Students will be introduced to food and nutrition, its relationship with society, and a variety of food and nutrition professions. Consideration will be given to food handling various dietary practices, the effect of cultural, religious and socioeconomic influences on food choice and dietary habits and the food supply chain from paddock to plate. The role of media, communication and ethics relating to food and nutrition will be explored, along with nutrition health campaigns and the potential impact on food and nutrition in society. This unit (RBM1820) will also introduce communication and academic skills relevant to food and nutrition professionals.
Unit details
Location:
Study level:
Undergraduate
Credit points:
12
Unit code:
RBM1820
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Learning Outcomes
| 1. | Explain the key elements of the food supply chain from food source to plate, including principles of food safety; | ||
| 2. | Demonstrate an understanding of global food supply, sustainability and ethical considerations relating to food and nutrition in society; | ||
| 3. | Discuss various dietary practices and determinants of food choice and the role and potential impact of media and health campaigns on food and nutrition in society; | ||
| 4. | Apply appropriate academic written and presentation skills relevant to food and nutrition. |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Test | Two (2) Quizzes (20 minutes each) | 20% |
| Essay | Individual topic summary of presentation (750 words) | 35% |
| Presentation | Individual Oral Presentation (5 minutes) | 35% |
| Exercise | Food Safety Certificate of Completion | 10% |
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
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