NUT220 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. |
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+ Subject Availability Modes and Location
| Session 2 | | Distance | Wagga Wagga Campus |
Continuing students should consult the SAL for current offering details: NUT220
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
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Subject information| Duration | Grading System | School: |
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| One session | HD/FL | School of Biomedical Sciences |
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Enrolment restrictions| Bachelor of Health Science (Nutrition and Dietetics), Bachelor of Applied Science (Food Science)/Bachelor of Health Science (Nutrition) and Bachelor of Applied Science (Food Science) students only |
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Learning OutcomesUpon successful completion of this subject, students should:
be able to explain the nutritional care process;
describe the four basic methods of gathering dietary data;
undertake a basic dietary history;
evaluate the usefulness of dietary data collection and analysis methods in clinical and research settings;
outline the tools available for food composition analysis;
perform food composition analysis of diets, recipes and meal plans;
list the range of dietary reference standards available for comparison with dietary data;
compare dietary assessment results with reference standards;
evaluate the usefulness of current dietary reference standards in clinical, research and food industry settings;
outline the principles of food grouping, based on nutrient composition, for the purpose of nutrition education;
apply the existing food education models that would be used in clinical and population health settings;
develop and design written material and visual aids accommodating needs of specific clients;
describe the general principles of menu planning;
construct meal plans and menus for individuals and groups;
evaluate the use of menu planning for individuals and groups. |
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SyllabusThe 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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Work Place Learning| This subject contains a Workplace Learning component. Please contact the subject coordinator for further information. |
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The information contained in the 2016 CSU Handbook was accurate at the date of publication: 06 September 2016. The University reserves the right to vary the information at any time without notice.
