Introduction to Nutrition and Food Sciences 2

Course aim

To develop students’ knowledge in the fields of health promotion, nutrition and food science, and to continue developing communication skills required for these fields.

Course content

Health promotion principles, value and major theoretical frameworks. Food Security in Aboriginal communities and developing countries, and links to health. Food supply systems in Australia. The nutrient content of local and Aboriginal foods. The food environment nexus. Introduction to food spoilage and food poisoning microorganisms. Safe Food Handling Practices aligned with WHO guidelines. Introduction to the use of micro-organisms in food fermentation. Further development of communication theory and models, ethical issues, contextual and cultural factors in communication.

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, Group presentation, Portfolio

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.