| Type: | Postgraduate Subject |
|---|---|
| Code: | NUTR71-100 |
| EFTSL: | 0.125 |
| Faculty: | Faculty of Health Sciences and Medicine |
| Semesters offered: |
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| Credit: | 10 |
| Study areas: |
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| Subject fees: |
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Description
This subject develops a detailed knowledge of food science and its application across nutrition and 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.
Subject details
Learning outcomes
- Apply current knowledge of food science and human nutrition as it relates to the safe practice of nutrition and dietetics
- Describe personal, social, cultural, environmental, economic and political factors that influence food and its use, composition and consumption patterns
- Explain common practices used in food production and preparation including culinary techniques, portion sizing, sensory analysis and food labelling.
- Critically discuss a variety of foods and the effects of production, processing and preparation methods used in domestic and commercial settings.
- Use food composition data, food regulations and food guides to identify food options and recipe modifications to achieve nutritional goals for general diets.
- Reflect on relevant codes of conduct, dress codes, vaccinations, and checks as stipulated in the compliance requirements of the University.
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| Assumed knowledge: |
Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.
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| Restrictions: |
This subject is not available to
Must be admitted into CC-63039 - Graduate Certificate of Nutrition OR CC-63040 - Graduate Diploma of Nutrition OR CC-63041 - Master of Nutrition and Dietetic Practice This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure. |
Subject outlines
- May 2024 [Standard - Nutrition and Food Science]
- May 2023 [Standard - Nutrition and Food Science]
- May 2022 [Standard - Nutrition and Food Science]
- May 2021 [Intensive - Nutrition and Food Science]
- May 2020 [Intensive - Nutrition and Food Science]
- May 2019 [Standard - Nutrition and Food Science]
- May 2018 [Standard - Nutrition and Food Science]
- May 2017 [Standard - Nutrition and Food Science]
Subject dates
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May 2024
Non-Standard Offering Enrolment opens: 17/03/2024 Semester start: 13/05/2024 Subject start: 13/05/2024 Cancellation 1: 27/05/2024 Cancellation 2: 03/06/2024 Last enrolment: 26/05/2024 Withdraw - Financial: 08/06/2024 Withdraw - Academic: 29/06/2024 Teaching census: 07/06/2024
| Non-Standard Offering | |
|---|---|
| Enrolment opens: | 17/03/2024 |
| Semester start: | 13/05/2024 |
| Subject start: | 13/05/2024 |
| Cancellation 1: | 27/05/2024 |
| Cancellation 2: | 03/06/2024 |
| Last enrolment: | 26/05/2024 |
| Withdraw - Financial: | 08/06/2024 |
| Withdraw - Academic: | 29/06/2024 |
| Teaching census: | 07/06/2024 |