Faculty of Health, Engineering and Science
School: Exercise and Health Sciences
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
Unit Title
Food and NutrientsUnit Code
NUT1111Year
2015Enrolment Period
1Version
2Credit Points
15Full Year Unit
N
Mode of Delivery
On Campus
Description
This unit explores the food science principles required for the evaluation of dietary intake within the context of a global food supply. The major available food commodities are investigated for their physical, chemical, organoleptic, nutritional and health-related qualities.
Learning Outcomes
On completion of this unit students should be able to:
- Assess the health outcomes and societal perceptions of non-nutrient substances in food.
- Evaluate the nature, structure and roles of the national food supply within a global context.
- Evaluate the nutritive contribution of the major food groups to modern eating patterns.
- Examine the organoleptic properties of the major food commodities within a multicultural setting.
- Explain the major scientific and food safety principles involved in the preparation of food items.
Unit Content
- Definitions, components and trends of the national and international food supply.
- Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
- Food hygiene, handling and safety.
- Food preparation factors which influence optimal nutritional quality in domestic and commercially prepared foods.
- Management of conducted, convected, microwaved and radiated energy in food preparation.
- Palatibility dimensions of the major food groups.
- Principles of food science in relation to the major food commodities.
- Recipe comparison for nutritional advantage.
Additional Learning Experience Information
The unit includes lectures, eLearning activities, audio-visual activities and food experimentation laboratories.
Assessment
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
ON CAMPUS| Type | Description | Value |
|---|
| Test | Mid-semester test | 50% |
| Examination | End of semester examination | 50% |
Text References
- Salter, A., Wiseman, H., & Tucker, G. (2012). Phytonutrients. Chichester, West Sussex, UK; Hoboken: Wiley-Blackwell.
- Ward, J. (2013). Principles of food science. Lab manual/workbook (3rd ed.). Tinley Park, Illinois: Goodheart-Willcox Company, Inc.
- Brown, A. (2014). Understanding food. Principles and preparation (5th ed.) Australia: Cengage Learning.
- Prescott, J. (2012). Taste matters. Why we like the foods we do. London: Reaktion Books Ltd.
- Simpson, B. (Ed.). (2012). Food biochemistry and food processing (2nd ed.). Ames, Iowa: Wiley-Blackwell.
- Wolke, R., & Parrish, M. (2008). What Einstein told his cook: Kitchen science explained. New York: Norton.
- This, H. (2010). Kitchen mysteries: Revealing the science of cooking. New York: Columbia University Press.
- Vaclavik, V., Pimentel, M., & Devine, M. (2010). Dimensions of food (7th ed.). Boca Raton: CRC Press.
- Wahlqvist, M. (Ed.). (2011). Food and nutrition. Food and health systems in Australia and New Zealand (3rd ed.). Crow's Nest, NSW: Allen & Unwin.
- Ward, J. (2013). Principles of food science (3rd ed.) Tinley Park, Illinois: Goodheart-Willcox Company, Inc.
Website References
Disability Standards for Education (Commonwealth 2005)
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Academic Misconduct
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
- plagiarism;
- unauthorised collaboration;
- cheating in examinations;
- theft of other students' work;
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
NUT1111|2|1
Faculty of Health, Engineering and Science
School: Exercise and Health Sciences
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
Unit Title
Food and NutrientsUnit Code
NUT1111Year
2015Enrolment Period
2Version
2Credit Points
15Full Year Unit
N
Mode of Delivery
On Campus
Description
This unit explores the food science principles required for the evaluation of dietary intake within the context of a global food supply. The major available food commodities are investigated for their physical, chemical, organoleptic, nutritional and health-related qualities.
Learning Outcomes
On completion of this unit students should be able to:
- Assess the health outcomes and societal perceptions of non-nutrient substances in food.
- Evaluate the nature, structure and roles of the national food supply within a global context.
- Evaluate the nutritive contribution of the major food groups to modern eating patterns.
- Examine the organoleptic properties of the major food commodities within a multicultural setting.
- Explain the major scientific and food safety principles involved in the preparation of food items.
Unit Content
- Definitions, components and trends of the national and international food supply.
- Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
- Food hygiene, handling and safety.
- Food preparation factors which influence optimal nutritional quality in domestic and commercially prepared foods.
- Management of conducted, convected, microwaved and radiated energy in food preparation.
- Palatibility dimensions of the major food groups.
- Principles of food science in relation to the major food commodities.
- Recipe comparison for nutritional advantage.
Additional Learning Experience Information
The unit includes lectures, eLearning activities, audio-visual activities and food experimentation laboratories.
Assessment
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
ON CAMPUS| Type | Description | Value |
|---|
| Test | Mid-semester test | 30% |
| Laboratory Work | Laboratory reports | 20% |
| Examination | End of semester examination | 50% |
Text References
- Brown, A. (2014). Understanding food. Principles and preparation (5th ed.) Australia: Cengage Learning.
- Prescott, J. (2012). Taste matters. Why we like the foods we do. London: Reaktion Books Ltd.
- Salter, A., Wiseman, H., & Tucker, G. (2012). Phytonutrients. Chichester, West Sussex, UK; Hoboken: Wiley-Blackwell.
- Simpson, B. (Ed.). (2012). Food biochemistry and food processing (2nd ed.). Ames, Iowa: Wiley-Blackwell.
- This, H. (2010). Kitchen mysteries: Revealing the science of cooking. New York: Columbia University Press.
- Vaclavik, V., Pimentel, M., & Devine, M. (2010). Dimensions of food (7th ed.). Boca Raton: CRC Press.
- Wahlqvist, M. (Ed.). (2011). Food and nutrition. Food and health systems in Australia and New Zealand (3rd ed.). Crow's Nest, NSW: Allen & Unwin.
- Ward, J. (2013). Principles of food science (3rd ed.) Tinley Park, Illinois: Goodheart-Willcox Company, Inc.
- Ward, J. (2013). Principles of food science. Lab manual/workbook (3rd ed.). Tinley Park, Illinois: Goodheart-Willcox Company, Inc.
- Wolke, R., & Parrish, M. (2008). What Einstein told his cook: Kitchen science explained. New York: Norton.
Website References
Disability Standards for Education (Commonwealth 2005)
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Academic Misconduct
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
- plagiarism;
- unauthorised collaboration;
- cheating in examinations;
- theft of other students' work;
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
NUT1111|2|2
