Outline

Overview

This unit of study introduces students to nutrition in health promotion to communities. In contrast to NTDT5307 (Medical Nutrition) which explores individual nutrition behaviour changes. This includes an understanding of the needs of populations across the lifespan and from Aboriginal and Torres Strait Islander backgrounds and culturally and linguistically diverse groups. Students will learn how to plan, implement, and evaluate nutrition promotion and behaviour change programs in different contexts. Building from nutritional and food science in semester 1, current nutrition guidelines and policies to support healthy lifestyles will be explored, as well as health promotion in other lifestyle areas such as physical activity, alcohol, smoking and sleep. The scope and distribution of chronic diseases and the role of nutrition in the etiology of diseases such as cancer, heart disease, diabetes and obesity are examined. Learning is facilitated by interactive lectures, tutorials and workshops.

Unit details and rules

Academic unit	Nursing and Midwifery
Credit points	6
Prerequisites ?	NTDT5601 and (NTDT5602 or FMHU5001) and NTDT5604 and NTDT5503
Corequisites ?	NTDT5305 and NTDT5307
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Anna Rangan, anna.rangan@sydney.edu.au
Guest lecturer(s)	Kyra Sim, kyra.sim@sydney.edu.au
Guest lecturer(s)	Katherine Owens, kate.owens@sydney.edu.au
Lecturer(s)	Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
	Timothy Gill, tim.gill@sydney.edu.au
	Anika Rouf, anika.rouf@sydney.edu.au
Tutor(s)	Timothy Low-Wah, timothy.low-wah@sydney.edu.au
	Jacqueline Chan, jacqueline.chan@sydney.edu.au
	Leanne Wang, leanne.wang@sydney.edu.au

Type	Description	Weight	Due	Length
Participation	Assessment 1: Cultural Immersion day Participation	0%	Week 04 Due date: 24 Aug 2023 at 09:00	9am-4pm
Outcomes assessed:
Presentation	Assessment 2: CALD video and presentation CALD video and powerpoint Presentation	15%	Week 05 Due date: 29 Aug 2023 at 13:00	10 min + 2 questions
Outcomes assessed:
Assignment	Assessment 3: Program planning assignment Group assignment	35%	Week 09 Due date: 01 Oct 2023 at 23:59	4,000 word report
Outcomes assessed:
Small test	Assessment 5: Quiz In class quiz	25%	Week 10 Due date: 13 Oct 2023 at 14:00	1 hour
Outcomes assessed:
Assignment	Assessment 4: Reflection on program Planning Assignment Reflection on program planning assignment.	5%	Week 10 Due date: 09 Oct 2023 at 23:59	500-750 words
Outcomes assessed:
Small test	Assessment 6: Application of CREATE tool students read a research paper and apply the CREATE tool	20%	Week 13 Due date: 03 Nov 2023 at 13:00	500 words approx
Outcomes assessed:
= group assignment ?

Assessment summary

Detailed information for each assessment can be found on Canvas.

Immersion day: Students will experience Aboriginal and Torres Strait Islander culture, history and diet through different workshops delivered by Aboriginal and Torres Strait Islander people.
CALD presentation: Students create a video and presentation on a specific CALD group
Nutrition promotion programme planning, implementation, and evaluation report: In groups, students will plan, implement and evaluate a nutrition promotion program
Reflection on program planning assessment : An individual reflection on the competencies and team-work related to the nutrition promotion assessment.
In class quiz: short answer quiz related to chronic disease and nutrition policies.
Application of CREATE tool: Students assess a scientific article for compliance with the CREATE tool.

Please note: Each student is required to submit all assessment items in order to be eligible to pass this unit. Detailed information for each assessment can be found on Canvas.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

This assessment is marked according to the Grade Descriptors shown below:

Grade	Description
HD (85-100%)	As for the criteria for ‘Distinction’, however the work also shows a high degree of originality and creativity. There is evidence that the view of teaching and learning in professional, vocational and/or higher education and their application in practice, have contributed to personal learning. There is good evidence of critical reflection on academic practice and identification of strategies for development. There is evidence of the ability to generalise the subject content to areas not covered in formal class session.
D (75 – 84%)	The work shows a good appreciation of the general purpose of the topic. There is good coverage of the topic with relevant and accurate support and a well-developed scholarly argument. The work demonstrates a clear view of how the various aspects of the topic integrate to meet the purpose. There is good evidence of application of assignment content to a relevant context.
C (65 – 74%)	The work is relevant, accurate and addresses several aspects of the topic. There is demonstration of understanding in relation to a reasonable amount of the content and a scholarly argument has been advanced. There is emerging evidence of an overall integrative view of the topic, and growing awareness of application or integration.
P (50 – 64%)	The information in the various aspects of the work is relevant and accurate but is not integrated and only covers core aspects of the topic. There is an attempt at a scholarly argument and the work indicates a limited understanding of the topic.
F (0 – 49%)	The information in the work is irrelevant, inaccurate or has missed the point. The work is insufficient; there is a lack of engagement with learning tasks or a failure to submit in the agreed timeframe.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

Use of generative artificial intelligence (AI) and automated writing tools

You may only use generative AI and automated writing tools in assessment tasks if you are permitted to by your unit coordinator. If you do use these tools, you must acknowledge this in your work, either in a footnote or an acknowledgement section. The assessment instructions or unit outline will give guidance of the types of tools that are permitted and how the tools should be used.

Your final submitted work must be your own, original work. You must acknowledge any use of generative AI tools that have been used in the assessment, and any material that forms part of your submission must be appropriately referenced. For guidance on how to acknowledge the use of AI, please refer to the AI in Education Canvas site.

The unapproved use of these tools or unacknowledged use will be considered a breach of the Academic Integrity Policy and penalties may apply.

Studiosity is permitted unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission as detailed on the Learning Hub’s Canvas page.

Outside assessment tasks, generative AI tools may be used to support your learning. The AI in Education Canvas site contains a number of productive ways that students are using AI to improve their learning.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Weekly schedule

WK	Topic	Learning activity
Multiple weeks	Module 1	Lecture (24 hr)
	Module 2	Lecture and tutorial (27 hr)
	Module 3	Lecture (21 hr)

Attendance and class requirements

Attendance: The Sydney Nursing School Resolutions specifically outline attendance requirements. Resolution 7.2 states that if students are absent without leave for more than 10% of classes in a particular unit of study in any one semester, the Dean may call upon them to show cause why they should not be deemed to have failed that unit of study.

It is expected that all students participate and fully engage in the content of this unit of study by attending lectures, tutorials and laboratories, being prepared for tutorials and laboratories, contributing to discussions in class and online, and providing and receiving feedback in a respectful and dignified manner.

Referencing style: The Sydney Nursing School has adopted the American Psychological Association (APA) Referencing style, 7th Edition, 2020 as its official referencing style. This is an author-date style of referencing.

Assignment formatting guidelines: Unless the unit coordinator has indicated otherwise, please make sure your submitted assessments are formatted as follows:

font: use Calibri or Times New Roman in 11 - 12 point
double line spacing
margins: 2.5cm each side
use page numbers
refer to assessment instructions for use of title and headings

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

All readings for this unit can be accessed through the Library eReserve, available on Canvas.

Lawrence M and Worsley T (Editors). Public Health Nutrition - From Principles to Practice. Sydney: Allen and Unwin, 2007. Ebook Published: 5th August 2020
ISBN: 9781000246964
Mann J and Truswell AS. Essentials of Human Nutrition. Oxford: Oxford University Press, 4th Edition, 2012.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

LO1. Demonstrate understanding of the roles of nutrients, foods and dietary patterns in the prevention of chronic disease and contribution of diet to the global burden of disease, including health promotion programs currently offered in Australia
LO2. Apply the principles of health promotion to formulate and evaluate a nutrition promotion program.
LO3. Demonstrate cultural competence in the application of health promotion and public health nutrition policy, including among Aboriginal and Torres Strait Islander populations
LO4. Develop programs for vulnerable populations including those with inadequate food and nutrition literacy, those with food insecurity and for “at risk” phases of the lifecycle i.e. pregnancy, first 1000 days of life and the aged.
LO5. Demonstrate knowledge of food systems, food legislation, regulation and public health nutrition policy and agencies.
LO6. Display professionalism through collaborative team work, reflective practice, problem solving and ongoing learning and development.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2021) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
	National Competency Standards for Dietitians in Australia (2021) - 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.2. Demonstrates integrity, honesty and fairness 1.3.1. Uses negotiation and conflict-resolution skills when required 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.2.2. In collaboration with clients, other professionals, key stakeholders, and partners: Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information 2.2.3. In collaboration with clients, other professionals, key stakeholders, and partners: Prioritises key issues, formulates goals and objectives, and prepares individualised, realistic goal- oriented plans 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.2. Applies ethical processes to research, evaluation, and quality management 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.2.2. Demonstrates integrity, honesty and fairness 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5. Demonstrates cultural safety and responsiveness 1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing 1.5.4. Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3. Collaborates within and across teams effectively
	National Competency Standards for Dietitians in Australia (2021) - 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.5.4. Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 4.3. Collaborates within and across teams effectively 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 2.3.3. Applies a socio-ecological approach to the development of strategies to improve nutrition and health 4.2.4. Applies the principles of marketing to promote healthy eating and influence dietary change
	National Competency Standards for Dietitians in Australia (2021) - 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.2. Demonstrates integrity, honesty and fairness 1.3.1. Uses negotiation and conflict-resolution skills when required 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.2		Shows a commitment to professional development and lifelong learning
1.1.3		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.1.4		Demonstrates professional conduct and accepts responsibility for own actions
1.1.5		Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing
1.1.6		Demonstrates flexibility, adaptability and resilience
1.2.1		Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols
1.2.2		Demonstrates integrity, honesty and fairness
1.3.1		Uses negotiation and conflict-resolution skills when required
1.3.8		Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
1.5.1		Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice
1.5.2		Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients
1.5.3		Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing
1.5.4		Acknowledge colonisation and systemic racism, social, cultural, behavioural, and economic factors which impact Aboriginal and Torres Strait Islander peoples’ health outcomes and how this might influence dietetic practice and outcomes
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.1.2		Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
2.1.3		Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice
2.1.4		Applies problem-solving skills to create realistic solutions to nutrition problems or issues
2.2.1		Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
2.3.1		Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.2		Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
2.3.3		Applies a socio-ecological approach to the development of strategies to improve nutrition and health
3.1.1		Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.2		Applies ethical processes to research, evaluation, and quality management
4.1.2		Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate
4.1.4		Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
4.2.1		Shares information with and acts as a resource person for colleagues, community and other agencies
4.3.2		Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
4.3.3		Guides and supports team members and peers

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

Included an extra presentation and adjusted the assessment percentage allocation.

Additional information

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5608: Community and Public Health Nutrition

Semester 2, 2023 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect