FOOD SC 3505WT - Public Health Nutrition III
Waite Campus - Semester 1 - 2023
General Course Information
Course Code FOOD SC 3505WT Course Public Health Nutrition III Coordinating Unit School of Agriculture, Food and Wine Term Semester 1 Level Undergraduate Location/s Waite Campus Units 3 Contact Up to 4 hours per week Available for Study Abroad and Exchange Y Prerequisites FOOD SC 2510WT or HLTHSC 2100 Course Description This course develops students' understanding of public health nutrition with a focus placed on the importance of building a sustainable, nutritious and healthy food supply for all.
Health inequities, as explained by the social determinants of health, and their impact on nutritional health and well-being are covered in detail. Consideration is given to factors which influence consumer food choices, dietary habits and food consumption patterns including social, cultural and environmental factors. An overview of the different types of food systems as well as historical events which have influenced the Australian diet over time, are used to illustrate how people's day-to-day living circumstances can impact on their food choices and consumption patterns. Students are introduced to major nutrition and health policies which underpin intervention programs and initiatives aiming to promote healthy eating behaviours in consumers and/or healthy food production in food industry. Students are required to design and plan a nutrition intervention project around the recommendations of one or more of these policies.
Course Coordinator: Dr Lenka Malek
The full timetable of all activities for this course can be accessed from Course Planner.
Course Learning Outcomes
1 Consolidate and extend knowledge and skills in public health nutrition 2 Critically analyse factors which impact on food choices and eating patterns, demonstrating a broad understanding of how these impact on the nutritional health of individuals and populations 3 Investigate food systems and critically examine the development of sustainable and healthy food supplies 4 Translate and apply current food and nutrition policies and initiatives to real-world contexts 5 Formulate and design an innovative food and nutrition intervention project 6 Extend communication skills to present clear, coherent expositions of knowledge and ideas both collaboratively and independently
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.
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.
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.
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.
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.
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.
Required ResourcesAccess to the following on-line resources:
Including Recommended Dietary Intakes, Australian Government 2006NHMRC, Australian Government. Eat for Health, Dietary Guidelines Summary 2013https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf2. Access to the on-line report writing resource Turnitin: www.turnitin.com
- NHMRC, Australian Government. Nutrient Reference Values for Australia and New Zealand
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.
3. Online Learning / Further Reading
Students will be provided with links to various on-line resources via the course My Uni site.
Recommended ResourcesHighly 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 Guide
Assignments must be referenced as per the University of Adelaide referencing guide for the Vancouver Referencing System – see link below:
Online LearningStudents will need to regularly access the My Uni course site for:
1. Course announcements.
2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each 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 ModesLectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities.
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 problem-solving activities.
Practicals aim to apply the knowledge and skills covered in the lectures and tutorials linking principals of health and nutrition policies to practice in community-based food service organisations/businesses.
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 SummaryLecture Topics Include:
• Defining Health & Introducing Public Health Nutrition (x2)
• Social Determinants of Health & Impact on Nutritional Status (x2)
• Nutrition Intervention Programs – Designing, implementing & evaluation (x2)
• Food Systems, Building a Healthy Sustainable Food Supply (x2)
• Food choices, Food, Culture, Behaviour & Health (x2)
• Indigenous Communities – Factors which affect food intake, Food supply issues (x2)
• History of Food in Australia (x2)
• Health & Nutrition Policies, Nutrition Intervention Programs – Case Studies (x8)
• Health Claims and food regulation (2)
• 3 x 2 hour session. Applying Nutrition Intervention Policies to Food Service: working in pairs, students are provided with two different nutrition intervention policies and two working menus from organisations required to comply with these policies. Students are required to modify the menus so that they fully comply with the relevant nutrition intervention policy as well as other relevant information provided. Students are required to record and justify all modifications made to the menu, and to answer questions in the practical booklet.
• Assessments, feedback and exam revision (x3)
• Group activities on planning nutrition interventions, food systems, different cultures, Indigenous communities, traditional foods and food labelling (6)
Specific Course RequirementsMinimum requirements for passing the Public Health Nutrition 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).
Students are expected to attend tutorials and practicals.
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
Yes or No
Online test Summative &
10% No 1-4,6 Week 5 Tutorial Group Tasks x 5 Summative &
10% No 1-6 Week 3,4,5,6 & 11 Practical Report Summative &
20% No 1-6 Week 9 Written Assignment Summative &
30% No 1-6 Week 12 Exam Summative 30% No 1-6 End of semester, during
official exam period
Assessment Related RequirementsStudents are expected to attend tutorials and practicals.
To pass Public Health Nutrition lll, 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 DetailONLINE TEST (10%)
There will be an online test examining students’ knowledge and understanding of fundamental concepts in public health nutrition covered in the first few weeks of lectures and tutorials including defining public health nutrition; social determinants of health and their impact on nutritional status; planning, implementing and evaluating nutrition intervention programs. The test will consist of a mixture of multiple choice, matching and true/false questions and will take no more than 45 minutes to complete.
TUTORIAL GROUP TASKS (10%)
There will be five group tasks (2% each), one at each of the group activity tutorials. Students will be assigned to a small group for these tasks at the beginning of the course and will be required to work in their assigned group during the tutorials. A list of questions, assessing students’ understanding and application of knowledge covered in lectures, will be provided to each group at the beginning of the tutorials. Each group will discuss their answer for one of the questions on the list (assigned by tutors) with the class and each student will also be required to hand in their answer sheet at the end of the sessions.
PRACTICAL REPORT – Applying nutrition intervention policies to food service (20%)
Working in pairs, students are provided with two different nutrition intervention policies and two working menus from organisations required to comply with these policies. Students are required to modify the menus so that they fully comply with the relevant nutrition intervention policy as well as other relevant information provided. Students are required to record and justify all modifications made to the menu, and to answer questions in the practical booklet. This assessment examines student’s ability to analyse and interpret data, their understanding of the knowledge covered in lectures and their ability to apply the knowledge in practice.
WRITTEN ASSIGNMENT (30%)
Students are required to design and plan a nutrition intervention project around the recommendations of at least one current health and nutrition policy, using knowledge covered in lectures and tutorials.
The proposal must include an overview of the relevant health and nutrition policy, provide a convincing rationale for the proposed project including a needs assessment and project objective, include details of the target audience/stakeholders, an outline of the steps involved and explain how the expected outcomes are to be measured. The project must include an appropriate evaluation strategy.
This assessment provides students with an opportunity to further develop skills and knowledge necessary to research, plan and critically evaluate nutrition intervention programs while increasing their understanding of the important links between policy principals and practice. Students will have the semester to complete this task, with feedback provided part-way through the course on initial stages of their proposal. Length of the report is 3000 words.
The final exam will examine all components of the course. It will consist of short and long answer questions.
SubmissionSubmission of Assessment Tasks.
Please be sure to retain a copy of all your assessment tasks.
Specific details regarding the submission requirements for each task will be made available during the first tutorial.
Unless otherwise arranged with the course coordinator, assessment tasks must be submitted by the specified deadline.
- Electronic copies are to be submitted through the course My Uni site.
- Hard copies (paper copies) are to be submitted directly to the lecturer.
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
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.
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.
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