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Study undergraduate online with University of Tasmania through Open Universities Australia. Explore all degrees, subjects and short courses now.

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

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

Food safety comprises a broad range of scientific endeavours that are important in human society. Maintenance of food security and public health requires vigilance in the food supply, including safety, traceability, epidemiology and the ecology of food-borne pathogens. The science also involves the application of knowledge related to food fermentation, processing techniques, manufacturing, and even packaging. Finally, innovations in food manufacturing and the provision of health benefits is a rapidly growing area including functional foods, prebiotics, and probiotics for human and animal consumption. A substantial proportion of food safety risks are biological and are associated with microbial pathogens and microbial-produced toxins.

Foodborne Pathogens

This is a general nutrition subject, which provides an overview of food and nutrition. It considers the influence of culture and ethnicity on food choice and explores the issues of food use from demographic, epidemiological and anthropological sources. It focuses on global and Australian food consumption trends as well as nutrition policy and health related issues. Students will gain an understanding of contemporary issues in food production from a &#39;paddock to plate&#39; perspective as well as food law, food guidance systems and the relevance of food and nutrition throughout the life stages.

This intermediate subject highlights the importance of adequate nutrition and hydration for people with dementia and the swallowing problems (dysphagia) that can be a factor in malnutrition and dehydration resulting in declining health, repeated hospitalisations, and decreased quality of life. Evidence-based approaches to optimising health and quality of life with regard to nutrition and swallowing will be explored.

Nutrition, Dysphagia and Dementia

University of Tasmania Undergraduate Nutrition Subjects | Open Universities Australia

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