Key facts
UNE unit code: NUTR221
*You are viewing the 2027 version of this unit which may be subject to change in future.
- Trimester 1 - On Campus
- Trimester 1 - Online
- Armidale Campus
- Yes
- No
- No
- 6
Unit information
Have you ever considered how grains, proteins, and dairy make their way from farm to table – and ultimately fuel your body? In this unit you will unpack the journey of these essential food groups from agricultural production to physiological function, developing a scientifically grounded understanding of the role of grains, proteins, and dairy in human health and broader global food systems. You’ll build your understanding of metabolic pathways and physiological responses to different dietary components while also tackling critical topics like food security, sustainability, and emerging nutritional science.
Led by experts across Biomedical Science, Crop Science, and Law, this unit offers a unique interdisciplinary perspective on modern food systems. To complete your understanding of the food spectrum, study NUTR230, which explores fruits, vegetables, fats, and functional foods from field to function.
Offerings
For further information about UNE's teaching periods, please go to Principal Dates.
| Teaching period | Mode/location |
|---|---|
| Trimester 1 | On Campus, Armidale Campus |
| Trimester 1 | Online |
*Offering is subject to availability
Intensive schools
There are no intensive schools required for this unit.
Enrolment rules
Notes
Please refer to the student handbook for current details on this unit.
Unit coordinator(s)
Learning outcomes
Upon completion of this unit, students will be able to:
- explain the molecular composition and nutritional properties of grains, proteins and dairy, and evaluate how these characteristics contribute to human health;
- analyse how different agricultural production systems affect the nutritional quality, safety, and sustainability of food products, identifying key relationships and potential trade-offs;
- explain the metabolic pathways and physiological effects of macro and micronutrients from grains, proteins and dairy in human nutrition; and
- analyse complex issues in contemporary food systems by applying relevant concepts from biomedical science, crop science, and law to identify their respective contributions to understanding these issues.
Assessment information
Assessments are subject to change up to 8 weeks prior to the start of the teaching period in which you are undertaking the unit.
| Title | Must Complete | Weight | Offerings | Assessment Notes |
|---|---|---|---|---|
| Assessment 1 Nutritional Transformation Portfolio | Yes | 15% | All offerings | In this assessment students trace a specific food product (e.g., a grain, protein, or dairy item) from production to consumption, creating a multimedia portfolio documenting how its nutritional profile changes at each stage. The assessment requires detailed analysis of nutrient retention/loss during processing, bioavailability factors affecting absorption, and how different production methods impact macro and micronutrient content. Students must quantitatively assess nutritional density at each stage and evaluate how processing methods could be optimised to enhance nutritional outcomes while addressing regulatory and sustainability considerations. |
| Assessment 2 Nutritional Controversy Case Study - Group Assessment | Yes | 25% | All offerings | Case Study: In small groups, students analyse a current nutritional controversy related to one of the unit's food groups (e.g., A1 vs. A2 milk proteins, gluten sensitivity, plant vs. animal proteins for athletic performance). Each group creates a comprehensive evidence-based analysis that evaluates the physiological mechanisms involved, examines the quality of scientific evidence, considers agricultural production factors that might influence the nutritional variables, and addresses regulatory implications. Students must specifically evaluate how the controversy affects dietary recommendations and consumer nutritional outcomes. |
| Assessment 3 - Assurance Task | Yes | 50% | All offerings | Students create a digital, interactive visualization tracking the flow of specific nutrients (not just foods) through a regional food system. For example, mapping protein quality and availability across a dairy production network, or tracing micronutrient preservation in grain production and processing. The map must identify critical points where nutritional value is enhanced or diminished, quantify nutritional changes, and analyse how alternative approaches could improve nutritional outcomes. Students must incorporate bioavailability considerations and identify populations at nutritional risk within the mapped system. The assessment includes oral presentation of the map and examination. You must attend a minimum of three preparation tutorials and pass this assessment in order to pass the unit.
|
| Assessment 4: Food for Thought quizzes | No | 10% | All offerings | Quizzes based on the unit reading material. |
Learning resources
Textbooks are subject to change up to 8 weeks prior to the start of the teaching period in which you are undertaking the unit.
Textbook information will be displayed approximately 8 weeks prior to the commencement of the teaching period. Please note that textbook requirements may vary from one teaching period to the next.
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