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Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Faculty/College

Faculty of Education

Unit aim

A range of factors that influence the availability and selection of food are compared and contrasted. Global and Australian societal contexts are analysed. Basic nutrition principles are selected and applied to maximise dietary food solutions for specific purposes. The role of the individual, community, industry, government and private agencies in promoting health are discussed.

Unit content

Topic 1: Cultural, anthropological, social and economic significance of food
Topic 2: Nutrients and non-nutrients and the role of digestion, absorption and metabolism of food
Topic 3: Diet related disorders
Topic 4: Life cycle dietary requirements
Topic 5: Planning food solutions for specific purposes
Topic 6: The role of the individual, community groups, food industry, government organisations and private agencies in the promotion of health
Topic 7: Food security, sustainability and availability
Topic 8: Food equity
Topic 9: Australian native foods
Topic 10: Contemporary food issues and trends

Learning outcomes

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:
1 discuss the relationship between diet and optimum health
2 discuss the role of the individual, community, industry, government and private agencies in promoting health
3 compare and contrast a range of factors which influence the availability and selection of food
4 analyse global and Australian societal contemporary food issues
5 plan food solutions for specific purposes.

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

  1. discuss the relationship between diet and optimum health
  2. discuss the role of the individual, community, industry, government and private agencies in promoting health
  3. compare and contrast a range of factors which influence the availability and selection of food
  4. analyse global and Australian societal contemporary food issues
  5. plan food solutions for specific purposes.