Course Title: Community Nutrition
Part A: Course Overview
Course Title: Community Nutrition
Credit Points: 12.00
Terms
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 2008, 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, Sem 2 2017, Sem 2 2018, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022, Sem 2 2023, Sem 2 2024, Sem 2 2025 |
ONPS2683 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet1 2025 |
Course Coordinator: Professor Harsharn Gill
Course Coordinator Phone: +61 3 9925 2600
Course Coordinator Email: harsharn.gill@rmit.edu.au
Course Coordinator Location: 201.06.04
Course Coordinator Availability: By appointment
Pre-requisite Courses and Assumed Knowledge and Capabilities
Recommended Prior Study
You should have satisfactorily completed the following course/s before you commence this course.
If you have completed prior studies at RMIT or another institution that developed the skills and knowledge covered in the above course/s you may be eligible to apply for credit transfer.
Alternatively, if you have prior relevant work experience that developed the skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning.
Please follow the link for further information on how to apply for credit for prior study or experience.
Course Description
The course explores the impact of food choices and food security on health outcomes across various community settings. You will learn how to access and analyse population statistics and health data, perform community nutrition needs assessment, and design, implement and evaluate evidence-based nutrition promotion programs tailored for vulnerable community groups. By integrating theoretical knowledge and hands-on projects, the course aims to equip you with essential skills for addressing nutritional health challenges within the community.
This course includes a Work Integrated Learning experience in which your knowledge and skills will be applied and assessed in a real or simulated workplace context and where feedback from industry and/ or community is integral to your experience.
Objectives/Learning Outcomes/Capability Development
This course contributes to the program learning outcomes for the following programs:
BP350 - Bachelor of Science (Nutrition Science major)
PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO 4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO 5 Work independently, with agility, safety, and accountability for own learning and professional future.
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP199P23 - Bachelor of Food Technology and Nutrition (Nutrition Science major)
BP289FTNDD Bachelor of Food Technology and Nutrition/Bachelor of Business (Nutrition Science major)
PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO5 Work independently with agility, safety, and accountability for own learning and professional future.
PLO6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP199P7 - Bachelor of Science (Food Technology and Nutrition)
PLO 1.1 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.
PLO 1.2 Demonstrate a coherent understanding of science - You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.
PLO 1.3 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
PLO 2.4 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to appropriately apply nutrition and dietary guidelines.
PLO 3.2 Critically analyse and solve scientific problems - You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.
PLO 4.1 Demonstrate effective communication of science - You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
PLO 4.2 Demonstrate effective communication of science - You will demonstrate an ability to write technical and scientific reports
PLO 4.3 Demonstrate effective communication of science - You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.
PLO 5.1 Demonstrate accountability for your own learning and scientific work - You will demonstrate accountability for your own learning and professional conduct.
PLO 5.2 Demonstrate accountability for your own learning and scientific work - You will demonstrate initiative and independence.
PLO 5.3 Demonstrate accountability for your own learning and scientific work - You will demonstrate an ability to work responsibly, safely and ethically.
PLO 5.4 Demonstrate accountability for your own learning and scientific work - You will develop an ability to work collaboratively.
For more information on the program learning outcomes for your program, please see the program guide.
Course Learning Outcomes
Upon successful completion of this course, you will be able to:
- Explain how socioeconomic, commercial and environmental factors influence individuals and their food supply;
- Describe the intricate relationship between food choices, food security and health outcomes;
- Identify and analyse relevant population statistics and nutrition health data to develop targeted community nutrition programs;
- Perform comprehensive assessments of community nutritional needs;
- Design, implement and evaluate culturally appropriate nutrition education programs for vulnerable population groups;
- Demonstrate the ability to effectively communicate complex nutrition concepts to both specialists and lay audiences in oral and written forms.
Overview of Learning Activities
You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, and individual and group activities. Delivery may be face-to-face, online or a mix of both.
The above activities will allow you to foster essential professional skills, such as critical thinking, culturally sensitive communication and project management. You will be expected to identify and engage with diverse vulnerable community groups, while promoting an inclusive, safe, and accessible environment. Through collaboration with community members and other stakeholders, you will learn to design, implement and evaluate effective nutrition promotion programs.
You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Assessment Tasks
Assessment Task 1: Healthy Food Basket Market Survey
Weighting: 20%
This task supports CLOs 1, 3
Assessment Task 2: Nutrition Promotion Program Development (Team-Based; Written)
Weighting: 40%
This task supports CLOs 1, 2, 3, 4, 5, 6
Assessment Task 3: Nutrition Promotion Program Delivery (Team-Based; Written and Oral)
Weighting: 20%
This task supports CLOs 2, 4, 5, 6
Assessment Task 4: Nutrition Promotion Program Evaluation and Reflection (individual; Written)
Weighting: 20%
This task supports CLOs 1, 2, 4, 5, 6
If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.