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

Please note that this Unit of Study will be discontinued effective 2013.

This unit of study covers topics such as: nutrition through the life cycle from infancy to old age; nutrition in vulnerable groups (with an emphasis on food insecurity, indigenous and refugee health); and theories and concepts 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, defining goals and objectives, developing a needs assessment, effective nutrition promotion strategies, program evaluation and program planning. Students will have opportunities to apply their knowledge of Program Planning and Needs Assessments, and the dietary issues associated with Culturally and Linguistically Diverse (CALD) groups, in a group context. This course also looks at current public health nutrition strategies and case studies for promoting health and preventing diet-related diseases. The delivery of course material involves lectures, tutorials, workshops and presentation sessions.

Course Coordinator Contact Details

Ms Katherine Jukic

Room: 480



Credit average in NUTR2911 and NUTR2912


Lectures: Thursday 1:00pm-3:00pm, Carslaw Lecture Theatre 375

Tutorial/Workshop/Presentation: Fridays 10:00am-1:00pm, Civil Engineering Lecture Room 2 (Rm 211), Thursdays 3-5pm (Weeks 1-2, 7, 12-13) in either Carslaw Lecture Room 454 or Eastern Avenue Seminar Room 406


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.

Lecture Outlines

  • 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.
  • Case Studies relevant to particular aspects of Program Planning.
  • Supermarket Science.

Practical Course

  • 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).