HLTH SC 2100 - Fundamentals in Human Nutrition

North Terrace Campus - Semester 2 - 2024

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.

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Course Details

Course Code	HLTH SC 2100
Course	Fundamentals in Human Nutrition
Coordinating Unit	Medical Sciences
Term	Semester 2
Level	Undergraduate
Location/s	North Terrace Campus
Units	3
Contact	Up to 5 hours per week
Available for Study Abroad and Exchange	Y
Prerequisites	ANAT SC 1102 (and at least 15 units of other Level I courses) or MEDIC ST 1000B
Assessment	Examinations and assignments

Course Staff

Course Coordinator: Dr Scott Smid

Dr Scott Smid (Coordinator)
Phone: +61 8 8313 5287
Email: scott.smid@adelaide.edu.au

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

Course Timetable

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 compile a scientific report and presentation.
7	Demonstrate the ability to work collaboratively in Workshops and tutorials
8	Demonstrate knowledge and understanding of the impact of cultural and ethnic factors on food and nutrition

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.	1,2,3,4,5,6
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.	5
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.	7
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.	5,7
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.	4,8
Attribute 6: Australian Aboriginal and Torres Strait Islander cultural competency Graduates have an understanding of, and respect for, Australian Aboriginal and Torres Strait Islander values, culture and knowledge.	8
Attribute 7: Digital capabilities Graduates are well prepared for living, learning and working in a digital society.	1,2,3,4,5,6
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.	1,2,3,4,5,6,7,8

Learning Resources

Required Resources

1. TEXTBOOK : UNDERSTANDING NUTRITION (Australian and New Zealand Edition, 4th Edition)- Ellie Whitney; Sharon Rady Rolfes; Tim Crowe Publisher: Cengage Learning AUS Print ISBN: 9780170424431, 017042443X: eText ISBN: 9780170286299, 0170286290

2. DIET ANALYSIS SOFTWARE
Students will need to access the following diet analysis programs to analyse their own diets in an assignment.

The Australian program FOODWORKS is used professionally within Australia and New Zealand. However there is a small access charge (around $39 for 3 months) but a demo/trial version is available for free for two weeks. 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/

Recommended Resources

3 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 Learning

Myuni (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 Modes

Lectures will be supported by problem-solving tutorials to reinforce and further expand or develop material covered in lectures. The assignments are done either indivdually or as small group exercises facilitated in workshops and tutorials.

Workload

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 non-contact hours and includes general study and research time for assignments. This course is a 3 unit course and thus represents 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.

Learning Activities Summary

Introduction to Food Labels and Food Analysis
Macronutrients and Micronutrients: Introduction, exploration and role in Health and Nutrition
Digestion of Macronutrients, body storage of energy and macronutrient conversion to energy
Endocrine, Gastrointestinal and metabolic factors infuencing diet, nutrition and health
Cellular biochemistry of macronutrient use for energy and effects of diets
Diet & Disease: Obesity, Cardiovascular disease and Diabetes
Lifespan Nutrition: Introduction to changing needs in pregnancy, infancy and elderly
Detailed dietary analysis using nutritional software
Nutritional evaluation of common and contemporary diets

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	Task Type	Weighting	Learning Outcome
2 individual dietary assignments during the semester	written assignments	40%	1,3,4,5
A mid-semester test (20%) in week 8 covering lectures weeks 1-7	MCQ and short answer Qs	20%	1,2,3,4,6
An end of semester examination	MCQ and short answer Qs	40%	1,2,3,4,5

Assessment Detail

2 individual dietary assignments during the semester (40% aggergate weighting); one will be an individual dietary analysis where you maintain a 3 day food record and then use Foodworks software to undertake a nutritional analysis. A second assignment is either a detailed dietary analysis of a set meal using nutrititional databases or a group-based diet analysis.

A mid-semester test (20%) in week 8 covering lecture and tutorial content from weeks 1-7 inclusive consisting of MCQ and short answer Qs.

An end of semester written examination consisting of MCQ and short answer Qs worth 40%. The date and time of this exam is set by the central University Exams Office.

Submission

Coursework assignments are typically submitted as written reports via Myuni. Mid-semester exam may be either online in Myuni or written at a University on campous venue to be advised; advance notice of format and date is provided.

End-of-semester exam is a written paper undertaken at Wayville showgrounds.

Late submissions for coursework items incur late penalties at 10% per 24hr period unless extensions are previously approved by the Course Coordinator. After 7 days from due date a mark of 0 is awarded.

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.

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/
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
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’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator