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Further develops professional communication and organisation/management skills that will enable students to work effectively as dietitians. Progresses the knowledge and skills required to develop competency in the nutrition and dietetic care 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 clinical and applied nutrition, and food service management in part fulfilment of the professional course accreditation requirements of the New Zealand Dietitians Board.