Professional and Leadership Skills in Nutrition and Dietetics

    Unit code: HHN6003 | Study level: Postgraduate
    (Generally, 1 credit = 10 hours of classes and independent study.)
    Footscray Park
    HHN4001 - Professional Communication and Behaviour Change Skill
    (Or equivalent to be determined by unit coordinator)


    This unit will introduce the theory underpinning professional, leadership, business and entrepreneurial skills to support innovative practice in dietetics. Students will build on knowledge of professional practice within the scope of the National Dietetics Competency Standards, the Statement of Ethical Practice and Code of Professional Conduct. They will develop knowledge and skills in relation to leadership and management appropriate to their scope of practice.

    Students will build on knowledge and skills in medical nutritional management and public health, developing confidence to become innovative and future ready practitioners.

    Learning Outcomes

    On successful completion of this unit, students will be able to:

    1. Articulate the scope of dietetic practice and professionalism within the framework of the National Dietetic Competency Standards, the Statement of Ethical Practice and Code of Professional Conduct;
    2. Contextualise theories and practices related to leadership and business skills as they apply to dietetic practice;
    3. Formulate business and marketing plans to support entrepreneurial approaches to dietetic practice; and
    4. Exemplify leadership strategies appropriate to dietetic practice.


    For Melbourne campuses

    Assessment type: Test
    Grade: 15%
    Online test (30mins)
    Assessment type: Report
    Grade: 20%
    Reflection on Workplace visit (1000 words)
    Assessment type: Presentation
    Grade: 25%
    Groups presentation of an innovation business and marketing plan (15mins)
    Assessment type: Report
    Grade: 40%
    Group written business plan for an innovative dietetic practice (2000 words per student)

    Required reading

    No required text. Required reading materials from key academic journals and text books will be identified and linked through VU Collaborate.

    As part of a course

    This unit is studied as part of the following course(s):

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