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Study Undergraduate Certificate of Food and Nutrition online through Open Universities Australia. Explore all degrees, subjects and short courses now.

Nutrition and Food for Healthy Ageing

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

This subject investigates the components of a healthy and sustainable food system (production to consumption) from a multidisciplinary perspective, focusing on the domains of health, environment, economy and society. Students will critically analyse the concept of the ‘Sustainable Diet’ and the changes needed to ensure that our food system is ecologically sustainable, healthy, and affordable. Students will be exposed to the views of the food industry, food producers and public health experts on food sustainability and will reflect on the implication their own food choices and their impact on the environment. This subject combines case study and experience-based learning and exposes students to current and emerging trends and issues, equipping them with the essential knowledge and skills to improve our food system. The driving forces behind this subject is our commitment to the United Nations Sustainable Development goals, the challenge of an increasing world population combined with increasing food insecurity, the rise of nutrition-related chronic diseases and the bi-directional relationship environmental change and the changes needed to ensure that the food system is ecologically sustainable, healthy, and affordable.

Food, Health and Environment

In this subject you will undertake a series of interactive, application focused practical exercises that apply theory of biochemistry, physiology and human nutrition within a laboratory environment. This subject is delivered as an on-campus intensive program.

Experience food science in the kitchen. Experiment in the lab with nutritional and biochemical tests. Study food and nutrition theory, biochemistry and physiology. Put theory into practice as you prepare and cook food in small and large quantities.

Food and Nutrition Practical Skills

The aim of this subject is to provide an overview of the role of food, nutrition and lifestyle for good health and to reduce the risk of age-related chronic disease and improve the quality of life in ageing Australians.You will learn nutritional guidelines: qualitative and quantitative; macro and micronutrients; changes in nutritional requirements with ageing; lifestyle and dietary patterns associated with disease during ageing; physiological, socioeconomic, and cultural changes to food, nutrition and eating with ageing; malnutrition; drug-nutrient interactions; food provision and services across the continuum of aged care.Adelaide University&#39;s 10-week short courses give you the flexibility to upskill in a certain area, stay current with developments in your field, diversify your knowledge, or even explore a new direction in your career – without having to commit to the time and cost of a full university degree.  This is a second-year course from Adelaide University&#39;s Health Science (Healthy Ageing)degree. When studying this course as a &quot;single subject&quot;, prior knowledge from BIOL 1028 and BIOL 1029 or equivalent will support your success.Delivered 100% online, you’ll be able to study where and when it suits you. Access online academic and student support seven days a week, fit study around work and life commitments, view learning resources 24/7, and log in to the interactive online environment anywhere, any time and on any device. Should your course have an exam it will be scheduled for Australian Central Standard Time or Australian Central Daylight Time, depending on the time of the year.

Discover why people eat the food that they do. Examine the principles behind the Australian Guidelines to Healthy Eating (AGHE) and learn to apply these to a healthy diet.As part of your assessments, you will learn to design a nutritionally balanced meal plan which complies with the AGHE and provide recommendations to reduce the risk of developing chronic disease.Learn about food composition tables and dietary analysis. Uncover how cultural background, food marketing, ecological and environmental factors influence food consumption. Hone your professional and scientific communication skills in various scenarios. Acquire new skills in sourcing information using credible resources, reading and critically analysing scientific literature. Learn to communicate and deliver information in a format your audience will understand.This is a first-year course from Adelaide University&#39;s Bachelor of Health Science (Nutrition and Exercise) degree.Adelaide University&#39;s 10-week short courses give you the flexibility to up-skill in a certain area, stay current with developments in your field, diversify your knowledge, or even explore a new direction in your career – without having to commit to the time and cost of a full university degree. Delivered 100% online, you’ll be able to study where and when it suits you. Access online academic and student support seven days a week, fit study around work and life commitments, view learning resources 24/7, and log in to the interactive online environment anywhere, any time and on any device.Should your course have an exam it will be scheduled for Australian Central Standard Time or Australian Central Daylight Time, depending on the time of the year.

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 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 aims to provide an understanding of the sociology of food, nutrition and public health. Students will explore the relationships between human behaviour and dietary intake from a public health perspective. This subject will provide students with a solid understanding of the social and environmental determinants of health as it relates to nutrition. Students will be engaged in community-based research to identify a public health issue which is prevalent in their community society.

Nutrition and Society

This subject provides students with fundamental nutrition knowledge by examining the relationship between food, nutrition, human health and wellbeing. Students will learn about macro and micro-nutrition, dietary guidelines, role of nutrition in metabolism, health maintenance and disease, nutrient rich food sources, and the specific nutritional requirements throughout the lifespan. Students will also learn how to identify and construct a healthy diet according to specific dietary guidelines, and know the impact of nutritional deficiency and excess as they relate to health and disease.

Foundations of Human Nutrition

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

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