Course overview
This course develops students' understanding of public health nutrition with a focus placed on the importance of building a sustainable, nutritious, and healthy food supply for all. Consideration is given to factors and health inequities which influence consumer food choices, including social, cultural, and environmental factors. An overview of the different types of food systems as well as historical events which influence the Australian diet over time, are used to illustrate how people's day-to-day living circumstances can impact on their dietary patterns. Major nutrition and health policies which underpin intervention programs and initiatives aiming to promote healthy eating behaviours will be explored. The course aligns with the program intent to promote innovation and evidence-based nutrition practices with consideration of social realties to improve the health of Australians.
- Principles of Public Health and Community Nutrition
- Vulnerable Communities
- Public Health Policies, Programs and Interventions
Course learning outcomes
- Demonstrate how food choices and eating patterns impact the nutritional health of individuals and populations
- Critically examine food systems and the development of sustainable and healthy food supplies
- Translate and apply current food and nutrition policies and initiatives to real-world contexts
- Appraise information from a wide variety of sources, emphasising core concepts around impediments and enablers to the nutritional health of populations
- Formulate and design an innovative community nutrition intervention