UO Foundations of Nutrition and Health

Course aim

To introduce the field of nutrition and health, and to begin developing research and communication skills required for this field.

Course content

Introduction to key topics of nutrition and health and appreciation of their multidisciplinary nature, which requires competency in physiological, physical/chemical and psychological/behavioural aspects. Food supply and food consumption in Australian society and internationally. Introduction to food composition tables and dietary analyses. Factors influencing food consumption including cultural background, food marketing, ecological and environmental. Scientific and professional communication, both written and verbal: from sourcing information using credible resources, reading and critical analysis of the literature, to delivering the knowledge in an appropriate format. Recognising differences between scientific communication, professional communication and communication to the public.

Textbooks

Nil

Prerequisites

Nil

Corequisite(s)

Nil

Teaching Method

Component	Duration
EXTERNAL, ONLINE ACTIVITY
Online	10 weeks x N/A

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Case study, Presentation, Report

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation