NTDT5608

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.

Unit of Study Overview

This Unit of Study introduces students to the principles of community and public health nutrition. Key areas examined include concepts and principles of food habits, including those from culturally and linguistically diverse backgrounds, and nutrition in vulnerable groups who are at risk of food insecurity; nutrition through the lifecycle; food policy and advocacy; and food and nutrition systems. Diet and chronic diseases is another area covered which examines the relationship and evidence for the role and aetiology of diet and chronic diseases such as cancer, heart disease, hypertension and diabetes. Students will also 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. Case studies and 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.

Lecture Outlines

• Food Habits – Diet acculturation, Jewish Food Habits, Food and Islam, Vegetarianism
• Nutrition through lifecycle – Pregnancy, breastfeeding, early childhood , children and Adolescents, older People
• Nutrition in Vulnerable Groups – Refugee Health, Food Security, Indigenous Health
• Nutrition promotion – Program planning and Health Promotion Principles, Needs assessment, Goals and objectives, Strategies, Evaluation, Report Writing
• Case Studies relevant to particular aspects of health promotion / public health
• Diet and Chronic disease – Obesity, Physical Activity, Cancer, Cardiovascular
• Disease, Hypertension, Oral Health, Osteoporosis
• Food regulation – Regulatory bodies, food standards issues, local food policy, advocacy
• Food and nutrition systems and supermarket science

Course Coordinator Contact Details

Dr Bridget Kelly

Room: 473

Telephone: 9351 4239

E-mail: bridget.kelly@sydney.edu.au

Timetable

Wednesdays: 1.00pm - 3.00pm, Carslaw Lecture Theatre 375
Thursdays 1:00pm - 3:00pm, Carslaw Lecture Theatre 375
Thursdays: 3:00pm -5:00pm, tutorial (see timetable for room)

Practical Classes / Tutorials / Workshops

• CALD Food Habits Workshop
  
  Islamic and Jewish Diets Workshop
• Food Security Workshop
• Supermarket Science Workshop
• Program planning Tutorials
• Local Food And Nutrition Systems Tutorial
• Advocacy To Influence Food And Health Policy Tutorial

Textbooks

Lawrence M & Worsley T (Editors). Public Health Nutrition – From Principles to Practice. Allen & Unwin, 2007. ISBN978 174175 102 4

Hawe P, Degeling D and Hall J. Evaluating Health Promotion: A health worker's guide. McLennan and Petty, 1990. ISBN: 086 4330677.

Mann J & Truswell AS. Essentials of Human Nutrition. Oxford University Press. Oxford. 3rd edition 2007. ISBN: 97890199290970

Assessment

One 2 hour exam

Public health debates

CALD presentations

Program planning literature review

Program planning program outline