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MODULE DETAILS
Applied Nutrition for the Food Technologist
Nominal Duration 80 hours     Module Code VBE839
MODULE PURPOSE
To provide participants with the nutritional literacy required to effectively handle nutritional issues in the food processing industry.
PRE-REQUISITES         VBE838 Nutritional Biochemistry.
Assessment Method

 
Two written tests     (2 x 30%)                                60%,
Six Internet Assignments,                                         24%
One Practical Reports                                              6%
One Nutritional status Case Studies of a Population 10%
Case Study
  You are required to select a group of people of interest to you of at least 10 subjects
them conduct a Nutritional Status Asssement of that group. You must obtain approval of your group from the lecturer before proceeding.
       The method used for the assessment must be suitable to the type of group
and the material sought.
        A  detailed report must be submitted identifying the group and the results and justifying the methods employed.
The report must assess the difficulties and problems encountered and comment on possible solutions.
When nutritional difficiencies are identified remedial stratagies must be included.

Internet Assignmenst

Six internet assignments are included in the lesson outlines.
Answeres to qestions in each assignment are to be submitted to the lecturer via the internet

List Of Lessons and Assinments
   A list of lessons and lesson notes are available on the internet at
        http://barry-b.tripod.com/appliednutll.html
 


 
 
LEARNING OUTCOME DETAILS
Learning Outcome 1
Discriminate between the factors affecting food choices and therefore impact on nutritional status.
1.1 Establish the cultural and social factors which impact on food and beverage choices in Australia
      and globally.
1.2 Establish the relationship of technological development and social changes in the food supply.
1.3 Categorise the organoleptic factors which may affect food choices and therefore nutrition,
       such  as:

 
• taste 
• colour 
• texture 
• overall appearance. 

1.4 Determine the impact of nutrition issues in food selection.

1.5 Categorise the other other factors which may impact on food and beverage choices, such as:
 

• personal preference
• convenience 
• habit/tradition 
• cost. 
• social pressure
• availability 
 

1.6 Show the relationship of technological developments to the creation of new convenience

1.7 Identify specific food selection strategies.

Learning Outcome 2

Determine the elements of an optimum diet and the basis for relevant food guidance systems.

2.1 Detail the elements of a nutritionally sound diet with respect to the optimal supply of key nutrients such as:
 

• complex carbohydrates 
• key minerals 
• dietary fibre 
• key vitamins 
• protein lipids
• vitamin-like compounds.

2.2 Define 'optimum diet' with respect to its contents and intended outcomes.

2.3 Investigate the basis for the provision of information on recommendations for macro-nutrient intakes.

2.4 Discuss the role and limitations of the currently available food selection guides in Australia and

       overseas, such as:
• Food Based Dietary Guidelines 
• Core Food Groups 
• Five Food Groups 
• Pie Chart 
• Health Eating Pyramid 
• Mediterranean Diet Pyramid 
• CSIRO 12345+ Food and Nutrition Plan 
• Food Variety.

Learning Outcome 3
 

Summarise the nutritional needs of population subgroups.
3.1 Discuss the nutritional needs of the following
             groups based on their physiological condition:
• pregnancy and lactation
• exercise
 • infancy 
 • survival 
• childhood and adolescence
• obesity 
 • maturity and ageing 
• anorexia nervosa.

3.2 Distinguish the criteria for the provision of nutritionally appropriate food and food

          product choices for each of the above sub-groups.
3.3 Summaries the possible benefits of foods/food
          products based on their suitability in the diet of each of the following groups:

 
• pregnancy and lactation
• maturity and ageing
• infancy
• excercise
childhood and adolescenc
• survival

3.4 Describe the nutritional needs of vegetarians.

3.5 Discuss the nutritional needs of the following

        groups based on their traditional/philosophical needs:
• vegetarian 
• religion 
• cultural. 

3.6 Debate global nutritional issues with respect to the

          nutritional needs of population subgroups.
Learning Outcome 4
Summarise the relationship between food and disease.
4.1 Discuss the impact of nutritional factors with respect to gene modification and identify
     possible outcomes in human health.
4.2 Identify medical conditions where modification of the diet may be recommended
• cardiovascular disease
 • injury 
• hyper-tension 
• fever 
•diabetes
 * surgery 
• gout
•cancer 
• urinary tract disorders 
• idiosyncratic  intolerance/ allergies 
• dental disease 
• malnutrition. 
• gastrointestinal tract disorders

 
 

4.3 Deduce, in broad terms, the dietary modifications required/suggested in 

      each of the conditions listed above.
4.4 Identify the nutritional parameters required for product development of foods
modified for specific dietary requirements which may assist in the treatment and/or
prevention of the above conditions.

 

Learning Outcome 5

Apply developments in nutrition relevant to food processing.

5.1 Demonstrate the ways in which the composition of food is modified to meet particular dietary

     requirements with particular reference to the following food categories:

 
• reduced fat 
• lactose free
• low energy 
• organic 
• carbohydrate modified
 • functional
• gluten-free
 • pro-biotic and pre-biotic.

5.2 Identify the concept and purpose of functional foods.

5.3 Identify the nutritional parameters of designing foods and food products and their

         impacts on nutritional status, for example:

 
• alternative fibres
 • fat replacements 
 • psyllium 
• lupin
• inulin 
• Non-nutritive sweeteners
• linseed 
• additives 
• soy

Learning Outcome 6

Assess the effects on nutrition of foods processing

6.1 Assess the effects on the nutritional value of foods post harvest processing such as:
 

dehydration
• thermal processing 
• chilling 
• irradiation 
• freezing
 • UHT 
• smoking
• ohmic heating 
 
6.2Deduce nutrient losses in food processing and packaging from harvesting to consumption,
    focusing in particular on losses due to each of the following:

 
• UV light
• oxidation
 • pH 
 • gamma radiation 
• heat
• enzyme action 
 • microwave 

6.3 Demonstrate the impact on micro-organisms in the production of foods and food products

        having beneficial nutritional parameters.
6.4Demonstrate the rationale for the enrichment of processed foods.
Learning Outcome 7
Legal and Ethical Aspects of Nutrition and the food Industry
7.1 Identify the requirements for labelling of packaged food with respect to

 
• general labelling requirements
• prohibited claims 
• ingredient labelling
 • date-marking 
• nutritional labelling
 • special dietary foods 
• standard drinks labelling
 • functional foods
• voluntary code of practice 
• enrichment 
label claims  and advertising
• sports-foods

7.2 Identify legal issues relevant to nutrition in product development, processing, quality   control, packaging, food labelling and marketing.

7.3 Define the parameters of ethical labelling and product representation pertinent to nutrition.

7.4 Analyse foods and food products using nutritional data bases for uses in marketing and food labels

7.5 Identify legal issues relevant to nutrition in product development, processing, quality control,
packaging, food labelling and marketing products for export.
7.6 Establish best practice in nutrition labelling in Australia in comparison with international best practice criteria.
Learning Outcome 8
Detail nutrition related issues that are relevant to the food technologist.
8.1 Identify nutrition data sources available to the food technologist.
8.2 Distinguish between nutritional:

 
• facts 
• fads 
• fiction 
• fallacies. 

8.3 Distinguish between the intended role and possible health implications of media reported

      nutritional health issues in cases such as the following:

 
• sugar 
• antibiotics 
• aspartane
 • fat replacements 
• HVP
• non-nutritive sweeteners 
• hormones
 • additives 
• mono-sodium glutamate 

8.4 Identify innovative ways of translating newly acquired nutritional and other related data into the

      following activities of a food technologist:

 
• quality control
• education 
•research 
• quality assurance
 • micro-biology
 • packaging technology 
• new product devt. and innovation 
• food process engineering
• product management/supervision
 • sensory technology 
• technical sales/marketing
 • policy development 
• consulting
 • food service 
• international trade 

8.5Define the roles of related professionals, for example:
 

• nutritionists 
• medical practitioners 
• dieticians
 • consumer advocates 
• consumer scientists 

Learning Outcome 9

Nutritional Disease

9.1 Summarise the causes of nutritional disease related to poverty, famine and organic disease.

9.2 Investigate the diseases related to affluence where nutritional factors are known to play a role,      such as:
 

• cardiovascular disease
 • maturity onset diabetes 
• cancer
• hyper-tension
• obesity
 • falty immune system
• gastrointestinal disorders
 • osteoporosis 

9.3 Debate the responsibilities of the food technologist/food industry with respect to the

        provision of nutritionally sound foods and food products, with particular reference to:
• nutrition education
 • engineered foods 
• food labelling
 • research 
• avoidance of deceptive/misleading
 • training and institution-building 
nutritional claims 
• reliable food composition data
 • multinational food marketing 
• assurance of food safety 
• effective collaboration with academia and government 

9.4 Identify the role of food technology in dealing with issues related to global feeding, such as:
 

• the nutrition of vulnerable population subgroups
• establishment/re-establishment of optimum nutritional status
• socio-economic and political parameters.
Reference Books:
English, R. & Lewis, J. Nutritional Values of Australian Foods, Australian Government Publishing Service, Canberra, 1991.
FAO/WHO, International Conference on Nutrition, Plan
of Action for Nutrition, (1992), Ecology of Food and Nutrition, 1994.
Mahan, L.K. Arlin, M.T. Krauses 'S Food, Nutrition &Diet Therapy, W.B. Saunders, 8th ed, Sydney, 1992.
Wahlqvist, M.L. (ed) Food and Nutrition - Austral-asia, Asia & The Pacific, Allen & Unwin, NSW, 1997.
Wahlqvist, M.L. Truswell, A.S. Smith, R. & Nestel, P.J.
(eds), Nutrition in a Sustainable Environment, Smith-IF
Gordon & Co Ltd, London, 1994.
Whitney, E.N. and Rolfes, S.R. Understanding Nutrition, 7th ed, West Publishing Company, New York, 1996.
Whitney, E.N. Cataldo, C.B. Rolfes, S.R. Understanding
Normal and Clinical Nutrition, 3rd ed, West Publishing
Company, New York, 1991.
International Life Sciences Institute, Present Knowledge in Nutrition, Nutrition Foundation, Washington, 1990.
Textbooks on physiology, biochemistry, food technology and food engineering.
Journals:
Databases:
• The use of both manual and computer data bases to
provide the framework for proximate Diet analysis.
  • Percentage Body fat Calculator
  • http://www.rohan.sdsu.edu/~ens314/skinfold.htm
  • http://www.brianmac.demon.co.uk/fatcent.htm