Nutrition Practice in Diverse Communities
Duration
- One Semester or equivalentThis unit will be delivered both on-line and on-campus in Semester 2 2020.Please check your timetable for on campus locatio
Contact hours
- 49 Hours
On-campus unit delivery combines face-to-face and digital learning.
Prerequisites
Admission to MA-DIETAims and objectives
Students who successfully complete this unit will be able to:
1. Analyse the social and cultural 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
This unit will involve up to 150 hours of work including:
On campus | Hours per week | Number of Weeks | Total |
Face to Face Contact Lectures Tutorial (week 2-6, 8-12) Seminar (week 7)
|
2 2 5 |
12 10 1 |
24 20 5 |
Online Contact
| N/A |
|
|
Specified Learning Activities Reading Group assignment work |
Approx. 5
|
12 weeks
|
60
|
Unspecified Learning Activities Independent study, assignment preparation
| Recommended |
| 41 |
TOTAL |
|
| 150 hours/12.5cp |
Assessment
Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
Project Report | Individual | 25% | 3,4 |
Assignment | Individual | 50% | 1,2,4,5 |
Presentation | Group | 25% | 6 |
General skills outcomes
- 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 & 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.
Study resources
- Reading materials and references.
Reading materials
References
Hughes, R. (2010). Practical public health nutrition. John Wiley & Sons.