Course Title: Apply an understanding of nutritional biochemistry

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply an understanding of nutritional biochemistry

Portfolio: SEH Portfolio Office

Nominal Hours: 45

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)

ONPS5248

City Campus

TAFE

155T Vocational Health and Sciences

Face-to-Face

 Term2 2011,
Term2 2012,
Term2 2013

Course Contact: Veluppillai Packiyasothy

Course Contact Phone: +61 3 9925 4932

Course Contact Email: veluppillai.packiyasothy@rmit.edu.au



Course Description

This unit covers the skills and knowledge required to apply human nutrition in terms of biochemical processes based on relevant anatomy, physiology and biochemical processes.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VPB036 - Apply chemistry knowledge and laboratory practices in the workplace,
VPB074 - Identify the biochemical properties of food
 



National Competency Codes and Titles

National Element Code & Title:

VBP084 Apply an understanding of nutritional biochemistry

Elements:

1. Identify the major chemical constituents of foods.

2. Evaluate, in biochemical terms, the nutritional importance of proteins.

3. Evaluate, in biochemical terms, the nutritional importance of carbohydrates.

4. Establish, using biochemical terms, the nutritional importance of dietary fibre.

5. Establish, in biochemical terms, the nutritional importance of lipids and related substances.

6. Distinguish between the key elements of energy metabolism.

7. Establish, in biochemical terms, the nutritional importance of vitamins and ‘vitamin-like compounds’.

8. Establish, in biochemical terms, the nutritional value of minerals.

9. Evaluate the biochemical and physiological processes involving water

Learning Outcomes

On completion of this unit  students will be able to

  • Identify the chemical constituentsof foods
  • Distinguish between the key elements of energy metabolism.
  •  Understand the nutritional importance of lipids and related substances, proteins, carbohydrates, dietaryfibre, vitamins and vitamin-like substances, minerals and water 
  • Understand the biochemical and physiological processes involving water
    .
     


Overview of Assessment

Assessment for this course consists of:


• Class activities
• Research tasks/activity sheets/worksheets/presentation
. Practical activities and reports
.Short tests/quizzes
• Exam