiles.
Textbooks
R.S. Gibson Principles of Nutritional Assessment, 2nd ed. Oxford University Press. 2005.
NTDT5504 Communications A
Credit points: 3 Teacher/Coordinator: Ms S Amanatidis Session: Semester 1 Classes: 40 hours of lectures and tutorials Assessment: Communications: two reports and one in-class assessment; Small Group Education: one assignment
NTDT5504 introduces students to the theories of effective communication. Students will acquire skills used to communicate with individuals in a variety of contexts, including the patient/client and his/her family, colleagues, other health team members and the community-at-large. Factors enhancing and distracting from effective communication are identified. The role of the dietitian as a facilitator of change is explored. Barriers to change and techniques used to enhance compliance are identified. Opportunity is provided for students to observe a hospital dietitian conducting a counseling session and also to practice their own communication and interviewing skills. Students will be introduced to educational theory and small group education practice, especially the skills of planning, implementing and evaluation.
Textbooks
Bauer K and Sokolik C. Basic Nutrition Counselling Skills. Wadsworth, 2002.
Resolutions
Resolutions
Master of Nutrition and Dietetics
1.1
The Faculty of Science, on the recommendation of the Nutrition Program Committee, may admit to candidature for the degree:
1.1.1
graduates of the University of Sydney who have, unless exempted by the Nutrition Program Committee, completed acceptable units of study in Biochemistry and Human Physiology.
1.1.2
graduates of other universities who have qualifications equivalent to those specified in 1.1.1, and on such conditions as the Nutrition Program Committee may prescribe.
1.2
The Master of Nutrition and Dietetics provides training in Nutrition and Dietetics for science graduates who have not completed the degree of Bachelor of Science (Nutrition).
2.2
Credit point value, assumed knowledge, corequisites, prerequisites and any special conditions are included in description of units of study associated with this course.
3.1
Candidates for the Master of Nutrition and Dietetics are required to complete satisfactorily units of study granting a minimum of 48 credit points selected from the table of units of study in subsection 4.1, in their first year of study.
3.2.2
complete further units of study as prescribed by the Program Committee in Nutrition and Dietetics; and
3.2.3
undertake a project approved by the unit of study coordinator. The results of this project shall be presented for examination in the form of a long essay.
|
Unit of study |
Credit points |
|
|---|---|---|
|
Year 1, Semester 1 |
|
|
|
NTDT5501 |
Nutritional Science |
6 |
|
NTDT5502 |
Food Science |
3 |
|
NTDT5503 |
Dietary Intake & Nutritional Assessment |
6 |
| NTDT5504 | Communications A | 3 |
|
NTDT5305 |
Food Service Management |
6 |
|
Year 1, Semester 2 |
|
|
|
NTDT5307 |
Clinical Nutrition and Dietetics |
12 |
|
NTDT5308 |
Community and Public Health Nutrition |
10 |
|
NTDT5309 |
Communication |
2 |
|
Year 2, Semester by arrangement |
|
|
|
NTDT5310 |
Nutrition Research Project |
24 |
|
NTDT5311 |
Nutrition Practice |
12 |
|
NTDT5312 |
Nutrition & Dietetics Training Placement |
12 |
4.2
A candidate for the course shall proceed by completing units of study as prescribed by the Faculty.
4.3
A unit of study shall consist of such lectures, seminars, tutorial instruction, essays, exercises, practical work, or project work as may be prescribed.
4.6
A candidate shall complete in the first year of candidature such units of study as described in table 4.1 above.
4.7
The Master of Nutrition and Dietetics shall be awarded in two grades, namely Pass and, in the case of an outstanding candidates, Pass with Merit.
6.1
Cross institutional study shall not be available to students enrolled in Master of Nutrition and Dietetics, except where the University of Sydney has a formal Cooperation Agreement with another University.
7.3
In considering an application for admission to candidature the Dean shall take account of the quota and will select, in preference, applicants who are most meritorious in terms of subsection 1 above.
8.1
A student who does not enrol in any semester without first obtaining written permission from the Dean to suspend candidature will be deemed to have discontinued enrolment in the course.
8.2
Students who have discontinued from the course will be required to apply for admission to the course and be subject to admission requirements pertaining at that time.
10.1
A student who plans to re-enrol after a period of suspension must advise the Faculty of Science Office in writing of their intention by no later than the end of October for First Semester of the following year or the end of May for Second Semester of the same year.
11.1.2
A student who has failed a cumulative total of 12cp at any stage of enrolment in the Master of Nutrition and Dietetics will be required to show good cause why he or she should be allowed to re-enrol and, if good cause has not been established, the student's enrolment will be terminated and the student will not be permitted to re-enrol.
11.1.3
Any candidate who fails to complete satisfactorily a clinical training placement unit of study at the second attempt will be deemed to have failed to complete the course requirements and their candidature will be terminated by the Dean.
12.1
A candidate for the degree shall be enrolled full-time and, except with the permission of the Faculty of Science, shall complete the requirements for the degree no later than two years from the date of first enrolment.
Bachelor of Science/ Master of Nutrition and Dietetics double degree
Bachelor of Science and Master of Nutrition and Dietetics
Course Rules1.1
All applicants for admission to candidature to the double degree in the Faculty of Science will be subject to the Undergraduate Admissions policy of the University of Sydney
2.1
The units of study for the Bachelor of Science degree are set out in Table 1 of the Faculty of Science Handbook.
2.2
The units of study for the Master of Nutrition and Dietetics degree are set out in the Faculty of Science Handbook.
3.1
To qualify for the award of Bachelor of Science/ Master of Nutrition and Dietetics a student shall complete 240 units of study in accordance with the resolutions for each of those degrees as set out in the Faculty of Science Handbook and in these resolutions.
3.4
To qualify for the award of the BSc students must complete at least 144 credit points and for the Master of Nutrition and Dietetics the specified 96 credit points.
3.5
In the case of any inconsistency between these resolutions and resolutions for the Bachelor of Science or the Master of Nutrition and Dietetics degree, these resolutions shall prevail to the extent of the inconsistency.
3.6.1.1
at least one major from Science subject areas of Biochemistry, Physiology, Microbiology or Psychology included in Table I;
3.6.1.2
at least 12 credit points from the Science subject areas of Mathematics and Statistics including 3 credit points of statistics;
3.3
A student who is suitably qualified may undertake an Honours year in the Bachelor of Science degree before continuing to the Master of Nutrition and Dietetics degree.
3.4
A student shall not proceed to the Master of Nutrition and Dietetics degree until the student has completed all requirements for the Bachelor of Science degree.
4.1
To maintain satisfactory progress, a student shall maintain a Weighted Average Mark of 60 in the first year of the Bachelor of Science degree and Weighted Average Mark of 65 in subsequent years of the Bachelor of Science degree
4.2
A student who does not maintain the required average shall be transferred from the double degree to the Bachelor of Science degree.