Credit points: 15

Subject outline

In this subject you will begin to understand and be able to apply learning and educational theories within the context of food and nutrition education. You 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 a range of high level communication skills through developing a health promotion program to meet the needs of a community. Finally you 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 by demonstrating excellent communication skills across a variety of mediums.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorAnna Vassallo

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesYou will undertake a range of learning activities including lectures, tutorials, quizzes, written works and oral presentations. These are collectively designed to achieve and assess your performance in alignment with the subject’s intended learning outcomes. You will receive timely feedback (formal and informal) about your performance on these activities.

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following course code: HMDP OR; Must be admitted in HZNDP and must have passed DTN3NDS


Incompatible subjectsDTN4ECN OR DTN403 OR DTN303

Equivalent subjectsDTN4ECN

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Nutrition Counselling and Education Skill Development

Resource TypeBook

Resource RequirementPrescribed

AuthorBauer, K D, Liou, D and Sokolik, C A


Edition/Volume3RD EDN



Chapter/article titleN/A



Other descriptionN/A

Source locationN/A

Career Ready


Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

COMMUNICATION - Communicating and Influencing

Intended Learning Outcomes

01. Apply learning and educational theories to design individual and group nutrition education sessions, including development of appropriate supporting materials.
02. Apply effective individual and group multimodal communication skills across for a range of lay and expert audiences.
03. Critically review and analyse the food, health and nutritional status of groups across Australia and the world.

Subject options

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Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 1, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

LectureWeek: 10 - 22
Twelve 2.00 hours lecture per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

TutorialWeek: 10 - 22
Twelve 2.00 hours tutorial per study period on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Unscheduled Online ClassWeek: 10 - 22
One 2.00 hours unscheduled online class per week on weekdays during the day from week 10 to week 22 and delivered via online.


Assessment elementCommentsCategoryContributionHurdle% ILO*

One individual written and oral assessment task (2250 word equivalent). A progressive task split into three parts of two written assessments (1750 word equivalent total) and one 10-minute oral presentation (500 word equivalent).

N/AAssignmentIndividualNo70 SILO1, SILO3

One group written task (equivalent to 1500 words equivalent per student).

N/AOtherGroupNo30 SILO1, SILO2