HLTH SC 2100 - Fundamentals in Human Nutrition
North Terrace Campus - Semester 1 - 2018
General Course Information
Course Code HLTH SC 2100 Course Fundamentals in Human Nutrition Coordinating Unit Medicine Term Semester 1 Level Undergraduate Location/s North Terrace Campus Units 3 Contact Up to 5 hours per week Available for Study Abroad and Exchange Y Prerequisites Pass in Level I Anatomical Sciences courses Course Description This course investigates how dietary components, macronutrients (carbohydrates, proteins and fats) and micronutrients (vitamins and minerals), influence health and disease at the whole organism, organ, cellular and molecular level. It will introduce students to fundamental principles in cellular metabolism and nutritional physiology related to dietary components. Students will investigate how basic physiological, cellular and molecular processes are influenced and regulated by dietary components and how diet can affect overall human health and disease. Students will be able to critically assess nutritional status and both develop and critique basic nutritional interventions designed to improve human health and wellbeing. There will be opportunity for each student confidentially to critically analyze their own dietary intake within the framework of the Australian Dietary Guidelines. The concepts covered in lectures will be reinforced with practical workshops and tutorials.
Course Coordinator: Dr Mark GibsonCourse Coordinator: Dr Mark Gibson
Phone: +61 8 8313 5337
Location: Room N330a, Level 3, Medical School North
Tutor: Dr Nichola Thompson
Phone: +61 8 8313 6395
Dr Adrian Elliott
Tutor: Professor Maciej Henneberg
Phone: +61 8 8313
Medical Sciences School Office
Phone: +61 8 8313 0530
Location: Level 4 Medical School South
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
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.
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)
1,2,3,4,5 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
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
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
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
4 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
1, 2, 3, 4, 5, 6
Required Resources1. TEXTBOOK : UNDERSTANDING NUTRITION (Australian and New Zealand Edition, 3rd Edition)- Whitney, Rolfes, Crowe, Cameron-Smith, Walsh. Wadsworth. ISBN 9780170366670
Textbook with links to website resources at www.cengage.com for further information and individual learning and self-assessment:
Available at Co-Op books, on campus or from the cenage website http://www.coop.com.au/understanding-nutrition-australia-new-zealand-edition/9780170222853.
An electronic version of the textbook is available from the cengage website http://www.cengagebrain.com.au/shop/search/9780170366670
2. DIET ANALYSIS SOFTWARE
Students will need to access one of the following diet analysis programs to analyse their own diets. Both programs use government approved food databases.
a) Access to the online SUPERTRACKER program is available for FREE at the following website https://www.supertracker.usda.gov
This is a program produced by the USA government with American foodstuffs and units of measure. However American Dietary Guidelines are very similar to Australian Guidelines and a similar dietary profile will result.
b) The Australian program FOODWORKS is used professionally within Australia and New Zealand. However there is a small access charge (around $30 for 3 months). This program will work on windows computers but will NOT work on macintosh computers (unless they have windows loaded as a virtual operating system). The foodworks program can be downloaded from https://www.xyris.com.au/
See the assignment 1 outline for more details on how to decide which software you wish to use for your assignments.
Recommended Resources3 Understanding Normal & Clinical Nutrition, 9th 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 5th 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. Database is not as accurate or detailed as Government endoursed dietary analysis programs
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
Online LearningMyuni (CANVAS)
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.
Learning & Teaching Activities
Learning & Teaching ModesLecture 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. Currently there are two modules available for the course. These replace or supplement some face to face lecture content. Any changes will be advised on Myuni in a timely manner.
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 material covered in 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 online resources such as polldaddy. The class will be divided into two tutorial groups.
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.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.Students are reminded that the overall workload for a full time student as stated in the University of Adelaide 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 and tutorial questions
· 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
Learning Activities SummaryNB. For tutorial, resource session, assignment deadlines, tests and online activities consult the detailed timetable available on Myuni.
Introduction to Nutrition
1. Introduction to nutrition
2. Planning a Healthy Diet
Food components (macronutrients)
4. lipids (FATS and Oils)
Food components (macronutrients)
Digestion of macronutrients
6. Digestion, absorption and transport
7. Metabolism of Carbohydrates
8. Metabolism of Lipids
9. Metabolism of proteins
10. Energy balance and body composition
11. Weight management
Food components (micronutrients)
12. Exercise and Nutrition
13. Water soluble Vitamins
Food components (micronutrients)
14. Fat soluble vitamins
15. Essential minerals
16. Nutrition assessment and intervention
17. Pregnancy and lactation
Nutrition related diseases
18. Lifespan changes in nutritional requirements
19. Nutrition and GIT disorders
20. Nutrition and Cardiovascular disease
21. Nutrition and Diabetes
Nutrition and evolution
Careers in Nutrition
22.Nutrition and evolution
23. Careers in Nutrition
Specific Course RequirementsIn order to pass
Fundamentals of Nutrition, students are required to have completed all components of the assessment, achieve a grade of at least 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 either fail outright or be required to sit a replacement examination.
Small Group Discovery ExperienceThere is no formal SGDE associated with this course. However a small group research assignment (assignment 2) is part of the course
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 Assessment Type Weighting Learning Outcome(s) being addressed Online mini-tests (3) Summative 6% 1-2 Solo assignment Summative 15% 1, 3, 4 Group assignment Summative 16% 1-6 Workshop participation Summative 5% 1-6 Mid-semester test Summative 8% 1-3 End of semester examination Summative 50% 1-4
Assessment Related RequirementsIn 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.
Assessment DetailAll 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.
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 Australian Dietary Guidelines 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. This assignment aims to improve understanding of the food, nutrient and energy components of a healthy diet compared to unhealthy foods and dietary imbalances.
For the second assignment students will work in small teams to assess a particular weight reduction program and produce a research paper in research journal format. This generally will involve identifying dietary and metabolic imbalances including food groups, and individual macronutrients and micronutrients, and highlighting any shortcomings that will cause adverse health outcomes. This will be presented online as a wiki or google document. 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 and presentation powerpoints. The report section of the wiki will also be submitted via "Myuni turnitin" for marking and plagarism checking.
The assignment aims to utilise students new knowledge of healthy diet, foods and nutrient intakes as well as macronutrient metabolism and food group balance to scientifically assess dietary information and relate it to potential health outcomes.
In assignment 2 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. 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 will receive zero marks. Students unresponsive 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. Individuals showing strong commitment to the task and teamwork may receive bonus marks.
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. A third minitest covering material after the mid-semester break will be conducted in week 12. All 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 and study relevant sections of the textbook and its references, rather than just learn 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 University of Adelaide Library at http://www.adelaide.edu.au/library/guide/gen/harvard.html
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.
SubmissionPenalties 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. These penalties are standard for all second year courses throughout the school.
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.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/
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