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Monitoring Food and Nutrition Intake (NUTR30002)
Undergraduate level 3Points: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable (login required)(opens in new window)
Contact information
Semester 1
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: 15 February 2024
Eligibility and requirements
Prerequisites
All of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
FOOD20003 | Intro to Food Science & Human Nutrition | Semester 1 (On Campus - Parkville) |
12.5 |
NUTR20001 | Food Nutrition and Health | Semester 2 (On Campus - Parkville) |
12.5 |
Corequisites
Non-allowed subjects
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
Description | Timing | Percentage |
---|---|---|
Four‐day food record
| Week 4 | N/A |
Dietary analysis of a four-day food record
| Week 5 | 10% |
Multiple Choice Test
| Mid semester | 20% |
Written Assignment
| Week 8 | 10% |
Multiple choice quiz
| Week 8 | 10% |
Examination (Multiple Choice Questions plus short answer questions)
| During the examination period | 50% |
Hurdle requirement: Students must attend a minimum of 80% of tutorials. | N/A |
Additional details
Note: Assessment submitted late without an approved extension will be penalised at 10 marks per working day.
Last updated: 15 February 2024
Dates & times
- Semester 1
Principal coordinator Anita Lawrence Mode of delivery On Campus (Parkville) Contact hours Two, one-hour lectures per week; plus a two-hour tutorial per week Total time commitment 170 hours Teaching period 26 February 2024 to 26 May 2024 Last self-enrol date 8 March 2024 Census date 3 April 2024 Last date to withdraw without fail 3 May 2024 Assessment period ends 21 June 2024 Semester 1 contact information
What do these dates mean
Visit this webpage to find out about these key dates, including how they impact on:
- Your tuition fees, academic transcript and statements.
- And for Commonwealth Supported students, your:
- Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Last updated: 15 February 2024
Further information
- Texts
Prescribed texts
Food & Nutrition: Sustainable food and health systems. Mark L. Wahlqvist and Danielle Gallegos (eds), Allen & Unwin, 2020.
Plus relevant articles and peer-reviewed papers.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Bachelor of Science Course Bachelor of Biomedicine Major Human Nutrition Major Human Nutrition - Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Production)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- 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