This course will provide students with foundation knowledge in food, nutrition and health, including food sources of nutrients, food and nutrient recommendations for health and methods for measuring food intake and behaviour, historical perspective of why we consume the foods we do today and sustainability of the food supply. Students will also gain an understanding of recommended dietary intakes, with reference to different population groups. Through the course students will gain an understanding of the nutritional issues relevant to stages across the lifespan: pregnancy, lactation, infancy, childhood, adulthood and ageing.