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.

Unit details

Study level:
Credit points:
Unit code:


HHN2402 - Diet & Disease

HFS2001 - Properties of Food

RBM2540 - Pathophysiology 2

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 type Description Grade
Other Individual written reflection on learning (500 words) 10%
Assignment Development of a Nutrition Education resource with supporting evidence base (1000 words) 35%
Practicum Nutrition Education Intervention (5.5 hours x 4 sessions) 35%
Other Individual written reflection on learning (1000 words) 20%
The practicum is a hurdle requirement and students must attend a minimum of 75% of the placement sessions with community groups. Professional interactions with peers and the general public are assessed only in this task.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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