FOOD SC 2510WT - Nutrition II

Waite Campus - Semester 2 - 2017

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
    Course Description 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.
    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 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)
    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
    1-10
    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
    5-10
    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
    1-4, 7, 9 -10
    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
    1-10
  • 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
    http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n35.pdf


    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 be made available through the My Uni Nutrition II course site. 
    Students also have access, through My Uni, to a Turnitin Originality Report self assessment site at any time.
    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:

    http://www.adelaide.edu.au/writingcentre/referencing_guides/VancouverStyleGuide.pdf




    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 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. 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.
    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, tutorials and practicals), as well as non-contact time (e.g., reading and revision).



    Learning Activities Summary
    Lecture Topics Include:

    12 x 2 hour sessions
    Orientation & Revision
    Nutrition Assessment Methods
    Nutrition throughout the Life Cycle
    - Pregnancy & Infancy
    - Childhood & Adolescents
    - The Later Years
    Malnutrition, Hunger & the Global Environment
    Weight Management
    - Underweight
    - Eating Disorders
    - Overweight & Obesity
    Nutrition & Chronic Disease
    - Introduction & Overview
    - Cardiovascular Disease
    - Diabetes Mellitus
    - Cancer
    - Osteoporosis
    Food Allergy & Food Intolerance

    Tutorials Include:

    9 x 1 hour sessions
    Group activities such as: assessing nutritional status, infant diets, what is a fad diet, sodium content of processed foods, counting carbohydrates & diabetes.
    Critically reviewing nutritional information, report writing, referencing styles, avoiding plagiarism and using Turnitin
    Assessment tasks, feedback and exam revision

    Practical Sessions:

    10 x 2 hour sessions.
    Students 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 weighed record must be completed by Week 4. 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 analysed using the dietary analysis software, FoodWorks. Analysis data, comments and answers to questions are all recorded in the practical booklet provided. 


    Specific Course Requirements
    Students are required to keep a seven day weighed food record.
    Students are expected to attend tutorials and practical sessions.

    Minimum requirements to pass Nutrition ll:

    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

    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
    Yes or No
    Outcomes
    being assessed
    / achieved
    Approximate Timing
    of Assessment
    Group Oral Presentation Summative &
    Formative
    15% No 1,2,3,6,9,10 Presentation Topic: 
    Week 3
    Presentations:
    Week 5-6
    Written Assignment Summative &
    Formative
    30% No 1,2,4,6,9,10 Draft: Week 6
    Final: Week 11
    Practical Report Summative &
    Formative
    15% No 1,2,4,6-8,10 Week 12
    Exam Summative 40% No 1-7, 9-10 End of semester, as per 
    examination timetable


    Assessment Related Requirements
    Minimum requirements for passing Nutrition ll:

    To pass, students must gain an overall mark of at least 50% for the course.
    Students who fail to achieve this grade may be offered an additional/replacement exam or assessment task.

    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.
    Assessment Detail

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

    Task 1: Written Assignment (30%)
    This assessment consists of two parts:
    Part 1:  As a chief food technologist/nutritionist with a food company, students are required to critically research the association between a specific chronic disease and diet, preparing a scientific report (2000 words) which provides their company with an evidence based rationale and recommendations regarding a proposal to reformulate their food product(s).
    Part 2: Students are required to translate the information in their scientific report into a short brochure (600 -700 words) which explains to the general population the changes that the food company is about to make to their product and the reasons for these changes. 

    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 brochure (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.

    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. 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. Groups must submit a copy of their chosen journal article by Week 2. Feedback is given on the appropriateness of their chosen paper, prior to commencing the review. Around the middle of the semester, each group must present their findings to the class, via a 15 minute presentation. 

    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.


    Task 3: Practical Report (15%)
    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.

    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. 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%)
    All material covered in the course is examinable unless otherwise indicated by the Course Coordinator.
    This exam is a 3 hour, closed book exam (10 minutes reading time, 180 minutes writing time) and consists of short written answer questions.


     



    Submission
    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)
    Part 1:
    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.
    Part 2:
    The brochure 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).

    Assessment Task 2 Group Oral 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 4pm 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 4pm 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 (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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  • Policies & Guidelines
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