FSCB501 – Food and Nutrition for Applied Science

Module code
Module title
Food and Nutrition for Applied Science
To enable students to acquire a basic understanding of food science and nutrition relevant to the health of New Zealand society.
  • SX1707
  • SX1709
NZQA Level
Level 5
NZQA Credits
Delivery method
  • Web-Supported
Learning hours
Directed hours
Self directed hours
Total learning hours
Resources required
Learning Outcomes
Explain the role of nutrients in the body and describe dietary sources of nutrients
Explain how nutrition can contribute to poor health and chronic disease conditions
Describe nutritional requirements for different types of physical activity
Discuss factors that influence food choice and the impact of this on nutritional status
Discuss strategies for healthy eating and demonstrate healthy dietary planning for a range of population sub-groups
-Definition of nutrients and nutrition
-Types of nutrients: macro- and micro-nutrients (carbohydrates, fats, proteins, vitamins and minerals)
-Physiological roles of nutrients
-Dietary sources of nutrients and recommended intake levels
-Use of food labels in dietary planning
-Dietary assessment and analysis
-Dietary guidelines for different age groups
-Dietary guidelines for different activities (sports and recovery); Energy systems and exercise nutrition
-Role of diet in chronic diseases - cardiovascular, cancer, diabetes and obesity
-Water and alcohol in the diet
-Nutrition and ethnic groups in NZ, including Mori, Pacific, and new immigrant populations
Teaching and Learning Strategy
Learning will be facilitated using a range of teaching and learning methods, which may include:
Practical - laboratory; practical or workshop sessions and activities; demonstrations
Theory - includes web-supported tutor facilitated/directed presentations; lectures and tutorials; group activities; peer presentations and review; group/individual research; online learning activities; case studies; guest speakers
Assessment Criteria
Portfolio of Evidence100