Course outline. Code: NUT212 Title: Principles of Nutrition

Transcription

1 Course outline Code: NUT212 Title: Principles of Nutrition Faculty of: Science, Health, Education and Engineering Teaching Session: Semester 1 Year: 2016 Course Coordinator: TBA Course Moderator: Fiona Pelly 1. What is this course about? 1.1 Course description Principles of Nutrition introduces you to the basic principles of nutrition across the human lifespan. You will learn the role and function of nutrients, nutritional requirements including deficiency and toxicity, food sources of nutrients and common serve sizes of foods. The second half of the course covers special nutrient needs of people across the lifespan, through pregnancy and lactation, infancy, childhood and adolescence, maturity and ageing. 1.2 Course content Introduction to Human Nutrition Dietary standards Food energy and expenditure Macronutrients Micronutrients Nutrition across the lifespan, including: - Maternal nutrition (Pregnancy and lactation) - Infants - Toddlers and school aged children - Adolescence - Maturity and Ageing 2. Unit value 12 units Version Semester Recfind File Number: F14138

2 Page 2 3. How does this course contribute to my learning? On successful completion of this course you should be able to: You will be assessed on the learning outcome in task/s: Completing these tasks successfully will contribute to you becoming: Describe the role and function of macronutrients and micronutrients, nutrient deficiencies and nutrient toxicity. Identify food groups, their type and nutrient contribution and their distinguishing nutrients Describe specific nutrient needs of individuals across the lifespan Define Australian Dietary Standards and describe their application to nutritional requirements Apply knowledge of food composition and food serve sizes to nutrition practice Evaluate, synthesise and communicate scientific information on a topical nutrition issue Tasks 1 and 3 Tasks 1 and 3 Task 3 Task 3 Task 3 Task 2 Knowledgeable. Knowledgeable Knowledgeable. Knowledgeable. Empowered. Creative and critical thinkers. Empowered. 4. Am I eligible to enrol in this course? Refer to the Undergraduate Coursework Programs and Awards - Academic Policy for definitions of prerequisites, co-requisites and anti-requisites 4.1 Enrolment restrictions Nil 4.2 Pre-requisites LFS112 or (LFS201 and LFS202) 4.3 Co-requisites Nil 4.4 Anti-requisites FSN Specific assumed prior knowledge and skills (optional) It is assumed that students will have basic knowledge in human physiology. 5. How am I going to be assessed? 5.1 Grading scale Standard High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL)

3 Page Assessment tasks Task (NUT212) No. Assessment Individual or Group Weighting % What is the duration / When should I submit? Tasks length? 1 Weekly Quiz Individual 15% 10 minutes each Weeks 2-10 In class Individual Total: 35% 2 Literature Synopsis and Factsheet: Topical nutrition issue A: Research article summary B: Literature synopsis C: Factsheet A: 0% B: 20% C: 15% A: ½ x A4 page B: 2 x A4 pages C: 1 x A4 page A: Week 5 B & C: Week 11 3 Final exam Individual 50% 2 hours Central exam Period 100% Where should I submit it? A, B & C: NA Assessment Task 1: Weekly Quiz Goal: The goal of the weekly in class quiz is to give you an opportunity to revise the content and demonstrate your learning of the weekly pre-lecture task key concepts. Product: Weekly quiz (weeks 2-10 inclusive) Format: There are a total of nine (9) quizzes that will be undertaken in the workshops of weeks 2 10 (inclusive). Each quiz will cover the key concepts from the pre lecture tasks. Each weekly quiz will consist of 5 questions and will be completed in class. Your seven (7) highest scores will be counted towards the grade for this task. Criteria Demonstration of knowledge of the theoretical content covered in pre lecture tasks. Generic skill assessed Skill assessment level Problem solving Developing Assessment Task 2: Literature Synopsis and Factsheet: Topical nutrition Issue Goal: Product: Format: The goal of this task is to provide an opportunity to interpret evidence on a topical issue and present your findings in the form of a literature synopsis and a factsheet. This will assist you to develop skills in critical thinking, interpretation and synthesis of information and communication. 2A. 1/2 A4 page summary of the research content of two (2) research papers (formative assessment) 2B. Literature synopsis 2C. One (1) A4 factsheet You will be provided with five (5) original research papers on a relevant nutrition topic. You will be guided on the principles of synthesising published research papers and on writing a well-structured summary of this literature. In week 5 you will submit a ½ x A4 page summary of the research information and evidence from two (2) of the research papers for formative (ungraded) assessment. This formative feedback will be based on your ability to critique the research papers and summarise the research information in a format appropriate for professional scientific writing.

4 Page 4 In week 11 you will submit your 2 page literature synopsis and your factsheet. Your literature synopsis will demonstrate your ability to critique, interpret, synthesise and communicate information. Your factsheet will be constructed using best practice guidelines for development of health education material and will be designed for a designated target group. Criteria You will demonstrate an ability to: Evaluate and synthesise scientific evidence with evidence of critical thought Clearly and effectively communicate in written form Translate technical information into appropriate, practical and accurate information for the target group Adhere to instructions and best practice education principles Generic skill assessed Skill assessment level Communication Developing Assessment Task 3: Final Exam Goal: To show your understanding of, and ability to apply current knowledge of the theory of human nutrition Product: Final exam Format: A comprehensive, two hour final examination of content taught during this course in lectures, tutorials and readings. Criteria Demonstrate and apply knowledge of the role and function of nutrients. Accurately identify the nutritional needs of people through the lifespan, including nutrients at risk. Accurately describe specific nutrient deficiencies and nutrient toxicities. Accurately identify and describe food groups and sources of nutrients. Accurately apply knowledge of food composition and serve sizes to nutrition practice. Define Australian Dietary Standards and describe their application to nutritional requirements Generic skill assessed Skill assessment level Problem solving Developing 5.3 Additional assessment requirements 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 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. 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

5 Page 5. 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. 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 52 hours (2 hour online lecture/learning activities, 2 hour workshop style tutorial) 6.2 Teaching semester/session(s) offered Semester 1, each year 6.3 Course activities Teaching What key concepts/content will I learn? Week / Module 1 Introduction to Human Nutrition 2 Dietary principles and guidelines 3 Food energy and energy expenditure; Food composition data What activities will I engage in to learn the concepts/content? Directed Study Independent Study Activities Activities ; Designated 4 Protein: amino acids 5 Carbohydrates: sugars, starches and dietary fibre 6 Lipids: triglycerides, phospholipids and sterols ; Designated

6 Page 6 7 The water soluble vitamins: B group vitamins and vitamin C 8 The fat-soluble vitamins: A, D, E and K; Water ; Designated 9 Major and trace minerals ; Designated 10 Lifecycle nutrition: preconception, pregnancy and lactation 11 Lifecycle nutrition: infancy, childhood and adolescence 12 Lifecycle nutrition: adulthood and the later years ; Designated 13 Revision and exam preparation 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) Please note that you need to have regular access to the resource(s) listed below: Author Year Title Publisher Whitney, Rolfes, Crowe, Cameron- Smith and Walsh 2014 Understanding Nutrition. Australia and New Zealand Edition (2nd Edition) Cengage Learning Australia NHMRC 2006 Nutrient Reference Values for Australia and New Zealand including Recommended Dietary Intakes available on line through NHMRC 2013 Australian Dietary Guidelines: Providing the scientific evidence for healthier Australian diets. Available at Also available online through NHMRC 2013 Eat for Health Educator Guide Information for nutrition educators. Available at Also available online through Australian Government Department of Health and Ageing National Health and Medical Research Council Australian Government Department of Health and Ageing National Health and Medical Research Council

7 Page 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 NIL 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 [email protected] 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 Student Central - Building C Tel: Fax: [email protected]