151131

Introduction to Food and Nutrition

An examination of the effect of social, cultural and psychological factors on food habits; a brief study of the composition of foodstuffs and the basic principles of human nutrition; an introduction to food safety and food preservation. Emphasis will be given to topics of current interest.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

151131

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

100-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subjects

Health Sciences, Nutritional Science

Course planning information

Course notes

All assessments are compulsory.

Restrictions

Similar content
141101, 151232, 151344, 214131

You cannot enrol in this course if you have passed (or are enrolled in) any of the course(s) above as these courses have similar content or content at a higher level.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Apply nutrition concepts to diets.
  • 2 Describe basic nutrition concepts, including the role of nutrients in the body and the foods sources of those nutrients.
  • 3 Demonstrate an understanding of current nutrition issues.
  • 4 Describe the role of foods in nutrient provision, including variation in food intake and nutritional needs of population subgroups.
  • 5 Identify factors which influence food choice, and how they influence nutritional status.
  • 6 Interpret information on food labels.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Test 1 2 3 4 30%
Written Assignment 3 30%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 5 6 40%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Compulsory

UNDERSTANDING NUTRITION AUSTRALIA AND NEW ZEALAND EDITION

Author
WHITNEY, E.N., ROLFES, S.R., CROWE, T., CAMERON-SMITH, D. & WALSH, A.
ISBN
9780170457972
Edition
5ED
Publisher
CENGAGE
Notes
eTextbook ISBN 9780170465953

Campus Books stock textbooks and legislation. For more information visit Campus Books.