Overview
This topic develops students' understanding of public health and community nutrition, within the context of health promotion practice. Public health nutrition applies a population-level perspective to preventing diet-related health problems, and promoting healthy eating, while community nutrition takes a local-level perspective, defined by a smaller geographical area. Both public health … For more content click the Read More button below.
Students will be introduced to health and nutrition policies which guide public health and nutrition interventions. They will develop knowledge and skills in systematic nutrition program development, encompassing needs assessment, program planning, implementation and evaluation. Programs will be based on principles of evidence-based practice, cultural safety, ethical interventions, multi-disciplinary and inter-sectoral practice.
Topic availabilities
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Tuition pattern
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Aims
This topic aims to provide students with in-depth knowledge for public health and community nutrition practice, including the theoretical and policy context for public health. Students will develop skills for nutrition program planning based on sound intelligence, clear objectives, appropriate evaluation and ethical considerations.
Learning outcomes
On completion of this topic you will be expected to be able to:
1.
Integrate advanced knowledge of a socio-ecological approach and health promotion principles within public health and community nutrition context
2.
Critically analyse major health and nutrition policy within a public health context
3.
Develop a Community nutrition program incorporating the theory and principles underpinning evidenced based planning, implementation and evaluation methods, health promotion principles and major health and nutrition policies
4.
Apply principles of cultural safety and ethical practice to nutrition program development
5.
Critically discuss collaborative approaches to stakeholder engagement within the context of nutrition program development
Assessments
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Requisites information
Pre-requisites:
Assumed knowledge
Knowledge of social and ecological determinants of food choices.