Faculty of Medical and Health Sciences


POPLHLTH 305 - Community Nutrition

15 Points

Semester 2

Tāmaki

Description


This course provides students with an understanding of the nutritional practices and requirements in different sectors of the New Zealand population. Includes: socioeconomic factors related to dietary habits; the health impacts of Māori and Pacific dietary habits; the relationship between diet, health, malnutrition and nutrition-related diseases; and the importance of nutrition education programmes.

Requisites


Prerequisite: POPLHLTH 111, 206

Outline


This course addresses the broader determinants of population food choices, the health implications of modern dietary practices, and possible strategies for improving the nutrition of populations.

Key course objectives


By the conclusion of the course, each participant will be able to:

  1. Describe the role of nutrition in public health

  2. Describe the factors that influence how and what people eat

  3. Identify how current eating behaviours impact on the health of population groups

  4. Describe how culture influences how and what people eat

  5. Identify key components of nutrition interventions to address nutritional issues for population groups

  6. Evaluate the breadth of existing nutrition services available in the local population and the key challenges to improving the nutrition of the population

Course structure


There are two one hour lectures and a one hour tutorial each week

Lecture Schedule


Week

Topic

Related objectives

1

Introduction to the course

1

Nutrition in public health

1

2

Taste, preference, and knowledge

2

Socioeconomic factors influencing food choices

2

3

 

Food availability and the global food supply – Dr Wilma Waterlander

2

Food advertising

2

4

 

Food policy – Dr Stefanie Vandevijvere

2

Nutrition and diabetes – Rinki Murphy

3

5

Nutrition and cancer – Rosie Dobson

3

Nutrition and cardiovascular disease –

Rhodi Bullock

3

6

Obesity and developing community interventions – Prof Boyd Swinburn

3

Food composition

2

Mid-semester break

7

At the coalface: Football fans in training – Assoc Prof Ralph Maddison

5

Food labelling and pricing interventions – Prof Cliona Ni Mhurchu

5

Week

Topic

Related objectives

8

Consumer advocacy – Amanda Wood

5

At the coalface:  Community nutrition – Samuel Lafolua (Heart Foundation)

4, 5, 6

9

At the coalface:  Healthy Families NZ – TBC

5, 6

At the coalface:  DHB nutrition interventions – TBC

5, 6

10

At the coalface:  Nutrition Foundation interventions

5, 6

Student video presentations – cultural aspects of food

4

11

Student video presentations – cultural aspects of food

4

Student video presentations – cultural aspects of food

4

12

Food and our environment

2

Public Health Nutrition Workforce – Delvina

Gorton

6

Tutorial schedule


Week

Topic

1

No tutorial

2

Food Stamps video – an introduction to food and budgeting

3

 

Introduction to assignment 1 – match up with your pair and Foodworks for assignment

4

 

Supported time in computer lab to work on assignment/get advice from tutor

5

Supported time in computer lab to work on assignment/get advice from tutor

6

Introduction to assignment 2 – researching cultural foods

MID-SEMESTER BREAK

 

7

Assignment 2 – match up with your pair and how to make a good short video 

8

Supported time in computer lab to work on video/get advice on assignment from tutors

9

Supported time in computer lab to work on video/get advice on assignment from tutors

10

Environments and food choices

11

Forks over knives video I –diet/disease relationships

12

Forks over knives video II –diet/disease relationships

Course assessment


  • 40% Healthy eating on a budget assignment
  • 25% Cultural Food Essay
  • 5% Class video presentation
  • 30% Final Exam

Healthy eating on a budget assignment 

In this assignment you will be assigned a “family” and will be asked to design a healthy menu to feed the family on a budget for three days. You will work in pairs. You will be required to come up with a menu, do the “shopping” (to make sure you keep to budget), and evaluate the nutritional quality of the menu for the family. Your menu must be affordable, palatable, and healthy. This assignment is worth 40% of your final grade. The specific details for completing the assignment will be discussed in class.


Cultural food essay and video presentation
For this assignment, you are asked to choose one food that you identify as a cultural or traditional food and consider the role of the food in your culture/ tradition, the history of the food within the culture, and what role the food plays in the modern context. This assignment is split into two parts. There is an essay worth 25% of your final grade, and a 2 minute video worth an additional 5% of your grade (30% in total). The essay will be completed individually, and the video will be done in pairs. The specific details for completing the assignment will be discussed in class.
 

Readings or recommended textbooks


A list of recommended readings is given for each session. Students will be expected to have read these prior to the sessions, and to be prepared to discuss the issues and questions arising from them.

Prescribed Course Book

  • Brownell K. Food Fight: The inside story of the food industry, America’s obesity crisis, and what we can do about it. McGraw Hill, 2004
  • There are also prescribed readings assigned to each lecture. 
     

Course Director