DOH222 Nutrition & Oral Health Care Delivery (8)


Students are provided with the opportunity to acquire a fundamental understanding of human life processes which focuses on nutrients, nutrition and the basic metabolic processes. Special emphasis is on the relationship of nutrition to quality of health, including oral health. Students are also introduced to the principles of public health and primary health care, followed by an investigation of the strategies used in public health, in the context of public health planning frameworks as well as developing skills to improve communication competence in public health. More complex issues of nutrition will be examined as they affect vulnerable communities, with a special focus on the effects nutrition has on oral health. Knowledge about applying models of health behaviour change will be gained in this subject and practised at an individual level in patient clinics.

+ Subject Availability Modes and Location

Session 1
InternalWagga Wagga Campus
Continuing students should consult the SAL for current offering details: DOH222
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Dentistry and Health Sciences

Assumed Knowledge

community oral health and oral health promotion

Enrolment restrictions

Restricted to students enrolled in the Bachelor of Oral Health (Therapy/Hygiene) course.

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to analyse and synthesize concepts of nutrition and how they relate to general and oral health
  • Be able to apply collaborative group approaches to learning in a community setting
  • Be able to define basic concepts of primary health care, the new public health movement, principles of public health, and the role of oral health therapy within these
  • Be able to describe the significance of epidemiological, demographic and behavioural evidence based data collection in relation to individual and population based prevention
  • Be able to outline basic concepts of assessing health at an individual, community and population level, focussing on assessment of needs for high-risk and marginalised peoples
  • Be able to describe how health can be measured from a demographic, socio-economic, epidemiological and community perspective
  • Be able to demonstrate professional behaviour and attitudes at all times in all learning environments
  • Effectively implement an oral health promotion intervention, collecting appropriate data for evaluation


The subject will cover the following topics:
  • an overview of nutrition
  • planning a healthy diet
  • digestion, absorption and transport
  • the carbohydrates: sugars, starches and fibres
  • the lipids: triglycerides, phospholipids, and sterols
  • protein: amino acids
  • metabolism: transformations and interactions
  • principles of public health
  • health promotion methodology
  • health evaluation at individual, community and population levels
  • data collection methods
  • public nutrition and oral health policy and its impact on health outcomes
  • nutrition and health practices and their relationship to health outcomes
  • partnership, participation and advocacy in community health
  • multidisciplinary approaches to health care
  • critiquing current nutrition and public health literature

Specialised Resources

A qualified dietitian is required to provide a four week period of lectures


The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.