DTN4ECN
EDUCATION AND COMMUNICATION SKILLS FOR NUTRITION
DTN4ECN
2018
Credit points: 15
Subject outline
In this subject students will begin to understand and be able to apply learning and educational theories within the context of food and nutrition education. Students will apply skills in interpreting population, demographic and other food and nutrition data to describe a community and their food, health and nutritional status and develop high level oral communication skills through developing and delivering an education session. Students will understand the principles of and develop skills in communicating with individuals and groups. Finally students will gain practical skills in planning food and nutrition education with particular emphasis on translating scientific literature into end-point user-friendly, culturally appropriate written information.
SchoolSchool of Allied Health
Credit points15
Subject Co-ordinatorKathryn Toohey
Available to Study Abroad StudentsNo
Subject year levelYear Level 4 - UG/Hons/1st Yr PG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Must be admitted in the following course code: HMDP; OR Must be admitted in one of the following course codes: HZHSDP, HZNDP and must have passed 240 credit points; OR Must receive subject coordinator approval and must have passed DTN3FSC or DTN3FSO.
Co-requisitesN/A
Incompatible subjects DTN403
Equivalent subjectsN/A
Special conditions Students must be enrolled in course codes: HZHSDP, HZNDP or HMDP or obtain approval from subject coordinator.
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Nutrition Counselling and Education Skill Development | Prescribed | Bauer, K D, Liou, D and Sokolik, C A 2012 | 2ND EDN, CENGAGE LEARNING. BELMONT, CALIFORNIA, USA: WADSWORTH |
Graduate capabilities & intended learning outcomes
01. Synthesise, review and critically analyse the food, health and nutritional status of groups across Australia and the world.
- Activities:
- Interactive lectures and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Speaking)
- Literacies and Communication Skills(Writing,Speaking)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
02. Apply learning and educational theories to design individal and group nutrition education sessions, including development of appropriate supporting materials.
- Activities:
- Interactive lectures and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Speaking)
- Literacies and Communication Skills(Writing,Speaking)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
03. Demonstrate effective individual and group communication skills for a range of audiences.
- Activities:
- Interactive lectures and tutorials
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Writing,Speaking)
- Literacies and Communication Skills(Writing,Speaking)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
Subject options
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Melbourne, 2018, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorKathryn Toohey
Class requirements
TutorialWeek: 10 - 21
Six 2.0 hours tutorial per study period on weekdays during the day from week 10 to week 21 and delivered via face-to-face.
LectureWeek: 10 - 21
Six 2.0 hours lecture per study period on weekdays during the day from week 10 to week 21 and delivered via face-to-face.
Unscheduled Online ClassWeek: 10 - 22
One 3.0 hours unscheduled online class per week on weekdays during the day from week 10 to week 22 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| one 1500 word equivalent individual written assessment task | 35 | 02, 03 | |
| one group class facilitation task (equivalent to 1300 words per student) | 35 | 02 | |
| one oral presentation (10 minutes per member) with supporting written summary | 30 | 01, 02, 03 |