Fundamentals in Nutrition 1

Course code NUDI1000Units 10Level 1000Faculty of Health and MedicineSchool of Health Sciences

Introduces health professional and education students to the study of nutrition; including nutrients, requirements, food sources and food selection guides. It covers aspects of the Australian Food and Nutrition System (production, distribution, consumption, and food regulation. It also introduces health outcomes and the interpretation of national data related to nutritional conditions, and the research and educational tools used by nutrition professionals.

Available in 2015

Callaghan CampusSemester 1
Previously offered in 2014
ObjectivesAs 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.
2. Describe the factors affecting food availability and consumption patterns.
3. Describe the role, functions and food sources of nutrients; and from this demonstrate an understanding of the development and the role of food selection guides and the Australian Dietary Guidelines.
4. Apply current knowledge of the theory of human nutrition and dietetics related to practice, including but not limited to Nutrient Reference Values (NRV's)
5. Critically appraise issues in nutrition & dietetics.
6. Demonstrate practical skills in dietary assessment and analysis techniques.
Content1. 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.
Replacing Course(s)HLSC1200
TransitionStudents already completed HLSC1200 cannot take this course.
Industrial Experience0
Assumed KnowledgeNone as this is a 1000 level course and provides foundation information to develop the student's knowledge base in nutrition for subsequent courses.
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Assessment Items
Essays / Written AssignmentsCourse objectives 3 & 6
Examination: FormalEnd of semester exam - course objectives 1, 2, 3, 4, 5, 6
Examination: FormalMid Semester exam - Course objectives 1, 2, & 3
Contact HoursLecture: for 2 hour(s) per Week for Full Term
Tutorial: for 2 hour(s) per Week for Full Term
Compulsory Components
Requisite by EnrolmentStudents must be enrolled in the Bachelor of Nutrition and Dietetics (Honours), Bachelor of Teaching (Secondary) / Bachelor of Technology (12220), or Bachelor of Teaching (Technology) (Hons) (12373).
Compulsory Course ComponentCompletion of a Criminal Record Check
Completion of a Prohibited Employment Declaration
Timetables2015 Course Timetables for NUDI1000