Food Studies
UndergraduateTAS-CXA1002025
Enrol today with instant approval and no entry requirements
- Study method
- 100% online
- Assessments
- 100% online
- Enrol by
- 13 July 2025
- Entry requirements
- No ATAR needed, No prior study
- Duration
- 14 weeks
- Start dates
- 21 July 2025
- Price from
- $2,780
- Upfront cost
- $0
- Loan available
- HECS-HELP and FEE-HELP available
Food Studies
About this subject
Upon successful completion of this subject, the student should be able to:
- Demonstrate knowledge of the historical, biological and social aspects of food and human nutrition including the: evolution of human nutrition, cultural and social influences of food use and choice on health, relationships between nutritional factors and the development of chronic conditions
- Demonstrate how to analyse emerging contemporary issues and trends associated with: the development and sustainability of our food supply system and its relationship to health, nutrition, global food production, distribution and consumption, the relationships between the environmental, agricultural, economic, health, social and political factors that affect the provision of food
- Interpret food and nutrition information to make recommendations (based on evidence) to help the consumer
- Communicate in writing and through electronic media to different audiences (e.g. lecturer, peers)
- Introduction to Human Nutrition
- Nutrition, Dietary Guidelines, and Food Intake Measurements
- Biology of Food and Food Composition
- Food Labelling and Food Safety
- Social Approaches to Understanding Food, Eating and Nutrition
- Food Security, Nutrition with Vulnerable and Disadvantaged Groups
- International Nutrition and Health
- Emerging Developments in Food Production and Manufacturing
- Food Retail, Distribution, and Marketing
- Food Consumption and Sustainable Food and Nutrition Practice
- Nutrition for Different Life Stages
- Over-consumption and Chronic Conditions
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 'paddock to plate' perspective as well as food law, food guidance systems and the relevance of food and nutrition throughout the life stages.
- Online quizzes - 5 x Online Quizzes (30%)
- Advocacy Discussion Paper (35%)
- Food Label Review (35%)
For textbook details check your university's handbook, website or learning management system (LMS).
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Entry requirements
No entry requirements
Additional requirements
- Other requirements - Teaching arrangements: Tutorials (2hrs x weekly)
Study load
- 0.125 EFTSL
- This is in the range of 10 to 12 hours of study each week.
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