FOOD FUNDAMENTALS

DTN1FFU

2015

Credit points: 15

Subject outline

In this subject students will be introduced to the fundamentals of food science relevant for the study of human nutritional science including: classifications, structure and function of food; chemistry of key food components such as macro- and micronutrients and other functional compounds; introduction to food composition data and key methods of analysing nutritional composition of foods; and physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorEmma Stirling

Available to Study Abroad StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites CHE1GEN or CHE1BAS or CHE1CHF. Students in one of the following courses: HZNDP - Bachelor of Applied Science and Master of Dietetic Practice, HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice, HBHN - Bachelor of Human Nutrition. All other students are permitted to enrol providing they meet the subject prerequisites until quota on available places is met.

Co-requisitesN/A

Incompatible subjects DIE1FFU

Equivalent subjects DIE1FFU

Special conditions Priority will be given students studying the following: HZNDP - Bachelor of Applied Science and Master of Dietetic Practice, HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice, HBHN - Bachelor of Human Nutrition.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding food: principles and preparationPrescribedBrown, A 20115TH EDN. WADSWORTH CENGAGE LEARNING, BELMONT, CALIFORNIA, USA
ReadingsFood and Nutrition: Food and health systems in Australia and New ZealandRecommendedWahlgvist, M. 20113RD EDN. ALLEN AND UNWIN, CROW'S NEST, NSW
ReadingsFood: The chemistry of its componentsRecommendedCoultate, M. 20095TH EDN, THE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK.

Graduate capabilities & intended learning outcomes

01. Use several classification systems to describe a food and discuss the value of the classification.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

02. Describe the chemistry (including the formation of each component from basic organic compounds) and function of the key components of food.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities, and practical activities.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

03. Identify the chemistry and function of given bioactive food components and determine key food sources.

Activities:
Interactive lectures, tutorial-based discussions and enquiry-based learning activities.
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

04. Describe and apply principles of food chemistry used to maximise the sensory (organoleptic) and nutritional properties of food.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

05. Determine and discuss the accuracy of a nutritional analysis of a meal or recipe.

Activities:
Interactive lectures, tutorial-based discussions, enquiry-based learning activities and practical activities.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

06. Describe energy balance in humans. You will be able to: (a) calculate approximate energy values of a food from the energy value of its individual energy-yielding nutrients; (b) record energy values of foods and their components and compare to food composition database values; (c) describe the contribution of food to energy balance in the human body.

Activities:
Interactive lectures and tutorial-based discussions.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Literacies and Communication Skills (Writing,Quantitative Literacy,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Creative Problem-solving,Inquiry/Research)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

Subject options

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Start date between: and    Key dates

Melbourne, 2015, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment size140

Enrolment information Practical teaching classes and spaces Not allow enrolment beyond quota

Subject Instance Co-ordinatorEmma Stirling

Class requirements

Practical Week: 31 - 43
One 4.0 hours practical every two weeks on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"Students will complete one 2-hour practical class and one 2-hour EBL workshop per fortnight."

Lecture Week: 31 - 43
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
four practical worksheets (400 words total)NOTE: ONE 150-WORD EQUIVALENT ONLINE QUIZ Hurdle requirement: students must pass this piece of assessment to pass the subject, completed online prior to first practical class.20
one 1,200 word individual practical report30 04, 05
one 2-hour written examination40 01, 02, 03, 06
one 20 multiple choice question quiz (30 minutes)10 01