Fundamenteals in Nutrition 1
University of Newcastle
Area of Study
Health Science, Nutrition and Food Science
Taught In English
Course Level Recommendations
Host University Units10
Recommended U.S. Semester Credits3 - 4
Recommended U.S. Quarter Units4 - 6
Hours & Credits
Introduces health professional and education students to the study of nutrition; including nutrients, requirements, food sources and food selection guides. It covers aspects of the Australian Food and Nutrition System (production, distribution, consumption, and food regulation). It also introduces health outcomes and the interpretation of national data related to nutritional conditions, and the research and educational tools used by nutrition professionals.
1. Describe the psychosocial, cultural, political and economic factors influencing food and food use, food habits, diet and lifestyle - food availability and consumption; the role, functions and sources of nutrients; the food selection guides and the dietary guidelines
2. Apply current knowledge of the theory of human nutrition and dietetics and related practice, including Nutrient Reference Values and dietary sources and functions of nutrients
3. Critically appraise issues in nutrition & dietetics
4. Demonstrate practical skills in dietary assessment and analysis techniques
The food supply - its control and measurement.
The distribution of food, including difficulties in isolated areas.
Consumption of food, how to assess dietary intake and different patterns of consumption including the role of nutrition in patterns of disease.
Nutrients, their source, functions and requirements and the needs of special groups.
Nutrition education - food selection guides used in Australia and internationally, dietary guidelines.
Contemporary and emerging issues in nutrition.
Written Assignment: Assignment
In Term Test: Mid semester test
Formal Examination: Formal Exam
Courses and course hours of instruction are subject to change.