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Nutritional and Food Science (NTDT5601) takes a step beyond foundational level nutrition science and food science. Important contemporary themes in nutrition and food are examined such as diet quality, dietary patterns, food systems and sustainability, and precision nutrition. Examining these themes from a nutrition perspective explores how changes in the food environment including the five food groups and processed foods, coupled with changes in dietary patterns and consumer trends can impact diet quality and nutritional status. Students will be encouraged to form their own viewpoints with evidence-based positions regarding the themes covered in the unit. Nutritional and Food Science also develops a comprehensive knowledge base of foods and their nutrient composition with respect to Australian evidence-based nutrition and dietary guidelines. Being an expert in “food” is vital for development as a dietitian throughout the Masters of Nutrition and Dietetics (MND) program and is essential for dietary assessment, nutrition communication, medical nutrition therapy, food service management, nutrition research, and community nutrition. In year two comprehensive food knowledge is critical to appraise individual and group dietary intakes of people from diverse backgrounds during professional practical placements. The learning is facilitated by interactive lectures, tutorials and workshops.
Code | NTDT5601 |
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Academic unit | Nursing and Midwifery |
Credit points | 6 |
Prerequisites:
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None |
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Corequisites:
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(NTDT5602 or FMHU5001) and NTDT5503 and (NTDT5604 or NTDT5504) |
Prohibitions:
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None |
At the completion of this unit, you should be able to:
Unit outlines will be available 1 week before the first day of teaching for the relevant session.
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