Guide for Tutorials One and Two英文翻译.pdf

Faculty of Health Sciences Dietetics and Human Nutrition Food Fundamentals DTN1FFU Semester 2, 2013 Campus: Melbourne Student Guide to Workshop 1 and 2 Facilitators: Sharon Croxford and Tania Thodis And Adrienne Forsyth Subject Coordinator Name & Contact Details Sharon Croxford Lecturer, Department of Dietetics and Human Nutrition, Faculty of Health Sciences HS3 Room 435 T: 613 9479 5668 | F: 613 9479 5768 | E: S.Croxford@.au Other teaching staff Tania Thodis PhD Candidate/Associate Lecturer, Department of Dietetics and Human Nutrition, Faculty of Health Sciences E: T.Thodis@.au 1 Subject Intended Learning Outcomes You will be able to: 1. Use several classification systems to describe a food or food commodity and discuss the value of the classification. You will be able to: a. List the main food commodities and describe their properties; b. Identify and name a large range of foods and group them according to the main commodities; c. Identify and access authoritative food classification systems; d. Classify foods according to a range of systems and comment on the usefulness of such classifications for food and nutrition health professionals. Workshop format – Enquiry Based Learning in Food Fundamentals The workshops in Food Fundamentals are designed to enable you to work in small groups or teams in search of answers to questions based on the Enquiry Based Learning (EBL) process.. The “enquiry” in the workshops will take the form of questions regarding a meal which at first glance may appear simple, but you will need to ask a number of further questions and consider sources of background information working with your fellow students in teams to derive an answer. Within the wor