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Study undergraduate certificate online with La Trobe University through Open Universities Australia. Explore all degrees, subjects and short courses now.

If you&#39;re passionate about individual wellbeing and creating a happier and healthier society, La Trobe&#39;s Undergraduate Certificate in Food and Nutrition provides you with the foundational knowledge to upskill or pursue a career in health, fitness or wellness.With a curriculum designed by leading expert sand informed by industry you&#39;ll build a solid, evidence-based understanding of nutrition and the skills to understand health science, assess nutrition information, and address sociocultural influences on food and wellbeing.Explore the complex range of interactions that influence the health and wellbeing of individuals, communities and populations as you build the interdisciplinary skills to prepare you for future studies and employment – such as how to communicate, think critically, problem solve and collaborate.Make study work around work and life commitments with flexible and fully online learning, giving you the freedom to study anywhere. You&#39;ll gain the confidence to directly pathway into the Bachelor of Food and Nutrition, where you&#39;ll continue your studies in topics such as environmental sustainability of our food system, food product development, culture and food, sustainable diets, and nutrition and disease.You&#39;ll learn:<ul><li>Introduction to nutrition<ul><li>Understand the major food sources and the functions of macronutrients and micronutrients. Learn the principles of energy balance, and techniques for assessing the nutrient adequacy of individual diets.</li></ul></li><li>Foundational chemistry<ul><li>Get an introduction to the chemistry of the human body. Understand chemical bonding and reactions using real-life examples.</li></ul></li><li>Human anatomy and physiology<ul><li>Learn the structure and function of body systems with a foundational study of the major body systems important for regulation, integration and control.</li></ul></li><li>Health and wellbeing<ul><li>Explore key theories that underpin concepts in contemporary health and wellbeing. Examine the social, environmental and biomedical determinants of health and wellbeing within an Australian and global context.</li></ul></li></ul>

Build a foundation in the core areas of food and nutrition. You’ll study the basics of chemistry and anatomy. Develop research and communication skills. Graduate ready for further study and start thinking about a rewarding career in health and wellness.

Undergraduate Certificate in Food and Nutrition

Introduction to Nutrition

Food as Medicine

Nutrition and Exercise Biochemistry

Foundations of Nutrition and Health

Nutrition for Exercise and Performance

Applications in Nutrition and Exercise

Human Nutrition

Issues in Human Nutrition

Food Studies

Lifespan Nutrition

In this subject you will study the major food sources, functions and metabolism of macro-nutrients (protein, fat and carbohydrate), alcohol, and micro-nutrients (vitamins and minerals) and be aware of the consequences of over and under-nutrition. Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition in adults will be explored. You will also be introduced to the Australian Dietary Guidelines and Nutrient Reference Values, and the use of food guides in assessing the diets of populations. You will also be introduced to the Nutrition Society of Australia Competencies. This subject includes professional learning, practical experiences or portfolio activities which contribute to the completion of the Career Ready AdvantageTM award.

Navigate the makeup of the human body. Uncover diet myths, and select the most nourishing foods using dietary guidelines. Calculate muscle to fat ratio to determine health. Weigh up the balance between what people eat and the energy they burn.

This subject draws attention to the impact of food and water systems on human health. You will learn about the nature of the aquatic environment, chemical, biological, and physical processes and how these may be unbalanced by human activity and subsequently affect human health. Adopting a multi-disciplinary approach, you will then examine the basics of food science, the chemistry and biology of food using a HACCP framework, food handling procedures and processes including sample collection for analysis, the scientific basis for modern processing techniques used to extend the shelf life and maintain safety of different foods, chemical and microbial spoilage and contamination of food and factors affecting spoilage (pathogenic organisms and microbial toxins), allergens, basic scientific principles for food preservation, and hygienic strategy and legislation.

Food and Water Science

In this subject, you will apply your research skills to real-life or industry projects. Working in a group you will plan and conduct the project and analyse and interpret the data collected. Individually and as a group, you will be expected to apply critical thinking skills and creativity when communicating the project outcomes and recommendations to relevant stakeholders or industry.

Applied Research in Nutrition

In this subject, you’ll develop essential knowledge and practical skills in nutrition assessment, equipping you to evaluate the dietary adequacy and nutritional status of individuals and populations. Through a deeper understanding of Nutrition Asessment as the first step in the Nutrition Care Process, you will explore a range of assessment techniques, including dietary intake analysis using nutrient databases, reference standards, and food guides, as well as methods for assessing body composition and understanding energy balance.In addition to these technical skills, you’ll strengthen your ability to communicate nutrition assessment data effectively, while developing a clear understanding of professional identity and the scope of practice for nutrition health professionals. The subject highlights the importance of interprofessional collaboration and appropriate referral pathways in practice.This subject includes professional learning, practical experiences or portfolio activities which contribute to the completion of the Career Ready AdvantageTM award.

Nutrition Assessment

In this subject you will be introduced to the fundamentals of food chemistry relevant for the study of human nutrition science including composition, structure and function of food, chemistry of key food molecules such as macro and micro nutrients. Also the physical, chemical, nutritional and sensory changes in preparation, cooking and storage of food.

Chemistry of Food and Cooking

This subject introduces students to the Australian and global food systems and will explore key stakeholders that influence our food supply such as government, food industry, consumers, the healthcare industry, and other NGOs. Through a series of activities, the students will begin to unpack the complex relationships between sustainability and food and nutrition security and how they relate to UN Sustainable Development Goals (SDGs). Students will identify the bi-directional interplay between key food commodities, human health and environmental sustainability and their impact on vulnerable communities. In this subject, students will also learn about traditional food ways, including Aboriginal and Torres Strait islander food ways, and other dietary patterns and their contribution to a sustainable food system.

Food Security and Sustainable Food Systems

In this subject you will develop an understanding of the fundamentals of epidemiology and epidemiological study designs and research concepts. These will be of direct relevance to the role of food and nutrition in the prevention, causation and management of disease. Nutrition measurement techniques for the assessment of diet and body composition of individuals and populations will be covered in depth. You will cover sources of data on mortality and morbidity, measures of disease prevalence, incidence and risk, chance, bias and confounding variables of relevance to nutritional epidemiology. Standard parametric and non-parametric statistical techniques will be reviewed, and you will have the opportunity to use statistical software programs to analyse a population dataset.

Study eating patterns and measure how diet, body mass and types of food can prevent or contribute to disease. Discover how a diet rich in nutritional value reduces risks to human health, and helps people to live longer.

Nutritional Epidemiology and Research Skills

This subject provides students with detailed knowledge of how food processing impacts individual food components and offers the opportunity to apply nutrition and food science knowledge in the development of a food product. Through a series of activities, students will critically examine the processes involved in producing foods for human consumption with a focus on food safety, sustainability, and various changes (biological, chemical, physical, and/or nutritional) that occur at key points of the food supply chain. Students will work in groups using user-centred design approaches to design or reformulate a market-ready food product that meets market trends, incorporates sustainable practices, and complies with the Food Standards Code. This subject includes professional learning, practical experiences or portfolio activities which contribute to the completion of the Career Ready AdvantageTM award.

Dig into a satisfying food career where you control the quality, nutritional value, labelling and safety of food. Food scientists research, develop and analyse ways to prepare, process and preserve raw ingredients from paddock to plate.

Applied Food Science

In this subject, you will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. You will also develop an understanding of the principles of energy balance. You will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. You will also be introduced to simple techniques for measuring body composition of adults.

The food people eat, and the energy they store or burn off, shapes body size, fitness and health levels. Learn techniques to weigh up nutritional value, measure body mass, assess energy intake, and how to maintain a balanced and healthy diet.

Nutrition Fundamentals

In this subject students will build on knowledge gained in first and second year nutrition subjects. It discusses advanced topics in nutritional sciences focusing on the most recent nutrition research and current topics in the media, as well as emerging nutrition related issues. The subject also addresses nutrition&#39;s impact on health, chronic disease prevention and management.

Take a healthier approach to the study of nutritional science. Mark the role nutrients play in preventing diseases, aiding sports performance and extending people’s lifespans. Weigh up the social and cultural elements that affect how humans consume food.

Advances in Nutritional Science and Nutrigenomics

La Trobe University Undergraduate Certificate Nutrition Courses & Degrees | Open Universities Australia

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