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Monitoring Food and Nutrition Intake (NUTR30002)
Undergraduate level 3Points: 12.5On Campus (Parkville)
Overview
| Availability | Semester 1 |
|---|---|
| Fees | Look up fees |
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 subject students will be able to:
- Relate changes in human food intake patterns and health consequences;
- Apply the principles of nutritional references standards;
- Utilise food composition databases appropriately when undertaking nutritional analyses of food records and when looking up the nutritional content of foods
- Summarise the history, composition and uses of the Australian Dietary Guidelines;
- Outline the strengths and weaknesses of various dietary assessment techniques and methods for the nutritional monitoring and surveillance of individuals and populations;
- Articulate the basics of food law in Australia as contained in the Food Standards Code;
- Interpret and manipulate scientific data from national food and nutrition intake surveys using scientific reasoning and problem solving.
Generic skills
On completion of this subject, students should have developed the following generic skills:
- Critical and analytical research skills
- Ability to research data systemically and integrate knowledge from these sources
- Written and oral communication skills, through written tasks and tutorial engagement
- Ability to apply theoretical knowledge to explain theories
- Time management skills
Last updated: 8 January 2025