Available in 2018
Course code



10 units


1000 level

Course handbook


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.

Availability2018 Course Timetables


  • Semester 2 - 2018

Learning outcomes

On successful completion of the course students will 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 related practice, including Nutrient Reference Values and dietary sources and functions of nutrients

3. Critically appraise issues in nutrition

4. Demonstrate practical skills in dietary assessment and analysis techniques


  1. The food supply, distribution and consumption of food, how to assess dietary intake and different patterns of consumption including the role of nutrition in patterns of disease
  2. Nutrition education - food selection guides used in Australia and internationally, dietary guidelines
  3. Nutrients, their source, functions, requirements, and the needs of special groups
  4. Contemporary and emerging issues in nutrition


This course has similarities to NUDI1000. If you have successfully completed NUDI1000 you cannot enrol in this course.

Assessment items

Written Assignment: Essays / Written Assignments

Formal Examination: Examination: Online Test

Formal Examination: Examination: Formal

Contact hours



Online 2 hour(s) per Week for Full Term


Online 2 hour(s) per Week for Full Term