Background to the study of nutrition and food science. Australian food and nutrition system, sustainability and security. Global and Australian public health nutrition priorities and strategies. Factors influencing food habits. Past and present Australian food habits. Introduction to food sources and metabolic functions of carbohydrates, lipids, proteins, vitamins and minerals, and the recommended dietary intakes for these nutrients. Introduction to nutritional status measurement and nutritional standards of reference. Collection, analysis and evaluation of food intake data.
Lecture 2 hours, 12 times per semester
Laboratory 2 hours, 12 times per semester
Tutorial 1 hours, 12 times per semester