NUT303 Nutrition Education (8)

This subject explores the philosophy of nutrition education and communication in a variety of nutrition and dietetic settings (including working with individual clients, with groups and with populations). More specifically, the role and skills of the dietitian in interviewing and history taking, counselling, conflict resolution, group education and use of the media are examined and developed.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

No offerings have been identified for this subject in 2018.

Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System



One session


School of Dentistry and Health Sciences

Enrolment Restrictions

Bachelor of Health Science (Nutrition and Dietetics) students only

Assumed Knowledge
NUT201, NUT220

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to:
  • demonstrate effective and appropriate interviewing and history taking skills in collection of data relating to the health and nutritional status of individuals, groups and populations
  • relate knowledge of food science to nutrition and dietetics
  • explain the relationship between dietary intake and development and management of disease
  • apply principles of learning, education and behaviour change
  • use a variety of presentation techniques
  • develop or identify engaging nutrition education material using a model that meets the needs of the target group including the mass media
  • develop, implement and evaluate nutrition education plans for a variety of target groups
  • provide appropriate rationale for educational approaches based on evidence
  • use a variety of presentation techniques
  • display innovation implementing nutrition education plans
  • demonstrate or employ effective communication and counselling strategies as they apply to nutrition and dietetic practice
  • interpret nutritional information and communicate it using socially and culturally appropriate language
  • listen and provide feedback that encourages participation and engagement
  • use appropriate verbal and nonverbal communication
  • present an accurate, clear and logical message that is targeted to the audience when speaking publicly


This subject will cover the following topics:

 - theory and practice of effective interpersonal, group and organisational communication
 interviewing and counselling techniques
- problem solving and conflict resolution
- the theory of health and dietary behaviour change in individuals, groups and populations
 - barriers to change in individuals, groups and populations
 -nutrition education & counselling
 -principles of adult learning
-group education for health
 -evaluation of education material for individual and group use
 -public education for health and diffusion and adoption of health related behaviours
 -the role of mass media in health education and principles and guidelines to work with the media as a dietitian
 -the process of drafting, revising and editing communication messages
 -strengths and weaknesses of various nutrition education strategies

- communication strategies for working with cultural and socially diverse individuals and groups

Workplace Learning

This subject contains a Workplace Learning component. Please contact the subject coordinator for further information.


Current Students

For any enquiries about subject selection or course structure please contact Student Central or or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 275 278 (free call within Australia) or enquire online.

The information contained in the 2018 CSU Handbook was accurate at the date of publication: August 2018. The University reserves the right to vary the information at any time without notice.