Course Title: Analyse nutritional issues in the food processing industry
Part B: Course Detail
Teaching Period: Term2 2011
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
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: |
1.Assess factors affecting food choices and consequential impact on nutritional issues. |
Performance Criteria: |
1.1 Cultural and social factors which impact on food and beverage choices in Australia and globally are identified. |
Element: |
2. Determine the elements of an optimum diet and the basis for relevant food guidance systems. |
Performance Criteria: |
2.1 Elements of an optimum diet and the basis for relevant food guidance systems are determined. |
Element: |
3. Analyse the nutritional needs of population subgroups. |
Performance Criteria: |
3.1 Nutritional needs of population subgroups are identfied. |
Element: |
4. Determine the relationship between food and disease. |
Performance Criteria: |
4.1 Nutritional factors of genetic engineered foods and their impact on human health are discussed. |
Element: |
5. Apply developments in nutrition relevant to food processing. |
Performance Criteria: |
5.1 Ways in which the composition of food is modified to meet particular dietary requirements are identified. |
Element: |
6. Establish the interrelationships between food processing and the nutritional value of foods and food products |
Performance Criteria: |
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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
Class Discussion and presentations
Guest Speakers
Library Research sessions
Research tasks
Activity Sheets
Research Assignment /presentation to class
Videos
Teaching Schedule
Week 1 Food Choices - group work
Week 2 Library session - talk by librarian on research methods and referencing
Week 3 Dietary Guidelines/ Food Pyramids /population subgroups
Week 4 Relationship between food and disease - modified food
Week 5 Guest speaker
Week 6 Lifestyle Diseases Developments Food Processing and packaging relevant t nutrition
Week 7 Food regulations Role of Food Technologist
Week 8 Global Issues relevant to Food Technologist
Week 9 Presentations
Learning Resources
Prescribed Texts
Wahlqvist, Mark Food and Nutrition 2nd ed |
References
Lawrence, M & Worsley, T Public Health Nutrition From Principles to Practice |
Other Resources
DVD Food for All
DVD Decisions Decisions
DVD Food Trends in Australia
DVD Healthy Eating Pyramid
DVD Diet and Disease in modern society
DVD Food Irradiation
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/Research Activity Sheets 40%
Assignment/ presentation to class 30%
Assessment Matrix
Other Information
The 80 hours allowed for this subject are allocated as follows
Class time 30 hours
Individual research/directed reading 30 hours
Research for individual project 10 hours
Preparation of class presentation 5 hours
revision 3 hours
Exam 2 hours
Course Overview: Access Course Overview