Course Title: Applied Nutrition (AD)

Part A: Course Overview

Course Title: Applied Nutrition (AD)

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Sem 2 2013,
Sem 2 2014,
Sem 2 2015

Course Coordinator: Judi Mccann

Course Coordinator Phone: +61 3 9925 8366

Course Coordinator Email:

Pre-requisite Courses and Assumed Knowledge and Capabilities

Assumed knowledge

Students are expected to have completed the specified study of Health & Nutrition (OHTH2147) and Food Science (ONPS2428) and may be directed to amend their enrolment if these requirements are not met


Course Description

In this course you will be building on the knowledge & skills gained in Health & Nutrition & Food Science. You will learn about the societal and environmental factors that impact on individual’s health, the important aspects of the food processing & role of technology in the food industry. You will also gain a deeper understanding of food regulations

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for AD012 Associate Degree in Applied Science:

  1. Knowledge Capability: develop an understanding of appropriate and relevant fundamental and applied scientific knowledge with the ability to use and apply that knowledge in a wide range of situations, including new situations within the professional discipline
  2. Problem Solving: apply scientific principles and methods to identify and solve problems associated with a particular area of professional expertise.

           5. Teamwork: contribute in a constructive manner to group and team activities and decision making processes

On completion of this course you should be able to:

  1. identify the nutritional requirements at different life stages
  2. apply Australian food regulations to industry, as appropriate for food technologist
  3. demonstrate knowledge about diseases linked to nutrition
  4. write and conduct a survey about food choices
  5. source reliable nutritional information
  6. work cooperatively on a team research project and presentation

Overview of Learning Activities

In this course you will learn through the following activities:

  • Face to face teaching to obtain an understanding of the fundamentals of Applied Nutrition.
  • Laboratory work to give to you the skills in a range of instrument handling and routine laboratory techniques. It is also designed to build skills in critical analysis where you will be interpreting results based on your knowledge and technical capabilities.
  • Simulation, videos, and laboratory sessions: to understand the key concepts of applied Nutrition, and how to apply theory to practice. The lab work/simulations allow you to develop skills in understanding principles and critical analysis.
  • Working in groups to develop teamwork skills and to create a supported learning environment
  • Use of Blackboard management system to access learning resources
  • Industry visits

Overview of Learning Resources

You will need to access Blackboard on a weekly basis to prepare for theory and practical classes. You will also need to read sections of the recommended textbook and may be referred to other resources available in the Library, such as videos and the subject learning guide.

Recommended text book: Wahlqvist, Mark L. (Ed.), 2011, "Food and Nutrition, Australasia, Asia and the Pacific" (3rd edition), Allen and Unwin, Australia

Overview of Assessment

Assessment tasks


Early Assessment Task:  Assignment 1

Weighting 15%

This assessment task supports CLOs 1

Assessment Task 2:  Written exam

Weighting 40%

This assessment task supports CLOs 1, 2, 3 & 4


Assessment Task 3: Team project & presentation

Weighting 15%

This assessment task supports CLO 5 & 6

Assessment 4: Assignments (three)

Weighting 30% 

This assessment supports CLOs 1, 2, 3, 4 & 5