HLN703 Project


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Unit Outline: Semester 2 2026, Kelvin Grove, Internal

Unit code:HLN703
Credit points:24
Pre-requisite:HLN707 or (HLH401 and XNB347 and XNH348 and XNH356)
Assumed Knowledge:

This is an advanced unit which should be undertaken in your final year. It is assumed that you have knowledge of research approaches and design relevant to your discipline

Anti-requisite:XNN449
Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of the teaching period.

Overview

The ability to apply advanced knowledge and skills with a high level of autonomy is a hallmark of postgraduate education at the Masters level. By undertaking a scholarly piece of research, this capstone unit gives you the opportunity to consolidate, extend and apply the skills that you have gained to date in an area that is relevant to your field of study, by demonstrating academic rigor and independent learning to analyse and synthesise knowledge.

PU86 Master of Public Health students and PU80 Master of Health, Safety and Environment must have successfully completed HLN707 Research Methods in Health before undertaking this unit. XN90/XV90 Master of Nutrition and Dietetics students must have successfully completed HLH401 Advanced Research Methods..

Students intending to enrol in HLN703 during the Summer semester must first contact the Course or Unit Coordinator to confirm the availability of a supervisor. 

Learning Outcomes

On successful completion of this unit you will be able to:

  1. Critically evaluate contemporary literature in relation to a complex problem, issue or question;
  2. Develop and justify an appropriate research plan that demonstrates advanced knowledge and methodological expertise for addressing the discipline specific problem, issue or question;
  3. Collect and/or analyse research data and critically interpret project findings to draw conclusions and make recommendations for future work in the area;
  4. Apply clear, coherent verbal and written communication skills to translate knowledge to a range of audiences.

Content

This unit builds on the skills developed in prior units (e.g.,HLH401, HLN707). The topic you choose for your research project in this unit may either build on that research proposal, or another discipline-specific and/or industry embedded project.

Areas of general learning focus on the expectations of scholarly project work which include, as applicable:

  • Critically analysing and synthesising relevant literature Identifying a problem/issue/question
  • Identifying appropriate methods, ethical issues and suitable tools for data collection
  • Collecting and analysing the results
  • Reflecting critically on the project, interpreting findings and drawing conclusions
  • Oral and written communication of the project methods, outcome and future potential applications.

Learning Approaches

Students from different disciplines enrol in this unit. The format of project supervision will differ across disciplines:

  • Public Health students will be supported by a discipline coordinator.
  • Health, Safety and Environment students will have a project and/or industry Supervision might be provided within student groups or individually.
  • Nutrition and Dietetics students will work in pairs* and be supported by an academic and/or industry project supervisor.

Regular consultation with your coordinator or supervisor will provide you with direction and advice regarding your project. You will be required to complete a student-supervisor agreement that will outline expectations and responsibilities. Additional support to complete your project will be provided through readings and visual resources on the Unit Canvas site.

*Nutrition and Dietetics students will be required to work with a peer to form a research team. This will require you to work together, for example, to collect data or systematically screen literature, however you will be required to write an independent written piece of work. These expectations will be identified on the unit canvas site.

Feedback on Learning and Assessment

Academic support through early formal, formative feedback to students is a priority. You will receive formative feedback on your work-in-progress through consultations with your supervisor or discipline coordinator.  Additionally, all students should consult with their discipline coordinator or supervisor throughout semester for formative feedback on research progress and research findings, including written work.

Assessment

Overview

 

Formal assessment of your research project consists of two tasks. These tasks are designed for you to present your research project and findings in an oral (conference presentation) and written format (scholarly piece of work such as a journal article).

Refer to Canvas for specific assessment due dates for each course to accommodate discipline schedules and demands. 

Unit Grading Scheme

7- point scale

Assessment Tasks

Assessment: Conference Presentation

This assessment will take the form of a conference presentation, replicating a presentation to a national professional association meeting of your discipline peers. You will be assessed on your presentation and ability to answer questions about your research.

The conference presentation for Master of Nutrition and Dietetic students will be conducted in pairs and students will need to evidence equal contribution to the presentation and individually respond to questions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

Weight: 30
Length: 10 minutes plus 5 minutes questions (15 minutes presentation time if in pairs)
Individual/Group: Either group or individual
Due (indicative): Week 10-11 or Central Examination Period
Related Unit learning outcomes: 1, 2, 3, 4

Assessment: Project Report

You will complete a scholarly piece of work in the form of a journal article or a professional report that demonstrates a critical understanding of a problem, issue and or question in your discipline, critically interprets findings, draws conclusions and, as appropriate, makes recommendations for future work in the area.

This assignment is eligible for the 48-hour late submission period and assignment extensions.

The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.

 

Weight: 70
Length: Approximately 3000 words, or as prescribed by the target journal
Individual/Group: Individual
Due (indicative): Week 13
Related Unit learning outcomes: 1, 2, 3, 4

Academic Integrity

Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.

The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.

You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.

Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.

Requirements to Study

Requirements

Requirement for a Blue Card will depend on the specific project.

Resources

You will be advised of any resource requirements for this unit.

Risk Assessment Statement

Depending on the project, students may be required to undertake a risk assessment and lodge the assessment in the QUT risk assessment system. 

Standards/Competencies

This unit is designed to support your development of the following standards\competencies.

National Competency Standards for Dietitians in Australia

1.1: Demonstrates safe practice

Relates to: Conference Presentation, Project Report


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1.2: Demonstrates ethical and legal practice

Relates to: Conference Presentation, Project Report


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1.3: Demonstrates leadership

Relates to: Conference Presentation, Project Report


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1.4: Demonstrates management

Relates to: Conference Presentation, Project Report


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1.5: Demonstrates cultural safety and responsiveness

Relates to: Conference Presentation, Project Report


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2.1: Adopts an evidence-based approach to dietetic practice

Relates to: Conference Presentation, Project Report


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2.2: Applies the nutrition care process based on the expectations and priorities of clients

Relates to: Conference Presentation, Project Report


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2.3: Influences food systems to improve the nutritional status of clients

Relates to: Project Report


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3.1: Conducts research, evaluation, and qualitymanagement processes

Relates to: Conference Presentation, Project Report


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4.1: Communicates appropriately with people from various cultural, socioeconomic, organisational and professional backgrounds

Relates to: Conference Presentation, Project Report


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4.2: Builds capacity of and collaborates with others to improve nutrition and health outcomes

Relates to: Conference Presentation, Project Report


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4.3: Collaborates within and across teams effectively

Relates to: Conference Presentation, Project Report


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Course Learning Outcomes

This unit is designed to support your development of the following course/study area learning outcomes.

PU80 Master of Health, Safety and Environment

  1. Demonstrate knowledge and understanding of an advanced body of theoretical and practical knowledge and emerging challenges within the fields of occupational and environmental health/management
    Relates to: Project Report
  2. Demonstrate advanced skills and abilities to describe, appraise and apply the major tools and systems of OHS and EH practice and research to identify and manage complex problems
    Relates to: Project Report
  3. Integrate and synthesise complex knowledge and apply critical and reflective thinking to advance the discipline’s body of research.
    Relates to: Project Report
  4. Work independently and in teams to interpret and communicate complex scientific, legal and psychosocial data and present it in a format that is easy to understand
    Relates to: Project Report
  5. Enact and apply ethical, culturally safe, socially inclusive principles with self, people, and organisations in diverse contexts.
    Relates to: Project Report

PU86 Master of Public Health

  1. Critically analyse, synthesise and apply the specialised knowledge, theories and frameworks of public health practice
    Relates to: Project Report
  2. Apply advanced oral, written and technical communication and research literacy skills to professional practice in interprofessional teams
    Relates to: Project Report
  3. Engage professionally to advance efficient and equitable gains in population health through leadership and culturally-safe, evidence-based practice.
    Relates to: Project Report

XN90 Master of Nutrition and Dietetics

  1. Synthesise and apply specialised theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, curated to respond to a diverse range of contexts and audiences.
    Relates to: Project Report
  2. Critically analyse, reflect on, and integrate evidence-based research and practice to generate and evaluate creative, informed, client-centred and sustainable solutions to dynamic and complex current and emerging food, nutrition and dietetic problems.
    Relates to: Project Report
  3. Communicate and justify expert interpretations, translating complex food and nutrition information, theories and frameworks effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
    Relates to: ULO1, Conference Presentation, Project Report
  4. Enact inclusive, clinically advanced and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working independently and collaboratively to initiate, lead and manage innovative and entrepreneurial investigations and advances in food, nutrition and dietetics.
    Relates to: ULO1, Project Report
  5. Plan and execute a substantial research-based project and/or scholarship that challenges, advances, builds capacity and assures quality in food, nutrition and dietetic practice, disseminating findings with individuals, interdisciplinary teams, stakeholders and communities.
    Relates to: ULO1, Conference Presentation, Project Report