NUTD3017 Public Communications in Nutrition

This topic supports the development of students' professional identity, employability skills, competence and attributes required for evidence-based practice as a nutrition-related health professional. Focus is on skills in communication, translating evidence into everyday advice, facilitating behaviour change and professional practice. Students will have the opportunity to research, design, implement, evaluate and present their findings on a nutrition-related topic of concern and a nutrition health promotional topic on behalf of a not-for-profit organisation.

This is a capstone topic which aims for students to understand the context of the workplace environments, including ethical and professional behaviours and scope of practice and how to facilitate change in behaviours. The topic also aims to increase students' confidence in the development and application of effective communication skills required of nutrition-related professionals to communicate nutrition and food science via verbal, written and digital means to different audiences in the community.

2. Engage in safe, effective and ethical behaviour within scope of practice
4. Work collaboratively with peers and industry, make use of purposeful reflective practice and apply critical thinking
6. Critically evaluate the scientific underpinnings of contemporary topics and controversies in nutrition from the perspective of scientists and consumers (of food and media)
8. Develop communication skills and theoretical perspectives to the design, application and evaluation of effective communication strategies to individuals, groups and populations
10. Create various forms of persuasive communication by translating and communicating complex scientific concepts into everyday advice for a variety of audiences