NUTR71-100: Nutrition and Food Science

Description

This subject develops a detailed knowledge of food science and its application across dietetic practice. Students will explore the functions, chemistry, composition and nutritional properties of a variety of foods and apply this to enhance their understanding of nutrient digestion and metabolism. Theoretical learning will be supplemented by practical, hands-on workshops where students will gain an understanding of the physical, biochemical and nutritional changes that occur during food production, processing and preparation. Field trips will be incorporated to enable students to develop an appreciation of the 'paddock to plate' food journey and associated nutritional implications

Subject details

Learning outcomes

1. Apply current knowledge of food science and human nutrition as it relates to the safe practice of nutrition and dietetics
2. Describe personal, social, cultural, environmental, economic and political factors that influence food and its use, composition and consumption patterns
3. Describe food systems and the steps involved as food progresses from cultivation to consumption
4. Demonstrate knowledge of common practices used in food production and preparation including culinary techniques, portion sizing, sensory analysis and food labeling
5. Demonstrate knowledge of a variety of foods and the effects of production, processing and preparation methods used in domestic and commercial settings
6. Use food composition data, food regulations and food guides to identify food options and recipe modifications which can help achieve nutritional goals for general diets

Prerequisites

Please check the subject outline for pre-requisite subjects.

Subject outlines

• May 2018 [Standard]
• May 2017 [Standard]

Subject dates