Community and Public Health Nutrition
Duration
- One Semester or equivalent
Contact hours
- 36 hours + Blended
On-campus unit delivery combines face-to-face and digital learning.
2024 teaching periods
| Hawthorn Higher Ed. Semester 1 |
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|---|---|---|
Dates: Results: Last self enrolment: Census: Last withdraw without fail: |
Prerequisites
Admission to MA-DIETAims and objectives
This unit will build on students’ skills and knowledge in public health and community nutrition with a specific focus on the role of nutritionists/dietitians working with diverse communities including multicultural groups, indigenous populations and international groups/programs. Students will critically examine the evidence for, and implementation of, national nutritional policies and strategies aimed at improving population health and develop skills required for practice in community and public health nutrition including: needs assessment, planning, implementation and evaluation of culturally appropriate nutrition-related health programs as well as advocacy.
1. nalyse the social, cultural and environmental factors which influence food choice and health outcomes related to dietary behaviour
2. Outline the social, ethical, political and economic considerations involved in promoting dietary change at the individual and population level.
3. Evaluate policies and related strategies/initiatives aimed at improving health and nutritional status of communities.
4. Analyse the program development cycle of community nutrition program planning and define the: needs assessment, planning, implementation and evaluation process of nutrition related health programs.
5. Produce a grant application proposing a detailed program plan aiming to impact on the nutritional status and health of a community group and advocating on their behalf.
6. Deliver a culturally appropriate health promotion presentation/activity.
Unit Learning Outcomes
Students who successfully complete this unit will be able to:
1. nalyse the social, cultural and environmental factors which influence food choice and health outcomes related to dietary behaviour
2. Outline the social, ethical, political and economic considerations involved in promoting dietary change at the individual and population level.
3. Evaluate policies and related strategies/initiatives aimed at improving health and nutritional status of communities.
4. Analyse the program development cycle of community nutrition program planning and define the: needs assessment, planning, implementation and evaluation process of nutrition related health programs.
5. Produce a grant application proposing a detailed program plan aiming to impact on the nutritional status and health of a community group and advocating on their behalf.
6. Deliver a culturally appropriate health promotion presentation/activity.
Courses with unit
Master of DieteticsUnit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
Type | Hours per week | Number of Weeks | Total |
| On-Campus Class | 3 | 12 | 36 |
Live Online Class | 1 | 12 | 12 |
Specified Activities Various | 3 | 12 | 36 |
Unspecified Activities Various | 6.5 | 12 | 66 |
TOTAL | 150 hours |
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Online Discussion Threads | Individual | 10% | 1,2,3,4 |
| Project Report | Individual | 40% | 1,2,3,4,5 |
| Pitch Presentation | Individual | 30% | 1,2,3,4,5 |
| Presentation | Individual | 20% | 1,2,3,4,5,6 |
General skills outcomes
During this unit students will receive feedback on the following key generic skills:
- Teamwork Skills
- Analysis Skills
- Problem Solving Skills
- Communication Skills
- Ability to tackle unfamiliar problems
- Ability to work independently
Content
- Role of dietitians working with diverse communities
- Principles of health promotion
- Indigenous health
- Successful program development and management
- Running health promotion initiatives
- Factors affecting attitudes to food and health
- Influences on food choice, influence of cultural background on food choice and influence of cultural issues on food choice
- Nutrition problems in Australian communities and in developing countries.
- Ecological issues of food supply and food policy
- Federal and state health policy (Nutrition/Health)
- Social institutions and social norms
- Equity and equality
- Nutrition program development and management
- Graduate Attribute 1 (Communication 1 - Verbal Communication)
- Graduate Attribute 2 (Communication 2 - Communicating using different media)
- Graduate Attribute 3 (Teamwork 1 - Collaboration and negotiation)
- Graduate Attribute 4 (Teamwork 2 - Teamwork roles and processes)
- Graduate Attribute 5 (Digital Literacies 1 - Information literacy)
- Graduate Attribute 6 (Digital Literacies 2 - Technical literacy)
Study resources
- Reading materials.
Reading materials
Students are encouraged to check the Unit Outline following enrolment in this subject to confirm the prescribed text prior to purchase.