Theory and methods in health promotion and public health nutrition to assess, plan, implement, communicate and evaluate community-based nutrition programmes and policies.
Public health nutritionists work to improve the health and wellbeing of communities and populations with evidence-based policies, programmes and interventions. In HUNT 343 students apply nutrition knowledge, critical thinking and research skills to evaluate policies, explore solutions, and communicate evidence.
| Paper title | Community and Public Health Nutrition |
|---|---|
| Paper code | HUNT343 |
| Subject | Human Nutrition |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 2 (On campus) |
| Domestic Tuition Fees (NZD) | $1,141.35 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- (Two of HUNT 241, HUNT 242, HUNT 243 or HUNT 245) or (HUNT 221, HUNT 222 and HUNT 223)
- Schedule C
- Science
- Notes
- Students in the Bachelor of Applied Sciences with a major in Sport and Exercise Nutrition may take this paper having passed HUNT221 and one of HUNT222 or HUNT223. To do this, apply for Special Permission at the Review and Submit stage of your application.
- Contact
- Teaching staff
Dr Claire Smith (Paper Co-ordinator) and Mary Spiers
- Paper Structure
The paper is organised into four modules. In the first module key principles of importance to public health in New Zealand are discussed within a nutrition context. In module 2 we take a closer look at nutrition-related policies in New Zealand and examine examples of interventions aimed at improving food environments, diet and health at a population level. Students will practice applying principles of needs assessment, intervention management and evaluation in the third module focussing on community-level approaches. Finally, in module 4 we will consider future public health nutrition challenges and food system approaches. This paper will provide students with an understanding of what a career in public health or community nutrition involves and develop communication, advocacy and professional skills.
Modules
1. Introduction to public health nutrition
2. Nutrition policy and food environments in New Zealand
3. Community nutrition and intervention management
4. Future directions in public health nutrition
- Teaching Arrangements
Two interactive lectures (1-hour each) and one workshop (2-hours) per week.
Activities in the workshops are designed so students can practice skills important for public health nutritionists. These include assessing and communicating evidence, advocacy, needs assessment, working and communicating in teams and project management. Microsoft Teams will be used in class and out of class to manage coursework and facilitate learning. Students are expected to spend a further four hours per week on reading in preparation for lectures and workshops and working on assignments.
- Textbooks
There are no set textbooks for this paper. Readings from research papers and book chapters will be available via e-reserve or the library.
- Graduate Attributes Emphasised
- Global perspective, Lifelong learning, Communication, Cultural understanding, Information
literacy, Research, Teamwork.
View more information about Otago's graduate attributes. - Learning Outcomes
Knowledge based:
- Describe the social determinants of health, existing health inequalities (including food insecurity), socioecological models, and health equity and explain how they relate to nutrition relevant health outcomes.
- Explain the principles of the Ottawa and Bangkok Charters and Te Tiriti o Waitangi to promote health.
- Explain and evaluate the role of Government, local councils and settings (e.g. schools and workplaces) in ensuring and enabling health.
Skill/practice based:
- Use and retrieve national and local nutrition and health surveillance data to inform public health nutrition decisions and practice.
- Apply principles of programme planning, behaviour change theory and socioecological approaches to design community interventions to promote healthy food environments.
- Translate scientific evidence, nutritional guidelines and concepts into messages that can be understood by non-science groups to promote health using a range of communication methods.
