- Science and Nutrition
- Nutrition in the Media
- Disscusion forum/Discussion Board
- Online Quizzes/Tests
- Online assignment submission
- Podcasting/Leacture capture
- Streaming Multimedia
- Web links
- Study guide
- Audio-Video streaming
- Resources and Links
- Printable format materials
- Online Assessment
You must have successfully completed the following subject(s) before starting this subject:
- OtherDetails -
This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
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. Includes nutrition's impact on health, chronic disease prevention and management as well as a detailed focus on Nutrigenomics.
In this subject you will be required to complete food science practicals/assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling food across all food groups (including red meats, eggs and milk) is part of the required degreework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct and questions to the Degree coordinators prior to enrolment.
- Assignment 1 - 1hr Mastery Quiz (25%)
- Assignment 2 - 30 min Mastery Quiz (15%)
- Assignment 3 - 5 min multimedia presentation (10%)
- Assignment 4 - Final Portfolio task (2000 words equivalent) (50%)