Availabilities:

2021 unit offering information will be available in September 2020

Unit description

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, it introduces students to inter-professional practice.  

Unit content

All students complete Topics 1–12, plus either Topic 13 or 14, 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
  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 and 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. Fundamentals of inter-professional practice
  13. Consumer concerns about food: introduction to sustainable food practices
  14. Life cycle nutrition: pregnancy and lactation

Select either Topic 13 or 14, depending on your course of study.

  • Bachelor of Midwifery: Complete Topic 14
  • Other degree programs: Complete either Topic 13 or 14

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.

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
On completion of this unit, students should be able to:GA1GA2GA3GA4GA5GA6GA7
1explain the relationship between food/nutrients and their biological function in the bodyKnowledge of a discipline
2explain the relationship between physical activity, energy balance, body composition and body weight to healthKnowledge of a discipline
3describe the predominant nutrients/constituents in each of the major food groups and the methods and impacts of food processing Knowledge of a discipline
4discuss and apply the Australian nutrition standards of reference, and healthy eating and physical fitness guidelines to the nutritional and physical activity requirements of healthy adultsIntellectual rigourKnowledge of a disciplineCommunication and social skills
5discuss food related consumer concerns and the safety and sustainability of the food supplyKnowledge of a discipline
6identify opportunities to enhance the care of clients/patients through the involvement of other health professionalsKnowledge of a discipline

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

  1. explain the relationship between food/nutrients and their biological function in the body
    • GA4: Knowledge of a discipline
  2. explain the relationship between physical activity, energy balance, body composition and body weight to health
    • GA4: Knowledge of a discipline
  3. describe the predominant nutrients/constituents in each of the major food groups and the methods and impacts of food processing
    • GA4: Knowledge of a discipline
  4. discuss and apply the Australian nutrition standards of reference, and healthy eating and physical fitness guidelines to the nutritional and physical activity requirements of healthy adults
    • GA1: Intellectual rigour
    • GA4: Knowledge of a discipline
    • GA6: Communication and social skills
  5. discuss food related consumer concerns and the safety and sustainability of the food supply
    • GA4: Knowledge of a discipline
  6. identify opportunities to enhance the care of clients/patients through the involvement of other health professionals
    • GA4: Knowledge of a discipline

Teaching and assessment

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 2021 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.

+