Course Title: Analyse nutritional issues in the food processing industry

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Analyse nutritional issues in the food processing industry

Portfolio: SEH Portfolio Office

Nominal Hours: 80

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS5249

City Campus

TAFE

155T Vocational Health and Sciences

Face-to-Face

 Term2 2010,
Term2 2011,
Term2 2013

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email: judith.mccann@rmit.edu.au



Course Description

To provide participants with the knowledge and skills to effectively manage nutritional issues in the food processing industry

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP039 - Identify nutritional fundamentals,
VBP091 - Apply the fundamentals of nutrition
 



National Competency Codes and Titles

National Element Code & Title:

VBP085 Analyse nutritional issues in the food processing industry

Elements:

1.Assess factors affecting food choices and consequential impact on nutritional issues.

2. Determine the elements of an optimum diet and the basis for relevant food guidance systems.

3. Analyse the nutritional needs of population subgroups.

4. Determine the relationship between food and disease.

5. Apply developments in nutrition relevant to food processing.

6. Establish the interrelationships between food processing and the nutritional value of foods and food products

Learning Outcomes

On completeion of this unit students should be able to

• assess the factors affecting food choices and the consequential impact of these factors on nutritional status
• determine the elements of an optimum diet and the basis for relevant food guidance systems
• analyse the nutritional needs of population subgroups
• determine the relationship between food and disease
• apply developments in nutrition relevant to food processing
• establish the interrelationships between food processing and the nutritional value of foods and food products
• identify food law, regulation and surveillance in Australia with particular reference to nutrition
• investigate nutrition related issues that are relevant to the food technologist
• identify the global nutrition challenges relevant to the food technologist


Overview of Assessment

Assessments for this course may consist of:
 

  • class activities
  • creation of a folio of  articles on current nutritional issues.  Analysis of selected articles
  • a series of worksheets and research activities
  •  reports on guest speakers
  • assignment /oral presentation
  • exam