Course Title: Community Nutrition

Part A: Course Overview

Course Title: Community Nutrition

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2053

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 1 2009,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014

ONPS2515

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2515

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017

Course Coordinator: Professor Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: 03.03.13

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

You should have capabilities developed by completing ONPS1118 Nutrition Principles and OHTH1156 Applied Nutrition, or equivalent courses or professional experience.


Course Description

This course is based on state of the art, theory and practice of nutrition education and health promotion in the Australian context and elsewhere. In particular, it focuses on the relationship between health and food choice, including the influence of social, commercial and environmental factors on individuals and their food supply.
 


Objectives/Learning Outcomes/Capability Development

This course contributes to the development of the following Program Learning Outcomes:

  • PLO-1   Demonstrate a coherent understanding of science
  • PLO-4   Demonstrate effective communication
  • PLO-5   Demonstrate accountability for your own learning and scientific work


  

 


Community Nutrition will challenge you to apply the concept of ’integrated practice’, applying your knowledge of nutrition and human behaviour in creative ways to develop solutions to human health problems. You will be able to utilise skills learnt and developed over the years; in particular, skills in working in a team, communication skills and problem-solving skills.

On completion of this course you will be able to: 

  1. Explain the influence of social, commercial and environmental factors on individuals and their food supply;
  2. Critically analyse the nutritional health data collected in a community setting;
  3. Demonstrate the ability to interpret the relationship between health and food choices in a community setting;
  4. Demonstrate the ability to work in a small group.

 


Overview of Learning Activities

Course content and practice in applying concepts is offered through lectures, tutorial tasks and teacher directed research activities.

Total Study Hours

150 hours (teacher guided - 48 hours of lectures and tutorials (4x12 weeks) +102 hours (learner directed) – reading/literature review, preparation of reports/assignments, preparation for exams).


Overview of Learning Resources

You will be provided with lecture outlines and other materials online, recommendations for further reading in relevant texts, library resources (including appropriate journals) and freely accessible internet sites.


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching).

 The assessment is based on written and oral contributions to the design or analysis of a nutrition education project, responses to a series of tutorial tasks and an end of semester examination which tests your comprehension and capacity to apply concepts presented in class.

 Tutorial Task 1, 10%,

This task supports CLOs 1,2,3

Tutorial Task 2, 10%

This task supports CLOs 1,2,3

Major project, 40%

This task supports CLOs 1,2,3,4

Examination, 40%

This task supports CLOs 1,2,3