The University of Georgia
Approved Course


  1. COURSE ID: FDNS 4540/6540

  2. TITLES

  3. Course Title: Public Health Dietetics
    Course Computer Title: Public Health Dietetics
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Nutrition in public health care and tools for successful management and delivery of nutrition services, including knowledge and experience conducting community assessment, program planning/design and implementation, and evaluation as related to nutritional care. Designed to provide experiential learning in the community and public health settings.
  6. ADDITIONAL REQUIREMENTS FOR GRADUATE STUDENTS

  7. Graduate students are required to prepare and present 2 lectures on a specific public health issue.
  8. GRADING SYSTEM

  9. A-F (Traditional)
  10. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  11. FIXED VARIABLE
    Credit Hours 3
    Lecture Hours 3
  12. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  13. REPEAT POLICY

  14. Course cannot be repeated for credit
  15. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  16. The course will not be open to students who have credit in the following courses:
  17. REQUIRED PREREQUISITES

  18. Undergraduate: FDNS 4050/6050 or FDNS 4510/6510
    Graduate:
  19. PREREQUISITE OR COREQUISITE COURSES

  20. COREQUISITE COURSES

  21. PRIMARY DELIVERY MECHANISM (select only one):

  22. Lecture
  23. COURSE WILL BE OFFERED

  24. Every Year - Spring
  25. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  26. Spring 2018
  27. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  28. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    To relate the social, economic, psychological, behavioral, and 
    environmental factors to food availability and the health and 
    nutritional status of populations.
    
    To recognize population groups at risk and those with special 
    needs.
    
    To understand the role and skills needed to work with diverse 
    population groups.
    
    To define the roles and responsibilities of a public health 
    nutritionist.
    
    To identify the components of successful delivery of quality 
    nutrition services.
    
    To discuss public health programs and policies involved in the 
    delivery of nutrition care for individuals throughout the life 
    cycle.
    
    To learn effective nutrition interviewing and counseling 
    strategies, demonstrate counseling skills, and document an 
    effective nutrition plan.
    
    To learn how to conduct a community nutrition assessment.
    
    Conduct nutrition needs assessment of population group(s) in 
    an assigned community.
    
    Prepare a report of the community assessment to be shared with 
    stakeholders.
    
    Develop a program/intervention to be implemented at the 
    community level to address the nutrition/public health problem 
    identified during the community assessment.
    
    Write a grant proposal to solicit funding for the implementation
    of the program/intervention developed.
    
    To understand the role of the nutrition manager and components 
    of successful nutrition services management.
    
    Students practice skills learned in class in the greater
    community by using their nutrition assessment and interviews to
    create proposed programs and draft grants that would be
    appropriate. Grant proposals are submitted to the course
    instructor, and shared with peers, all of whom review and
    critique the proposal.
    
    Students interview members of the public at large who may use
    public health services so that students can determine that needs
    identified by providers of services align with the needs as
    identified by recipients of these services.
    
    Community assessment reports are shared with all interested
    stakeholders and these stakeholders are encouraged to provide
    feedback. Examples of stakeholders include county-wide directors
    of the Dept. of Health, WIC staff and clinic managers, physical
    education teachers and community leaders.

    TOPICAL OUTLINE

    Opportunities in Community Nutrition
    Policy Making
    The Health Care Industry
    Nutrition Policy and Monitoring
    Community Assessment
    Program Planning
    Designing Community Interventions
    Nutrition Education
    Marketing Nutrition Programs
    Program Management and Grant Writing
    Community Nutrition in the Life Cycle
    Domestic Hunger and Food Assistance Programs

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.