Students will apply public health nutrition knowledge, problem-solving, analytical, communication, and research skills creatively and collaboratively with peers and community partners to real-life or real-world public health projects.
| Paper title | Practice in Public Health Nutrition |
|---|---|
| Paper code | HUNT443 |
| Subject | Human Nutrition |
| EFTS | 0.1667 |
| Points | 20 points |
| Teaching period(s) | Semester 2
(Distance learning)
Semester 2 (On campus) |
| Domestic Tuition Fees (NZD) | $1,748.85 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- HUNT 343
- Notes
- Students who have not passed HUNT 343 may be admitted with approval from the Postgraduate Coordinator or the Head of Department
- Contact
- Teaching staff
Dr Claire Smith (Paper Co-ordinator)
Ms Mary Spiers (Professional Practice Fellow)
- Paper Structure
Students complete two practice-based projects including:
- Planning, delivering and evaluating a community-based workshop
- A project to meet the identified needs of a public health organisation and their community
By working on "real-world projects" students will develop skills in written and oral communication, teamwork, research, and problem-solving.
- Teaching Arrangements
The Distance Learning offering of this paper is taught remotely.
There is one 2-hour workshop facilitated by teaching staff every week, and one 2-hour self-directed class where students work in groups on the projects and meet with teaching staff.
- 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, Scholarship, Communication, Critical thinking, Cultural understanding,
Information literacy, Research, Teamwork.
View more information about Otago's graduate attributes. - Learning Outcomes
Students who successfully complete this paper will
- Incorporate theories of behaviour change, and demonstrate cultural awareness to increase nutrition knowledge and promote health in a community setting
- Translate scientific evidence, nutritional guidelines and concepts into messages that can be understood by non-science groups to promote health
- Collaborate and communicate effectively and professionally with other students, teaching staff and community partners
- Use research approaches (quantitative and qualitative) and analytical skills to make evidence-based decisions
- Integrate knowledge of evaluation, needs assessment, and intervention planning to contribute to community and population health
- Use reflective practice and critical thinking to evaluate and improve practice
