Faculty of Medical and Health Sciences

DIETETIC 704 - Professional Skills 1

45 Points

Semester 1


Develops professional communication and organisation/management skills that will enable students to work effectively as dietitians. Introduces the dietetic process as it applies to clinical practice, including assessment, planning, implementation and evaluation of nutrition and dietetic interventions, and introduces the principles of food service management ranging from food safety and hygiene to the development of menus for therapeutic diets. Includes practical placement in the domains of applied nutrition in part fulfilment of the professional course accreditation requirements of the New Zealand Dietitians Board.


Course Director