成人大片

Course Coordinator: Dr Mark Gibson
Phone: +61 8 8313 5337
Email: mark.gibson@adelaide.edu.au
Location: Room N330a, Level 3, Medical School North

Tutor: Dr Nichola Thompson
Phone: +61 8 8313 6395
Email: nichola.thompson@adelaide.edu.au

Tutor: Dr David Bentley
Phone: +61 8 8313 1235
Email: david.bentley@adelaide.edu.au

Tutor: Professor Maciej Henneberg
Phone: +61 8 8313 
Email: @adelaide.edu.au

Medical Sciences School Office
Phone: +61 8 8313 0530
Email: medicalsciences@adelaide.edu.au
Location: Level 4 Medical School South

1	Display knowledge and understanding of food composition and energy balance in dietary planning across the lifespan.
2	Display knowledge and understanding of digestion and metabolism of nutrients in health and nutrition-related disorders.
3	Demonstrate knowledge and understanding of dietary and nutritional requirements in healthy individuals and nutrition-related disorders.
4	Demonstrate knowledge and understanding of diet plan formulation for health and for nutrition-related disorders.
5	Retrieve, critically evaluate and apply scientifically proven evidence in assessment of existing diet plans.
6	Demonstrate the ability to collaborate effectively in the production of a scientific report and presentations.

1. TEXTBOOK : UNDERSTANDING NUTRITION (Australian and New Zealand Edition, 2nd Edition)- Whitney, Rolfes, Crowe, Cameron-Smith, Walsh. Wadsworth. ISBN 9780170222853
Available at UNIbooks

Textbook with links to website resources at www.cengage.com for further information and individual learning and self-assessment:

2. DIET ANALYSIS+TM SOFTWARE, 2-Semester Printed Access Card, 10th Edition
ISBN 9780538495080 This software is accessed on line and can be purchased separately at http://www.cengagebrain.com.au/shop/en/AU/storefront/australia?cmd=CLHeaderSearch&fieldValue=9780170167253 Just type in diet analysis plus into the search box and the standalone option will be on the list.

Items 1 and 2 can be purchased in combination at reduced price at Unibooks

A guide to using the software can be found at the following link
http://cengagesites.com/academic/assets/sites/4004/111139928X_Diet_Analysis_Plus_Student_Guide.pdf

A CD version 9 of The DA+ sofyware also exists but it does not work well with recent operating systems. Students may use this CD instead of the online version at their own risk. Help is NOT available if problems develop with the CD software.

3 Understanding Normal & Clinical Nutrition, 8th Edition - Rolfes, Pinna & Whitney. Wadsworth American version of the required textbook containing extra chapters on nutrition over the lifespan and in diseases

4 Griffith Handbook of Clinical Nutrition and Dietetics 3rd edition. Editor Rowan Stewart
Australian Nutrition Reference Values

5 Calorie, Fat and Carbohydrate Counter. Editor Allan Borushek. 2013 edition
( see http://www.calorieking.com.au/shop/item.php?product_id=79) contains extensive list of Australian foods and their calorie, cholesterol, sodium, protein and iron content

6 MyFitnessPal App ( Free from iTunes app store.) Very useful diet and exercise program with
lots of Australian foods listed. Just lacks the detailed nutrient analyses of the DA+ program.

There are a wide range of reputable nutrition orientated web sites:
Australian sites include:

Nutrition and Diet including Nutrient reference values for Australia and New Zealand http://www.nhmrc.gov.au/publications/subjects/nutrition.htm

Food labels: www.foodstandards.gov.au

Australian Guide to Healthy Eating: www.health.gov.au/internet/main/publishing.nsf/Content/health-pubhlth-strateg-food-guide-index.htm

Therapeutic Goods Administration: www.tga.gov.au

Diabetes Australia: www.diabetesaustralia.com.au

Heart Foundation: www.heartfoundation.org.au

Cancer Council: www.cancercouncil.com.au

Dietitians Association: www.daa.asn.au

Healthy Eating pyramid: http://www.nutritionaustralia.org/national/resource/healthy-living-pyramid

Food pyramids for ethic groups: www.oldwayspt.org

Healthy eating tips: www.gofor2and5.com.au

MYUNI

Additional course-related material will become available through MyUni.

Communications about the course will be via the Announcements section on MyUni and/or by email (using your student university email address). Please read the Announcements section and your email regularly to keep up to date.

Course information, such as timetables, lecture and resource session notes, information on assignments and assignments themselves, assignment cover sheets, and various other learning resources will also be posted on MyUni. Please familiarise yourselves with the different sections and information available on MyUni.

Please use the detailed timetable posted in Course Information on Myuni.

Lecture sessions

There will be two lecture sessions per week commencing promptly at 10 minutes past the hour and lasting for 40 to 50 minutes.

A lecture will be presented in most sessions. Lecture notes will be available online at www.myuni.adelaide.edu.au. No printed handouts will be distributed at lectures. Most lectures will be recorded and be available for download from Myuni soon after each lecture.

If you do not understand any part of a lecture, please ask for clarification from the lecturer either during the lecture, afterwards or via email.

Lecture notes only aim to provide an outline of a topic. Further reading of the textbook and Cengage online resources is expected for you to gain wider, deeper knowledge and understanding.

Additional Online content (myuni)
Online only modules containing course learning material are being developed. These will replace or supplement some face to face lecture content. Any changes will be advised on Myuni in a timely manner.

Tutorials

There will be one tutorial session per week, on most weeks, commencing promptly at 10 minutes past the hour and lasting for 40 to 50 minutes. The format will vary but most will review recent lectures. The format may include, answering and discussing pre-prepared written questions, discussion of candidate exam questions and/or informal multiple choice quizes using Turningpoint and remote “clickers” to assess the class’s responses. The class will be divided into two tutorial groups attending on Friday (either morning or afternoon depending on group).

Resource Sessions

There will be four resource sessions (workshops) lasting up to 2.5 hours. These will include interactive tuition on topics including anthropometric measurement of health status; determining health and nutritional status from blood chemistry (glucose, cholesterol and triglycerides ) and blood pressure analysis; measuring the effects of different foods on these parameters; interactive case study diet analysis and nutritional intervention planning with role play scenarios; and evaluating weight loss programs including voting for the best and worst diets. The class will be divided into 2 groups, A and B, and these groups will attend the sessions on alternate weeks so please ensure you know which group you are in and which weeks you have a resource session.
NB. Resource sessions start in WEEK 3 for Group A and WEEK 4 for group B.

Students are reminded that the overall workload for a full time student as stated in the 成人大片 Calendar is an average of 48 hours per week per teaching period (i.e. semester). This includes contact and noncontact hours and includes general study and research time for assignments.

Fundamentals in Human Nutrition is a 3 unit course and thus represents a quarter of a full time load. You should thus be putting in an average of 12 hours of study each week (including contact hours) for this course.

Each week you are expected to

·    attend (or review online) teaching sessions

·    work on assignments

·    read relevant sections of textbooks and review learning and knowledge online at the cengage site, that relate to lecture and practical material, ensuring that you understand the information, and taking additional notes as necessary

NB. For tutorial, resource session, assignment deadlines, tests and online activities consult the detailed timetable available on Myuni.

Week	Topic	Lecture
Week 1	Introduction to Nutrition	1. Introduction to nutrition 2. Planning a Healthy Diet
Week 2	Food components (macronutrients)	3. Carbohydrates 4. lipids (FATS and Oils)
Week 3	Food components (macronutrients) Digestion of macronutrients	5. proteins 6. Digestion, absorption and transport
Week 4	Metabolism	7. Metabolism of Carbohydrates 8. Metabolism of Lipids
Week 5	Metabolism Body composition	9. Metabolism of proteins 10. Energy balance and body composition
Week 6	Body composition	11. Exercise and Nutrition
Week 7	Body composition Food components (micronutrients)	12. Weight management 13. Water soluble Vitamins
Week 8	Food components (micronutrients)	14. Fat soluble vitamins 15. Essential minerals
Week 9	Lifespan Nutrition	16. Nutrition assessment and intervention 17. Pregnancy and lactation
Week 10	Lifespan Nutrition Nutrition related diseases	18. Lifespan changes in nutritional requirements 19. Nutrition and GIT disorders
Week 11	Nutrition-related diseases	20. Nutrition and Cardiovascular disease 21. Nutrition and Diabetes
Week 12	Nutrition and evolution Careers in Nutrition	22.Nutrition and evolution 23. Careers in Nutrition

Assessment Task	Assessment Type	Weighting	Learning Outcome(s) being addressed
Online mini-tests (2)	Summative	4%	1-2
Solo assignment	Summative	14%	1, 3, 4
Group assignment	Summative	14%	1-6
Workshop participation	Summative	5%	1-6
Mid-semester test	Summative	8%	1-3
End of semester examination	Summative	55%	1-4

In order to pass Fundamentals of Nutrition, students are required to have completed all components of the assessment, achieve a grade of a minimum of 45% in the end of semester written examination, and achieve an overall grade of at least 50% for the course. Students failing to meet these requirements may be required to sit an additional/replacement examination.

All assessments are summative. Assignments and examinations will be graded using marks. The total possible mark for each will be specified on the assignment/examination. Marks for individual questions in the examinations will be stated on the question paper. The marks give a guide as to how much you should write in your answer. Don’t assume that, for example, 3 marks means that only 3 points/facts must be covered in the answer. Three marks just means that you need not give as much or as detailed information as for a 10 mark question for example. Results from assessments will be placed into the Grade Centre in MyUni.

Assignments
Two assignments will be made available on MyUni during the semester that need to be completed by the due dates (see course timetable). For the first assignment, each student will have approximately 5 weeks to assess their own dietary intake, compare it to an ideal diet and highlight adjustments that would improve their nutritional status. Sensitive personal details such as weight and personal BMI values need not be included in the final report. The first assignment should be submitted with a completed cover sheet online via MyUni. Make a copy of your completed assignment for your personal records before submitting the assignment.

For the second assignment students will work in small teams to assess a particular weight reduction program. This generally will involve identifying the quantity and types of food, assessing its nutritional value and highlighting any shortcomings and potential problems associated with it. This will be presented online as a wiki. Organisation of your groups and allocation of tasks should commence as early as possible and fully utilise the mid-semester break. Overall 11 weeks will be allocated for assignment 2, including 6 weeks for group organisation, literature searching (assessed individually) and nutritional analysis of the diet program (plus building the report), 3 further weeks for finalising of the report, poster etc plus 2 further weeks for peer evaluation and response. The report section of the wiki will also be submitted via "Myuni turnitin" for marking and plagarism checking. 

Both assignments will involve the use of Diet Analysis plus software. The assignments aim to assess understanding of the principles of dietary analysis and practical adjustment of food intake.

The second (group) assignment will be marked from the on-line wiki, once the deadline for modification has passed. All students in each group will initially receive the same mark for the task. Each group member should be involved in all aspects of the assignment. Groups showing good teamwork will receive bonus marks. Groups showing marked differences in individual contributions will receive individual marks. Individuals who failed to provide 5 valid references at deadline 1 will loose marks. It is the responsibility of the group to allocate tasks to students within the group and to ensure each student provides an equal contribution to the group task. Each student will complete a confidential assessment of the contributions of other members of the group. Individuals who by consensus were hard to contact, contributed little, failed to complete their allocated tasks or were too domineering will have their marks adjusted downwards. Individuals who do not contribute significantly to the wiki until the last 3 weeks before the final deadline will receive a mark proportional to the weeks remaining for the assignment, with a MAXIMUM mark of 30% for the assignment.

Each student will complete a confidential assessment of the contributions of other members of the group. Individuals who by consensus were hard to contact, contributed little, failed to complete their allocated tasks or were too domineering will have their marks adjusted downwards. Individuals showing strong commitment to the task and teamwork may receive bonus marks.

Online MiniTest

An online minitest covering the first 3 weeks of lecture content will be conducted in week 4. A second minitest on the content of the online "carbohydrate metabolism" module will be conducted in week 5. Both tests will consist of 10 MCQs. More details will be posted on myuni.

The Mid-Semester Test

The mid-semester test will consist of a short paper (40 min) of MCQ (20) and short answer questions (4-5) covering lecture, tutorial and workshop material and will be conducted under examination conditions.

End of Semester Examination
The end of semester examination will comprise a 2 hour written paper (with an additional 10 minutes reading time). It will consist of MCQs and short answer questions. The examination will aim to examine the depth of a student’s understanding of the topics that have been covered during the semester. To do well in the exam students are encouraged to read widely on the topics and study, rather than just learning lecture handouts.

In order to pass Fundamentals in Human Nutrition, students are required to achieve an overall grade of at least 50% for the course and attain a minimum mark of 45% in the final exam.  Students not meeting this requirement will be awarded a fail grade unless they are offered a replacement examination (see section 8 Policies and Guidelines).


Replacement Examinations (see section 8 Policies and Guidelines).
Replacement examinations are held during the official university replacement examination period and students are expected to be available to sit replacement examinations at this time.


Referencing in assignments
Answers should be written in your own words to demonstrate your personal understanding and should be referenced where appropriate. It is not appropriate to use sentences straight from a textbook, journal article or website, or even to just reorganise a sentence or change a few words from information in a textbook, journal article or website. Information obtained from reference sources should be extensively rewritten to demonstrate your understanding of the topic.

Appropriate referencing is important for academic integrity. It is important that the contribution of the work of others is acknowledged, it provides evidence to support your argument and it provides evidence that you are not plagiarising. The reader should be able to consult the exact source of your information. You should ensure that your reference includes the information that you are stating it contains. When using a journal article as a reference, you should have read the entire article, not just the abstract.

All sources used for obtaining information should be referenced, including lecture notes.

Each reference must be indicated in the text and in a reference list at the end of the assignment. When referencing use the Harvard style, by citing the first author (followed by et al if there are also others) and the year of publication in the text and putting the references in alphabetical order by first author in a references section at the end of the assignment. Please ensure that you understand how to use the Harvard system, including referencing chapters from textbooks.  Information can be found via the 成人大片 Library at

Page numbers containing information obtained from books, in addition to journals, should be stated.

Safe Assign is a plagiarism prevention service integrated into MyUni. 

Mark penalties may be applied for inappropriate referencing in assignments and for not following these guidelines.

Please ensure that you have read the University’s Policy on Plagiarism (section 8). It is each student’s responsibility to read and follow University policies and guidelines as outlined in section 8.

Penalties will apply for late submission of assignments unless an extension with appropriate reasons and supporting documentation (e.g. medical certificate) is provided to the course coordinator BEFORE the due date and time of submission. Otherwise, late submission will attract a daily 15% penalty every 24 hours up to 7 days after the deadline. After 7 days, late submission will obtain ZERO marks. Only significant circumstances, such as the death of a close relative or friend, major psychological difficulties or major changes in personal circumstances beyond the control of the student will be considered in the granting of extensions for compassionate reasons.

The University places a high priority on approaches to learning and teaching that enhance the student experience. Student Experience of Learning and Teaching (SELT) surveys are routinely administered and may focus on teacher, course or program matters. These provide information that the University, Faculties, Schools and individual teachers use to assess the effectiveness with which learning environments and teaching practices facilitate student engagement and learning outcomes. Feedback on issues raised through course SELT surveys is available to enrolled students through MyUni. In addition aggregated course SELT data can be found at: http://www.adelaide.edu.au/clpd/evaluation/aggregates/