Certificate ib Food Technology
Nutrition
Module Outline
General Online References:
Baggot, J. and Dennis, S.E. "Netbiochem"
http://www.auhs.edu/netbiochem/hi.htm
Dr. Shelly J. Schmidt "Introduction to Food Science and Human
Nutrition"
http://wsi-www1.cso.uiuc.edu/courses/FSHN101/MODULES/lectures/lect.html
Aim:
This module aims to
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Identify issues in food and beverage selection
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Identify the relationship between food intake, physical activity
and a healthy body weight.
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Identify the role and requirement of vitamins, minerals,
carbohydrates, protein and fibre in the diet.
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Examine measures of nutational status
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Consider the risks and benefits of various traditional and
novel diets.
Text:
Compulsory for tutorials:
Regency Institute of TAFE "Commercial Cookery, Food
Nutrition" Regency Publishing, Regency Park 1998
Optional Reference:
Rosemary Stanton; "Food for Health "W. B. Saunders /
Bailliere Tindall, Sydney 1983
Teachers:
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Barry Brazier and Colin Garrett
Lectures:
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Dietary
Schemes
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Energy
needs and Control of obesity
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Carbohydrates
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Proteins
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Fats
and Oils
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Water
soluble vitamins
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Fat
soluble vitamins
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Calcium
and Phosphate
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Iron
and zinc
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Minerals
Sodium and Potassium
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Practice Test