Year
2020
Units
4.5
Contact
1 x 2-hour lecture weekly
1 x 2-day practical per semester
Prerequisites
1 Admission into BND-Bachelor of Nutrition and Dietetics
1a Admission into BHS-Bachelor of Health Sciences
1b Admission into BHN-Bachelor of Human Nutrition
1c Admission into BMS-Bachelor of Medical Science
1d Admission into BEDSEC-Bachelor of Education (Secondary)
2 2 of NUTD1105, NUTD1106
Must Satisfy: ((1 or 1a or 1b or 1c or 1d) and 2)
Enrolment not permitted
NUTD3001 has been successfully completed
Assumed knowledge
Basic cooking skills will be assumed.
Assessment
Assignments; Tests; Practical work.
Topic description
This topic introduces students to the world of food from a nutrition and dietetic perspective. It examines what Australians eat, the composition of food and emphasises recognition of food products available in the Australian market place and their significance to the practice of nutrition. Students will learn recipe modification through food based practicals.
Educational aims
This topic aims to:

  • Familiarise students with typical foods consumed by subgroups of the Australian population and the food products available in Australia.

  • Introduce students to food composition and usual weights, measures and serve sizes of common Australian foods.

  • Introduce the skills and technology of cooking and recipe modification for special diets.

Expected learning outcomes
On completion of this topic, students will be able to:

  • Demonstrate a knowledge of typical cuisines that characterise population sub-groups (connect across boundaries)

  • Demonstrate knowledge of recipes and ingredients for typical food products/meals and apply this knowledge to recipe modification

  • Demonstrate comprehensive knowledge about food products on sale in Australia and apply this knowledge to discuss implications of consumption on health and well-being

  • Have knowledge of common serve sizes of foods and how this impacts on food intake (application of knowledge)

  • Effectively communicate findings to a group through an oral presentation