dtn1cfc chemistry of food and cooking
CHEMISTRY OF FOOD AND COOKING
DTN1CFC
2016
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-ordinatorElena George
Available to Study Abroad StudentsNo
Subject year levelYear Level 1 - UG
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Students must be enrolled in one of the following course codes: 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 and must have passed one of CHE1GEN or CHE1BAS or CHE1CHF.
Co-requisitesN/A
Incompatible subjects DIE1FFU, DTN1FFU, DTN102
Equivalent subjectsN/A
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. All other students are permitted to enrol providing they meet the subject prerequisites until quota on available places is met.
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding food: principles and preparation | Prescribed | Brown, A 2015 | 5TH EDN. WADSWORTH CENGAGE LEARNING,BELMONT, CALIFORNIA, USA |
| Readings | Food: The chemistry of its components | Recommended | Coultate, M. 2009 | 5TH EDN, THE ROYAL SOCIETY OF CHEMISTRY, CAMBRIDGE, UK. |
| Readings | Food and Nutrition: Food and health systems in Australia and New Zealand | Recommended | Wahlgvist,M. 2011 | 3RD EDN. ALLEN AND UNWIN, CROWS NEST, NSW |
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)
- 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.
- Activities:
- Interactive lectures and tutorial-based discussions.
- 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)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
Subject options
Select to view your study options…
Melbourne, 2016, Semester 2, Day
Overview
Online enrolmentYes
Maximum enrolment size120
Enrolment information Enrolments accepted until quota has been achieved. All eligible Human Nutrition and Dietitics students will be enrolled first. All other students who meet the Special Conditions will be permitted enrolment up until quota is reached.
Subject Instance Co-ordinatorElena George
Class requirements
LectureWeek: 31 - 43
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via blended.
PracticalWeek: 31 - 43
One 2.0 hours practical every two weeks on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
TutorialWeek: 31 - 43
One 2.0 hours tutorial every two weeks 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 (1000 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. | 30 | 01, 02, 03, 04 |
| One 1,200 word individual practical report | 30 | 04, 05 | |
| Two multiple choice question quizzes, a total of 80 questions (120 minutes) | 40 | 01, 02, 03, 04, 06 |