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Unit of Study NUT00214 - Food and Nutrition in Health (2015)

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Unit Snapshot

  • Enrolment information

    N/A

Unit description

Provides an introduction to the food and nutritional sciences. It examines the role of key nutrients and the connections between diet and physical activity in health. It also explores aspects of food composition, food processing, food as a medicine, and consumer concerns about food. The study of nutrition in pregnancy and lactation is an option. Lastly students monitor their own dietary intake plus physical activity output and evaluate these against national guidelines.

Unit content

All students complete topics 1 - 11, plus either topic 12 or 13, depending on their course of study. See study options below the list of topics.

Topics:

  1. An overview of nutrition, diet and health, and food as medicine
  2. Planning a healthy diet and introduction to nutrition assessment
  3. Dietary carbohydrates: sugars, starches and dietary fibre
  4. Dietary lipids: fatty acids, triglycerides, phospholipids and sterols
  5. Dietary protein
  6. Energy balance and body composition
  7. Fitness: developing fitness, benefits to health, diet for physically active people
  8. Weight management: overweight, obesity and underweight
  9. Plant foods, animal food/fish/seafood
  10. Key nutrients of concern in public health nutrition
  11. Consumer concerns about food: food safety
  12. Consumer concerns about food: introduction to sustainable food practices
  13. Life cycle nutrition: pregnancy and lactation

 

Select either topic 12 or 13, depending on your course of study.

  • Bachelor of Clinical Science (Naturopathic Studies): Complete topic 12 ^
  • Bachelor of Exercise Science and Nutrition: Complete topic 12 ^
  • Bachelor of Midwifery: Complete topic 13
  • Bachelor of Sport and Exercise Science (Nutrition): Complete topic 12 ^
  • All other degree programs: Complete either topic 12 or 13

^ These students study an equivalent to topic 13 in NUT00215 – Nutrition across the Lifespan

Availabilities

Location Domestic International
Lismore Session 2 Session 2
Online Session 2,  3 N/A

Learning outcomes and graduate attributes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

On completion of this unit, students should be able to:

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
Learning outcome count Learning outcome description GA1 GA2 GA3 GA4 GA5 GA6 GA7
1 explain the relationship between food/nutrients and their biological function in the body, as well as their role in health
2 explain the relationship between physical activity, energy balance, body composition and body weight to health
3 describe the predominant nutrients/constituents in the major food groups, including how they may be processed, and explain how processing may influence the nutrient quality of the foodstuff
4 discuss and apply the Australian nutrition standards of reference, food guidance systems, healthy eating principles, and physical fitness guidelines to the nutritional and physical activity requirements of healthy adults
5 discuss the food related consumer concerns identified in the unit, including ways in which government agencies and individuals can help to promote the safety and sustainability of the food supply.

On completion of this unit, students should be able to:

  1. explain the relationship between food/nutrients and their biological function in the body, as well as their role in health
    • GA4:
  2. explain the relationship between physical activity, energy balance, body composition and body weight to health
    • GA4:
  3. describe the predominant nutrients/constituents in the major food groups, including how they may be processed, and explain how processing may influence the nutrient quality of the foodstuff
    • GA4:
  4. discuss and apply the Australian nutrition standards of reference, food guidance systems, healthy eating principles, and physical fitness guidelines to the nutritional and physical activity requirements of healthy adults
    • GA1:
    • GA4:
    • GA6:
  5. discuss the food related consumer concerns identified in the unit, including ways in which government agencies and individuals can help to promote the safety and sustainability of the food supply.
    • GA4:

Prescribed learning resources

Prescribed Texts
  • No prescribed texts.

Prescribed Texts
  • No prescribed texts.

Prescribed Learning Resources may change in future Teaching Periods.