Subject description

This subject will introduce students to basic nutritional concepts, key food sources and how these relate to individual and population health. These concepts will be examined within the lifecycle and local, national and global public policies. The role of food environments and food practices and the aetiology of chronic diseases … For more content click the Read More button below.  

Delivery

To view information specific to your campus, click on Select availability in the top right of screen and choose from the campus, delivery mode and session options.

Teaching staff

Subject coordinators

Assessment details

Online Quiz
Food Diary
Case Study
Online Discussions

Contact details

Faculty contact

Handbook directory