Bridging the theory-practice gap in different nutrition practices including sports, public health and global nutrition. There is a focus on practical skills including recipe adaption & development.
This paper aims to bridge the theory-practice gap in nutrition. It focusses on practical skills, including recipe adaptation and development, which are relevant to a wide range of nutrition careers including sports, public health and global nutrition. It can also be taken by students who have an interest in food and recipe writing.
|Paper title||Applied Nutrition|
|Teaching period||Semester 1 (On campus)|
|Domestic Tuition Fees (NZD)||$1,141.35|
|International Tuition Fees||Tuition Fees for international students are elsewhere on this website.|
- 54 points or HUNT 141
- HUNT 231, HUNT 244
- Recommended Preparation
- FOSC 111
- Schedule C
- Teaching staff
Practicals co-ordinator: Nichola Agnew
Paper co-ordinator: Dr Ali Hill
- Paper Structure
The paper weaves together three broad topics. The first covers the basics of working with food, including food hygiene and allergies. The second is real world application, where we look at different aspects of culture, and how the content of the paper applies in different fields of nutrition.
The final topic is recipe development, as this is a key skill in many aspects of nutrition. We will also cover relevant employability topics such as marketing, behaviour change and food blogging.
No textbooks are required for this course.
- Graduate Attributes Emphasised
Communication, Cultural understanding, Teamwork.
View more information about Otago's graduate attributes.
- Learning Outcomes
Students who successfully complete the paper will:
- Use a range of basic cookery techniques to prepare, cook and present a variety of dishes in domestic settings.
- Plan, produce, control and evaluate the sensory dimensions of food quality in a domestic food preparation setting.
- Understand and apply food safety best practice.
- Create, evaluate and modify recipes to ensure they meet the nutritional needs of end-users, taking into account factors such as health, allergens, sustainability, cost and culture (including Pacific culture and Te Ao and tikanga Māori).
- Use skills relevant for working in nutrition such as communication (including digital), behaviour change, marketing and professionalism.