The unit will introduce food and nutrition science particularly the chemistry of food components and their relevance to the nutrition of healthy individuals. It will review cooking skills and food knowledge required for preparation of healthy inexpensive meals in a kitchen. Methods for the collection and nutritional analysis of food intake data will be examined. Teaching will be based on interactive lectures with explicit learning objectives. These will be supplemented by tutorials and contextualised case-based learning to support student learning and by practical sessions for the acquisition of basic skills in food selection, preparation, storage and cooking. -- Course Website
Instructor: Dr Elizabeth Barber
Prerequisites: BND1101 and BND1001
