Handbook

Have you ever wanted to understand how food is sourced, prepared and enjoyed across the globe? In this course, you will learn how social practices influence the selection, preparation and consumption of food in key population groups in Australia by community representatives. Using your food service management and nutrition skills, you will critique the impact of legal food service requirements on socio-cultural eating practices, re-examine international dietary guidelines (in the context of Australian sub-populations), evaluate how socio-cultural eating practices influence the risk of disease, and develop culturally inclusive nutrition resources.