Course outline. Code: NUT101 Title: Introduction to Nutrition

Transcription

1 Course outline Code: NUT101 Title: Introduction to Nutrition Faculty of: Science, Health, Education and Engineering Teaching Session: Semester 1 Year: 2015 Course Coordinator: Sarah Burkhart, sburkhar@usc.edu.au, Phone: Course Moderator: Fiona Pelly 1. What is this course about? 1.1 Course description This course introduces you to the field of nutrition including a focus on nutrition practice and career pathways, how knowledge in nutrition is developed, the many ways healthy diets can be defined and major nutrition related issues affecting the Australian population. You will develop some basic nutrition knowledge, skills in assessing your own diet in terms of its quality and explore potential career option and consider specialisation within the rest of your degree. 1.2 Course content Nutrition practice in Australia and internationally, Career pathways, Basics in nutrition research; What a healthy diet is; Major food and nutrition related problems. 2. Unit value 12 units 3. How does this course contribute to my learning? Specific Learning Outcomes On successful completion of this course you should be able to: Describe the ways through which nutrition knowledge is developed and expanded Use a validated diet quality assessment tool to assess and describe the quality of a diet Explain and describe a healthy diet and the role diet and physical activity play in the development and prevention of major diet related non communicable diseases Identify the knowledge and skills required for future nutrition practice and show how this may be developed during the degree Assessment Tasks You will be assessed on the learning outcome in task/s: Task 2 & 3 Task 1 Task 3 Task 2 Graduate Qualities Completing these tasks successfully will contribute to you becoming: Knowledgeable. Knowledgeable. Creative and critical thinkers. Knowledgeable. Empowered. Version Semester Recfind File Number: F22836

2 Page 2 4. Am I eligible to enrol in this course? Refer to the Coursework Programs and Awards - Academic Policy for definitions of pre-requisites, corequisites and anti-requisites 4.1 Enrolment restrictions This course is only available to student enrolled in the SC354 or a Public Health Nutrition Minor. 4.2 Pre-requisites Nil 4.3 Co-requisites Nil 4.4 Anti-requisites Nil 4.5 Specific assumed prior knowledge and skills (optional) 5. How am I going to be assessed? 5.1 Grading scale Standard High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL) 5.2 Assessment tasks Task Assessment Tasks No. Individual or Group Weighting % What is the duration / length? When should I submit? 1 Dietary Intake Report Individual 30% words Week 7 2 a. Presentation Group Formative; 1 page; Week 4; outline & 30% 6 minutes Week 11 or 12 timeline; b. Oral presentation 3 Final exam Individual 40% 2 hours Examination Period 100% Where should I submit it? SafeAssign Hard copy in class; During tutorial Central examination Assessment Task 1: Dietary Intake Report 30% Goal: The goal of this task is to use a validated dietary intake tool to assess your dietary intake and report your findings. Product: Dietary Intake Report Format: You will document your personal dietary intake and assess this using a validated diet quality assessment tool that is provided in class. You will need to present your findings in the form of a report. This report will be words in length. Criteria You will be assessed on your ability to: Clearly describe your dietary intake Accurately use the dietary quality tool and describe your findings clearly Follow instructions given for presentation and organisation of the report Generic skill assessed Skill assessment level Organisation

3 Page 3 Assessment Task 2: Oral presentation 30% Goal: The aim of this task is for you to explore the career pathways available in nutrition and the specific areas and multi discipline courses that are required in order to develop nutrition knowledge. You should have a keen sense at the end of this task that nutrition involves different scientific fields of practice including the social sciences. Product: 2a (formative): 1 page document outlining your oral presentation plan and timeline due in week 4. 2b: A group oral presentation which is 6 minutes in length. You will present your oral to your peers during the tutorial class in week 11 or 12. Format: In this assessment task you will be working in self-selected groups of three to prepare and present a short oral presentation exploring a specific career pathway, key knowledge and skills needed for that role/pathway and possible ways to develop your nutrition degree to facilitate development of that knowledge and skill. This task includes 2 components: Task 2a: As a group you will develop a 1 page document to be submitted in week 4. It should outline a plan of your presentation as well as a timeline which shows key tasks and allocation of tasks required to prepare the presentation. This is due in the week 4 tutorial and ungraded feedback will be given to each group during the tutorial. Task 2b: You present a 6 minute oral presentation during class time in weeks 11 or 12 on the above described topic. Your presentation will be supported by appropriate PowerPoint media. Criteria Your group will be assessed on your ability to: Present a structured and informative presentation Clearly outline a specific nutrition career pathway Describe the roles of persons working in this area, accurately relating these roles to key knowledge and skills needed Identify relevant study pathways for developing work relevant knowledge and skills Use PowerPoint to facilitate presentation Generic skill assessed Skill assessment level Communication Organisation Assessment Task 3: Final examination 40% Goal: Product: Format: The goal of this task is to assess your knowledge and understanding of how nutrition knowledge is developed and expanded. You will also explain and describe a healthy diet and the role diet and physical activity plays in disease prevention.. A 2 hour final examination conducted during the central examination period. The examination will include true/false, multiple choice and short answer questions. Criteria You will be assessed on: nutrition knowledge and practice what a healthy diet is the role nutrition and physical activity play in the development and prevention of noncommunicable diseases nutrition and food trends Generic skill assessed Skill assessment level Problem solving

4 Page Additional assessment requirements As a student enrolled in this course you will have access to course information on the site. You are strongly recommended to log onto the course site on a regular basis. All course announcements, course changes, posting of course materials and grades (via My Interim Results) will be accessed through. It is your responsibility to ensure you have adequate internet access (either off campus or oncampus) in order to access regularly and to complete required assessment tasks. Safe Assign In order to minimise incidents of plagiarism and collusion, this course may require that some of its assessment tasks are submitted electronically via Safe Assign. This software allows for text comparisons to be made between your submitted assessment item and all other work that Safe Assign has access to. If required, details of how to submit via Safe Assign will be provided on the site of the course. Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: a) The final mark is in the percentage range 47% to 49.4% b) The course is graded using the Standard Grading scale c) You have not failed an assessment task in the course due to academic misconduct. 5.4 Submission penalties Late submission of assessment tasks will be penalised at the following maximum rate: 5% (of the assessment task s identified value) per day for the first two days from the date identified as the due date for the assessment task. 10% (of the assessment task s identified value) for the third day 20% (of the assessment task s identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome. 6. How is the course offered? 6.1 Directed study hours Lecture 2 hours per week; Tutorials 1 hour per week. 6.2 Teaching semester/session(s) offered Semester Course activities What key concepts/content will I learn? Teaching Week / Module 1 Introduction to NUT101; Nutrition practice nationally & internationally 2 Forum: Career pathways in nutrition Options for specialisation in the Nutrition degree 3 Introduction to basics of nutrition, use of nutrition terminology What activities will I engage in to learn the concepts/content? Directed Study Independent Study Activities Activities Forum; tutorial

5 Page 5 4 Understanding diet intake and quality 5 Nutrition and Health The use of nutrition research to inform knowledge and practice (part 1) 6 Nutrition and Health the use of nutrition research to inform knowledge and practice (part 2) 7 Food trends and fads; The results of the 2012 National nutrition survey what do Australians really eat? 8 What is a healthy diet? Examining health and a healthy diet Class discussion regarding assessment task 1 ; ABS 9 What is a healthy diet? Balancing act 10 What is a healthy diet? Traditional diets 11 Nutrition, physical activity and obesity (Oral presentations) 12 Nutrition, physical activity and Cardiovascular disease, Type 2 Diabetes Mellitus, Cancer (Oral presentations) 13 Course summary; Revision Please note that the course activities may be subject to variation. 7. What resources do I need to undertake this course? 7.1 Prescribed text(s) N/A 7.2 Required and recommended readings Lists of required and recommended readings may be found for this course on its site. These materials/readings will assist you in preparing for tutorials and assignments, and will provide further information regarding particular aspects of your course. 7.3 Specific requirements Not Applicable 7.4 Risk management There is minimal health and safety risk in this course. It is your responsibility to familiarise yourself with the Health and Safety policies and procedures applicable within campus areas. 8. How can I obtain help with my studies? In the first instance you should contact your tutor, then the Course Coordinator. Student Life and Learning provides additional assistance to all students through Peer Advisors and Academic Skills Advisors. You can drop in or book an appointment. To book: Tel: or StudentLifeandLearning@usc.edu.au

6 Page 6 9. Links to relevant University policies and procedures For more information on Academic Learning & Teaching categories including: Assessment: Courses and Coursework Programs Review of Assessment and Final Grades Supplementary Assessment Administration of Central Examinations Deferred Examinations Student Academic Misconduct Students with a Disability Faculty specific information General enquiries and student support Faculty Student Support Office Tel: Fax: SHEinfo@usc.edu.au Office Opening Hours 8.30am pm Monday, Wednesday, Thursday, Friday 9.00am pm Tuesday Closed Saturday and Sunday