This subject explores historical, contemporary and future food and nutrition issues and priorities in developing and developed countries. It critically examines the etiology of these challenges from a food and nutrition system perspective and the economic, social, environmental and individual physical burden of diet-related disease and disability. This subject develops pre-requisite knowledge and critical reasoning skills relevant to evidence based decision making in nutrition and dietetic practice.
|Faculty||Faculty of Health Sciences & Medicine|
1. Describe personal, social, cultural, psychological, and environmental factors influencing food and food use, food habits and diet and lifestyle. 2. Describe past, current and future food- and nutrition-related health issues and priorities in Australia and internationally. 3. Describe the impact of healthcare systems and public policy on nutrition and dietetic practice. 4. Analyse the determinants and potential interventions for diet-related disease using socio-ecological analytical frameworks. 5. Describe food systems and the nutritional implications of changes to the food supply on individuals, groups and populations. 6. Describe cultural awareness, nutrition issues and current policy and implementation frameworks for Aboriginal and Torres Strait Islander and other culturally and linguistically diverse communities. 7. Describe the governance of dietetic practice, including professional regulation, scope and ethical practice requirements.
Must be admitted into CC-63039 - Graduate Certificate of Nutrition OR CC-63040 - Graduate Diploma of Nutrition OR CC-63041 - Master of Nutrition and Dietetic Practice
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
|Withdraw – Financial?||11/06/2022|
|Withdraw – Academic?||02/07/2022|