Food systems for nutrition and dietetic practice

This unit will extend your knowledge of the food systems that exist within organisations, and the role of the dietitian in ensuring that food and eating experiences are safe, nutritious and enjoyable and goals of the organisation are achieved. It will develop your skills in planning eating experiences, cooking, monitoring food environments, measuring quality indicators, advocating for change, communicating information and applying the technical, business and policy elements that support an organisation to function.
You will explore a range of organisational food systems including the university campus, stores and retail settings, hospitals, residential aged care, community meals and commercial food businesses. Teaching and learning are designed to be interactive and hands-on, delivered through weekly workshops and practical activities including field trips, fieldwork and kitchen practicals. The theory learnt in this unit will be applied and built on in food systems activities integrated into placement in other units.

This unit will prepare you to perform a range of tasks that are critical for employment and entrepreneurship in a range of work contexts.