This unit of study covers Dietary Assessment Methods in the context of individual, group and population dietary data: purposes of dietary assessment; uses of dietary data; key dietary assessment methods and their use, application, strengths, weaknesses, sources of measurement error; quantification of portion and serve sizes; evaluation and validation of dietary data; use and application of dietary reference standards; food composition databases; and the appraisal and interpretation of dietary assessment methods in published literature. This unit of study also covers anthropometry, body composition and nutritional biochemistry. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.
Lectures/tutorials/workshops averaging 5 hours per week
quiz (20%), assignment (30%), end of semester exam, (50%)
R.S. Gibson Principles of Nutritional Assessment, 2nd ed. Oxford University Press. 2005. (recommended)
NTDT5602 and NTDT5601 and NTDT5604