PUBLIC HEALTH NUTRITION

PHE3PHN

2020

Credit points: 15

Subject outline

In this subject students will develop an understanding of the key public health nutrition topics; how the complex interactions between social, cultural, economic, environmental and political factors affect dietary choices, and what is being undertaken to improve current and future nutritional health status of all Australians. Students will use a public health framework to become familiar with fundamental nutritional needs and their relationship to health outcomes. Students will explore current evidence of the nutritional health status of the Australian population; the social determinants of nutrition; and the settings in which practitioners can work to assist communities address nutritional needs. Examples of nutrition and physical activity strategies that aim to address current and future health issues such as chronic conditions, food security and food safety, will be examined.

SchoolLa Trobe Rural Health School

Credit points15

Subject Co-ordinatorNicole Johnson

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites PHE2PHP or equivalent, or enrolled in EBPOEB or enrolled in EBOEXB or enrolled in EBPHEB or enrolled in LBBSB or Subject Coordinator's approval

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyEnrolment accepted until quota reached

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Public health nutrition: from principles to practice

Resource TypeBook

Resource RequirementPrescribed

AuthorLawrence, M and Worsley, T

Year2007

Edition/VolumeN/A

PublisherAllen and Unwin

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Promoting health: the primary health care approach

Resource TypeBook

Resource RequirementRecommended

AuthorTalbot, L and Verrinder, G

Year2014

Edition/VolumeN/A

PublisherChurchill Livingstone

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

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. Analyse the impact of socio-environmental, cultural, economic, political and behavioural factors on public health nutrition of Australians
02. Examine current and future public health nutrition values through an exchange of ideas and information
03. Analyse the evidence base for key Australian public health nutrition topics, and relate these to local and national policy and practice
04. Explore and critique social and health service responses to diet related health outcomes

Subject options

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Start date between: and    Key dates

Bendigo, 2020, Semester 2, Blended

Overview

Online enrolmentYes

Maximum enrolment size100

Subject Instance Co-ordinatorNicole Johnson

Class requirements

Tutorial Week: 31 - 43
One 2.00 h tutorial per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"One 2-hour tutorial per week."

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One 1.5 hour examinationN/AN/AN/ANo30 SILO1, SILO2, SILO3, SILO4
Group oral presentation (10 minutes per member)N/AN/AN/ANo25 SILO1, SILO2, SILO3, SILO4
Individual report (2,000-words)N/AN/AN/ANo45 SILO1, SILO2, SILO3, SILO4