10 x 2-hour lectures per semester
1 x 3-hour workshop-2 per semester
2 x 1-hour workshop-1s per semester
1 x 10-hour practical per semester
Admission into MND-Master of Nutrition and Dietetics
Enrolment not permitted
NUTD2102 has been successfully completed
Assumed knowledge
Basic cooking skills will be assumed
Assignments; Practical work
Topic description
This topic examines the Australian food culture and food supply chain from a nutrition and dietetic perspective. Areas covered include the composition of food, food products available in the Australian market place and their significance to the practise of nutrition and dietetics. Recipe modification will be learnt through food based practicals. Aspects of the Australian food supply including food law, systems and regulations will be examined.
Educational aims
This topic aims to extend students' knowledge of food including food systems and food preparation, and their application to nutrition and dietetic practice.
Expected learning outcomes
On completion of this topic, students will be able to:

  1. Investigate and critically discuss the Australian food system including the global and local factors affecting our food supply

  2. Demonstrate a detailed knowledge of typical Australian cuisines and the relationship with health outcomes that characterise population sub-groups

  3. Apply food preparation techniques to create modified recipes suitable for special diet;

  4. Demonstrate detailed knowledge about recipes, ingredients and food products on sale in Australia and apply this knowledge to discuss implications of consumption on health and well-being

  5. Demonstrate detailed knowledge of Australian food safety including monitoring, surveillance and risk assessment, food law and regulation and the processes required to adequately inform consumers about the food supply.