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Introductory Nutrition (9280.1)

Level: Undergraduate First Year Level
Credit Points: 3
HECS Bands: 2
Faculty: Faculty of Health
Discipline: Discipline of Nutrition and Dietetics

Availability

Unit Outlines

To view your Unit Outline, click View to log in to MyUC and access this information, or visit your unit's online teaching site.

  • Semester 2, 2019, ON-CAMPUS, BRUCE (188407) - View
  • Semester 1, 2019, ON-CAMPUS, BRUCE (189164) - View
  • Semester 2, 2018, ON-CAMPUS, BRUCE (180194) - View
  • Winter Term, 2018, ON-CAMPUS, BRUCE (180627) - View
  • Semester 1, 2018, ON-CAMPUS, BRUCE (179916) - View
  • Semester 2, 2017, ON-CAMPUS, BRUCE (164348) - View
  • Semester 1, 2017, ON-CAMPUS, BRUCE (164037) - View
  • Semester 2, 2016, ON-CAMPUS, BRUCE (152162) - View
  • Semester 1, 2016, ON-CAMPUS, BRUCE (154560) - View
  • Semester 2, 2015, ON-CAMPUS, BRUCE (146644) - View
  • Semester 1, 2015, ON-CAMPUS, BRUCE (136924) - View

If a link to your Unit Outline is not displayed, please check back later. Unit Outlines are generally published by Week One of the relevant teaching period.

Syllabus

This unit introduces students to the fundamentals of nutrition. It will familiarise students with principles of healthy eating. Students will be introduced to basic functions, requirements and food sources of key nutrients. Influences on food availability and food consumption will be covered. The role of key organisations involved in food supply, food regulation, nutrition policy and nutrition education will be introduced.

Learning Outcomes

On completion of this unit, students will be able to:

1. Identify key functions, food sources and requirements of specified nutrients;

2. Identify and effectively make use of key nutrition resources; and

3. Demonstrate a knowledge of factors that affect food availability and consumption.

Assessment Items

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Contact Hours

4 hours per week.

Prerequisites

None.

Corequisites

None.

Assumed Knowledge

NONE

Equivalent Units

NO.

Referenced Courses



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