Nutrition Communication & Education

Unit code: HHN3601 | Study level: Undergraduate
12
(One credit point is usually equivalent to one hour of study per week)
Footscray Park
Werribee
HHN2402 - Diet & Disease
HFS2001 - Properties of Food
RBM2540 - Pathophysiology 2 (applicable for HCND students ONLY)
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit will provide students with the communication skills and basic theory about education, learning and behaviour change, to enable them to deliver effective nutrition and health education for the general public/consumers. The unit requires students to work in groups to adapt and deliver group education and cooking skills to community groups covering a range of food and nutrition topics.

Learning Outcomes

On successful completion of this unit, students will be able to:

  1. Critically reflect on and apply the current theories of adult learning and behaviour change in relation to nutritional health promotion;
  2. Exemplify the principles of effective communication through a variety of media, accounting for barriers when working with the general public;
  3. Adapt and deliver evidence based nutritional health promotion messages to the general public using a variety of approaches; and
  4. Exemplify professional, technical, cultural and interpersonal knowledge and skills for successful collaboration with peers and interaction with the general public.

Assessment

For Melbourne campuses

Assessment type: Other
|
Grade: 10%
Individual written reflection on learning (500 words)
Assessment type: Assignment
|
Grade: 35%
Development of a Nutrition Education resource with supporting evidence base (1000 words)
Assessment type: Practicum
|
Grade: 35%
Nutrition Education Intervention (5.5 hours x 4 sessions)
Assessment type: Other
|
Grade: 20%
Individual written reflection on learning (1000 words)

Required reading

Suggested readings will be made available via VU Collaborate.

As part of a course

This unit is studied as part of the following course(s):

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