Course overview
This course will develop the student's ability to critique, integrate and translate the evidence in nutrition and food sciences for a variety of audiences and includes: Cultural, social, political, economic and environmental influences on nutrition and food intake and the impact on the health status of all Australians. Research skills in critically identifying, appraising, discussing, and summarising the body of evidence. Common hierarchies for research evidence in quantitative and qualitative research. Translating nutrition and food science information for a variety of audiences (including the public). Theories of social marketing, learning behaviour and change. Communicating nutrition and food science via verbal, digital and written means to different audiences in the community
Course learning outcomes
- Systematically identify, critically appraise, discuss, summarise and interpret credible sources of nutrition and food science information from the literature.
- Translate the body of evidence in nutrition and food science for a variety of audiences including public.
- Design and implement nutrition and food education projects, which are underpinned by the theories of learning, social marketing and behaviour change.
- Demonstrate the use of high level skills in verbal, digital and written communication for different audiences with a range of different media for a variety of audiences.
- Work both independently and collaboratively using purposeful reflective practice and apply critical thinking to evaluate communication strategies.