FOOD SC 3502WT - Nutrition III

Waite Campus - Semester 2 - 2019

To provide an overview of the relationship between evidence based nutrition research, nutrient reference values and the translation of both of these into government policies and guidelines aimed at improving the health of a population or subgroup within a population. Critical analysis of scientific literature and lay media nutrition information is an important component of the course. Consideration is given to specific nutrients and food components currently the focus of nutrition research and under the microscope of food regulating bodies. Additional consideration will be given to examples of special dietary requirements needed to manage certain specific medical conditions. Knowledge and skills gained during the course will be used to undertake both a systematic review and an oral presentation on a chosen nutrition topic. A dietary analysis program is used to develop a seven day menu plan that meets the current nutrient reference values for a specified age and gender group. It also gives students insight into the health eating guidelines and culture dietary preferences to model an appropriate menu plan.

  • General Course Information
    Course Details
    Course Code FOOD SC 3502WT
    Course Nutrition III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact Up to 5 hours per week
    Available for Study Abroad and Exchange N
    Assumed Knowledge BIOCHEM 2501
    Course Description To provide an overview of the relationship between evidence based nutrition research, nutrient reference values and the translation of both of these into government policies and guidelines aimed at improving the health of a population or subgroup within a population. Critical analysis of scientific literature and lay media nutrition information is an important component of the course. Consideration is given to specific nutrients and food components currently the focus of nutrition research and under the microscope of food regulating bodies. Additional consideration will be given to examples of special dietary requirements needed to manage certain specific medical conditions. Knowledge and skills gained during the course will be used to undertake both a systematic review and an oral presentation on a chosen nutrition topic. A dietary analysis program is used to develop a seven day menu plan that meets the current nutrient reference values for a specified age and gender group. It also gives students insight into the health eating guidelines and culture dietary preferences to model an appropriate menu plan.
    Course Staff

    Course Coordinator: Dr Jo Zhou

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 Have a scientifically based understanding of the relationship between diet (nutrients) and health.
    2 Have sound knowledge of the scientific process in nutrition research and a good understanding of the processes involved in doing a systematic review.
    3 Be able to explain the relationship between evidence based nutrition research, nutrient recommendations, food, health and dietary guidelines.
    4 Be able to critically review topical issues regarding nutrition in both the lay media and in the scientific literature.
    5 Communicate (written and orally) in the context of nutrition.
    6 Apply knowledge of systematic reviews to a nutrition research topic.
    7 Understand the evidence based nutrition behind specific Food Standards Australia and New Zealand’s Food Standards.
    8 Be able to explain the special dietary requirements needed in the management of certain specific medical conditions.
    9 Be able to explain and demonstrate the use of dietary modelling in nutrition research.
    10 Be able to manipulate the macronutrient and micronutrient quality of a diet using dietary analysis software.


    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)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    1-10
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    2-6
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    4-6
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-10
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • Able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    5, 8, 9
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    2-6
  • Learning Resources
    Required Resources
    1. Access to the Dietary Analysis Software, FoodWorks.
    FoodWorks is available on the computer terminals in the Charles Hawker 129 Computer Suite 1 & 2, Waite.

    2. Access to the on-line resource:
    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
    Available as a pdf file only

    3. Access to the on-line resource:
    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 also be made available through the MyUni Nutrition III course site.
    Recommended Resources
    Highly Recommended Textbook
    E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A Understanding Nutrition: Australian and New Zealand Edition, 1st ed.: Australia: Cengage Learning Australia, 2011

    Copies of this text book can be found in both the Barr Smith and Waite Libraries.

    Or

    This text can be purchased from the UniBook Shop at the North Terrace Campus.

    Useful Web-sites
    1. National Medical Research Council (NHMRC): http://www.nhmrc.gov.au
    2. Eat for Health: http://www.eatforhealth.gov.au/
    3. Food Standards Australia New Zealand (FSANZ): www.foodstandards.gov.au/
    4. Dietitians Association of Australia (DAA): http://www.daa.asn.au
    5. Nutrition Australia: http://www.nutritionaustralia.org.au
    6. FOODplus website: FOODplus website.
    7. Australian Bureau of Statistics (ABS): www.abs.gov.au/
    8. Australian Institute of Health and Welfare (AIHW): www.aihw.gov.au/about/
    9. Food and Health Dialogue Website: www.foodhealthdialogue.gov.au
    10. Google Scholar: www.googlescholar.com/
    11. Pub Med: www.pubmed.com
    12. Cochrane Library: www.thecochranelibrary.com

    Vancouver Referencing Style
    Assignments must be referenced as per the University of Adelaide referencing guide for the Vancouver Referencing System – see link below:
    http://www.adelaide.edu.au/writingcentre/referencing_guides/VancouverStyleGuide.pdf
    Online Learning
    Students will need to regularly access the Nutrition III MyUni 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 MyUni site prior to each lecture. Students are expected to download the PowerPoint as lecture handouts and bring these with them to the lecture.

    3. Copies of assignment and assessment information
    MyUni 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.

    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 problem-solving activities.

    Practicals further develop knowledge covered in the lectures. Students have the opportunity to develop a seven day menu plan. They are introduced to dietary analysis software and use this to model an appropriate menu plan for a specified age and gender group.

    Additionally students are required to give an oral presentation on a nutrition related topic to the class.
    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 and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Lecture Topics Include:
    • Evidence Based Nutrition Research: How to critically review scientific articles
    • Systematic Reviews: What are these and how are they done?
    • Dietary Modelling
    • Fortification of Foods: Why fortify foods?
    • Mandatory & Voluntary Fortification
    • Fortification of Foods: Folate & neural tube defects
    • Fortification of Foods: Thiamine & Wernicke-Korsakoffs Syndrome
    • Addition of other nutrients to food: eg. Omega-3 Fatty Acids
    • Fluoride fortification of water & dental caries
    • Iodine & Health
    • Iron & Health
    • Vitamin D: Role in pregnancy and health
    • Vitamin D Fortification
    • Special Dietary Requirements: Coeliac Disease &: Phenylyketonuria
    Practical Sessions:
    8 x 2 hour sessions. Students plan and design a healthy, balanced diet for an individual from a specified age and gender group. The seven day meal plan is designed to meet the nutrient and energy requirements for this individual, as well as reflect and promote health and well-being as per the current Australian Dietary Guidelines (2013) and meet any specific cuisine and cultural requirements imposed. Students then have a second set of cuisine/cultural requirements imposed on their individual and are required to remodel three days of their seven day meal plan in order to meet these new requirements. Students are required to assess both the seven day and three day meal plans using the dietary analysis software, FoodWorks.

    Tutorial topics include:

    • Report Writing, Avoiding Plagiarism
    • Statistical interpretation
    • How to write a systematic review
    • Class systematic review exercise
    • Library tour
    In addition several tutorial sessions are devoted to the major written assignment which is the systematic review.

  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Type of Assessment Percentage of total assessment
    for grading purposes
    Hurdle Outcomes being assessed / achieved
    Oral Presentation Summative 15% No 1-5
    Systematic Review Summative & Formative 30% No 1-6
    Practical Report Summative & Formative 15% No 1, 3, 5, 7-10
    Exam Summative 40% Yes 1-4, 7-10
    Assessment Related Requirements
    Minimum requirements for passing Nutrition lll:

    To pass, students must gain an overall mark of at least 50% and no less than 50% for the exam component.

    Failure to meet the above minimum requirements for the course will result in a student failing the course or being offered a replacement assessment task(s).
    Assessment Detail
    ORAL PRESENTATIONS (15%)
    Groups of students (2-3) will be required to present one (1) journal article, a primary study from topics chosen by the Course Coordinator. The oral presentation should last 10-15 minutes including time allowed for audience participation and discussion. The presentations will take place during the scheduled lecture, tutorial or practical times.
    • Articles will have a nutrition/food focus that is topical and of current interest.
    • The articles will be recent (ie no more than 2 years old).
    • The article must be a primary study (not a review or editorial).
    Students will have to work in groups of 2-3 to communicate a recent article focused on nutrition research and to critically evaluate the article.

    SYSTEMATIC REVIEW/WRITTEN ASSIGNMENT (30%)

    A: Online Quiz (2% of the overall mark for this assessment task)

    B:
    Objectives, Search Strategy, Selection Criteria and List of Studies to be included in the review (3% of the overall mark for this assessment task). 

    After selecting and refining your topic area (general topic areas to be provided by the Course Coordinator) you will be required to submit:
    • The objective of your review (the question you will be asking)
    • Your search strategy
    • Your selection criteria (inclusion and exclusion criteria)
    • A list of primary studies included in your review.

    C: Completed Systematic Review contributes to 30% of the overall mark for this course; this includes the 5% for the various stages (A-B) to be completed during the semester.

    Guidelines for the Systematic Review
    • Abstract (300 word limit) should include: Background, Objective, Study Design, Results, Conclusion, Key words, Search Terms
    • Introduction
    • Methods
    • Results
    • Discussion and Conclusion
    • References

    Length of review: ~3,000 words (does not include tables or references).

    Students will be able to critically review topical issues regarding nutrition in the scientific literature and develop sound knowledge of the scientific process in nutrition research as well as a good understanding of the processes involved in doing a systematic review.

    DIETARY MODELLING AND MENU PLANNING PRACTICAL (15%)
    This practical requires students to use dietary modelling techniques to translate the Australian Dietary Guidelines (ADG) into a seven-day food consumption pattern for an individual within a specific population group, meeting any specific cuisine and cultural requirements imposed. Students must clearly demonstrate basic menu planning concepts; deliver nutrient requirements within the specified energy constraint, remain within the recommended acceptable limits for percentage of energy from the different macronutrients (AMDRs), as well as the Upper Levels (ULs); demonstrate variety across and within food groups; reflect current food supply and promote health and well-being as per the current ADG (2013). Students will also need to modify their seven-day meal plan to reflect a second set of cultural/cuisine requirements producing a three-day meal plan. Students are required to communicate their findings in the context of nutrition.

    EXAM (40%)
    The final exam will examine all components of the course. It will consist of short answer and long answer questions.
    Submission
    Oral Presentation
    This task takes the form of a 10-15 minute PowerPoint presentation by 2-3 students to the rest of the class. The presentation will be on a recent primary journal article with a nutrition/food focus. Journal article choices will be provided by the Course Coordinator. 

    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. 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 student will need to submit a 1000 word essay discussing how to generate audience participation and discussion.

    Systematic Review/Written Assignment
    Specified Stages:
    Online Quiz to be completed online using MyUni.
    Online submission through MyUni of Objective(s), Search Strategy, Selection Criteria and List of Studies included in the systematic review. 
    An electronic copy of the draft Systematic Review during midsemester break.
    Final Systematic Review: An electronic copy of the final Systematic Review must be submitted to Turnitin by 5pm of the due date.

    Dietary Modelling Practical
    This task must be submitted in hard copy form (paper based). The hard copy must be accompanied by a signed and completed Assessment Cover-Sheet (see below)

    Assessment Cover-Sheet
    An assessment cover-sheet must be completed and signed with all hard copies/electronic copies of assignments that are submitted. Assignments will not be accepted without a completed assessment cover sheet.

    Student Feedback on Assignments/work
    We will aim to provide feedback on assignments/work within three weeks of the due date.

    Penalty for Late Submission of Assessment Tasks
    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 Access Adelaide.

  • 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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

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