BMS342 Medicinal and Indigenous Foods (8)

This subject analyses the interaction between nutrition, health and well-being within society by examining the types of medicinal or functional foods and their roles. The subject also brings into focus the role of indigenous or traditional forms of food that are also used for medicinal purposes and the role they play in sustenance of good health.

Subject Outlines
Current CSU students can view Subject Outlines for recent sessions. Please note that Subject Outlines and assessment tasks are updated each session.

Availability

Session 1 (30)
Online
Wagga Wagga Campus

Continuing students should consult the SAL for current offering details: BMS342. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.

Subject Information

Grading System

HD/FL

Duration

One session

School

School of Biomedical Sciences

Learning Outcomes

Upon successful completion of this subject, students should:
  • describe food classes on the basis of physical form, chemical composition and nutritional functions 
  • discuss other non-nutritional functions of food (medicinal, cultural and social) including the role of such food items in complementary medicine 
  • explain the similarities and differences between food and medicine 
  • discuss the use of food as medicine in indigenous communities of the world 
  • describe traditional methods of processing indigenous food 
  • provide examples of medicinal foods of Indigenous Australians 
  • list and discuss factors influencing use of food for medicinal purposes 
  • describe the contribution of functional foods to health 
  • describe methods used in processing of medicinal foods 
  • evaluate the impact of the increasing use of medicinal and indigenous foods on issues of plant biodiversity, intellectual property and ethics 
  • discuss medicinal food products of the future - novel foods

Syllabus

This subject will cover the following topics:

  1. Classification of food on the basis of physical form, chemical composition and nutritional functions
  2. Other non-nutritional functions of food (medicinal, cultural and social uses)
  3. Use of food for medicinal purposes  distinction between food and medicine
  4. Medicinal foods of the Indigenous Australians
  5. Indigenous medicinal foods of the world
  6. Factors influencing use of food for medicinal purposes
  7. Functional foods
  8. Bio-processing and biodiversity
  9. Intellectual property and ethics in relation to medicinal and indigenous foods
  10. Medicinal food products of the future - novel foods

Contact

Current Students

For any enquiries about subject selection or course structure please contact Student Central or ask@csu.edu.au or phone on 1800 275 278.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2019 CSU Handbook was accurate at the date of publication: September 2018. The University reserves the right to vary the information at any time without notice.

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