NUT320 Food Intake Analysis and Meal Planning (8)

This subject introduces the student to key aspects of nutrition relevant to 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 interventions (such as meal planning and education) for individuals, groups and populations. Students will also gain experience in applying this information in the development, design and use of written and visual materials in nutritional science.

Availability

Session 1 (30)
Online
Wagga 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

Grading System

HD/FL

Duration

One session

School

School of Exercise Science, Sport and Health

Incompatible Subjects

NUT220

Learning Outcomes

Upon successful completion of this subject, students should:
  • be able to apply current knowledge of the theory of human nutrition and related practice to a level which supports safe practice;
  • be able to critique tools available for nutrition risk screening of a variety of population groups;
  • be able to develop, implement 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 analyse health, social, cultural, psychological, physical activity, economic, personal and environmental data, to inform planning of nutritional management for healthy individuals;
  • be able to analyse dietary data for individuals using food composition tables and/or databases;
  • be able to compare findings of analysis of dietary data with Nutrient Reference Values (NRVs) or estimated requirements;
  • be able to critique the use of dietary reference standards and food guidance systems in the assessment of the dietary intake of healthy individuals and as the basis for providing dietary advice;
  • be able to critique existing nutrition education material developed for members of a range of population groups;
  • be able to develop education resources that are evidence-based, culturally sensitive, and presented at a literacy level appropriate for individuals and groups;
  • be able to produce meal plans for individuals and groups, which meet nutritional, personal, cultural, sociological, psychological and socioeconomic needs; and
  • be able to monitor and review the ongoing effectiveness of practice and modify it accordingly.

Syllabus

This subject will cover the following topics:
  • theoretical and practical aspects of nutrition risk screening for a variety of population groups;
  • theoretical and practical aspects of nutrition assessment methodology, 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;
  • development of evidence based, culturally sensitive nutrition education material for a variety of audiences;
  • principles of meal planning and provision of general nutrition advice to individuals and groups; and
  • reflective practice.

The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.

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