Handbook : Unit informationEdith Cowan University

School: Medical 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 Nutrients

• Unit Code

  NUT1111

• Year

  2018

• Enrolment Period

  1

• Version

  2

• Credit Points

  15

• Full Year Unit

  N

• Mode of Delivery

  On Campus
  

• Unit Coordinator

  Mrs Angela GENONI

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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:

1. Assess the health outcomes and societal perceptions of non-nutrient substances in food.
2. Evaluate the nature, structure and roles of the national food supply within a global context.
3. Evaluate the nutritive contribution of the major food groups to modern eating patterns.
4. Examine the organoleptic properties of the major food commodities within a multicultural setting.
5. Explain the major scientific and food safety principles involved in the preparation of food items.

Unit Content

1. Definitions, components and trends of the national and international food supply.
2. Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
3. Food hygiene, handling and safety.
4. Food preparation factors which influence optimal nutritional quality in domestic and commercially prepared foods.
5. Management of conducted, convected, microwaved and radiated energy in food preparation.
6. Palatibility dimensions of the major food groups.
7. Principles of food science in relation to the major food commodities.
8. Recipe comparison for nutritional advantage.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

For more information see the Semester Timetable

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.

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