FOOD SC 3520WT - Nutrition Industry Placement III
Waite Campus - Semester 1 - 2017
General Course Information
Course Code FOOD SC 3520WT Course Nutrition Industry Placement III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 12 hours per week, if the placement is undertaken as per the timetable. However, variations as to how and when the 120 hours of work experience can be negotiated with the course coordinator. Available for Study Abroad and Exchange N Prerequisites FOOD SC 2510WT, FOOD SC 1000RG, FOOD SC 2505RG, FOOD SC 1002RG, FOOD SC 2502RG, BIOCHEM 2501 or equivalent Incompatible FOOD SC 3500RG Restrictions Available to BFin students only Course Description This course provides students with an opportunity to apply their knowledge and understanding of food science, nutrition and human health in a public health nutrition/community or research organisation, or in a food industry setting. Students gain practical experience of a chosen industry, its management systems, framework and structures. During the placement, students are required to work independently and as a member of a team to design, implement and evaluate a nutrition-based project, relevant to their host organisation. This placement provides students with insight into the different processes involved in building and promoting a sustainable nutritious and healthy food supply for society.
A working understanding of several areas will need to be demonstrated. This may include, but is not limited to, areas such as healthy eating and dietary guidelines, relevant public health nutrition strategies/programs, nutritional reformulation of food products/recipes, development and revision of resource materials, marketing, distribution of product/resources, teamwork, evaluation processes. Hands-on experience of the integration of food science, nutrition and health aspects into the structure of the host organisation, and an awareness of occupational health and safety procedures will be gained, adding to the understanding of course material studied at levels 1 and 2.
Course Coordinator: Helen Morris
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 The ability to apply their knowledge and understanding of the links between food science, healthy eating and dietary guidelines, and human health in a public health/community organisation or food industry setting. 2 The ability to evaluate and synthesise information to develop solutions relevant to the workplace setting. 3 The ability to apply their knowledge and skills to design appropriate resource materials and/or procedures/processes relevant to the placement industry. 4 Effective oral and written communication skills in the areas of food science, human nutrition and health promotion. 5 The ability to work independently and professionally and as part of a team in a workplace environment.
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
1-5 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
2-5 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 ResourcesRequired Resources
Certain placements may require students to access the Dietary Analysis Software, FoodWorks.
FoodWorks is available on the computer terminals in the Charles Hawker Computer Suites 1 and 2 at the Waite campus.
Nutrition II (FOOD SC 2510WT) Lecture PowerPoints/Handouts
Recommended ResourcesRecommended Resources:
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
Online LearningOnline Learning / Further Reading
Students are provided with links to various on-line resources via the course My Uni site.
My Uni Course Site:
Students will need to regularly access the My Uni course site for:
1. Course announcements.
2. Copies of assignments and assessment information
My Uni can be accessed via http://myuni.adelaide.edu.au/
Learning & Teaching Activities
Learning & Teaching Modes
An initial tutorial, held prior to the course commencing, will provide students with a list of placement options and the opportunity to discuss these options with the course coordinator and then finalise their two preferences. This tutorial takes the form of an orientation-to-workplace session giving students information regarding both workplace and university expectations, appropriate dress-code, communication, occupational, health and safety issues - including insurance.
A final tutorial at the completion of the placement allows students demonstrate their experiences and achievements during their placement, via an oral presentation.
Students complete a minimum of 120 hours of work placement as negotiated.
The preferred format is to place students in pairs, unless otherwise negotiated with the course coordinator and host organisation.
Students have the opportunity to apply and demonstrate their understanding, knowledge and skills gained at Level 1 and 2 across the areas of food science, nutrition and health in a chosen industry/organisation. Throughout their placement they gain practical experience and insight into the different processes involved in building and sustaining a nutritious, healthy food supply for society.
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- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials and work experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).
Students will need to successfully complete a total of 120 hours of work experience, as negotiated with the course coordinator.
The preferred placement format is for students to work in pairs, unless otherwise negotiated with the course coordinator and host organisation.
Learning Activities Summary
The course content will include the following:
- An initial 4 hour planning and orientation-to-workplace tutorial.
- A minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry.
- Ad hoc meetings with the course coordinator, as required
- A final tutorial for the oral presentation assessment
Specific Course Requirements
To successfully complete the course, students are required to:
- satisfactorily complete a minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry
- submit each assessment task.
Minimum requirements for passing the Nutrition Industry Placement lll:
To pass, students must gain an overall mark of at least 50% for the course.
Failure to meet the above minimum requirements for the course will result in a student failing the course or being offered a supplementary assessment task(s).
Small Group Discovery ExperienceRegular contact with the course coordinator and/or other designated university staff throughout the duration of the placement, provides students with the opportunity to interact in small numbers (pairs or triplets) with a mentor regarding their placement project and/or other placement tasks as needed. Interaction will be via their student email, ad hoc meetings at the university, and/or on-site placement visits. This will include two or more face-to-face meetings with the course coordinator (or other experienced academic, as relevant to their project), over the duration of the placement.
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 (Yes/No) Learning Outcome Approximate timing of assessment Project Proposal Formative and Summative
No 1-5 To be negotiated, depending on the time frame and dates of the placement Daily Diary Summative 20% No 1,4,5 As above Oral Presentation – joint presentation with placement partner Summative 25% No 1-5 As above Final Written Project Report Summative 35% No 1,2,4,5 As above
Project Proposal (20%)
While on placement, students undertake a project with their placement partner (s). In the first instance, students are required to design and plan their project, presenting this plan in the form of an individual 1000 word project proposal. This proposal must demonstrate the student’s ability to locate, gather and critically synthesise relevant information to assist in developing a solution to a specific task/problem. The project design should include an introduction to the topic area, a rationale for doing the project and clearly define the objective/targets for the project. Students should also describe the processes or steps required to achieve these objectives/targets, explain how the outcomes will be measured and include an evaluation phase. The project proposal must be submitted in electronic form by the specified date. Students receive feedback on their proposal within a week of submission. The project proposal is to be incorporated into the final written project report.
Daily Diary (20%)
While on placement, the students are to keep a daily diary. This diary is to be divided into four structured subsections. In the first two sections, students are required to source information about their host organisation and provide an in-depth analysis of the organisation’s philosophy, stakeholders, structures and management systems, as well as the type of product(s) and or services of product(s) produced, the target audience and strategies used to promote the organisation and its product(s). The third section is a progress record of the various stages of their project, including any modifications to the project design , outcomes and achievements, as these occur. The fourth and final section of the diary is to be a daily record of all non-project activities, personal experiences, reflections and conclusions made throughout the placement. The diary record will give students the opportunity to further develop their skills in accurate record keeping and data collection as well as effective written communication across the areas of food and nutrition science. The diary is to be sighted and signed weekly by the student’s supervisor at the host organisation and again, at the conclusion of the placement.
Oral Presentation (25%)
At the completion of the project and placement, students are required to prepare and deliver an oral presentation, together with their placement partner (s). This oral presentation must be a summary of the Industry Placement covering both non-project and project activities. Students will be asked to describe their host organisation; reflect on their experiences; give a summary of the main non-project tasks and activities undertaken whilst on placement; as well as provide a concise summary of their project, including the objective, processes and procedures involved, outcomes and any conclusions and recommendations made. The presentation should be approximately 20 minutes in length, including time for questions from the audience. This presentation will allow students to demonstrate how they have applied their knowledge and skills in the areas of food and nutrition science to solving a specific task(s) or problem(s) relevant to their chosen industry. Students should aim to demonstrate their ability to find creative and innovative solutions to the defined tasks/problems. The presentation will also provide an opportunity for students to demonstrate their ability to communicate effectively in the context of food and nutrition science and how they have worked both independently, and as part of a team, in a workplace setting.
Final Written Project Report (35%)
The final written project report will be a formal amalgamation of the project proposal and the project progress record, (a section contained within the diary), as well as contain any additional material relevant to the project. The report must also explain the outcomes and achievements of the project and conclude on the project’s objective(s)/targets, as first detailed in the project proposal. This report should also summarise the contribution that the student placement has made to the host organisation and where appropriate make recommendations for further work. The length of the final report is 2000 words and it is to be submitted by the specified due date (after completion of the placement). Students ability to critically evaluate and synthesise information, follow through with a project plan, apply appropriate problem solving skills, critically evaluate results and communicate in the context of food and nutrition science will all be assessed in the report.
SubmissionIf 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 the assignment 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 late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
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.
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