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  2. Food and Nutrients [NUT1111]

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food and Nutrients

  • Unit Code

    NUT1111

  • Year

    2017

  • Enrolment Period

    1

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

    N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Ms Rosalind SAMBELL

Description

This unit explores the food science principles required for the evaluation of dietary intake within the context of a global food supply. The major available food commodities are investigated for their physical, chemical, organoleptic, nutritional and health-related qualities.

Learning Outcomes

On completion of this unit students should be able to:

  1. Assess the health outcomes and societal perceptions of non-nutrient substances in food.
  2. Evaluate the nature, structure and roles of the national food supply within a global context.
  3. Evaluate the nutritive contribution of the major food groups to modern eating patterns.
  4. Examine the organoleptic properties of the major food commodities within a multicultural setting.
  5. Explain the major scientific and food safety principles involved in the preparation of food items.

Unit Content

  1. Definitions, components and trends of the national and international food supply.
  2. Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
  3. Food hygiene, handling and safety.
  4. Food preparation factors which influence optimal nutritional quality in domestic and commercially prepared foods.
  5. Management of conducted, convected, microwaved and radiated energy in food preparation.
  6. Palatibility dimensions of the major food groups.
  7. Principles of food science in relation to the major food commodities.
  8. Recipe comparison for nutritional advantage.

Additional Learning Experience Information

The unit includes lectures, eLearning activities, audio-visual activities and food experimentation laboratories.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
TestMid-semester test40%
ExaminationEnd of semester examination60%

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT1111|2|1

School: Medical and Health Sciences

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

  • Unit Title

    Food and Nutrients

  • Unit Code

    NUT1111

  • Year

    2017

  • Enrolment Period

    2

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

    N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Ms Rosalind SAMBELL

Description

This unit explores the food science principles required for the evaluation of dietary intake within the context of a global food supply. The major available food commodities are investigated for their physical, chemical, organoleptic, nutritional and health-related qualities.

Learning Outcomes

On completion of this unit students should be able to:

  1. Assess the health outcomes and societal perceptions of non-nutrient substances in food.
  2. Evaluate the nature, structure and roles of the national food supply within a global context.
  3. Evaluate the nutritive contribution of the major food groups to modern eating patterns.
  4. Examine the organoleptic properties of the major food commodities within a multicultural setting.
  5. Explain the major scientific and food safety principles involved in the preparation of food items.

Unit Content

  1. Definitions, components and trends of the national and international food supply.
  2. Essential nutrients and non-nutrient compounds in foods in relation to their health and marketing aspects.
  3. Food hygiene, handling and safety.
  4. Food preparation factors which influence optimal nutritional quality in domestic and commercially prepared foods.
  5. Management of conducted, convected, microwaved and radiated energy in food preparation.
  6. Palatibility dimensions of the major food groups.
  7. Principles of food science in relation to the major food commodities.
  8. Recipe comparison for nutritional advantage.

Additional Learning Experience Information

The unit includes lectures, eLearning activities, audio-visual activities and food experimentation laboratories.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
TestMid-semester test40%
ExaminationEnd of semester examination60%

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

NUT1111|2|2