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Monitoring Food and Nutrition Intake (NUTR30002)
Undergraduate level 3Points: 12.5Not available in 2019
Overview
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The subject will introduce students to the concepts of human food history, the food supply system food composition and processing, contemporary food supply and intake, nutrition assessment and monitoring at the individual and population level, nutritional standards of reference, dietary advice and food guidance systems and food law. Particular attention is given to methods of measuring food and nutrient intake and applying scientific reasoning and problem solving in evaluating results against established nutrient intake guidelines.
Intended learning outcomes
At the completion of the unit students will be able to:
- Understand the importance of changes in human food intake patterns and health consequences;
- Understand the principles of nutritional references standards and their application;
- Demonstrate knowledge with the Australian food composition databases and their application;
- Be aware of the history, composition and uses of the Australian Dietary Guidelines;
- Perform dietary analysis using various food intake survey tools;
- Describe the basics of food law in Australia as contained in the Food Standards Code;
- Demonstrate an ability to use scientific reasoning and problem solving to interpret and manipulate scientific data from national food and nutrition intake surveys.
Generic skills
On completion of this subject, students should have developed their:
- Critical and analytical research skills
- Ability to research data systemically and integrate knowledge from these sources
- Communication skills, through written and tutorial engagement
- Apply theoretical knowledge to explain theories
- Time management
Last updated: 15 February 2024
Eligibility and requirements
Prerequisites
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| NUTR20001 | Food Nutrition and Health | Semester 2 (On Campus - Parkville) |
12.5 |
| FOOD20003 | Food Chemistry, Biology and Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
And one of:
| Code | Name | Teaching period | Credit Points |
|---|---|---|---|
| BCMB20002 | Biochemistry and Molecular Biology |
Semester 1 (On Campus - Parkville)
Semester 2 (On Campus - Parkville)
|
12.5 |
| BIOM20001 | Molecular and Cellular Biomedicine | Semester 1 (On Campus - Parkville) |
25 |
Corequisites
None
Non-allowed subjects
None
Recommended background knowledge
Completion of 25 points from the following subjects is recommended:
AGRI20003 Sustainable Food Systems
FOOD20006 Food Microbiology and Safety
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 15 February 2024
Assessment
Additional details
- Written Assignment equivalent to 1,500 words (Dietary Analysis, comparing a seven‐day weighed food record against a food frequency questionnaire) (30%), due week 9
- Mid-Semester Test - Multiple Choice Test (1 hour) (20%), due mid-semester
- 2-hour examination (Multiple Choice Questions plus short answer questions),(50%), due during the examination period
- Hurdle requirement: Students must attend a minimum of 80% of tutorials. All pieces of written work must be submitted to pass this subject.
- Note: Assessment submitted late without an approved extension will be penalised at 10 marks per working day.
Last updated: 15 February 2024
Dates & times
Not available in 2019
Time commitment details
170 hours
Last updated: 15 February 2024
Further information
- Texts
Prescribed texts
Food and Nutrition: Food and health systems in Australia and New Zealand. Mark L Wahlqvist (ed), Allen & Unwin, 2011.
Plus relevant articles and peer-reviewed papers.
- Breadth options
This subject is available as breadth in the following courses:
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 15 February 2024