XNN448-2 Leadership and Entrepreneurship in Nutrition and Dietetic Practice
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: | XNN448-2 |
|---|---|
| Prerequisite(s): | XNN448-1 |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
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Unit Outline: Semester 2 2027, Kelvin Grove, Internal
| Unit code: | XNN448-2 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | XNN448-1 |
Overview
In this unit the principles of leadership, management, advocacy, and entrepreneurship and their application in quality assured, competent nutrition and dietetics practice are explored. You will have the opportunity to reflect on and propose how you can apply these principles across domains of dietetic practice. You will hone your advanced strategic planning, capacity to communicate complex information effectively and ability to provide culturally responsive healthcare evidencing research and inclusive approaches to Indigenous health. You will reflect on and integrate your holistic course experience to refine your professional identity, develop your career plans, and integrate programmatic knowledge to devise innovative and sustainable solutions for dietetics of the future.
You will complete this unit while undertaking your WIL in XNN444, XNN445, XNN446, and/or XNN447, with 72 hours of placement time from your WIL contributing to the volume of learning in XNN448-2.
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:
- Develop creative, innovative and entrepreneurial solutions for nutrition and dietetics businesses and services utilising systems thinking and collaborative practice.
- Translate, communicate and justify complex information, synthesising theories and frameworks effectively, safely and inclusively, using a range of oral, written and digital technologies and formats.
- Construct strategic plans incorporating the ethical use of Generative AI, that advance personal, professional and organisational capabilities and optimise health outcomes.
- Critically reflect on leadership capabilities, professional values, codes of ethics, and lifelong learning as applied to diverse, dynamic and sustainable practice in nutrition and dietetics.
- Critically reflect on, and showcase your competence as a reflective, culturally responsive, emerging leader in nutrition and dietetic practice.
Content
Major topics include:
- professionalism
- leadership theory and practice
- management of change
- initiative assertiveness
- total quality management, evaluation of nutrition and dietetic services
- quality tools and frameworks
- business planning
- ethical practice
- emerging digital tools in nutrition and dietetic practice
- advanced dietetic practice
- working in diverse and/or complex settings
- marketing and networking in the profession, and
- cultural responsiveness and dietetic practice, how to utilise evidence and strengths based approaches in Aboriginal and Torres Strait Islander Health care, and integrate Aboriginal and Torres Strait Islander ways of knowing, being and doing.
You will also develop your career plans, and showcase your commitment to leading excellence and safety in practice. In this unit you will also complete a tailored employability module to add to your course e-Portfolio.
Learning Approaches
At the beginning of the year you will map a personalised learning plan so you can complete your WIL commitments and participate in a series of workshops, seminars and online forums offered flexibly across the year (in conjunction with the second multi-component unit XNN448-1). In this unit you will be provided the opportunity to engage with leaders in the profession in the form of guest lecturer presentations and workshops. This unit will conclude with an end of course conference and networking event to celebrate your accomplishments and showcase achievements across the final year of the program to other members of the nutrition and dietetic profession and student peers across all years of the program. During this time you will be given the opportunity to participate in focus groups and other evaluations to reflect and provide feedback on your 'whole of course' experience.
Feedback on Learning and Assessment
Formative feedback on components of your e-portfolio will be provided by academic staff and WIL supervisors as you progress through this unit in workshops and on WIL. Areas identified in need of improvement will be discussed with you prior to submission of your final e-portfolio.
For your professional plans, you will be provided with formative feedback from your peers and academic staff in the form of an online discussion on your business pitch prior to submission of your final work. You will be encouraged to speak to your unit coordinator with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements.
Assessment
Overview
Information included on Canvas provides detailed criteria and tasks for completion of the assessment. Students are encouraged to check their work against the criteria to ensure all aspects are completed. This multi-component unit will provide feedback on the assessment pieces due in XNN448-2 and is graded as satisfactory/unsatisfactory. Work in both this unit and XNN448-2 must be completed to obtain final credit points. If you are at risk of an unsatisfactory grade you will be provided with formative feedback and support systems to give you the opportunity to demonstrate satisfactory progress towards competence.
Your final grade for XNN448-2 will be applied to XNN448-1 so that both unit components contribute to your final grade.
Assessment 3 is designed for you to bring together your course journey, with evidence of competence in your WIL units and focus on your next steps. As you curate and finalise your whole of course Leadership in Nutrition and Dietetic Practice ePortfolio, you are encouraged to reflect on your materials (artefacts) you have deposited across your course(s), your growth, and the ups and downs. Your items of work and examples of experience of working with others and your strengths are unique to you, and will support you entering the nutrition and dietetic workforce and future life long learning journey showcasing your excellence as an inclusive, ethical, culturally responsive, innovative, entrepreneurial, clinically advanced professional.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Innovation and entrepreneurship planning in nutrition and dietetics
You will develop a business concept for a nutrition and dietetic service, product or program that you will develop across the year. Your business concept planning will be grounded in the present-day Australian ethico-legal regulatory context and evidence driven. You will first present your work in the form of a pitch where you will be provided formative feedback from a variety of sources which may include your peers, external partners and academic staff prior to finalising your full business concept as a digital infographics, to be displayed in the end of year Nutrition and Dietetics Students Conference.
This is an authentic assessment as these ways of presenting and testing business concepts are common in private enterprise, including dietetics focussed Small to Medium Enterprises (SMEs) when seeking investors, establishing partnerships and stakeholder relationships before commencing business operations.
The template for your Business Concept Plan is adapted from resources recommend for use by all businesses in Australia.
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.
Assessment: Strategic professional planning in nutrition and dietetics
You will prepare written responses to a range of stimuli in relation to:
- Cultural responsiveness and dietetic practice - utilising evidence and strengths based approaches in Aboriginal and Torres Strait Islander Health care, integrating Aboriginal and Torres Strait Islander ways of knowing, being and doing.
- Career and professional development planning - aligned to the Advanced Accredited Practising Dietitian Program
- Nutrition and dietetic simulated job interview
- Critique of your leadership skills and capabilities
A formative feedback round (verbal or written) is offered to you for each piece prior to submission.
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.
Assessment: Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio
Using your whole of course Leadership in Nutrition and Dietetic e-Portfolio you have compiled across your course(s), you will further personalise and curate it to showcase your leadership and excellence as a competent, evidenced based, ethical nutrition and dietetics health professional.
Your e-portfolio will comprise evidence of your competence from your WIL units, which is supported by artifacts from your WIL. You are encouraged to include examples of other initiatives and activities you have engaged in along the course of your study (you have previously added to your e-Portfolio) that highlight your unique attributes as a creative, reflexive and culturally responsive nutrition professional. You will provide a 400 word Personal Statement (LinkedIn format) reflecting your professional identity as a new graduate dietitian and 200-word reflections for each of the four Dietitians Australia Domains of Competence to summarise your competency as a new graduate dietitian and meet the course learning outcomes.
In semester 1, you will be provided formative feedback on your e-portfolio with recommendations given for improvement. In XNN448-2 you will present components of your e-portfolio at the end of year Nutrition and Dietetics conference for summative assessment of the multi-component unit.
This assessment is authentic because it aligns with the credentialling requirements of the APD program as is required by Dietitians Australia to maintain competency.
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.
Threshold Assessment:
To achieve a passing grade in this assessment you must successfully meet the minimum standard in all components of the e-portfolio. Each section must be completed and substantiated with appropriate, relevant evidence that clearly demonstrates your competence as an entry-level dietitian.
Claims about your learning, skills, and achievements must be explicitly linked to examples from your coursework, WIL experiences, or professional development activities. Unsubstantiated or incomplete submissions will not meet the threshold for a pass. This assessment is a requirement for course completion and eligibility for entry into the Accredited Practising Dietitian (APD) Program.
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
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.
Resources
A range of readings and resources will be made available on the Canvas site and QUT readings.
Risk Assessment Statement
There are no out of the ordinary risks associated with this unit.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN90 Master of Nutrition and Dietetics
- 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: Innovation and entrepreneurship planning in nutrition and dietetics, Strategic professional planning in nutrition and dietetics, Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio - 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: Innovation and entrepreneurship planning in nutrition and dietetics, Strategic professional planning in nutrition and dietetics, Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio - 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: Innovation and entrepreneurship planning in nutrition and dietetics, Strategic professional planning in nutrition and dietetics, Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio - 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: Innovation and entrepreneurship planning in nutrition and dietetics, Strategic professional planning in nutrition and dietetics, Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio - 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: Leadership in Nutrition and Dietetic Practice - Capstone ePortfolio