dtn1ffu food fundamentals
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.
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding food: principles and preparation | Prescribed | Brown, A 2011 | 5TH EDN. WADSWORTH CENGAGE LEARNING, BELMONT, CALIFORNIA, USA |
| Readings | Food and Nutrition: Food and health systems in Australia and New Zealand | Recommended | Wahlgvist, M. 2011 | 3RD EDN. ALLEN AND UNWIN, CROW'S NEST, NSW |
| Readings | Food: The chemistry of its components | Recommended | Coultate, M. 2009 | 5TH 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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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
PracticalWeek: 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."
LectureWeek: 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 element | Comments | % | 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 report | 30 | 04, 05 | |
| one 2-hour written examination | 40 | 01, 02, 03, 06 | |
| one 20 multiple choice question quiz (30 minutes) | 10 | 01 |