Community and Public Health Nutrition
Overview
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.
Requisites
Rule
Admission into MA-DIET - Master of Dietetics
02-November-2025
Learning outcomes
Students who successfully complete this unit will be able to:
- Analyse the social, cultural and environmental factors which influence food choice and health outcomes related to dietary behaviour
- Outline the social, ethical, political and economic considerations involved in promoting dietary change at the individual and population level
- Evaluate policies and related strategies/initiatives aimed at improving health and nutritional status of communities
- 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
- 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
- Deliver a culturally appropriate health promotion presentation/activity
Teaching methods
Hawthorn
| Type | Hours per week | Number of weeks | Total (number of hours) |
|---|---|---|---|
| Live Online Class | 1.00 | 12 weeks | 12 |
| On-campus Class | 3.00 | 12 weeks | 36 |
| Specified Activities Various | 3.00 | 12 weeks | 36 |
| Unspecified Activities Various | 5.50 | 12 weeks | 66 |
| TOTAL | 150 |
Assessment
| Type | Task | Weighting | ULO's |
|---|---|---|---|
| Assignment | Individual | 20% | 1,2,4,5 |
| Presentation | Individual | 40% | 6 |
| Project Report | Individual | 40% | 3,4 |
| Online Discussion Threads | Individual | 10% | 1,2,3,4 |
| Pitch Presentations | Individual | 30% | 1,2,3,4,5 |
| Presentation | Individual/Group | 20% | 1,2,3,4,6 |
| Project Report | Individual | 40% | 1,2,3,4,5 |
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
A list of reading materials and/or required textbooks will be available in the Unit Outline on Canvas.