Available in 2013
|Callaghan Campus||Semester 1|
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.
|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.
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.
|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.
|Transition||Students already completed HLSC1200 cannot take this course.|
|Assumed Knowledge||None 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 Delivery||Internal Mode|
|Contact Hours||Lecture: for 2 hour(s) per Week for Full Term
Tutorial: for 2 hour(s) per Week for Full Term
|Timetables||2013 Course Timetables for NUDI1000|