This course focuses on the unique interaction between the consumer and our food system, culture and food industry, both within Australia and globally. We explore the influence of culture on dietary patterns and international trends in food consumption, how the food system and food industry respond to consumer demand and discuss topical global nutrition issues. This course focuses on developing appropriate cross-cultural communication skills and critical evaluation of the literature and data for an evidence-based approach to nutrition science and practice.
Course detail
- Prerequisite
- (NUT102 or NUT211) and NUT205
- Semester of offer Subject to change
-
- Sunshine Coast: Semester 1
- Units
- 12.00
- EFTSL
- 0.125
- Student contribution band
- Band 2A
- Tuition fee
- 2.2A: Computing, Built Environment, Other Health
- Census date
- Academic Calendar
- Class timetable
- View class timetables for this course
Course outline
NUT305 Course Outline Semester 1, 2021 (PDF 82KB)
Students enrolled in this course should check the course Blackboard site to ensure that they are accessing the most recent approved version of the course outline.