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 a range of high level communication skills through developing a health promotion program to meet the needs of a community. 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 by demonstrating excellent communication skills across a variety of mediums.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorKathryn Toohey

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

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 DTN303 OR DTN403

Equivalent subjectsDTN4ECN

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A


Nutrition Counselling and Education Skill Development

Resource TypePrescribed

Resource RequirementN/A

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

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-ordinatorKathryn Toohey

Class requirements

LectureWeek: 10 - 22
Twelve 2.00 h 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 h 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 h unscheduled online class per week on weekdays during the day from week 10 to week 22 and delivered via online.


Assessment elementCommentsCategoryContributionHurdle% ILO*
One 1800 word equivalent individual written assessment task Plan a community nutrition projectN/AN/AN/ANo50 SILO1, SILO3
One group task (equivalent to 1000 words per student) Analysis of health promotion programN/AN/AN/ANo20 SILO1, SILO2
One individual task (500 words equiv) Evaluation and reflection of projectN/AN/AN/ANo15 SILO1, SILO2, SILO3
One individual 10 min oral presentation (500 words equiv) Presented to staff and peers prior to presentation to community groupN/AN/AN/ANo15 SILO1, SILO2, SILO3