NUTR3912

Community and Public Health Nutrition

Course Information

These course outlines are a guide only. They are provided for the information of prospective students. Although every effort is made to ensure the most up to date information is provided, timetables often change each semester due to the availability of rooms and resources. Content (including lecture/practical topics, assessment and textbooks) is also regularly reviewed to ensure relevance and effective learning.

This Unit of Study covers topic areas such as Nutrition through the Lifecycle (from infancy to old age), Nutrition in Vulnerable Groups, and Theories and Principles of a range of Food Habits. It helps students gain skills and knowledge in planning, implementing and evaluating nutrition health promotion programs for various population groups. Topics covered include: principles of health promotion, developing a needs assessment, program planning, defining goals and objectives, effective nutrition promotion strategies, and program evaluation. Current public health nutrition strategies for promoting health and preventing diet related-diseases are also covered. The delivery of course material involves lectures, tutorials and workshops.

Ms Katherine Jukic

Room: 476

Telephone: 9351 2605

Email: k.jukic@usyd.edu.au

Credit average in NUTR2911 and NUTR2912

Lectures – Thursdays, 1.00pm-3.00pm, Architecture Lecture Theatre 1
Tutorials/workshops/presentations – Fridays, 10.00am-1.00pm (venue varies)

Lawrence M & Worsley T (Editors). Public Health Nutrition – From Principles to Practice. Sydney: Allen & Unwin, 2007.

Hawe P, Degeling D and Hall J. Evaluating Health Promotion - A health worker's guide. NSW: McLennan and Petty, 1990.

• Food Habits – Introduction, Food Fashion, Jewish Food Habits, Food and Islam, Vegetarian Eating.
• Nutrition through the Lifecycle – Pregnancy, Breastfeeding, Early Childhood, Children, Adolescents, Older People.
• Vulnerable Groups – Refugee Health, Food Security, Indigenous Health.
• Introduction to Community and Public Health Nutrition Practice.
• Introduction to Health Promotion Principles.
• Program Planning – Needs Assessment, Goals and Objectives, Strategies, Evaluation, Report Writing, Funding.
• Case Studies relevant to particular aspects of Program Planning.
• Supermarket Sleuth lecture.

• Food Habits CALD – workshop and presentations
• EndNote tutorial
• Supermarket Sleuth tour

One 1.0 – 1.5 hour exam, plus 2-3 assignments (CALD presentations and Program Planning assignment).