Unit aim

Provides an introduction to the food and nutritional sciences. The unit examines the role of key nutrients and the connections between diet and physical activity in health. Further, it explores aspects of food composition, food processing, food as a medicine, and consumer concerns about food. The study of nutrition in pregnancy and lactation is also an option. Lastly students monitor their own dietary intake plus physical activity output and evaluate these against national guidelines.

Unit content

All students complete Topics 1—11, plus either Topic 12 or 13, depending on their course of study. See study options below the list of Topics.

Topics:

  1. An overview of nutrition, diet and health, and food as medicine
  2. Planning a healthy diet and introduction to nutrition assessment
  3. Dietary carbohydrates: sugars, starches and dietary fibre
  4. Dietary lipids: fatty acids, triglycerides, phospholipids and sterols
  5. Dietary protein
  6. Energy balance and body composition
  7. Fitness: developing fitness, benefits to health, diet for physically active people
  8. Weight management: overweight, obesity and underweight
  9. Plant foods, animal food/fish/seafood
  10. Key nutrients of concern in public health nutrition
  11. Consumer concerns about food: food safety
  12. Consumer concerns about food: introduction to sustainable food practices
  13. Life cycle nutrition: pregnancy and lactation

Select either Topic 12 or 13, depending on your course of study.

  • Bachelor of Midwifery: Complete Topic 13
  • Bachelor of Sport and Exercise Science (Nutrition): Complete Topic 12 ^
  • Bachelor of Sport and Exercise Science (Exercise Science or Education): Complete either Topic 12 or 13
  • All other degree programs: Complete either Topic 12 or 13

^ These students study an equivalent to Topic 13 in NUT00215 – Nutrition across the Lifespan

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.

Learning outcomes and graduate attributes

Prescribed texts

Session 2

  • Whitney, E, Rolfes, SR, Crowe, T, Cameron-Smith, D & Walsh, A, 2014, Understanding nutrition. Australia and New Zealand Edition, 2nd edn, Cengage Learning, S. Melbourne, Victoria. ISBN: 9780170222853.

Session 3

  • Whitney, E, Rolfes, SR, Crowe, T, Cameron-Smith, D & Walsh, A, 2014, Understanding nutrition. Australia and New Zealand Edition, 2nd edn, Cengage Learning, S. Melbourne, Victoria. ISBN: 9780170222853.
Prescribed texts may change in future study periods.

Teaching and assessment

Lismore

Teaching method
Lecture online 2 hours (12 weeks)
Tutorial on-site 2 hours
Assessment
Self-case Study40%
Quiz20%
Exam: closed book40%

Online

Teaching method
Tutorial online 14 hours (Across the session)
Lecture online 2 hours (12 weeks)
Structured online learning 10 hours (Across the session)
Assessment
Self-case Study40%
Quiz20%
Exam: closed book40%
Notice

Intensive offerings may or may not be scheduled in every session. 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 study session.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2016 Commonwealth Supported only. Student contribution band: 2

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.

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