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

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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Internal Mode

Lecture
Tutorial

Tutorial: for 2 hour(s) per Week for Full Term
Lecture: for 2 hour(s) per Week for Full Term