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.
This topic aims to extend students' knowledge of food including food systems and food preparation, and their application to nutrition and dietetic practice.
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