7277 (v.7) Food and Nutrition Systems 181

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Area:	School of Public Health
Credits:	25.0
Contact Hours:	4.0
Lecture:	1 x 2 Hours Weekly
Tutorial:	1 x 2 Hours Weekly
Syllabus:	Background to the study of nutrition and food science, concept of food and nutrition systems. Production of food. Food legislation and labeling. Changes to food and nutrients resulting from processing and preparation. The concept of health "risk" from food consumption. Food additives, microbiology and contaminants. Basic principles of demography and population growth, world food production and distribution. Factors influencing food habits. Past and present Australian food habits. Apparent consumption of foodstuffs in Australia.
Unit Outcomes:	On successful completion of this unit students will be able to - Understand the importance of considering a food and nutrition system. Demonstrate a basic knowledge of world and Australian production, processing and distribution of food staples. Understand how population dynamics and age structure influence present and future food needs. Understand how food habits are shaped in general and recognise their own food habits. Appreciate present Australian eating patterns and ways to measure eating patterns.;;
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	Brown L.R., (1998), The Changing World Food Prospect, The Nineties and Beyond. Washington, D.C., Worldwatch Institute. Foster P., (1992), The World Food Problem, Tackling the Causes of Undernutrition in the Third World, Boulder, Lynne Rienner Publishers. Grigg D., (1993), The World Food Problem, Oxford, Blackwell. Hanssen M. and Marsden J., (1991), The New Addictive Code Breaker, Melbourne, Lothian Publishing Co. Merry G., (1997), Food Poisoning Prevention, Melbourne, MacMillian Education Australia Pty Ltd. Lester I., (1994), Australia's Food and Nutrition, Canberra, Australian Government Publishing Service. Rogers J., (1990), What Food Is That and How Healthy Is It? Sydney, Weldon Press. Peirce J.T., (1990), The Food Resource, Harlow, Longman Scientific and Technical. Unklesbay N., (1992), World Food and You, NY, Food Products Press. AFFA, Australian Food Statistics (2000), Canberra, Australian Government Publishing Service. Australian and New Zealand Food Authority (2001), Changes to the Food Standards Code Fact Sheets Series No 1-11, Canberra, Australian and New Zealand Food Authority.(available on line from www.anzfa.gov.au).
Unit Texts:	Wahlqvist M.L., (1997), Food and Nutrition in Australia, Australasia, Asia and The Pacific, Sydney, Allen and Unwin. Wahlqvist M.L., (Ed.), (2002), Food and Nutrition, (2nd Ed), Sydney, Allen and Unwin. School of Public Health, Guide to Assignment Presentation for the Division of Health Sciences, Bentley, Curtin University of Technology. (Produced for the unit Health Science Communication 180)
Unit Assessment Breakdown:	Tutorial Reports 20%, Mid Semester Tests, 30%, Final Examination (Short answer and discussion questions) 50%. This is by grade/mark assessment.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 1 Y