Course overview
This course provides an overview of fundamental knowledge in food and nutrition. Students will learn about dietary guidelines and healthy eating; nutrient reference values; food composition including the six classes of nutrients and non-nutrient components of food; the major roles and functions of the principal nutrients and the metabolism of these nutrients in the human body; nutritional characteristics of the Five Food Groups; functional foods; concepts of energy balance; nutrient calculations; energy density of foods; assessment of diet quality and the impact of diet on nutritional status and health. Students will be introduced to the principles of nutrition research and the translation of nutrition research into nutrient recommendations, dietary guidelines and recommended daily food patterns. Students will also learn about report writing and how to evaluate and synthesize scientific literature and communicating in the context of nutrition.
Students will develop a sound knowledge of food composition, an understanding of the fundamental concepts of nutrition and the links between food, nutrition and health. Students will apply knowledge gained during the course to estimate energy requirements and assess diet quality of individuals.
Course learning outcomes
- Understanding the fundamental concepts in food and nutrition.
- Understand the roles and functions of principal nutrients and the processes involved in their digestion, absorption and metabolism.
- Understand the relationship between diet, lifestyle and health.
- Apply the knowledge of Dietary Guidelines, Nutrient Reference Values and nutrient content of primary food sources to estimate energy requirements, assess dietary quality and plan a healthy diet.
- Evaluate and synthesise scientific literature, and communicate effectively in the context of food and nutrition.