Introduction to Nutrition and Food Sciences 2
Course Level Undergraduate
Course Level Undergraduate
Area/Catalogue
BIOL 1055
Course Level
Undergraduate
Offered Externally
No
Course ID
168021
Unit Value
4.5
University-wide elective course
No
The 2025 timetable is
not yet available.
Course owner
UniSA Clinical & Health Sciences
To develop students’ knowledge in the fields of health promotion, nutrition and food science, and to continue developing communication skills required for these fields.
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.
Nil
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
BIOL 1041 | Introduction to Nutrition and Food Sciences 1 |
Nil
Component | Duration | ||
---|---|---|---|
INTERNAL, CITY EAST | |||
Workshop | 2 hours x 13 weeks | ||
Tutorial | 2 hours x 12 weeks |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Examination, Presentation, Professional plan, Report
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
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* 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.