This unit has been discontinued.
This is a practical unit providing students with an overview of public health nutrition principles and practices. Students will develop an understanding of public health nutrition priorities such as obesity prevention; economic, geographically and socially disadvantaged communities; international nutrition; food systems and food safety legislation referring to legal and regulatory considerations as appropriate. This unit includes a practical component dealing with food handling, food hygiene and cooking principles at Drysdale TasTAFE.
|Unit name||Community and Public Health Nutrition|
|Faculty/School||College of Health and Medicine
School of Health Sciences
|Available as student elective?||No|
Please check that your computer meets the minimum System Requirements if you are attending via Distance/Off-Campus.
Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.
Special approval is required for enrolment into TNE Program units.
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see withdrawal dates explained for more information).
CXA108 or CXA208 or equivalent.
2-hr tutorial (10 weeks), and self directed study (7 hours per week). Students are also required to attend PEP for a total of eight hours (four hours for two weeks of semester).
|Timetable||View the lecture timetable | View the full unit timetable|
Information about any textbook requirements will be available from mid November.
The University reserves the right to amend or remove courses and unit availabilities, as appropriate.