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 professional decision making in nutrition and dietetic practice.
|Faculty||Faculty of Health Sciences & Medicine|
1. Describe personal, social, cultural, psychological, environmental and political factors influencing food and food use, food habits and diet and lifestyle.
2. Describe Australia's past, current and future food- and nutrition-related health issues and priorities.
3. Describe the aetiology of dietary intake and development and management of disease using socio-ecological analytical frameworks that focus on understanding their socio-cultural, biological, environmental and political determinants.
4. Apply critical methods and tools to assist prioritisation of nutrition effort to address identified nutrition issues and challenges.
5. Assess nutritional implications of changes to the food supply on individuals, groups and populations.
6. Identify appropriate material to support the development of education resources.
7. Describe and apply cultural awareness, nutrition issues and current policy and implementation frameworks for the Aboriginal and Torres Strait Islander and Culturally and Linguistically Diverse (CALD) communities.
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?||07/06/2020|
|Withdraw – Academic?||14/06/2020|