Availabilities:

LocationDomesticInternational
Online
Term3,5
Term3,5

Unit description

This unit explores the links between food and health, and how food can play an important role in contemporary health care. You will discover the therapeutic benefits of food (beyond basic nutrition) and investigate potential food contaminants. Having identified and critically appraised current evidence, you will communicate research outcomes in language that is meaningful to the average consumer. You will learn how to analyse an individual’s diet (perhaps even your own), and provide recommendations in the context of values, culture and lifestyle. This will be conducted with a recognition that food choices not only affect the health of the individual but also have ethical, social, economic and environmental effects on the wider community.

Unit content

  1. Basic nutrition and different types of diets
  2. The role of food in complementary and integrative medicine and planetary health
  3. How food contaminants impact health
  4. The role of food in chronic disease and mental health
  5. Evidence for organic food consumption
  6. Foods that support a healthy gut microbiome

Learning outcomes

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.

On completion of this unit, students should be able to:
1compare the composition of a range of diets for their nutritional value and contribution to health
2critically appraise the effects of primary production, storage and processing methods on individual and planetary health
3critically appraise the impacts of food on physical and mental health
4propose evidence-based dietary recommendations in the context of lifestyle, values and culture

On completion of this unit, students should be able to:

  1. compare the composition of a range of diets for their nutritional value and contribution to health
  2. critically appraise the effects of primary production, storage and processing methods on individual and planetary health
  3. critically appraise the impacts of food on physical and mental health
  4. propose evidence-based dietary recommendations in the context of lifestyle, values and culture

Prescribed Learning Resources

Prescribed Texts
  • Prescribed text information is not currently available.
Prescribed Resources/Equipment
  • Prescribed resources/equipment information is not currently available.

Prescribed Texts
  • Prescribed text information is not currently available.
Prescribed Resources/Equipment
  • Prescribed resources/equipment information is not currently available.
Prescribed Learning Resources may change in future Teaching Periods

Teaching and assessment

Teaching method
Project 150 hours (Across the term)
Assessment
Consumer Handout40%
Case study60%
Notice

Intensive offerings may or may not be scheduled in every teaching period. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the teaching period.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.

Fee paying courses
For postgraduate or undergraduate full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees

International

Please check the international course and fee list to determine the relevant fees.

+