Public Health Aspects of Nutrition


Basic Sciences



Contact hours – lectures:


Contact hours – seminar:


Contact hours – clinical exercises:


Contact hours – clinical practice:


Holder of subject:

 Dr Cirila Hlastan Ribič, Assistant Professor

Education providers:

  • Dr Cirila Hlastan Ribič, Assistant Professor


Level of study:

First Bologna cycle professional education study program





Subject specific competences:

The student:

  • Students recognize definitions used in public health nutrition and the key Public Health issues.
  • Students demonstrate advanced knowledge of human nutrition as regards food, diet & health at biological, social and policy levels.
  • Assess critically, select and apply a range of appropriate research skills and techniques; including: anthropometry, dietary analysis, statistics, epidemiology, qualitative methods, research, computing and information retrieval.
  • Student is introduced how to go about developing a nutrition programme to affect change in a population eating behaviour.
  • Students recognize the individual and ecological models which have been developed in order to affect change in people's eating patterns.
  • Interpret and synthesise the different types of data used to analyse and assess nutritional problems at population and population sub-group levels.
  • Evaluate critically the findings of scientific studies on public health nutrition.
  • Disseminate and present research findings in a range of formats and contexts.
  • Identify and formulate appropriate responses and interventions to address nutritional problems, taking into account public health and social policy contexts.
  • Students recognize the fundamental importance of multistrategic, multidisciplinary approach.
  • Students acquire social marketing in public health nutrition.

Mandatory and recommended references:

Mandatory references:

  • Gibney M.J., Margetts B.M., Kearney J.M., Arab L. 2004. Public Health Nutrition. Great Britain, Blackwell Publishing: 378 p.
  • Mahan K, Escott-Stump S. Krause's Food, Nutrition & Diet Therapy (12th ed). W B Saunders Company, Philadelphia, 2008.       
  • Whitney E.N., Cataldo C.B., Rolfes S.R., 2006. Understanding normal and clinical nutrition. West/Wadsworth, seventh edition,  958 s.
  • Referenčne vrednosti za vnos hranil / Referenzwerte für die nährstoffzufuhr / Nemška družba za prehrano (DGE) (Oblikovanje, razvoj in prevod: Delovna skupina za pripravo "Referenčnih vrednosti za vnos hranil"). 1. izdaja prevoda v Sloveniji, Ljubljana,  2003.

Recommended references:

  • Bendich, A., Deckelbaum, R. J. Preventive Nutrition. (2005). The Comprehensive Guide for Health Professionals. Humana Press, Totowa, NJ.
  • Resolucija o nacionalnem programu prehranske politike. Državni zbor RS, Uradni list RS, št. 39/2005, 2005.

Study obligations:

  • 100% obligatory attendance at seminars
  • seminar work

Assessment methods:

  • written examination (80%)
  • Assignment (20%)