Advanced Diploma in Hospitality Management
Please note that these on-line lecture notes are meant only to be an
aid to you in regard to the face to face lecture and tutorials conducted
at the institute. These notes are not intended to be a complete on-line
correspondence course. For complete on-line interactive courses of study
Please refer to the Angliss
General Online References:
Baggot, J. and Dennis, S.E. "Netbiochem"
Dr. Shelly J. Schmidt "Introduction to Food Science and Human
This module aims to
Identify issues in food and beverage selection
Identify the relationship between food intake, physical activity
and a healthy body weight.
Identify the role and requirement of vitamins, minerals,
carbohydrates, protein and fibre in the diet.
Examine measures of nutational status
Consider the risks and benefits of various traditional and
Compulsory for tutorials:
Regency Institute of TAFE "Commercial Cookery, Food
Nutrition" Regency Publishing, Regency Park 1998
Rosemary Stanton; "Food for Health "W. B. Saunders /
Bailliere Tindall, Sydney 1983
Phone 9606 2294
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of William Angliss Institute of TAFE.
Exam at end of Semester
List of ADH Nutrition Lecture Notes