units

BND1102

Faculty of Medicine, Nursing and Health Sciences

18 September 2017 22 November 2024
Monash University

Undergraduate - Unit

This unit entry is for students who completed this unit in 2014 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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12 points, SCA Band 2, 0.250 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedClayton Second semester 2014 (Day)
Coordinator(s)Dr Elizabeth Barber

Synopsis

The unit will introduce food and nutrition science particularly the chemistry and nutritional importance of food components in their raw and cooked state and their relevance to the nutrition of healthy individuals. It will review cooking skills and food knowledge required for purchase and preparation of healthy inexpensive meals in a kitchen. Methods for the collection and nutritional analysis of food intake data will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials and contextualised case-based learning to support student learning and by kitchen practical sessions for the acquisition of basic skills in food selection, preparation, storage and cooking.

Outcomes

At the completion of this unit, students will be able to:

  1. Explain the chemistry and nutritional importance of macronutrients and micronutrients in food and identify rich food sources of particular nutrients.
  2. Effectively communicate information about specific foods and/or nutrients and their importance in the health of individuals
  3. Evaluate the importance of food knowledge and cooking skills in relation to a healthy diet and discuss the importance of food cost and the role of pre-prepared ingredients
  4. Discuss the optimal organisation of a domestic kitchen, and describe the principles of safe food handling for individuals
  5. Compare and contrast common methods of food preparation, processing, storage and cooking, and discuss the chemical and nutrient changes that can occur due to these methods.
  6. Design meal plans and food budgeting for healthy individuals from a range of cultural groups
  7. Evaluate different methods for the collection of food intake data from individuals and a range of basic anthropometric indicators used for assessing individual nutritional status.
  8. Read and analyse food labels and identify the information required on a nutrition information panel in Australia.
  9. Describe common additives found in foods and investigate how their presence is recorded by food labelling.
  10. Compare and contrast Australian and International food composition data including the varying methods used to analyse nutrient content of foods and apply these data to calculate the nutrient intake of healthy individuals.

Assessment

Assessment in this unit will be both formative and summative.
Summative assessment:
50% Assignments
50% Final Exam (Hurdle)

Chief examiner(s)

Dr Elizabeth Barber

Workload requirements

11 hours contact per week plus 13 hours self directed study
3 x 2hr lectures, 1 x 2hr tutorial and 1 x 3hr practical

Prerequisites

BND1101 and BND1001

Co-requisites

BND1002 and Must be enrolled in Bachelor of Nutrition and Dietetics or Bachelor of Nutrition Science