Food and Nutrition

Queensland University of Technology

Course Description

  • Course Name

    Food and Nutrition

  • Host University

    Queensland University of Technology

  • Location

    Brisbane, Australia

  • Area of Study

    Dietetics, Health and Exercise Science, Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credit Points

  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    This unit introduces the food and nutrition system and its role in health. It will cover food and its constituents, changing requirements throughout the lifecycle and the application of dietary assessment methodologies and food selection guides. Basic skills to search and appraise scientific literature are developed here to underpin more advanced studies in Nutrition Sciences. This unit is also of interest for students from a range of study area with an interest in nutrition.

    Learning Outcomes
    1. Explain the role, functions and sources of selected food constituents and nutrients, and their relationship with key nutrition-related health problems, and the changing requirements throughout the life cycle;
    2. Describe the use and limitations of food selection guides and dietary assessment tools;
    3. Discuss the complexity of the psychosocial, indigenous, cultural, political, economic factors affecting food availability, supply and consumption;
    4. Identify and appraise relevant scientific literature; and
    5. Reflect on the required professional attributes when communicating knowledge, presenting and collaborating in groups
    • The history of food and nutrition in Australia;
    • The food system;
    • Dietary intake assessment;
    • Dietary reference standards and guidelines;
    • Food groups, food constituents and nutrients;
    • Cultural and religious dietary patterns;
    • Introductory Australian Indigenous perspectives of food and nutrition;
    • Nutrition through the lifecycle;
    • Food and nutrition issues relevant to health; and
    • Searching and appraising the quality of scientific literature.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.