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Certificate IV Food Technology

AAA805 Nutrition

Module Outline


General References

Stanton R., Food for Health, W.B. Saunders Sydney 1990

Wahlqvist, M.L., Food and Nutrition in Australia, Methuen, North Ryde, 1982

NH&MRC, Recommended Dietary Intakes for use in Australia 1991 AGP

General Online References:

Baggot, J. and Dennis, S.E. "Netbiochem"

Dr. Shelly J. Schmidt "Introduction to Food Science and Human Nutrition"

Barry Brazier, "Nutrition Lecture Notes"

Online Access


It is compulsory for all students commencing at William Angliss Institute in the year 2000 to have an e-mail account. Students may use there existing E-mail addresses but if you need to establish a new account you can do so with one of the free e-mail providers by logging on to there web pages and following their instruction. Internet access is provided on all computers in the learning resource centre

These are some suggestions but new providers are popping up all the time:



Mailing List

Once you have an e-mail address you should join the CFT nutrition Mailing List

By lodging on to List web site using the form below

Join our mailing list!
Enter your e-mail address below,
then click the 'Join List' button:

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This module aims to


Barry Brazier

Room 103, Phone 9606 2294




  1. Dietary Schemes
  2. Energy needs and Control of obesity
  3. Carbohydrates
  4. Proteins
  5. Fats and Oils
  6. Water soluble vitamins
  7. Fat soluble vitamins
  8. Calcium and Phosphate
  9. Iron and zinc
  10. Minerals Sodium and Potassium
  11. Effects of Food Processing on Nutrients
  12. Nutritional Labelling and fortification of processed foods
  13. Nutritional need of People with Specific Diseases
  14. Food products Developed for Special Population Groups
  15. and "Functional Foods"

        1. Practice Test

 Prepared by Barry Brazier


William Angliss Institute

Nutrition Australia

Australian Nutrition Foundation


Hospitality Association

Barry Brazier

Hospitality Network

About Melbourne