Availabilities:

Location Domestic International
Coffs Harbour
Gold Coast
Lismore
Online
Session2,3
N/A

Unit Summary

Unit type

UG Coursework Unit

Credit points

12

Faculty/College

Faculty of Health

Unit aim

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.

 

Unit content

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.

On completion of this unit, students should be able to:
1 explain the relationship between food/nutrients and their biological function in the body
2 explain the relationship between physical activity, energy balance, body composition and body weight to health
3 describe the predominant nutrients/constituents in each of the major food groups and the methods and impacts of food processing
4 discuss and apply the Australian nutrition standards of reference, and healthy eating and physical fitness guidelines to the nutritional and physical activity requirements of healthy adults
5 discuss food related consumer concerns and the safety and sustainability of the food supply
6 identify opportunities to enhance the care of clients/patients through the involvement of other health professionals

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

  1. explain the relationship between food/nutrients and their biological function in the body
  2. explain the relationship between physical activity, energy balance, body composition and body weight to health
  3. describe the predominant nutrients/constituents in each of the major food groups and the methods and impacts of food processing
  4. discuss and apply the Australian nutrition standards of reference, and healthy eating and physical fitness guidelines to the nutritional and physical activity requirements of healthy adults
  5. discuss food related consumer concerns and the safety and sustainability of the food supply
  6. identify opportunities to enhance the care of clients/patients through the involvement of other health professionals

Prescribed texts

  • Whitney, E., Rolfes, S.R., Crowe, T., Walsh, A., 2019, Understanding Nutrition: Australian and New Zealand Edition, 4th, Cengage Learning Australia, S. Melbourne, Vic. ISBN: 9780170424431.

  • Whitney, E., Rolfes, S.R., Crowe, T., Walsh, A., 2019, Understanding Nutrition: Australian and New Zealand Edition, 4th, Cengage Learning Australia, S. Melbourne, Vic. ISBN: 9780170424431.
Prescribed texts may change in future teaching periods.