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NUT320 Food Intake Analysis and Meal Planning (8)

Abstract

This subject introduces the student to key aspects of nutritional assessment relevant to clinical, population health and research settings. More specifically, students will explore the methodologies available for collecting and analysing dietary data, interpretation of this data and the principles of dietary and menu planning for individuals, groups and institutional settings. Students also gain experience in applying this information in the development, design and use of written and visual materials in nutritional science.

+ Subject Availability Modes and Location

Session 1
DistanceWagga Wagga Campus
Continuing students should consult the SAL for current offering details: NUT320
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject information

Duration Grading System School:
One sessionHD/FLSchool of Dentistry and Health Sciences

Enrolment restrictions

Restricted to students enrolled in the Graduate Certificate in Human Nutrition course.
Incompatible subject(s)
NUT220

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to apply current knowledge of the theory of  human nutrition and dietetics and related practice to a level which supports safe practice
  • Be able to demonstrate knowledge of foods and food preparation methods used in a variety of settings within the practice community
  • Be able to conduct or use nutrition research methodology, research principles and evidence-based practice including qualitative and quantitative research methods
  • Be able to identify, develop and critique appropriate dietary methodology to collect retrospective, current and prospective food and nutrient intakes for groups and populations which identify nutrient and food intake patterns as required by the situation, including research
  • Be able to identify, record and incorporate health and medical, social, cultural, psychological, physical activity, economic, personal and environmental data, in planning nutritional management for healthy individuals
  • Be able to use and interpret a variety of sources to obtain health and medical, social, cultural, psychological, economic, personal and environmental data, taking into account ethical issues
  • Be able to estimate and interpret nutrient intake for individuals using food composition tables and/or databases and compare with Nutrient Reference Values (NRVs) or estimated requirements
  • Be able to use and critique food guidance systems to contribute to the assessment of the client’s dietary intake
  • Be able to use and interpret food composition data, food regulations and codes of practice, nutrient reference tools and food guides to identify food options, which meet nutrition needs
  • Be able to source and critique appropriate existing material to support the development of education resources
  • Be able to develop education material that is evidence-based, culturally sensitive, and pitched at the appropriate literacy level, to meet the needs of the target group
  • Be able to develop engaging nutrition education material using a mode that meets the needs of the target group
  • Be able to prepare meal plans for individuals and groups, which meet nutritional, personal, cultural, sociological, psychological, socioeconomic needs and specific health needs, taking into account the ordering, preparation, service, availability and distribution of food
  • Be able to present an accurate, clear and logical message that is targeted to the audience when communicating publicly
  • Be able to monitor and review the ongoing effectiveness of practice and modify it accordingly

Syllabus

The subject will cover the following topics:
# theoretical and practical aspects of dietary assessment methodology: 24 hour recall method, food frequency questionnaire, dietary history, food records, weighed food records, including limitations of each of these methods;
# theoretical and practical aspects of the analysis of dietary data, including use of food composition tables, ready reckoners and computer analysis programs, including the limitations of these tools;
# comparison of assessment results with reference data (e.g., the nutrient reference values, dietary guidelines for Australians);
# introduction to the nutritional care process;
# food grouping and food guidance systems; and
# theoretical dietary, meal plan and menu preparation for individuals and groups.

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The information contained in the 2015 CSU Handbook was accurate at the date of publication: 01 October 2015. The University reserves the right to vary the information at any time without notice.