Course Title: Applied Nutrition

Part A: Course Overview

Course Title: Applied Nutrition

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


171H School of Science


Sem 2 2017,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023,
Sem 2 2024

Course Coordinator: Dr Lisa Newman

Course Coordinator Phone: -

Course Coordinator Email:

Course Coordinator Availability: Please email to arrange a meeting time.

Pre-requisite Courses and Assumed Knowledge and Capabilities

Recommended Prior Study

It is recommended to have satisfactorily completed the following course/s before you commence this course:

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning.

Course Description

This course will provide students with foundation knowledge in food, nutrition and health, including food sources of nutrients, food and nutrient recommendations for health and methods for measuring food intake and behaviour, historical perspective of why we consume the foods we do today and sustainability of the food supply. Students will also gain an understanding of recommended dietary intakes, with reference to different population groups. Through the course students will gain an understanding of the nutritional issues relevant to stages across the lifespan: pregnancy, lactation, infancy, childhood, adulthood and ageing.

Objectives/Learning Outcomes/Capability Development

This course contributes to the Program Learning Outcomes for the following programs:

MC237 Master of Food Science and Technology
GC190 Graduate Certificate in Food Science and Technology 

For more information on the Program Learning Outcomes for your program, please see the program guide.

Upon successful completion of this course, you will be able to:

  1. Evaluate, discuss and apply methods for measuring food intakes and behaviours and identify factors that influence food choice;
    2. Describe the changes that have occurred to the food supply and challenges and solutions of making the food supply sustainable, applying these principles to a real world setting;
    3. Identify and apply food and nutrition concepts such as food sources of nutrients, food and nutrient recommendations and the impact of food and nutrition on population health;
    4. Select and apply appropriate technologies to locate, critique and interpret individual and population based dietary data, nutrient references and dietary recommendations, and peer reviewed nutrition literature;
    5. Explain the physiological changes that occur throughout the lifespan, the corresponding nutrition needs and identify common nutrition issues at each stage of the lifespan;
    6. Apply effective written communication skills to disseminate foundation knowledge in food and nutrition to specialist and non-specialist audiences.

Overview of Learning Activities

You will be actively engaged in a range of learning activities such as workshops, tutorials, practicals, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both.

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course.

Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.

Overview of Assessment

Assessment Tasks

Assessment Task 1: In-class knowledge checks
Weighting 20%
This assessment supports CLOs 1, 2, 3, 4 & 6

Assessment Task 2: Written dietary assessment (Part 1)
Weighting 30%
This assessment supports CLOs 1, 3, 4 & 6

Assessment Task 3: Written and oral dietary assessment (Part 2)
Weighting 30%
This assessment supports CLOs 1, 3, 4 & 6

Assessment Task 4: Infographics in the real world
Weighting 20%
This assessment supports CLOs 3, 4, 5 & 6

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.