Introduction to Nutrition and Food Sciences 1

This course will introduce students to the field of nutrition and food science, and to begin developing communication skills required for this field. Introduction and overview of the key topics of nutrition and food science and appreciation of their multidisciplinary nature, which requires competency in physiological, physical/chemical and psychological/behavioral aspects. Overview of the professions in nutrition and food science, the work environment in these fields and required competencies. 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. Communication theory and models, ethical issues, contextual and cultural factors in communication. Targeting the right audience with the appropriate format and content, recognising differences between scientific communication, professional communication and communication to the public.