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| Unit name/year level | Learning objectives | Summative assessment related to research skill development |
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| Year 1: evaluating the evidence, nutrition, and population health | (1) Interpret the demographics of the Australian population including indigenous, minority, and disadvantaged groups
(2) Summarize the Australian health system and the political system and its operation at a national state and local level and outline the roles of the major bodies that provide government with scientific advice relating to food and also to health
(3) Identify and describe the main socio-cultural, economic, environmental, and political determinants of health
(4) Define public health and discuss the origins and nature of public health as a discipline
(5) Compare and contrast the social versus the medical model of health and explain primary, secondary, and tertiary prevention paradigms and strategies for individuals and populations
(6) Explain and compare the main study designs used in population health and nutrition research and explain the findings of key population health studies on the relationship between diet and chronic disease
(7) Perform basic methods of qualitative and quantitative data collection and analysis
(8) Search the scientific literature related to common questions on nutrition and health
(9) Explain common methods used to survey the nutrient intake and the nutritional status of populations | Evaluation of indigenous health program or policy 20%
Critical analysis of scientific paper using quality assessment 20%
Argumentative essay using the evidence, for example, “The solution to childhood obesity is prevention not cure. Discuss.”
Midsemester test 10%
End of semester exam 30% |
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| Year 2: applied research methods in nutrition | (1) Design a simple research study relating to a nutrition issue
(2) Define the process of systematic review
(3) Develop and implement a systematic review protocol
(4) Apply methods of qualitative and quantitative data analysis in confined settings
(5) Compare and contrast different research methodologies
(6) Apply principles of nutrition research project management via a hypothetical model
(7) Synthesize and communicate findings from the scientific literature in the field of nutrition
(8) Extend communication skills and practice in the context of nutrition research
(9) Extend critical appraisal and enquiry skills | Group systematic literature review 50%
Individual scientific report 50% |
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| Year 3: food for dietetic practice (dietetics students only) | (1) Integrate food composition and practical food knowledge to a range of therapeutic applications to support dietetic practice
(2) Compare and contrast food service systems across healthcare settings including key regulatory and accreditation systems relevant to food service management
(3) Develop and communicate plans to provide safe and nutritious food in food service settings
(4) Implement, evaluate, and disseminate results of activities that support delivery of quality nutrition and food standards within a food service
(5) Apply research practice skills and innovative problem-solving to food service management challenges
(6) Apply the principles of management in food service including organizational management, human resource management, and production management
(7) Utilize reflection, professional, and personal communication and teamwork skills | Food service quality improvement project report (group) 35% |
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| Year 3: evidence-based nutrition (nutrition science students only) | (1) Apply appropriate research methods in order to carry out scientific research and recognize the significance and relevance of the data and results obtained
(2) Integrate knowledge in the identification, description, analysis, and solution of a research problem in the field of human nutrition
(3) Articulate clear research aims, methods, and rationale
(4) Show appropriate skills in applying methods and techniques relevant to your chosen project
(5) Show initiative and independence, and manage your time and resources effectively to complete a project within allocated time scales
(6) Utilize relevant information sources for the planning, conduct, and writing up of a project
(7) Maintain accurate, accessible records of data collection, decisions made, and their rationale in a reflective workbook
(8) Utilize suitable software packages for data manipulation and the preparation of typewritten documents
(9) Evaluate the experimental approach adopted and recognize its strengths and limitations, and compare and integrate your project findings with findings from previous work reported in the literature or elsewhere
(10) Prepare a structured, coherent project submission, via a series of drafts that are subject to repeated improvement and updating
(11) Engage in critical discussion of the conduct of your project and the significance of its findings in an oral defence (three-minute thesis) | Oral presentation on research 10%
Research proposal 20%
Research scientific paper 50%
Reflective workbook or laboratory notebook 10%
Supervisor report 10% |
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| Year 4: practice and research in dietetics (dietetics students only) | (1) Critically review nutrition and dietetic practice, identifying gaps in knowledge, and apply valid and relevant conclusions and recommendations for practice improvement
(2) Utilize research, leadership, communication (including negotiation, advocacy, and conflict resolution), and management principles and skills in approaching solutions to practice problems.
(3) Work effectively as a member of a team creating innovative solutions to nutrition and dietetics practice problems
(4) Apply the principles of human resource management, budgeting, and risk management to project management and research
(5) Synthesize and analyze information/data collected from practice and communicate scientifically
(6) Plan and evaluate own personal and professional development in preparation for entry into the profession | Scientific paper 40%
Peer review 10%
Small grant proposal 20% |
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