XNB347 Medical Nutrition Therapy Counselling and Practice 2
To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.
| Unit code: | XNB347 |
|---|---|
| Prerequisite(s): | (XNB346 or XNB351) and completion of 240cp including all core units |
| Corequisite(s): | (XNH348 or XNB354) and XNH356 |
| Assumed Knowledge: | Completion of all prior core units in your course is assumed knowledge. |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,118 |
| Domestic tuition unit fee | $4,104 |
| International unit fee | $4,956 |
Unit Outline: Semester 2 2024, Kelvin Grove, Internal
| Unit code: | XNB347 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | (XNB346 or XNB351) and completion of 240cp including all core units |
| Co-requisite: | (XNH348 or XNB354) and XNH356 |
| Assumed Knowledge: | Completion of all prior core units in your course is assumed knowledge. |
| Coordinator: | Emilie Croisier | e.croisier@qut.edu.au |
Overview
This unit extends your application of the nutrition care process and further develops your clinical reasoning skills.This unit is essential preparation for professional dietetic practice and is designed to enable you to develop your communication, counselling and practice skills to underpin client-centred dietetic consultations and interventions; as well as professional interactions across all domains of practice. The development of communication skills will assist with effective communication with clients, stakeholders, and other professionals, and enable you to translate technical information into practical advice tailored to individuals/groups. Counselling and negotiation skills will enable you to develop rapport with clients and stakeholders and negotiate client centred care underpinned by the latest evidence. This unit is required for you to demonstrate readiness for placement and you need to pass this unit before you can proceed to professional placement.
This is a designated unit which is essential to your course progression. Designated units include professional experience units, units requiring the development of particular skills, and units requiring demonstration of certain personal qualities. If you fail to achieve a satisfactory level of performance in a designated unit, you may be excluded from enrolment or will be put on academic probation. If you fail a designated unit twice within your course, you may be excluded. Supplementary assessment is not available on designated units.
Learning Outcomes
On successful completion of this unit you will be able to:
- Collect and interpret relevant information from a variety of sources to inform holistic client-centred care across a range of chronic and multi-morbid medical conditions. [XN43, XN45 CLO-1,2]
- Apply appropriate communication and counselling skills to, explain the diet-disease relationship in increasingly complex medical cases and effectively negotiate client centred nutrition interventions based on best practice research and current clinical recommendations. [XN43, XN45 CLO-3]
- Apply clinical reasoning skills to design, implement and evaluate evidence based individualised nutrition interventions (therapeutic diets) and translate into socially and culturally appropriate clinical nutrition and practical food-based recommendations into nutrition care plans. [XN43, XN45 CLO-2,3]
- Demonstrate academic and professional core skills including communication, critique, reflection, ethical practice and critical cultural consciousness. [XN43, XN45 CLO-4]
Content
This unit will cover common medical conditions where therapeutic diets are part of the patient or client's medical management. These conditions are primarily managed in the ambulatory setting (community) and over the course of the semester these will become increasingly complex and involve multi-morbid cases.
- Cardiovascular Disease
- Type 2 Diabetes
- Type 1 Diabetes
- Eating Disorders
- Paediatrics
- Different approaches to client-centred counselling including but not limited to motivational interviewing and cognitive behaviour therapy.
- Practical considerations when counselling a client including creating the environment, developing rapport, using an interpreter, using socially and culturally acceptable language.
- Simulated practice in collecting and analysing client data, identifying and negotiating client-centred goals.
Learning Approaches
This unit will utilise different approaches to client centred counselling as part of the nutrition care process in order to develop individualised practical food-based advice (therapeutic diets) across a variety of medical conditions. Your learning in this unit will be facilitated by both on campus practical activities and online lecture material. You will be expected to engage with this online content prior to weekly on campus sessions, the detail of which will be communicated to you on the Canvas site. The on campus practical sessions will include food laboratories, simulation activities, site visits and observations and clinical case studies. The quality of your learning within this unit will be dependent upon your engagement with the online content and its application in the experiential sessions. Your learning from this unit will contribute to the development of your professional practice.
Feedback on Learning and Assessment
In each experiential activity you will be provided with feedback from your peers and academic staff. Each week you will be required to reflect on your learning though online quizzes or discussion boards/padlets. Your tutor will also provide comment on these reflections. This feedback, and feedback on assessment item 1, will inform your preparation of assessment item 3.
Feedback for assessment 3 will be available at the conclusion of the examination period.
Assessment
Overview
This unit is a designated threshold unit therefore if you do not achieve a pass grade for any of the three assessment items, you are able to make one resubmission of this work in order to achieve the minimum required pass level. You are advised to seek feedback on your submission from the unit coordinator prior to any resubmission. The practical examination in this unit is worth 50% and students will be required to pass this assessment to pass this unit.
Unit Grading Scheme
S (Satisfactory) / U (Unsatisfactory)
Assessment Tasks
Assessment: Demonstration
You will be required to undertake a 15 minute negotiation of client-centred goals related to a selected health-related topic, which will be video recorded. You will be required to reflect on your counselling and communication skills, identifying areas of strength and improvement. The video will be accompanied with a brief evaluation and feedback to yourself, in which you will reflect on the experiences you have had, the techniques you have observed and how these relate to the communication and counselling skills required in order to achieve competency as a graduate entry dietitian.
Threshold Assessment:
Students must achieve a pass for this assessment in order to achieve a satisfactory grade for the unit
Assessment: Portfolio
You will complete reflections, discussions and quizzes related to the experiential activities completed within this unit.
This is an assignment for the purposes of an extension.
Threshold Assessment:
Students must achieve a pass for this assessment in order to achieve a satisfactory grade for the unit
Assessment: Examination (Practical)
You will be required to undertake a 45 minute counselling session with a "client". In this session you will be required to demonstrate establishment of an appropriate environment for counselling, the gathering of information from the client, application of a counselling technique, the negotiation of client-centred goals, and satisfactory communication skills. The session will be video recorded. Feedback will be provided to assist you in identifying areas of strength and weakness.
Threshold Assessment:
Students must achieve a pass for this assessment in order to achieve a satisfactory grade for the unit
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
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.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Please note the books purchased for this unit will be used in XNH348, across your professional practice placements in the 4th year and in your early working career.
Resource Materials
Prescribed text(s)
Holli, B., and Beto, J. (2017). Communication and education skills for dietetics professionals (7th edition). Baltimore, MD: Lippincott-Williams & Wilkins.
Mahan, L.K., and Raymond, J.L. (Editors). (2020). Krause's food and the nutrition care process (15th edition) St Louis, MO Elsevier/Saunders.
Stewart, R. (Editor). (2015). Handbook of clinical nutrition and dietetics. (5th edition). Newstead, Brisbane, Australian Dietitian.
Recommended text(s)
Escott-Stump, S. (2015). Nutrition and diagnosis-related care (8th edition). Philadelphia: Wolters Kluwer.
Risk Assessment Statement
As noted above, assessment for this unit will involve a tutorial-based activities. You are expected to be aware of and abide by the health and safety requirements of the workplace. You are also expected to undergo any induction or other training provided in the workplace for employees or visitors to the workplace as appropriate. You will be required to meet mandatory requirements including those for vaccination and suitability for working with special groups, please see the Workplace Integrated Learning website for further details.
This unit will involve workshop classes that will be held in a food laboratory area. You will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. You are required to wear the prescribed safety and hygiene clothing at all lab-based sessions. For the purposes of this requirement, you must wear safe flat, closed in footwear, a long-sleeved chef's jacket, and protective headwear a hair net. Hair nets will be provided in class.
In addition, substantial computer-based work will be required.