Year
2020
Units
4.5
Contact
4 x 50-minute lectures per semester
12 x 120-minute tutorials per semester
8 x 50-minute on-line lectures per semester
Prerequisites
1 Admission into BND-Bachelor of Nutrition and Dietetics
1a Admission into BHS-Bachelor of Health Sciences
1b Admission into BMS-Bachelor of Medical Science
1c Admission into BSHPA-Bachelor of Sport, Health and Physical Activity
1d Admission into BHN-Bachelor of Human Nutrition
1e Admission into BLITTHL-Bachelor of Letters (Health)
1f Admission into BLITTHLG-Bachelor of Letters (Health) (Graduate Entry)
Must Satisfy: ((1 or 1a or 1b or 1c or 1d or 1e or 1f))
Enrolment not permitted
1 of NUTD3004, NUTD3201 has been successfully completed
Course context
Also available to students in BSc (Nutrition), Charles Darwin University
Assessment
Essay; Student led tutorial; Tutorial participation; Reflective task.
Topic description
This topic introduces students to an ecological approach to food and nutrition, by considering individual, social and environmental dimensions of food consumption decisions. We are interested in the subject of food consumption decisions because of their relationship to health behaviours and health outcomes. The topic examines psychological models, social determinants of health, and environmental influences on food consumption. Taking this ecological perspective is important for health professionals intending to promote healthier food eating for individuals and population groups.
Educational aims
The aim of this topic is to develop students' capacity to consider food and nutrition issues from a broad ecological perspective including individual, social and environmental dimensions of food consumption decisions.
Expected learning outcomes
On completion of this topic, students will be able to:

  • Demonstrate knowledge about individual, social and environmental influences on food consumption decisions.

  • Demonstrate knowledge about social determinants of health.

  • Apply this knowledge to consideration of nutrition problems, and the role of health professionals in promoting healthy eating.

  • Demonstrate appreciation of ethical issues, and broader discipline and cultural perspectives.

  • Demonstrate independent learning as well as collaboration with peers.

  • Engage in critical reflection on personal learning.