A range of factors that influence the availability and selection of food are compared and contrasted. Global and Australian societal contexts are analysed. Basic nutrition principles are selected and applied to maximise dietary food solutions for specific purposes. The role of the individual, community, industry, government and private agencies in promoting health are discussed.
Topic 1: Cultural, anthropological, social and economic significance of food
Topic 2: Nutrients and non-nutrients and the role of digestion, absorption and metabolism of food
Topic 3: Diet related disorders
Topic 4: Life cycle dietary requirements
Topic 5: Planning food solutions for specific purposes
Topic 6: The role of the individual, community groups, food industry, government organisations and private agencies in the promotion of health
Topic 7: Food security, sustainability and availability
Topic 8: Food equity
Topic 9: Australian native foods
Topic 10: Contemporary food issues and trends
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||discuss the relationship between diet and optimum health||Intellectual rigour||Knowledge of a discipline|
|2||discuss the role of the individual, community, industry, government and private agencies in promoting health||Intellectual rigour||Knowledge of a discipline|
|3||compare and contrast a range of factors which influence the availability and selection of food||Intellectual rigour||Knowledge of a discipline|
|4||analyse global and Australian societal contemporary food issues||Intellectual rigour||Knowledge of a discipline|
|5||plan food solutions for specific purposes.||Intellectual rigour||Creativity||Knowledge of a discipline|
- Whitney, E, Rolfes, S, Crowe, T, Cameron-Smith, D & Walsh, A, 2014, Understanding nutrition: Australia and New Zealand Edition, 3rd edn, Cengage Learning Australia Pty Ltd, South Melbourne, Victoria.
Teaching and assessment
|Tutorial online 1 hour (3 times)|
|Portfolio and Practical Activities Part A||50%|
|Portfolio and Practical Activities Part B||50%|
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2016 Commonwealth Supported only. Student contribution band: 2
Please check the international course and fee list to determine the relevant fees.