units

BND2052

Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2013 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.

print version

6 points, SCA Band 2, 0.125 EFTSL

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LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedNot offered in 2013
Coordinator(s)Dr Maxine Bonham

Synopsis

This unit examines the role and context of food regulatory measures that protect public health and safety. It provides an overview of the standards setting process. The basic design of toxicological testing for food contaminants and additives and the risk assessment process will be examined. Recent controversial decisions of the regulatory bodies will be examined to illustrate the regulatory decision making process and the roles of science and politics in that process. A class project will investigate the available food supply and will allow students to become familiar with foods and their nutrient composition. This project will also provide students with research experience.

Outcomes

On completion of this unit, students should be able to:

  1. describe the role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law;

  1. make comparisons with food legislation in other countries;

  1. discuss the impact of globalisation, the World Trade Organisation, trade barriers and the role of Codex Alimentarius as a 'benchmark';

  1. explain the format and content of the Australian Food Standards Code including the FSANZ processes required to ensure a safe Australian food supply, free from harmful contaminants and additives, and labelled in the interests of informing the consumer, to prevent fraud and deception;

  1. outline the fundamental principles of toxicology and risk assessment and their application to the setting of standards and the monitoring and surveillance of a safe food supply (particularly in relation to the Australian situation);

  1. develop a hypothetical submission to provide a public health nutrition perspective on food standards development and modification; and

  1. provide an overview of the packaged food supply available in a local supermarket, including;

  1. categories of foods

  1. types of foods within categories

  1. nutritional composition and energy density of specific food types.

Assessment

Examinations (3 hours): 50%
Food Standard Assignment (Pairs): 30%
Student Food Supply Assignment: 20%

Chief examiner(s)

Contact hours

3 hours per week (lectures and tutorials)

Prerequisites

Completion of Year 2, semester 1 Bachelor of Nutrition and Dietetics

Co-requisites

Must be enrolled in the Bachelor of Nutrition and Dietetics