NUT00214 - Food and Nutrition in Health (2020)

Provides an introduction to the food and nutritional sciences. The unit examines the role of key nutrients and the connections between diet and physical activity in health. Further, it 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 also an option. Lastly, it introduces students to inter-professional practice.

All students complete Topics 1–12, plus either Topic 13 or 14, 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
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 and 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. Fundamentals of inter-professional practice
13. Consumer concerns about food: introduction to sustainable food practices
14. Life cycle nutrition: pregnancy and lactation

Select either Topic 13 or 14, depending on your course of study.

• Bachelor of Midwifery: Complete Topic 14
• Other degree programs: Complete either Topic 13 or 14

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.

Prescribed texts