XNB447 Clinical Practice in Nutrition and Dietetics - Foodservice Management
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: | XNB447 |
|---|---|
| Prerequisite(s): | XNH448-1 and Completion of 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. XNH448-1 can be taught in the same teaching period as XNB446 |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,192 |
| Domestic tuition unit fee | $4,704 |
| International unit fee | $5,784 |
Unit Outline: Semester 1 2026, Kelvin Grove, Internal
| Unit code: | XNB447 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | XNH448-1 and Completion of 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. XNH448-1 can be taught in the same teaching period as XNB447 |
| Coordinator: | Mary Hannan-Jones | m.hannan-jones@qut.edu.au |
Overview
Practice in the area of foodservice management is vital to integrate knowledge of standards, food legislation and regulations theory with clinical practice. Dietetic professionals manage foodservices or components of foodservices to provide safe and nutritious foods for diverse groups, and this unit provides specific issues in real-life food and nutrition service settings to consolidate your skills and competence in this area. The unit expectations meet the Dietitians Australia minimum practice requirements.
This five-week full-time placement is completed alongside XNH448-1 or XNH448-2, with 36 hours contributing to the volume of learning in XNH448-1 or XNH448-2.
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:
- Assess, plan and evaluate sustainable opportunities to improve food and nutrition in a facility or service where clients are dependent on the foodservice system.
- Execute safe, ethical and professional conduct to nutrition and dietetic practice.
- Implement, evaluate and disseminate activities to support the delivery of quality nutrition and food standards within a foodservice.
- Investigate and recommend sustainable solutions to practice problems through research and evaluation.
- Collaborate within and across teams effectively in a culturally safe and responsive way to deliver inclusive, equitable and sustainable group-based nutrition and dietetic services.
Content
You will be assigned to one placement, totalling 5 weeks within a congregate foodservice setting. You may be required to attend placement outside the Brisbane metropolitan area. QUT and placement supervisors will negotiate projects to allow you to demonstrate competence. You are then responsible for carrying out the project in a professional manner and submitting a completed report to the QUT supervisor for marking and one to the supervisor for their attention.
Prior to proceeding to placement you will be required to demonstrate evidence of active participation (including reflection) on specified cultural competency learning activities in earlier units of your course. These learning activities will specifically address working with Aboriginal and Torres Strait Islander clients and staff as well persons from culturally and linguistically diverse backgrounds.
In addition, you will be required to reflect on how the delivery of foodservice systems may be altered based on application to regional and remote settings and where there are significant populations who have diverse eating patterns.
Learning Approaches
This unit engages you in your learning through practical application experiences. You will apply your knowledge and skills from Food Service Management during a Work Integrated Learning experience. You will be placed with supervisors in a setting where the clients are nutritionally dependant on the foodservice. You will be placed in pairs (where possible) for a five week period and then undertake a further week at QUT to consolidate your learning experiences. You will receive support from these supervisors as well as QUT staff. You are expected to demonstrate initiative and problem solving skills. Tutorial assistance is provided by QUT. You will be required to attend a week of orientation which will assist you to prepare for your placements. The best presentations will be invited to present at the end of year Nutrition and Dietetics “Conference”.
Your placement sites are negotiated by Nutrition and Dietetic staff on your behalf and communicated to you at the end of your third year. These will be subject to change and you will need to be flexible in order to accommodate any alterations. You will be required to attend placement across a number of geographical locations that are within and outside the metropolitan area. Assistance will be provided in accessing scholarships to assist with travel and accommodation costs, however, students will be responsible for covering these costs.
Feedback on Learning and Assessment
You will be provided feedback on your performance as you progress through placement by your placement supervisor. You should complete the placement competency forms throughout your placement and discuss these and seek feedback with your supervisor and tutor on a weekly basis to ensure you will have the opportunity to meet all required National Competency Standards for Dietitians in Australia and identify as early as possible any areas where further improvement may be required. Personal development and reflection is expected throughout. A draft of your written report should be provided to your supervisor before completion of the placement for feedback before final submission.
You will reflect on your learning with your peer throughout your placement (if placed without a peer, this will be facilitated with another student at another site doing their placement in the same block). In your final presentation you will engage and respond to peer feedback.
Assessment
Overview
This unit is required in order for you to demonstrate your safety to practice and your eligibility to enter the Accredited Practising Dietitian program with Dietitians Australia, you will need to pass all forms of assessment. The unit is graded as pass or fail. For each context you are required to engage in reflexive practice, and submit artefacts as part of your overarching portfolio that provide evidence of your competence. These artefacts have been developed so that they are authentic to the context. Different contexts will showcase different competencies and you will be moving through novice, advanced beginner and competent within these contexts. Being competent in one context does not necessarily imply you are competent in all contexts.
Unit Grading Scheme
S (Satisfactory) / U (Unsatisfactory)
Assessment Tasks
Assessment: Placement Performance
You must complete the required time at your allocated placement site and demonstrate satisfactory achievement of the National Competency Standards for Dietitians in Australia in this context. Demonstrating your achievement of competence includes the domains of Professional, Expert, Research and Collaborative Practice. Satisfactory performance in this unit also includes professional conduct, as outlined in the Dietitians Australia Code of Conduct for Dietitians and Nutritionists, complying with the QUT Student Code of Conduct and being culturally safe.
The QUT Nutrition and Dietetic Placement Performance Assessment forms must be completed by you and confirmed by your supervisor/clinical educator. Placement performance will be assessed by your placement supervisor and/or clinical educator and unit coordinator.
QUT Nutrition and Dietetic Placement Performance Assessment forms are used across all your WIL units, and are explained at the beginning of year orientation, orientation prior to each placement, in your mid-placement tutorial, and materials on Canvas.
On your placement and in your project work you will have access to sensitive information and will be subject to the health service standards and codes of conduct which include ensuring the maintenance of confidentiality, which at present restrict the use of tools such as GenAI.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Assessment: Report
You will provide a final report on your project demonstrating your ability to assess, plan and evaluate opportunities to improve food and nutrition in an institution where clients are nutritionally dependent. This will also demonstrate your ability to research and evaluate within a foodservice context.
Your report will follow a structured format. You will provide a copy of your report to your supervisor and QUT. Your work in your report contributes to your assessment of competency and overall assessment in this unit, and is assessed by your unit coordinator with verification from your supervisor.
The requirements for your report are explained at the beginning of year orientation, orientation prior to each placement, in your mid-placement tutorial, with further support materials provided on Canvas.
This assessment task is authentic as you will be working in the role as a dietitian (under supervision) performing evidenced based practice tasks, including extensive stakeholder consultation and collaboration. Your written project report summarises this work and is in a format consistent to what is done by dietitians in practice, and used by services. Your supervisor will verify your contribution to the project work and related content in your report. Your project experiences and your report will evidence your competency in nutrition and dietetics including those in a foodservice management context.
On your placement and in your project work (and report) you will have access to sensitive information and will be subject to the health service standards and codes of conduct which include ensuring the maintenance of confidentiality, which at present restrict the use of tools such as GenAI.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Assessment: Presentation
You will present the findings of your project to your peers, QUT staff members and invited guests.
In your presentation you to outline how you have collaborated effectively within and across teams to deliver inclusive, equitable and sustainable group-based nutrition and dietetic services and your competence and expertise in foodservice management. In your presentation, you will be required to provide clarification to questions asked by audience members. You will also reflect on your placement experience and contribute critically to the discussion of your peers. You will be provided formative feedback from this presentation to support the finalisation of our placement report.
You will have a structured format to follow, with a maximum of 5 slides.
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.
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
This a Work Integrated Learning unit and you will need to meet mandatory requirements for vaccinations and criminal history screening.
Blue Card
A blue card is required to complete this unit. A blue card confirms that you have passed a screening of your criminal history (the Working with Children Check) and have been approved to work with children and young people. For more information on the blue card and how to apply please visit the QUT website.
Costs
This a Work Integrated Learning and you will be responsible for your own travel arrangements, including accommodation. You will also be expected to wear professional clothing (including safe footware) for your placement, with some sites also requiring your QUT Nutrition and Dietetic polo shirt.
Resources
Texts and materials from units earlier in your course including from XNH356 Contemporary Management and Practice of Food and Nutrition Services.
A range of readings and resources will be made available on QUT readings.
Risk Assessment Statement
Assessment for this unit will involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace. You are 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.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Placement Performance, Report, Presentation - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Placement Performance, Report, Presentation - Communicate and translate complex food and nutrition information 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: Placement Performance, Report, Presentation - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Placement Performance, Report, Presentation - Conduct research with some independence 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: Placement Performance, Report, Presentation
Unit Outline: Semester 2 2026, Kelvin Grove, Internal
| Unit code: | XNB447 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | XNH448-1 and Completion of 288 credit points of XN45 units including XNH350, XNB346, XNB347, XNH348 and XNH356. XNH448-1 can be taught in the same teaching period as XNB447 |
Overview
Practice in the area of foodservice management is vital to integrate knowledge of standards, food legislation and regulations theory with clinical practice. Dietetic professionals manage foodservices or components of foodservices to provide safe and nutritious foods for diverse groups, and this unit provides specific issues in real-life food and nutrition service settings to consolidate your skills and competence in this area. The unit expectations meet the Dietitians Australia minimum practice requirements.
This five-week full-time placement is completed alongside XNH448-1 or XNH448-2, with 36 hours contributing to the volume of learning in XNH448-1 or XNH448-2.
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:
- Assess, plan and evaluate sustainable opportunities to improve food and nutrition in a facility or service where clients are dependent on the foodservice system.
- Execute safe, ethical and professional conduct to nutrition and dietetic practice.
- Implement, evaluate and disseminate activities to support the delivery of quality nutrition and food standards within a foodservice.
- Investigate and recommend sustainable solutions to practice problems through research and evaluation.
- Collaborate within and across teams effectively in a culturally safe and responsive way to deliver inclusive, equitable and sustainable group-based nutrition and dietetic services.
Content
You will be assigned to one placement, totalling 5 weeks within a congregate foodservice setting. You may be required to attend placement outside the Brisbane metropolitan area. QUT and placement supervisors will negotiate projects to allow you to demonstrate competence. You are then responsible for carrying out the project in a professional manner and submitting a completed report to the QUT supervisor for marking and one to the supervisor for their attention.
Prior to proceeding to placement you will be required to demonstrate evidence of active participation (including reflection) on specified cultural competency learning activities in earlier units of your course. These learning activities will specifically address working with Aboriginal and Torres Strait Islander clients and staff as well persons from culturally and linguistically diverse backgrounds.
In addition, you will be required to reflect on how the delivery of foodservice systems may be altered based on application to regional and remote settings and where there are significant populations who have diverse eating patterns.
Learning Approaches
This unit engages you in your learning through practical application experiences. You will apply your knowledge and skills from Food Service Management during a Work Integrated Learning experience. You will be placed with supervisors in a setting where the clients are nutritionally dependant on the foodservice. You will be placed in pairs (where possible) for a five week period and then undertake a further week at QUT to consolidate your learning experiences. You will receive support from these supervisors as well as QUT staff. You are expected to demonstrate initiative and problem solving skills. Tutorial assistance is provided by QUT. You will be required to attend a week of orientation which will assist you to prepare for your placements. The best presentations will be invited to present at the end of year Nutrition and Dietetics “Conference”.
Your placement sites are negotiated by Nutrition and Dietetic staff on your behalf and communicated to you at the end of your third year. These will be subject to change and you will need to be flexible in order to accommodate any alterations. You will be required to attend placement across a number of geographical locations that are within and outside the metropolitan area. Assistance will be provided in accessing scholarships to assist with travel and accommodation costs, however, students will be responsible for covering these costs.
Feedback on Learning and Assessment
You will be provided feedback on your performance as you progress through placement by your placement supervisor. You should complete the placement competency forms throughout your placement and discuss these and seek feedback with your supervisor and tutor on a weekly basis to ensure you will have the opportunity to meet all required National Competency Standards for Dietitians in Australia and identify as early as possible any areas where further improvement may be required. Personal development and reflection is expected throughout. A draft of your written report should be provided to your supervisor before completion of the placement for feedback before final submission.
You will reflect on your learning with your peer throughout your placement (if placed without a peer, this will be facilitated with another student at another site doing their placement in the same block). In your final presentation you will engage and respond to peer feedback.
Assessment
Overview
This unit is required in order for you to demonstrate your safety to practice and your eligibility to enter the Accredited Practising Dietitian program with Dietitians Australia, you will need to pass all forms of assessment. The unit is graded as pass or fail. For each context you are required to engage in reflexive practice, and submit artefacts as part of your overarching portfolio that provide evidence of your competence. These artefacts have been developed so that they are authentic to the context. Different contexts will showcase different competencies and you will be moving through novice, advanced beginner and competent within these contexts. Being competent in one context does not necessarily imply you are competent in all contexts.
Unit Grading Scheme
S (Satisfactory) / U (Unsatisfactory)
Assessment Tasks
Assessment: Placement Performance
You must complete the required time at your allocated placement site and demonstrate satisfactory achievement of the National Competency Standards for Dietitians in Australia in this context. Demonstrating your achievement of competence includes the domains of Professional, Expert, Research and Collaborative Practice. Satisfactory performance in this unit also includes professional conduct, as outlined in the Dietitians Australia Code of Conduct for Dietitians and Nutritionists, complying with the QUT Student Code of Conduct and being culturally safe.
The QUT Nutrition and Dietetic Placement Performance Assessment forms must be completed by you and confirmed by your supervisor/clinical educator. Placement performance will be assessed by your placement supervisor and/or clinical educator and unit coordinator.
QUT Nutrition and Dietetic Placement Performance Assessment forms are used across all your WIL units, and are explained at the beginning of year orientation, orientation prior to each placement, in your mid-placement tutorial, and materials on Canvas.
On your placement and in your project work you will have access to sensitive information and will be subject to the health service standards and codes of conduct which include ensuring the maintenance of confidentiality, which at present restrict the use of tools such as GenAI.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Assessment: Report
You will provide a final report on your project demonstrating your ability to assess, plan and evaluate opportunities to improve food and nutrition in an institution where clients are nutritionally dependent. This will also demonstrate your ability to research and evaluate within a foodservice context.
Your report will follow a structured format. You will provide a copy of your report to your supervisor and QUT. Your work in your report contributes to your assessment of competency and overall assessment in this unit, and is assessed by your unit coordinator with verification from your supervisor.
The requirements for your report are explained at the beginning of year orientation, orientation prior to each placement, in your mid-placement tutorial, with further support materials provided on Canvas.
This assessment task is authentic as you will be working in the role as a dietitian (under supervision) performing evidenced based practice tasks, including extensive stakeholder consultation and collaboration. Your written project report summarises this work and is in a format consistent to what is done by dietitians in practice, and used by services. Your supervisor will verify your contribution to the project work and related content in your report. Your project experiences and your report will evidence your competency in nutrition and dietetics including those in a foodservice management context.
On your placement and in your project work (and report) you will have access to sensitive information and will be subject to the health service standards and codes of conduct which include ensuring the maintenance of confidentiality, which at present restrict the use of tools such as GenAI.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Assessment: Presentation
You will present the findings of your project to your peers, QUT staff members and invited guests.
In your presentation you to outline how you have collaborated effectively within and across teams to deliver inclusive, equitable and sustainable group-based nutrition and dietetic services and your competence and expertise in foodservice management. In your presentation, you will be required to provide clarification to questions asked by audience members. You will also reflect on your placement experience and contribute critically to the discussion of your peers. You will be provided formative feedback from this presentation to support the finalisation of our placement report.
You will have a structured format to follow, with a maximum of 5 slides.
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.
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
This a Work Integrated Learning unit and you will need to meet mandatory requirements for vaccinations and criminal history screening.
Blue Card
A blue card is required to complete this unit. A blue card confirms that you have passed a screening of your criminal history (the Working with Children Check) and have been approved to work with children and young people. For more information on the blue card and how to apply please visit the QUT website.
Costs
This a Work Integrated Learning and you will be responsible for your own travel arrangements, including accommodation. You will also be expected to wear professional clothing (including safe footware) for your placement, with some sites also requiring your QUT Nutrition and Dietetic polo shirt.
Resources
Texts and materials from units earlier in your course including from XNH356 Contemporary Management and Practice of Food and Nutrition Services.
A range of readings and resources will be made available on QUT readings.
Risk Assessment Statement
Assessment for this unit will involve a workplace-based assignment. You should be aware of and abide by the health and safety requirements of the workplace. You are 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.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Placement Performance, Report, Presentation - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Placement Performance, Report, Presentation - Communicate and translate complex food and nutrition information 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: Placement Performance, Report, Presentation - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Placement Performance, Report, Presentation - Conduct research with some independence 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: Placement Performance, Report, Presentation