NUT220 Food Intake Analysis and Meal Planning (8)

This subject introduces the student to key aspects of nutritional assessment 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 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.


Session 2 (60)
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.

Subject Information

Grading System



One session


School of Exercise Science, Sport and Health

Enrolment Restrictions


Learning Outcomes

Upon 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 population health, 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; and
  • be able to describe the general principles of menu planning.


This 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 meal plan and menu preparation for individuals and groups.

Indicative Assessment

The following table summarises the assessment tasks for the online offering of NUT220 in Session 2 2020. Please note this is a guide only. Assessment tasks are regularly updated and can also differ to suit the mode of study (online or on campus).

Item Number
Value %
Online activity: dietary data collection methods
Report: dietary data analysis and evaluation
Nutrition education resource and rationale

The information contained in the CSU Handbook was accurate at the date of publication: May 2021. The University reserves the right to vary the information at any time without notice.