Course Title: Analyse nutritional issues in the food processing industry
Part B: Course Detail
Teaching Period: Term2 2010
Course Code: ONPS5249
Course Title: Analyse nutritional issues in the food processing industry
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Judi McCann
Course Contact Phone: +61 3 9925 8366
Course Contact Email: judith.mccann@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Instructor: Toinette Thake toinette.thake@rmit.edu.au
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.
Pre-requisites and Co-requisites
VBP039 - Identify nutritional fundamentals,
VBP091 - Apply the fundamentals of nutrition
Course Description
To provide participants with the knowledge and skills to effectively manage nutritional issues in the food processing industry
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP085 Analyse nutritional issues in the food processing industry |
Element: |
Analyse the nutritional needs of population subgroups. |
Performance Criteria: |
Nutritional needs of population subgroups are identified |
Element: |
Apply developments in nutrition relevant to food processing. |
Performance Criteria: |
Ways in which the composition of food is modified to meet particular dietary requirements are identified |
Element: |
Assess factors affecting food choices and consequential impact on nutritional issues. |
Performance Criteria: |
Cultural and social factors which impact on food and beverage choices in Australia and globally are identified |
Element: |
Determine the elements of an optimum diet and the basis for relevant food guidance systems. |
Performance Criteria: |
Elements of an optimum diet and the basis of relevant food guidance systems are determined |
Element: |
Determine the relationship between food and disease. |
Performance Criteria: |
Nutritional factors of genetically foods and their impact on human health are discussed |
Element: |
Establish the interrelationships between food processing and the nutritional value of foods and food products. |
Performance Criteria: |
Factors in unit operations which affect the nutritional value of foods post harvest are identified |
Element: |
Identify food law, regulation and surveillance in Australia with particular reference to nutrition. |
Performance Criteria: |
Requirements for labelling of packaged foods are identified |
Element: |
Identify the global nutrition challenges relevant to the food technologist. |
Performance Criteria: |
Causes of nutritional disease related to poverty, famine and organic disease are identified |
Element: |
Investigate nutrition related issues that are relevant to the food technologist. |
Performance Criteria: |
Nutrition data sources available to the food technologistare identified |
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
Details of Learning Activities
• Lectures
• Class discussions
• Guest Speakers
• Written reports/surveys
• Research Assignment and activities
• Class question sheets
• Videos
• Library research
• Presentation
Teaching Schedule
Week 9 Factors affecting food choices Food Guidance systems
Week 10 Nutritional needs of population subgroups
Week 11 Relationship between food and disease
Week 12 Modifying food to meet particular dietary guidelines
Week 13 Affect of food processing techniques on the nutritional value of foods and food products
Week 14 Nutrition related issues relevant to the food technologist Global Nutrition challenges
Week 15 Presentations
Week 16 Exam
Learning Resources
Prescribed Texts
Food and Nutrition Mark L. Wahlqvist |
References
Food Facts David Briggs and Mark Wahlqvist |
Other Resources
DVDs/Videos
• Food Irradiation
• Catalyst - diabetes, modified food, the Mediterranean diet
• Decisions, Decisions
• So Big
• Supersize me
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
Assessment Tasks
• Exam 30%
• Class Activities/reports / question sheets 40%
• Research Assignment and class presentation 30%
Assessment Matrix
Course Overview: Access Course Overview