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HSN210 - Nutrition and Food Promotion

Year:

2021 unit information

Important Update:

Unit delivery will continue to be provided in line with the most current COVIDSafe health guidelines. This may include a mix of on-campus and online activities. To find out how you are impacted, please check your unit sites for announcements and updates. Unit sites open one week prior to the start of each Trimester/Semester.

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Last updated: 4 June 2021

Enrolment modes:Trimester 2: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 2: Jana Nanayakkara
Prerequisite:

Nil

Corequisite:

Nil

Incompatible with:

HSN708

Typical study commitment:

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus:

1 x 2 hour class per week and 5 x 1.5 hour seminars per trimester

Content

Nutrition and food promotion is an important aspect of public health nutrition. Promotion of nutrition and food knowledge amongst food consumers, as well as the modification of the food supply, is essential for the optimisation of health. Topics covered in this unit: design, planning and evaluation of nutrition promotion programs, nutrition promotion in a variety of settings e.g.: children and families, workplaces and health services, food industry, food labelling; theories and methods to help understand what drives consumers to eat certain foods.

ULO These are the Learning Outcomes (ULO) for this unit. At the completion of this unit, successful students can: Deakin Graduate Learning Outcomes
ULO1

Describe and critically analyse nutrition promotion theories and approaches, and explain how social, psychological and environmental factors can be used to influence food consumers in healthy ways.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication
GLO4: Critical thinking

ULO2

Plan, design and evaluate nutrition promotion interventions in a range of settings including community, health service, food industry, workplace and mass communication using evidence-based approaches.

GLO1: Discipline-specific knowledge and capabilities
GLO2: Communication
GLO4: Critical thinking
GLO5: Problem solving

ULO3

Identify potential career pathways in nutrition promotion and prepare a partial job application by addressing selection criteria.

GLO2: Communication

ULO4

Collaborate with others to complete tasks and solve problems.

GLO2: Communication
GLO5: Problem solving
GLO7: Teamwork

ULO5

Seek and use feedback from others to enhance self-awareness, develop skills and knowledge, and develop lifelong learning skills to improve future work and studies.

GLO2: Communication
GLO6: Self-management
GLO7: Teamwork

Assessment

Assessment Description Student output Grading and weighting
(% total mark for unit)		 Indicative due week

Assessment 1: Group assignment

 500 words 15%
  • Week 5

Assessment 2: Individual written assignment and digital resource

 2,000 words 50%
  • Week 8

Assessment 3: Individual written assignment and career activity

 1,500 words 35%
  • Week 11

The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.

Learning Resource

The texts and reading list for the unit can be found on the University Library via the link below: HSN210 Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.

Unit Fee Information

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