units

BND1102

Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2012 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.

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12 points, SCA Band 0 (NATIONAL PRIORITY), 0.250 EFTSL

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

LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
OfferedClayton Second semester 2012 (Day)
Coordinator(s)Dr Elizabeth Manickam

Synopsis

The unit will introduce food and nutrition science particularly the chemistry and absorption of food components and their relevance to the nutrition of healthy individuals. It will review cooking skills and food knowledge required for preparation of healthy inexpensive meals in a domestic kitchen. Methods for the collection and nutritional analysis of food intake data will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials and contextualised case-based learning to support student learning and by practical sessions for the acquisition of basic skills in food selection, preparation, storage and cooking.

Outcomes

  1. Describe how nutrition has developed as a science
  2. Research the food sources, chemistry and nutritional importance of the main macronutrients and micronutrients found in food.
  3. Effectively communicate information about specific foods and/or nutrients and their importance in the health of individuals
  4. Evaluate the importance of food knowledge and cooking skills in relation to a healthy diet and discuss the importance of food cost and the role of pre-prepared ingredients
  5. Discuss the optimal organization of a domestic kitchen, and describe the principles of safe food handling for individuals
  6. Compare and contrast common methods of food preparation and storage, and discuss the chemical changes and changes to the nutrient values of foods that can occur
  7. Design meal plans and food budgeting for healthy individuals from a range of cultural groups
  8. Evaluate different methods for the collection of food intake data from individuals and a range of basic anthropometric indicators for individual nutritional status
  9. Describe methods of nutrient analysis used for the Australian Food Composition Tables and for Australian food labels. Research and communicate relevant innovations in methodology.
  10. Compare flavours, colours, and preservatives found in foods and investigate how their presence is recorded by food labelling
  11. Compare Australian and/or American food composition data and discuss possible sources of error and apply these data to calculate the nutrient intake of healthy individuals

Assessment

Assessment in this unit will be both formative and summative.
Summative assessment:
50% Assignments
50% Exam

All assessment tasks must be completed to a pass grade standard in order to successfully complete this unit.

Chief examiner(s)

Dr Elizabeth Manickam

Contact hours

11 hours contact per week plus 13 hours self directed study
3 x 2hr lectures, 1 x 2hr tutorial and 1 x 3hr practical

Prerequisites

BND1101 and BND1001

Co-requisites

BND1002 and Must be enrolled in Bachelor of Nutrition and Dietetics or Bachelor of Nutrition Science