Public Health Nutrition
This course provides students with the knowledge and skills required to address food and nutrition issues at the population level. It offers a comprehensive perspective on public health issues in food and nutrition, and familiarises students with strategies used to improve the health of populations.
- Semester 1 - 2015
1. Explain the links between the food supply, nutrition and health;
2. Apply epidemiological principles to the assessment of dietary intake at the population level;
3. Demonstrate an understanding of food and nutrition monitoring and surveillance;
4. Critically appraise current issues in the food and nutrition system;
5. Evaluate the evidence base for public health nutrition strategies in terms of potential health impact;
6. Describe the process of food and nutrition policy and strategy development.
- Nutritional epidemiology and how that applies to nutrition assessment of populations;
- Epidemiological evidence for the contribution of food and nutrients to patterns of health and disease;
- Application of nutritional epidemiology to monitoring and surveillance of the food and nutrition systems;
- The process of development, implementation and evaluation of food and nutrition policy at all levels of government;
- Application of national, state and local nutrition initiatives to promote health;
- Critical evaluation of the evidence base for public health nutrition;
- Discussion of current issues in the food and nutrition system.
This course is only available to students enrolled in the B Nutrition & Dietetics (Honours) program. Pre-requisite - successful completion of NUDI2110
PUBH1080 Studies in population health and health promotion NUDI2200 Nutrition 2
Written Assignment: Assignment 1 (individual) Critical Appraisal
Written Assignment: Assignment 2 (group based) Strategy Development
Formal Examination: Exam
Face to Face On Campus 2 hour(s) per Week for Full Term
Face to Face On Campus 2 hour(s) per Week for 8 Weeks