Year
2016
Units
0
Contact
1 x 3-week intensive workshop once-only
Prerequisites
1 Admission into BND-Bachelor of Nutrition and Dietetics
1a Admission into HBNTD-Bachelor of Nutrition and Dietetics (Honours)
1b Admission into MND-Master of Nutrition and Dietetics
Must Satisfy: ((1 or 1a or 1b))
1a Admission into HBNTD-Bachelor of Nutrition and Dietetics (Honours)
1b Admission into MND-Master of Nutrition and Dietetics
Must Satisfy: ((1 or 1a or 1b))
Assumed knowledge
Nutritional Epidemiology, Food Products and Preparation, Clinical Nutrition and Dietetics
Assessment
Intensive workshop participation - 80% attendance is required.
Topic description
Provides students with knowledge and skills necessary for successful completion of subsequent capstone topics in research methods and food service.
Educational aims
The aim of this topic is to:
- To provide students with knowledge and skills relevant to design, analysis and interpretation of scientific literature in the area of nutrition and dietetic practice.
- To provide students with knowledge and skills relevant to menu design and evaluation in food service settings.
Expected learning outcomes
On completion of this topic, students should be able to:
- Actively participate in a series of lectures and workshops designed to advance knowledge and skills in preparation for successful completion of subsequent capstone topics in research methods and food service.
Key dates and timetable
Timetable details for 2016 are no longer published.
Sturt Rd, Bedford Park
South Australia 5042
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