Translating Nutrition into Food Practice

Course aim

To introduce students to the principles and application of food provision that meets the nutritional requirements of groups of people of different cultural, social and age groups in Australia and internationally and those with varying needs ( e.g. aged care, childcare facilities).

Course content

This course builds on HLTH 5170 Nutrition and Food Science and includes the following themes: the food supply and food consumption in Australian society, its subgroups and internationally Factors influencing food consumption including cultural background, food marketing, ecological and environmental and food safety aspects of food supply, and food policy; the history and future of food, its supply and consumption; the assessment of nutrient and food consumption of groups and individuals and use of food composition data; and it will then specifically look at the provision of food to and by institutions, linking this with nutritional requirements. Students will be introduced to the principles of menu development including the catering for those on therapeutic diets. Students will practically apply their food and nutrition knowledge in the modification of recipes and their preparation.

Textbook(s)

Nil

Prerequisite(s)

Corequisite(s)

Nil

Teaching method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Examination, Practical portfolio, Written Essay

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.