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HUND472 Public Health Dietetics

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The study of theory, application and evaluation of nutrition and the social environment, community demographics and needs, preventative nutrition and community health promotion, nutrition policy, food legislation and quality.

Public Health Nutrition (HUND 472) enables students to learn to use health promotion concepts and nutrition science principles to promote and manage population and community health and wellbeing.  New Zealand food and nutrition policies, including influencing factors, are discussed. Students learn how to plan and evaluate a community-centred, theory-informed public health nutrition intervention to reduce inequalities in health and improve Māori health. Written communication and advocacy skills are developed when students plan and write a letter to the Minster of Health and a submission to local government.& Public Health Nutrition will extend students’ prior learning in undergraduate Human Nutrition and provide the base knowledge and skills required to progress into the Year 2 Professional Placement paper (HUND 477).

Paper title Public Health Dietetics
Paper code HUND472
Subject Human Nutrition
EFTS 0.1667
Points 20 points 20 points
Teaching period(s) Full Year (20 February 2020 - 7 November 2020), First Semester
Domestic Tuition Fees (NZD) $1,905.38
International Tuition Fees (NZD) $5,793.66

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Limited to
MDiet
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
Contact
dietetics@otago.ac.nz
Teaching staff

Attendance at all lectures, seminars, tutorials, skills laboratories and placements is compulsory.
Please note that a University branded polo shirt is a required course related cost for this paper.

Paper Structure
Module topics covered:
  • Introduction to public health dietetics
  • Public health nutrition programmes
  • New Zealand food and nutrition policies and legislation
  • Critical reflection on public health dietetics learning
Teaching Arrangements

Attendance at all lectures, seminars, tutorials, skills laboratories and placements is compulsory.
Please note that a University branded polo shirt is a required course related cost for this paper.

Textbooks
All reading material will be provided.
Graduate Attributes Emphasised
Interdisciplinary perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

Upon successful completion of this paper you will be able to:

  • Evaluate relevant information for use in public health nutrition practice
  • Employ the principles of public health programme planning and evaluation methods to address population food and nutrition needs
  • Utilise the principles of advocacy to help address food and nutrition issues that affect population health and improve health inequalities
  • Adapt oral and written communication skills to effectively convey public health messages and enhance stakeholder relationships
  • Utilise health communication strategies to enhance interactions with public health stakeholders and influence nutrition and health related policy
  • Demonstrate effective teamwork with dietetic peers and apply knowledge of collaborative practice when engaging with public health stakeholders
  • Apply management and quality management principles that enhance public health nutrition practice
  • Practise professional leadership by encouraging and supporting dietetic peers to grow and develop
  • Evaluate practice to extend self-awareness and insight and address limitations of professional practice
  • Demonstrate practice that maintains professional standards and responsibilities to address health equities and inequalities including for Māori
  • Apply an evidence based approach to support public health nutrition practice
  • Apply critical thinking, problem solving techniques and evaluation principles to support public health nutrition practice.

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Timetable

Full Year (20 February 2020 - 7 November 2020)

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

The study of theory, application and evaluation of nutrition and the social environment, community demographics and needs, preventative nutrition and community health promotion, nutrition policy, food legislation and quality.

Within the framework of Public Health Nutrition (HUND 472) students will apply health promotion concepts and nutrition science principles to promote, manage and understand population and community health and wellbeing. Students will critically examine New Zealand food and nutrition policies, and explore evidence based environmental interventions to improve nutrition.

Public Health Nutrition (HUND 472) will extend students' prior learning in undergraduate Human Nutrition and is career/skill orientated. Students will develop and apply skills important in working in public health such as creating resources, working with stakeholders, improving environments, completing needs assessments, synthesising evidence and developing evaluation plans, monitoring and surveillance.

Paper title Public Health Dietetics
Paper code HUND472
Subject Human Nutrition
EFTS 0.1667
Points 20 points
Teaching period Full Year
Domestic Tuition Fees Tuition Fees for 2021 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Limited to
MDiet
Eligibility
Prior to applying for entry into the Master of Dietetics Programme, students should have completed a BCApSc, BAppSc or a BSc in Human Nutrition.
Contact

mdiet@otago.ac.nz

Teaching staff

Paper Co-ordinator: Claire Smith
Teaching Staff: Mary Spiers

Paper Structure
Module topics covered:
  • Introduction to public health dietetics
  • Public health nutrition programmes
  • New Zealand food and nutrition policies and legislation
  • Critical reflection on public health dietetics learning
Teaching Arrangements

Attendance at all lectures, seminars, tutorials, skills laboratories and placements is compulsory.
Please note that a University branded polo shirt is a required course related cost for this paper.

Teaching Arrangements

Attendance at all lectures, seminars, tutorials, skills laboratories and placements is compulsory.

Textbooks
All reading material will be provided.
Graduate Attributes Emphasised
Interdisciplinary perspective, Lifelong learning, Communication, Critical thinking, Cultural understanding, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes

Upon successful completion of this paper you will be able to

  • Evaluate relevant information for use in public health nutrition practice
  • Employ the principles of public health programme planning and evaluation methods to address population food and nutrition needs
  • Utilise the principles of advocacy to help address food and nutrition issues that affect population health and improve health inequalities
  • Adapt oral and written communication skills to effectively convey public health messages and enhance stakeholder relationships
  • Utilise health communication strategies to enhance interactions with public health stakeholders and influence nutrition and health related policy
  • Demonstrate effective teamwork with dietetic peers and apply knowledge of collaborative practice when engaging with public health stakeholders
  • Apply management and quality management principles that enhance public health nutrition practice
  • Practise professional leadership by encouraging and supporting dietetic peers to grow and develop
  • Evaluate practice to extend self-awareness and insight and address limitations of professional practice
  • Demonstrate practice that maintains professional standards and responsibilities to address health equities and inequalities including for Māori
  • Apply an evidence based approach to support public health nutrition practice
  • Apply critical thinking, problem solving techniques and evaluation principles to support public health nutrition practice

^ Top of page

Timetable

Full Year

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard