Available in 2014
| On-Line from Callaghan | Semester 2 |
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Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007
Introduces students to the study of nutrition including nutrients, requirements, food sources and food selection guides. It covers some aspects of food legislation, as well as proteins, carbohydrates, fats, vitamins and minerals, recommended dietary intakes, and nutrition as a contributor to health.
| Objectives | As a result of successfully completing this course, students should be able to: 1. Describe the psychosocial, cultural, political and economic factors influencing food and food use, food habits, diet and lifestyle - food availability and consumption; the role, functions and sources of nutrients; the food selection guides and the dietary guidelines 2. Apply current knowledge of the theory of human nutrition and dietetics and related practice, including Nutrient Reference Values and dietary sources and functions of nutrients 3. Critically appraise issues in nutrition & dietetics 4. Demonstrate practical skills in dietary assessment and analysis techniques |
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| Content | 1. The food supply - its control and measurement 2. The distribution of food, including difficulties in isolated areas 3. Consumption of food, how to assess dietary intake and different patterns of consumption including the role of nutrition in patterns of disease 4. Nutrients, their source, functions and requirements and the needs of special groups 5. Nutrition education - food selection guides used in Australia and internationally, dietary guidelines 6. Contemporary and emerging issues in nutrition |
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| Transition | n/a | ||||||
| Industrial Experience | 0 | ||||||
| Assumed Knowledge | None | ||||||
| Modes of Delivery | Internal Mode | ||||||
| Teaching Methods | Lecture
Tutorial |
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| Assessment Items |
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| Contact Hours | Tutorial: for 2 hour(s) per Week for Full Term Lecture: for 2 hour(s) per Week for Full Term |
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| Timetables | 2014 Course Timetables for HLSC1200 |