FOOD SC 3502WT - Nutrition III
Waite Campus - Semester 2 - 2020
General Course Information
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 Y Assumed Knowledge FOOD SC 2510WT Course Description To critically evaluate scientific evidence and examine the relationship between dietary modelling, nutrition research, evidence-based dietary recommendations, and the translation of these into public health nutrition policies aimed at improving the health of a population or subgroup within a population. Students will apply the knowledge and skills gained during the course to undertake a systematic review and a case study on food fortification, and to apply dietary modelling to design and manipulate dietary patterns to meet the current dietary recommendations.
Course Coordinator: Dr Jo Zhou
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Demonstrate the use of dietary modelling in nutrition research to inform public health nutrition interventions. 2 Explain the relationship between nutrition research and evidence-based dietary recommendations and public health nutrition policies. 3 Critically review scientific literature in food and nutrition. 4 Explain the process of systematic reviews and apply the knowledge to conduct systematic reviews on food, nutrition and health related topics. 5 Apply dietary modelling to design and manipulate dietary food patterns, translating these into healthy meal plans.
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)
1-5 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
2-5 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
2-4 Career and leadership readiness
- technology savvy
- professional and, where relevant, fully accredited
- forward thinking and well informed
- tested and validated by work based experiences
1-5 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
1-5 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
Required Resources1. 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
Available as a pdf file only
3. Access to the on-line resource:
NHMRC, Australian Government. Eat for Health, Dietary Guidelines Summary 2013
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 ResourcesHighly 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.
This text can be purchased from the UniBook Shop at the North Terrace Campus.
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:
Online LearningStudents 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 ModesLectures 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.
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 SummaryLecture Topics Include:
• Nutrition Research: How to critically evaluate scientific evidence and the level of evidence
• Systematic Reviews: What are these and how are they done?
• Dietary Modelling
• Food Fortification
• The relationship between nutrition research, evidence-based dietary recommendations and public health nutrition policies and interventions.
• Contemporary issues in food and nutrition
Tutorial topics include:
• Scientific Writing, Avoiding Plagiarism
• Statistical interpretation of data/results reported in scientific literature.
• How to conduct systematic literature search
• How to conduct and write a systematic review
• How to use EndNote for referencing
Practical topics include:
• Database searchers for conducting a systematic review
• Dietary modelling to develop and manipulate food patterns, translating these into healthy meal-plans for a targeted population group.
Specific Course RequirementsStudents are required to attend all Practicals
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 Task Type of Assessment Percentage of total assessment
for grading purposes
Hurdle Outcomes being assessed / achieved Approximate Timing of Assessment Online Test 1 Formative & Summative 10% No 2,4 Week 5 Online Test 2 Formative & Summative 10% No 1-3 Week 8 Group Presentation Formative & Summative 10% No 1-3 Week 10 Systematic Review Formative & Summative 45% No 2-4 Weeks 6 & 13 Practical Report Formative & Summative 25% No 1,2,5 Week 11
Online Test 1 (10%)
Students complete an online test consisting of multiple choice and short answer questions. The test will cover content from Weeks 1 to 4. Students are given 1 hour to complete the test and are allowed to do the test once only.
Online Test 2 (10%)
Students complete an online test consisting of multiple choice and short answer questions. The test will cover content from Weeks 5 to 8. Students are given 1 hour to complete the test and are allowed to do the test once only.
GROUP PRESENTATION (10%)
Students are required to work in small groups and to present one case study on food fortification. Each group will work on one case from cases chosen by the Course Coordinator to determine whether specific fortifications are warranted in the context of public health interventions. 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.
SYSTEMATIC REVIEW/WRITTEN ASSIGNMENT ( 45%)
Part A: Objectives, Search Strategy, Selection Criteria, List of Studies to be included in the review (10% of the overall mark for the course ).
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 eligible studies to be included in your review.
· A summary of the characteristics of two eligible studies in a table.
Part B: Final completed Systematic Review contributes to 35% of the overall mark for this course.
Guidelines for the Systematic Review
• Abstract (300 word limit) should include: Background, Objective, Study Design, Results, Conclusion, Key words.
• Discussion and Conclusion
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 PRACTICAL ( 25%
This practical runs over the semester and requires students to use dietary modelling to develop and manipulate food consumption patterns, translating these into healthy meal plans. Students must establish a set of modelling rules and targets. These are used to manipulate daily food consumption patterns. Then, together with basic diet-planning principles, students translate these food patterns into a set of healthy meal plans for a targeted population group, meeting any cuisine and cultural requirements imposed. Finally, students assess the nutritional quality of their modelled meal plans against initial targets, using a dietary analysis software programme
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
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)
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.
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.
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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