units

NUT1102

Faculty of Medicine, Nursing and Health Sciences

print version

This unit entry is for students who completed this unit in 2016 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

6 points, SCA Band 2, 0.125 EFTSL

Undergraduate - Unit

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

Faculty

Medicine, Nursing and Health Sciences

Organisational Unit

Department of Nutrition and Dietetics

Coordinator(s)

Dr Aimee Dordevic

Offered

Clayton

  • Second semester 2016 (Day)

Synopsis

The unit will introduce food science particularly the chemistry of food components in their raw and cooked state. It will introduce food preparation and cooking skills, sensory evaluation of food, food processing, production, packaging and storage. Methods of analysing food for nutrient and non-nutrient content will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials to support student learning and by kitchen and laboratory practical sessions for the acquisition of basic skills in food selection, storage, preparation, cooking and food analysis.

Outcomes

Upon successful completion of this unit, students should be able to:

  1. Explain the chemistry of macronutrients, micronutrients and non-nutrients in food.
  2. Describe the impact of the processing, production, packaging and storage of food on the nutrient and non-nutritive components of food and relate this chemistry to food taste, texture and palatability.
  3. Describe and demonstrate the principles of safe food handling.
  4. Compare and contrast Australian and International food composition data including the varying methods used to analyse nutrient content of foods and apply these data to calculate the nutrient intake of healthy individuals.
  5. Demonstrate food preparation and food analysis techniques.

Assessment

6 x Laboratory & kitchen practical reports (approx. 500 words each) (50%)
Attendance (80% of practical sessions) (Hurdle)
Final exam (3 hours) (50%) (Hurdle)

Workload requirements

6 hours contact per week plus 6 hours self directed study.
Weekly contact hours = 3 x 1 hours lectures, 1 x 1 hours tutorial and equivalent of 1 x 2 hours practical.

See also Unit timetable information

Chief examiner(s)

This unit applies to the following area(s) of study

Prerequisites

Co-requisites

BND1002 and must be enrolled in course M2001.