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