Course overview
The aim of this course is to introduce the field of nutrition and health, and to begin developing research and communication skills required for this field. 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.
Course learning outcomes
- Demonstrate knowledge of key areas and topics in nutrition and health.
- Demonstrate knowledge of research methodologies employed in nutrition and health studies.
- Find and interpret information relevant to nutrition and health with respect to its accuracy, reliability and relevance.
- Develop communication skills using different media for different audiences (professional, scientific and public).