Course overview
This course will develop students' knowledge in the fields of health promotion, nutrition and food science, and to continue developing communication skills required for these fields. Health promotion principles, value and major theoretical frameworks. Food Security in Aboriginal communities and developing countries, and links to health. Food supply systems in Australia. The nutrient content of local and Aboriginal foods. The food environment nexus. Introduction to food spoilage and food poisoning microorganisms. Safe Food Handling Practices aligned with WHO guidelines. Introduction to the use of micro-organisms in food fermentation. Further development of communication theory and models, ethical issues, contextual and cultural factors in communication.
Course learning outcomes
- Describe health promotion principles and values including planning, management and evaluation of programs.
- Describe the nutrient content and environmental sustainability of local and Aboriginal foods and how they relate to the food production system.
- Explain the use of micro-organisms in food production, food spoilage and poisoning.
- Demonstrate ability to define and apply safe food handling practices.
- Demonstrate clear, concise, accurate and effective communication skills.
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