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FDS102 Introduction to Food and Nutrition (8)

Abstract

FDS102 introduces core principles in food and nutritional sciences.  Students are introduced to the major nutrients and non-nutrients in common foods and their contribution to health and well-being through the lifespan.  Principles of food safety, food preservation and processing are illustrated through consideration of major food product groups.  The characteristics of the modern food system are explored, including the impacts of food availability and affordability on food security and the role and development of food and nutrition policies, standards and regulations.

+ Subject Availability Modes and Location

Session 2
OnlineWagga Wagga Campus
Continuing students should consult the SAL for current offering details: FDS102
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 Biomedical Sciences

Enrolment restrictions

Incompatible subject(s)
FDS101

Learning Outcomes

Upon successful completion of this subject, students should:
  • Be able to describe the major nutrients and non-nutrients present in common foods
  • Be able to outline the contribution of major and minor nutrients to human health and well-being and identify how nutrition needs change across the life span
  • Be able to explain the importance of food safety and describe procedures for the safe handling of food
  • Be able to describe the typical production and processing operations underpinning the provision of common food products
  • Be able to discuss the characteristics of the modern food system, including the concept of food security and the role and development of food and nutrition policies and regulations

Syllabus

The subject will cover the following topics:
  • The historical development of food production and processing
  • Key nutrients and nutritional value of foods
  • Nutritional needs across the lifespan
  • Principles of assuring food safety and quality through the supply chain
  • Grains, pulses and other plant foods
  • Fruits and vegetable products
  • Dairy products
  • Meat, poultry, fish and egg products
  • The modern food system
  • Introduction to food and nutrition policy and legislation

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The information contained in the 2018 CSU Handbook was accurate at the date of publication: 20 October 2017. The University reserves the right to vary the information at any time without notice.