FOOD SC 7510WT - Nutrition and Health Across Life-Stages

Waite Campus - Semester 2 - 2023

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 7510WT
    Course Nutrition and Health Across Life-Stages
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    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: Dr Tina Bianco-Miotto

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes

    No information currently available.

    University Graduate Attributes

    No information currently available.

  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.

    Workload

    No information currently available.

    Learning Activities Summary

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  • 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

    No information currently available.

    Assessment Detail

    No information currently available.

    Submission

    No information currently available.

    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

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    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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

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