FOOD SC 2510WT - Nutrition II
Waite Campus - Semester 2 - 2024
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General Course Information
Course Details
Course Code FOOD SC 2510WT Course Nutrition II Coordinating Unit Food Science Term Semester 2 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 5 hours per week Available for Study Abroad and Exchange Y Assumed Knowledge FOOD SC 1001WT or equivalent Assessment Practical reports, assignment, oral presentation, exam Course Staff
Course Coordinator: Nahal Habibi
Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
1 Demonstrate an in-depth knowledge about the relationship between diet, lifestyle and health 2 Review nutritional requirements across the life stages 3 Distinguish food allergy from food intolerance 4 Discuss the relationship between hunger, poverty and population growth 5 Examine, differentiate and apply methods used to assess nutritional status and to manipulate the nutritional quality of a diet 6 Critically review and communicate on nutrition topics in both the scientific literature and lay media University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-6 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-6 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
1-6 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
4-6 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
1-6 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning Resources
Required Resources
1. Access to the Dietary Analysis Software, FoodWorks.
FoodWorks is available on all the computer terminals in the Charles Hawker Building, Waite Campus:
Computer Suites 1 and 2
2. Access to the following on-line resources:
NHMRC, Australian Government. Nutrient Reference Values for Australia and New Zealand
Including Recommended Dietary Intakes, Australian Government 2006
http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n35.pdf
NHMRC, Australian Government. Eat for Health, Dietary Guidelines Summary 2013
https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf
4. Access to the on-line report writing resource Turnitin: www.turnitin.com
Access will be made available through the My Uni Nutrition II course site.
Students also have access, through My Uni, to a Turnitin Originality Report self assessment site at any time.Recommended Resources
Highly Recommended Textbook
E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A
Understanding Nutrition: Australian and New Zealand Edition
2nd ed.: Australia: Cengage Learning Australia, 2014
Copies of this text book can be found in both the Barr Smith and Waite Libraries.
This text can be purchased from the UniBook Shop at the North Terrace Campus.
Vancouver Referencing Style
Assignments must be referenced as per the 成人大片 referencing guide for the Vancouver Referencing System – see link below:
http://www.adelaide.edu.au/writingcentre/referencing_guides/VancouverStyleGuide.pdfOnline Learning
Students will need to regularly access the Nutrition II My Uni course site for:
1. Course announcements, including information regarding changes to the course program.
2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. Students are expected to download the PowerPoint as lecture handouts and bring these with them to the lecture.
3. Lecture recordings.
4. Copies of assignments and assessment information
My Uni can be accessed via http://myuni.adelaide.edu.au/. -
Learning & Teaching Activities
Learning & Teaching Modes
Lectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. All lectures are recorded.
Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks. The tutorials take the form of class discussions, demonstrations and problems-solving activities, including on-line and paper quizes. Students divide into small groups during the first tutorial and work together in their group throughout the semester when tackling activities in both tutorials and lectures.
Students are required to present their Critical Review to the class during tutorial time.
Practicals further develop knowledge covered in the lectures. Students have the opportunity to use and compare two different methods for assessing dietary intake. They are introduced to dietary analysis software and use this to first analyse their dietary intake records and then adjust the nutritional quality of their diets.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures, tutorials and practicals), as well as non-contact time (e.g., reading and revision).Learning Activities Summary
Lecture topics: (sequence of topics may vary)
1. Revision: The class will revise definition of health, nutrient recommendations and healthy eating guidelines (2 lectures, delivered as a flipped lecture, with activities)
2. Nutrition Assessment Methods: How to assess nutritional status including a comparison of different dietary collection methods (2 lectures).
3. Nutrition throughout the Life Cycle: Pregnancy & Lactation; Infancy; Childhood and Adolescents; the Later Years (4 lectures)
4. Food Allergy and Food Intolerance: What are these; symptoms, identifying the cause, management, food allergens; re-introduction of foods/challenges; food labels; resources, ensuring a balanced diet. (2 lectures)
5. Malnutrition (1 lecture)
6. Hunger & the Global Environment cycle of poverty, hunger and population growth; food security and sustainable food systems (1 lecture)
7. Weight Management: under-weight; eating disorders (2 lectures)
8. Weight Management: overweight, obesity, definitions; causes; management; physical activity; diet-planning principles; fad diets (2 lectures)
9. Nutrition and Chronic Disease: overview and definition; general dietary recommendations; government strategies; Australian Bureau of Statistics, World Health Organisation (2 lectures)
10. Nutrition and Chronic Disease: Cardiovascular disease (2 lectures)
11. Nutrition and Chronic Disease: Diabetes (2 lectures)
12. Nutrition and Chronic Disease: Cancer and Osteoporosis (2 lectures)
Tutorials (9x 1 hour sessions, plus two days timetabled for tutorial group presentations)
The tutorials aim to develop and support the material covered in the lectures as well as provide a forum for
acquiring skills and knowledge necessary to complete the assessment tasks. The content of the tutorial classes
will include the following:
• Discussion regarding the requirements for the course and distribution and explanation of each of the assessment tasks.
• Assessing Nutritional Status: in small groups, class to undertake some anthropometric measurements; practice collecting diet histories. Group and class discussion regarding advantages and disadvantages of the various methods used to assess nutritional status.
• Refresher on critically reviewing nutritional information; avoiding plagiarism, referencing styles; using Turnitin
• Solid Foods for Infancy. What’s available in the supermarket? Class to look at the range of infant foods in context with the nutritional needs of infants and the Eat for Health Infant Feeding Guidelines
• One tutorial spent looking at fad diets.
• Two days timetabled to listen to tutorial groups present their Critical Reviews (no lectures or practical session on these days)
• One tutorial spent discussing feedback on student’s draft written assignment
• One tutorial spent looking at healthy eating and diabetes
• Exam Revision
Practical Sessions (10 x 2 hour sessions)
This practical requires students to compare two different dietary intake collection methods: a 24 hour recall and a seven day weighed food record. Students undertake the 24 hour recall during the first practical session. At the following session food scales and a record book are distributed and students are shown how to keep a seven day weighed food record of their own dietary intake. The seven day record must be completed by Week 4. The dietary record is cited and signed off as completed during the fourth week. Feedback is given when citing the diary. Students are taught to use the dietary analysis software, FoodWorks to nutritionally analyse and compare both dietary intake collection methods. Once this has been completed students are then given tasks requiring alteration of the nutrient quality of their initial seven day dietary record. This modified record is then analysed using the dietary analysis software, FoodWorks. Analysis data, comments and answers to questions are all recorded in the practical booklet provided.Specific Course Requirements
Students are required to keep a seven day weighed food record.
Students are expected to attend tutorials and practical sessions.
Minimum requirements to pass Nutrition ll:
To pass Nutrition II, students must achieve an overall grade of at least 50% for the course. Students who fail to achieve this grade may be offered an additional/replacement exam or assessment task. -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment task Type of assessment Percentage
of total assessment
for grading purposesHurdle
Yes or NoOutcomes
being assessed
/ achievedApproximate Timing
of AssessmentGroup Oral Presentation Summative &
Formative15% No 1-6 Presentation Topic:
Week 3
Presentations:
Week 5-6Written Assignment Summative &
Formative30% No 1,3,5,6 Draft: Week 6
Final: Week 11Practical Report Summative &
Formative15% No 1,2,5,6 Week 12 Exam Summative 40% No 1-6 End of semester, as per
examination timetableAssessment Related Requirements
Minimum requirements for passing Nutrition ll:
To pass, students must gain an overall mark of at least 50% for the course.
Students who fail to achieve this grade may be offered an additional/replacement exam or assessment task.
Students are expected to attend tutorials and practicals.
Students are required to keep a seven day weighed food record using scales provided through the course.Assessment Detail
Nutrition II has four assessment tasks.
The details of these assessment tasks are discussed in the first tutorial. A brief summary follows.
Task 1: Written Assignment (30%)
This assessment consists of two parts:
Part 1: As a chief food technologist/nutritionist with a food company, students are required to critically research the association between a specific chronic disease and diet, preparing a scientific report (2000 words) which provides their company with an evidence based rationale and recommendations regarding a proposal to reformulate their food product(s).
Part 2: Students are required to translate the information in their scientific report into a short brochure (600 -700 words) which explains to the general population the changes that the food company is about to make to their product and the reasons for these changes.
Initial tutorials are designed to assist students in doing this task. Half way through the semester students have the option to submit a draft of Part (1) of this task (the scientific report). Feedback on this draft is given within a fortnight, allowing students enough time to complete the task. The final report and general information brochure (Parts 1 and 2) are due in the second last week of the semester. This assessment examines the student’s understanding of the link between food, nutrition and chronic disease and their ability to critically gather and evaluate nutrition information and then effectively communicate their findings to two different target audiences.
Task 2: Critical Review - Group Oral Presentation (15%)
Presentations occur about halfway through the semester.
Students are divided into groups of 2 to 3 at the start of the semester. Each group is required to critically evaluate a primary research paper on a nutrition topic of interest. Groups must select their article from the list of peer-review nutrition journals provided during the first tutorial. The article must be a primary research paper, published no more than 2 years ago. Groups must submit a copy of their chosen journal article by Week 2. Feedback is given on the appropriateness of their chosen paper, prior to commencing the review. Around the middle of the semester, each group must present their findings to the class, via a 15 minute presentation.
One of the initial tutorial sessions looks at how to critically review a research paper, as well as the differences between a review article and a primary research article. Initial feedback is given after the presentation and then students receive a feedback assessment sheet at the end of the presentation sessions. This assessment examines the student’s ability to work effectively as part of a team, to gather, synthesise and critically evaluate scientific information and to communicate their findings in the context of nutrition.
Task 3: Practical Report (15%)
This practical requires students to compare two different dietary intake collection methods: a 24 hour recall and a seven day weighed food record.
Students undertake the 24 hour recall during the first practical session. At the following session food scales and a record book are distributed and students are shown how to keep a seven day weighed food record of their own dietary intake. The seven day record must be completed by Week 4. The dietary record is cited and signed off as completed during the fourth week. Feedback is given when citing the diary.
Students are taught to use the dietary analysis software, FoodWorks to nutritionally analyse and compare both dietary intake collection methods. Once this has been completed students are then given tasks requiring alteration of the nutrient quality of their initial seven day dietary record. This modified record is then re-analysed using FoodWorks. Analysis data, comments and answers to questions are all recorded in the practical booklet provided.
At the completion of the practical students are required to submit a report which consists of their two dietary records (24 hour recall and 7-day weighed food record), the relevant FoodWorks printouts and their completed practical booklet. There is no set word count for this practical report. This report is due in the final week of the semester.
This assessment examines the student’s skills in collecting and recording dietary intake data, their skills in applying a nutritional analysis tool to analyse this data, and their ability to collect, record, interpret and communicate their findings.
Final Exam: (40%)
All material covered in the course is examinable unless otherwise indicated by the Course Coordinator.
This exam is a 3 hour, closed book exam (10 minutes reading time, 180 minutes writing time) and consists of short written answer questions.
Submission
Please be sure to retain a copy of all your assessment tasks.
Assessment Task 1 Written Assignment
Draft of Part 1
A draft of Part 1 must be submitted electronically through the Nutrition II My Uni site by 5pm on the day the draft is due.
Final Completed Task 1 (Parts 1 & 2)
Part 1:
An electronic copy of Task 1, Part 1 (final version), must be submitted to Turnitin through the My Uni course site by 5pm of the due date.
Part 2:
The brochure must be submitted in hard copy form (paper based) directly to the lecturer at the beginning of the tutorial on the day the task is due. The hard copy must be accompanied by a signed and completed Assessment Cover-Sheet (see below).
Assessment Task 2 Group Oral Presentation
This task takes the form of an oral presentation by each group to the rest of the class. A paper copy of the primary study selected
from one of the specified peer review journals must be submitted to the lecturer at the completion of the Week 2 tutorial. The presentation itself is not to be submitted in paper copy or electronic form.
Failure to present on the designated tutorial date without prior arrangement with the course coordinator, will incur the maximum penalty of 50% of the mark attained. Groups/ individuals who fail to present on their designated day will need to present their topic to the tutor outside of the tutorial time. In addition, the Group/Individual will need to submit a 1000 word essay discussing how to generate audience
participation and discussion.
Assessment Task 3 Dietary Analysis Report
This task must be submitted in hard copy form (paper based) with a signed and completed Assessment Cover-Sheet. Paper copies are to be submitted directly to the lecturer by 4pm on the day the task is due (after the final practical session).
Additionally, an electronic copy of each of the FoodWork printouts is required to be submitted by 4pm on the day the task is due.
Assessment Cover-Sheet
An assessment cover-sheet must be completed and signed with all hard copies of assignments that are submitted. Assignments will not be accepted without a completed assessment cover sheet. The assessment cover sheet is also available electronically on the Nutrition II
MyUni site.
Student Feedback on Assignments/work
Feedback on assignments/work within three weeks of the due date.
Late submission of assessments
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the
assignment for each calendar day that is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days or more late without an approved extension can only receive a maximum of 50% of the mark.
Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
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- Careers Services
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- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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Fraud Awareness
Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.
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