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Unit of study_

NTDT5601: Nutritional and Food Science

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
Academic unit Nursing and Midwifery
Credit points 6
Prerequisites:
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None
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:

  • LO1. Apply a highly developed knowledge of food, diets, and nutrition guidelines to effectively communicate and educate consumers and health professionals on nutrition for diverse groups.
  • LO2. Apply knowledge of different food classification and profiling systems with their limitations considered to classify and evaluate nutritional value of foods.
  • LO3. Apply knowledge of different dietary patterns using various diet quality scores and their limitations to evaluate overall diet quality.
  • LO4. Critically appraise and interpret evidence regarding contemporary nutritional and food science issues, such as diet quality, plant-based diets, dietary patterns, sustainability, and precision nutrition.
  • LO5. Explain the concept of food systems and impact on sustainability and nutritional adequacy.
  • LO6. Describe the potential uses and applications of precision and personalised nutrition and future challenges.

Unit outlines

Unit outlines will be available 1 week before the first day of teaching for the relevant session.