Overview
This topic introduces students to the world of food from a nutrition and dietetic perspective. It examines what Australians eat, the composition of food and emphasises recognition of food products available in the Australian market place and their significance to the practice of nutrition. Students will learn recipe modification through … For more content click the Read More button below.
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Tuition pattern
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Aims
This topic aims to:
- Familiarise students with typical foods consumed by subgroups of the Australian population and the food products available in Australia
- Introduce students to food composition and usual weights, measures and serve sizes of common Australian foods
- Introduce the skills and technology of cooking and recipe modification for special diets
Learning outcomes
On completion of this topic you will be expected to be able to:
1.
Describe food science principles impacting sensory properties of food with relevance to food preparation and recipe modification
2.
Define common/usual food consumption practices across the Australian community
3.
Describe the typical cuisines and food products used in Australia across different population groups
Assessments
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Current students should refer to FLO for detailed assessment information, including due dates. Assessment information is accurate at the time of publishing.
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Requisites information
Pre-requisites:
Anti-requisites:
Assumed knowledge
Basic cooking skills.