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RMIT University

Faculty of Applied Science

Department of Applied and Environmental Science

Diploma of food Technology

Applied Nutrition

Class Program 2002

Week
Lectures
Practicums
1
Nutritional Status
Anthropometric measurements
2
Optimum diet 
Diet analysis
3
Nutrition for: pregnancy, lactation,infancy, childhood and adolescence 
Exercise Physiology
4
Nutrition for maturity and ageing.
Diet induced hypercalciuria
5
Nutrition forexercise , survivalobesity , anorexia and dieting 
Diet induced hypercalciuria
6
Nutritional needs of vegetarians , cultural and religious groups
Calculate Nutritional value

of proteins

7
Genetically modified food 
Use of CP in Diet analysis
8
Global nutrition issues 
Microbial assay of Folic Acid 
9
Relationship between food and disease:1) Diabetes 2) cardiovascular disease 3) hypertension
Microbial assay of Folic Acid 
10
4)food intolerance and allergies
Effect of cooking on Vitamin C
11
5) malnutrition
12
Modified food to meet particular dietary requirements 
Microbial assay of Nutritional 

value of Protein

13
Functional foods
14
Effects of processing on the nutritional value of food
Microbial assay of Nutritional 

value of Protein

15
Nutritional labelling 
Examination of Food Labels
16
Facts, fiction, fads and fallacies.
Review of Popular literature
17
Responsibilities of the food technologist re: nutrition
Discussion
18
Nutrition related issues 
Revision