FSC5040 Food, nutrition and health
Faculty of Science
FSC5040 Food, nutrition and health is a level 6, 6-credit-point, postgraduate unit from the Faculty of Science, offered in 2020 in Semester 1 at Clayton. It has no prerequisites.
- Credit points
- 6
- Offered in 2020
- Semester 1
- Clayton
- Assessment
- No exam
- 3 tasks
- Workload
- 144 hours
- per semester
This is the 2020 handbook entry. See the 2027 entry.
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Requisites
Before FSC5040
No prerequisites or corequisites besides the enrolment rules below.
After FSC5040
No unit lists FSC5040 as a prerequisite in the 2020 handbook.
Enrolment rules
COREQUISITE: Enrolment in Master of Food Science and Agribusiness
Overview
This unit focuses on fundamental concepts in human nutrition. It will describe the role and ‘in-body’ function of macro and micro-nutrients found in foods, and identify components which are essential for human health. The concept of energy balance will be introduced and its relevance for the health of populations and individuals. The nutrient reference values (NRV) for optimal nutrition for the Australian population and methods of nutrition assessment will be explored, also focusing on methods used to assess food intake at the population and individual level, data analysis and evaluation of this data to inform recommended dietary intakes for optimal health.
Offerings in 2020
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Clayton | On campus |
| First semester (Fully flex) | Clayton | Flexible |
Assessment
- Report15%
- Folio55%
- Other30%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Describe the macro and micro nutrients required for a human health, including the role of key nutrients in human function and the apply nutrient reference values in the context of assessing nutritional status of individuals and populations.
- 2
Critically reflect on current consumption patterns at national, household and individual levels and how this can impact on over and under nutrient consumption and future sustainability of current dietary patterns.
- 3
Assess the role, benefits and limitations of food in the aetiology, prevention and treatment of chronic diseases such as obesity, heart-disease, type 2 diabetes, irritable bowel syndrome and bowel cancer.
- 4
Explain the role of governments on formulating, implementing and enforcing modern food law at the national and international level.
- 5
Critically evaluate the role food labelling and food-related claims in driving food consumption in the population.
- 6
Critically evaluate how public policy, both health and non-health, may influence food consumption and nutritional status.
Workload and teaching
Minimum total expected workload to achieve the learning outcomes for this unit is 144 hours per semester typically comprising a mixture of scheduled learning activities and independent study. The unit will have a minimum of 6 hours of scheduled activities per week, including a combination of teacher directed learning (seminars and workshops), peer directed learning and online engagement
An additional 6 hours will be spent in private study time (library searches, reading and preparation of assignments)
Contacts
- Unit Coordinators
- Margaret Murray
- Chief Examiners
- Professor Gary Williamson
Common questions
What are the prerequisites for FSC5040?
FSC5040 has no prerequisites, but enrolment rules apply.
When is FSC5040 offered?
In 2020, FSC5040 runs in Semester 1 at Clayton.
How much work is FSC5040?
The handbook expects about 144 hours of study across the semester. No students have rated its difficulty yet.
Does FSC5040 have an exam?
No. FSC5040 has 3 assessment tasks and no exam.