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    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.

    About this paper

    Paper title Applied Nutrition
    Subject Human Nutrition
    EFTS 0.1500
    Points 18 points
    Teaching period Semester 1 (On campus)
    Domestic Tuition Fees ( NZD ) $1,173.30
    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

    Paper co-ordinator: Nichola Agnew

    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:

    1. Use a range of basic cookery techniques to prepare, cook and present a variety of dishes in domestic settings
    2. Plan, produce, control and evaluate the sensory dimensions of food quality in a domestic food preparation setting
    3. Understand and apply food safety best practice
    4. 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)
    5. Use skills relevant for working in nutrition such as communication (including digital), behaviour change, marketing and professionalism


    Semester 1

    Teaching method
    This paper is taught On Campus
    Learning management system


    Stream Days Times Weeks
    A1 Tuesday 09:00-10:50 9-13, 15-22


    Stream Days Times Weeks
    Attend one stream from
    A1 Monday 13:00-16:50 9, 11, 15, 21
    A2 Wednesday 13:00-16:50 9, 11, 15, 21
    A3 Thursday 13:00-16:50 9, 11, 15, 21
    A4 Friday 13:00-16:50 9, 11, 15, 21
    A5 Monday 13:00-16:50 10, 12, 16, 22


    Stream Days Times Weeks
    Attend one stream from
    A1 Monday 10:00-13:50 18
    A2 Wednesday 10:00-13:50 18
    A3 Thursday 10:00-13:50 18
    A4 Friday 10:00-13:50 18
    A8 Monday 10:00-13:50 20
    A9 Wednesday 10:00-13:50 20
    A10 Thursday 10:00-13:50 20
    A11 Friday 10:00-13:50 20
    A12 Monday 12:00-15:50 18
    A13 Wednesday 12:00-15:50 18
    A14 Thursday 12:00-15:50 18
    A15 Friday 12:00-15:50 18
    A19 Monday 12:00-15:50 20
    A20 Wednesday 12:00-15:50 20
    A21 Thursday 12:00-15:50 20
    A22 Friday 12:00-15:50 20
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