Advanced Diploma in Hospitality Management
Nutrition
Module Outline
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
Cyberschool
General Online References:
Baggot, J. and Dennis, S.E. "Netbiochem"
http://www.auhs.edu/netbiochem/hi.htm
Dr. Shelly J. Schmidt "Introduction to Food Science and Human
Nutrition"
http://wsi-www1.cso.uiuc.edu/courses/FSHN101/MODULES/lectures/lect.html
Aim:
This module aims to
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Identify issues in food and beverage selection
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Identify the relationship between food intake, physical activity
and a healthy body weight.
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Identify the role and requirement of vitamins, minerals,
carbohydrates, protein and fibre in the diet.
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Examine measures of nutational status
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Consider the risks and benefits of various traditional and
novel diets.
Text:
Compulsory for tutorials:
Regency Institute of TAFE "Commercial Cookery, Food
Nutrition" Regency Publishing, Regency Park 1998
Optional Reference:
Rosemary Stanton; "Food for Health "W. B. Saunders /
Bailliere Tindall, Sydney 1983
Teachers:
Barry Brazier
Phone 9606 2294
Office D103
e-mail barryb@angliss.vic.edu.au
Disclaimer: This page, its contents and style, are the responsibility
of the author and do not necessarily represent the views, policies or opinions
of William Angliss Institute of TAFE. All content remains the property
of William Angliss Institute of TAFE.
Assesment:
Exam at end of Semester
90%
Nutrition Analysis
10%
Go to
List of ADH Nutrition Lecture Notes