FOOD SC 2510WT - Nutrition II

Waite Campus - Semester 2 - 2015

To provide an overview of nutrition, diet, lifestyle and health. This includes consideration of the nutritional requirements of a healthy human throughout the life stages, as well as specific requirements in the instance of food allergy and food intolerance. Nutrition, lifestyle factors and chronic disease are a focus of this course, with emphasis on the links between diet: obesity, cardiovascular disease, diabetes, cancer and osteoporosis. As a contrast, malnutrition, underweight, world hunger and the global environment are also considered. Different nutritional assessment methods, including dietary collection methods are discussed Students are required to critically research the association between a specified chronic disease and diet, prepare a scientific report and translate their findings into a document which provides relevant nutritional advice to the general population. Use of a dietary analysis program to analyse a weighed food record allows comparison of the analysis against current nutrient reference values and healthy eating guidelines. It also gives students an insight into the advantages and disadvantages of the various methods of collecting dietary intake data.

  • General Course Information
    Course Details
    Course Code FOOD SC 2510WT
    Course Nutrition II
    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 1001WT or equivalent
    Assessment Practical reports, assignment, oral presentation, exam
    Course Staff

    Course Coordinator: Helen Morris

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    1 Be able to demonstrate an in-depth knowledge about the relationship between diet, lifestyle and health.
    2 Have sound knowledge of the nutritional requirements throughout the human life stages.
    3 Understand the relationship between hunger, poverty and population growth and define food security.
    4 Have sound knowledge of the different methods used to assess nutritional status.
    5 Be able to explain the differences between food allergy and food intolerance.
    6 Be able to compare different methods of collecting dietary intake data.
    7 Be able to assess the nutritional quality of a diet using government based health and dietary guidelines and dietary analysis software.
    8 Apply knowledge of the nutrient content of food and dietary analysis software skills to improve the nutritional quality of a diet.
    9 Further develop skills in critically reviewing nutrition topics in both the scientific literature and the lay media.
    10 Communicate (written and orally) in the context 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)
    Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised. 1 - 10
    The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner. 2 - 10
    An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems. 7 - 10
    Skills of a high order in interpersonal understanding, teamwork and communication. 7 - 10
    A proficiency in the appropriate use of contemporary technologies. 4, 6, 7, 8, 10
    A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life. 1 - 10
    An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities. 1 - 3, 9, 10
  • 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

    NHMRC, Australian Government. Eat for Health, Dietary Guidelines Summary 2013

    4. Access to the on-line report writing resource Turnitin:

    Access will be made available through the My Uni Nutrition II 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
    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 University of Adelaide referencing guide for the Vancouver Referencing System – see link below:

    Online 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
  • 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.

    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
    Schedule Week Lecture Topic
    Week 1 Lecture Revision
    Definition of Health
    Nutrient Reference Values and
    Australian Dietary Guidelines (2013)
    Tutorial Course Requirements & Assessment

    Assessment Tasks 1 & 2 distributed
    Practical   Practical Session 1  (Task 3)
    * Distributed & Discussed
    * Practical will be commenced in class: 24 Hour Dietary Recall
    Week 2 Lecture Nutrition Assessment Methods

    Including Dietary Collection Methods
    Tutorial Assessing Nutritional Status:

    Anthropometric measurements & Dietary Recalls

    (Submit chosen Journal Article for Critical Review Presentation, Task 2)
    Practical   Practical Session 2
    * NHMRC Food Group Analysis of a 24 Hour Dietary Recall
    * Seven Day Weighed Food Record to start
    * Distribution of Food Scales
    Week 3 Lecture Nutrition throughout the Life Cycle 1

    Pregnancy & Lactation

    Nutrition throughout the Life Cycle 2

    Tutorial Critically reviewing nutrition studies
    Avoiding Plagiarism
    Using Turnitin/class site for Task 1 discussed
    Practical   Practical Session 3

    * Introduction to FoodWorks
    * Class to commence entering Twenty Four Hour Recall data into FoodWorks

    Computer Suite 1& 2
    Week 4 Lecture Nutrition throughout the Life Cycle 3

    Childhood & Adolescents

    Nutrition throughout the Life Cycle 4

    The Later Years
    Tutorial Solid Foods for Infants
    Practical   Practical Session 4

    FoodWorks Analysis of:
    * 24 hour Dietary Recall
    Seven Day Weighed Food Record

    Computer Suite 1 & 2
    Week 5 Lecture Critical Review Presentations (Task 2)
    Tutorial Critical Review Presentations
    Practical Critical Review Presentations
    Week 6 Lecture Malnutrition

    Hunger & the Global Environment
    Tutorial Critical Review Presentations
    Practical Critical Review Presentations
    Week 7 Lecture Weight Mangement 1


    Weight Management 2

    Eating Disorders

    Tutorial Nutrition & Chronic Disease 1

    Introduction & Overview

    Make-up lecture due to Critical Review Presentations in Week 5
    Practical Practical Session 5
    A comparison of two nutrient collection methods:
    * Seven Day Weighed Food Record
    * Twenty Four Hour Recall Method

    Computer Suites 1 & 2
    Week 8 Lecture Weight Management 3


    Weight Management 4

    Tutorial Identifying Fad Diets
    Practical Practical Session 6

    * Meeting the RDIs (or other specified NRV)
    * Dietary Adjustment for three nutrients

    Computer Suites 1 & 2
    Week 9 Lecture Nutrition and Chronic Disease 2

    Cardiovascular Disease

    Nutrition and Chronic Disease 3

    Front of Package Labelling:
    Pick the Tick Program
    Health Star Rating System
    Guest Speaker (TBC)
    Tutorial Reformulation of Food

    Class Discussion regarding Task 1, Written Assignment
    Practical Practical Session 7
    * FoodWorks analysis of adjusted diet

    Computer Suites 1 & 2
    Week 10 Lecture Nutrition and Chronic Disease 4
    Diabetes Mellitus

    Nutrition and Chronic Disease 5
    Diabetes SA
    Guest Speaker (TBC)
    Tutorial Diabetes Mellitus

    Carbohydrate Counting
    Practical  Practical Session 8
    * FoodWorks analysis of adjusted diet

    Computer Suites 1 & 2
    Week 11 Lecture Nutrition and Chronic Disease 6


    Nutrition and Chronic Disease 7

    Tutorial Completion and Submission of Task 1
    Practical Practical Session 9
    * Class discussion regarding dietary adjustments
    * Complete Dietary Analysis Report

    Computer Suites 1 & 2
    Week 12 Lecture Food Allergy

    Food Intolerance
    Tutorial Exam Revision
    Practical Practical Session 10

    (Finish & Submit Dietary Analysis Report)

    Computer Suites 1 & 2
    Week 13
  • 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 Task Type Weighting Learning Outcome
    Group Oral Presentation:
    Critical Review of a Primary Research Paper

    Summative 15% 1,2,3,6,9,10
    Written Assignment Summative and Formative 30% 1,2,4,6,9,10
    Practical Report
    Weighed Food Record & Dietary Analysis Report
    Summative and Formative 15% 1,2,4,6-8,10
    Final Written Examination Summative 40% 1-7,9,10
    Assessment Related Requirements
    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.

    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 Detail

    Nutrition II  is assessed using four forms of assessment:

    Task 1: Written Assignment, 30% 
    Task 2:  Group Oral Presentation, 15%
    Task 3:  Practical Report, 15%
    Final Exam, 40%

    The details of these assessment tasks are discussed in the first tutorial. A brief summary follows.

    Task 1: Written Assignment (30%)
    This final completed assignment (parts 1 & 2) is due for submission in the second last week of the semester. The draft of Part 1 is due for submission in Week 6.

    Students are required to critically research the association between a specific chronic disease and diet, prepare a scientific report (Part 1, 2000 words) and translate this information into a short brochure (Part 2, 600 words) which provides relevant nutritional advice to the
    general population.

    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 leaflet (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.


    You are the chief food technologist/nutritionist with an Australian food company. Students will be required to prepare a rationale based around current scientific evidence for why the company should modify the ingredients and therefore nutritional content of certain food products. This rationale will be presented to the company in two parts:

    Part 1. A scientific referenced report (2000 words)

    This report must put forward the current evidence base linking the nutrient of concern with a particular chronic disease. It must include a brief overview of the chronic disease and discuss relevant Australian and overseas public health strategies aimed at reducing the incidence of this chronic disease, and, where they exist, related or proposed industry targets for food production. The rationale for making modifications to the ingredient and so nutrient content of the specified food product must be backed by current scientific evidence. Students have the opportunity to submit a draft of the first part of Task 1, (the referenced report). This is worth 5% of the overall mark for this assessment task.  The aim of this draft is to give students feedback on their progress with their report, which will assist with finishing Task 1.

    Part 2. An information brochure (600 words)

    This brochure is to be used by the company to inform retailers and the general public concerning product changes that the company intends to make, associated health benefits and existing public health strategies that these product modifications will support.
    The information in the brochure needs to be consistent with the findings and rationale in the report and comply with current Food Standards Australia New Zealand regulations.

    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. Around the middle of the semester, each group must present their findings to the class, via a 15 minute presentation. Feedback is given on the appropriateness of their chosen paper, prior to commencing the review. 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.


    Each group will be required to present one (1) journal article. 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. Articles must have a nutrition/food focus. The oral presentation should last for 15 minutes including time allowed for audience participation and discussion. The presentations will take place during the scheduled tutorial times. All group members are expected to contribute equally to the critical evaluation of the study and to the oral presentation. Assessment of the presentation includes marks for evidence of good teamwork between all group members as well as for promoting audience participation.

    You will need to submit a copy of your chosen journal article by Week 2. All class members receive a copy of the URL link to your article prior to your presentation. All students are required to briefly read through all articles to be presented prior to each presentation day.

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

    Task 3: Practical Report (15%)
    This practical report is due in the final week of the semester.

    Students are expected to attend and participate in all practicals. The Course Coordinator must be contacted regarding abscences from practical 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 re-analysed using FoodWorks.


    Analysis data, comments and answers to questions are all recorded in the practical booklet provided. Examples are given each week and students receive face-to-face feedback as they undertake each task in the prac session. 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. Answers to questions are expected to take the form of short written answers. 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%)
    The final exam occurs at the end of the semester during the official univeristy exam period.

    All material covered in the course is examinable unless otherwise indicated by the Course Coordinator and Lecturer. The final exam assesses knowledge and understanding of the course material.


    This is a 3 hour, closed book exam (10 minutes reading time, 180 minutes writing time).
    The exam will consist of short written answer questions.


    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)
    The final version (Part 1 and 2) of this task 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).

    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.

    Assessment Task 2 Group Critical Review 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 1pm 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 1pm 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 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 ( 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
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