NUT220 Food Intake Analysis and Meal Planning (8)
AbstractThis 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 | Online | 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 informationDuration | Grading System | School: |
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One session | HD/FL | School of Dentistry and Health Sciences |
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Learning OutcomesUpon successful completion of this subject, students should:
- be able to describe the four basic methods of gathering dietary data;
- be able to evaluate the usefulness of dietary data collection and analysis methods in clinical and research settings;
- be able to perform food composition analysis of diets, recipes and meal plans;
- be able to compare dietary assessment results with reference standards;
- be able to evaluate the usefulness of current dietary reference standards in clinical, research and food industry settings;
- be able to outline the principles of food grouping, based on nutrient composition, for the purpose of nutrition education;
- be able to develop and design written material and visual aids accommodating needs of specific clients;
- be able to describe the general principles of menu planning;
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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);
- 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 2017 CSU Handbook was accurate at the date of publication: 25 August 2017. The University reserves the right to vary the information at any time without notice.