最新糖心Vlog

Access to the on-line resource:

• NHMRC, 最新糖心Vlogn Government. Nutrient Reference Values for 最新糖心Vlog and New Zealand
• Including Recommended Dietary Intakes, 最新糖心Vlogn Government 2006
• http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n35.pdf
• Available as a pdf file only

Access to the on-line resource:

• NHMRC, 最新糖心Vlogn Government. Eat for Health – 最新糖心Vlogn Dietary Guidelines Summary.
  http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_131014.pdf

Access to the on-line report writing resource Turnitin.

• www.turnitin.com

A class site will be set up in Turnitin:A class ID and password will be issued early on in the course.

Highly Recommended Textbook

• E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A Understanding Nutrition: 最新糖心Vlogn and New Zealand Edition, 2nd Ed.: 最新糖心Vlog: Cengage Learning 最新糖心Vlog, 2014

Recommended Readings

• J Germov& Williams (eds) A Sociology of Food and Nutrition: The social appetite. Oxford: Oxford最新糖心Vlog Press, 1999.
• One Continuous Picnic: A history of eating in 最新糖心Vlog. 最新糖心Vlog: Penguin, 1982

• American Journal of Clinical Nutrition
• Artherosclerosis
• British Medical Journal
• British Journal of Nutrition
• Journal of Nutrition
• Circulation
• European Journal of Clinical Nutrition
• Journal of the American Dietetic Association
• Lancet
• New England Journal of Medicine
• Nutrition & Dietetics

Lectures 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 problems-solving activities. 

Practicals aim to apply the knowledge covered in the lectures to assess nutritional quality of an individual’s diet and to modify a diet with the aim to improve diet quality and long term health.

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).

• Orientation lecture
• What is in food 
• Nutrient Reference Values (NRVs) & Healthy Eating Guidelines
• Functions of principal nutrients and functional foods
• Introduction to nutrition research

• 1 x 2 hour session to analyse a food diary. Students are required to assess the nutritional quality of the diet using Five Food Groups and 最新糖心Vlogn Dietary Guidelines, suggest appropriate modifications to the diet that will lead to improve long term health and complete questions on the practical report booklet.

• Report writing, avoiding plagiarism and using Turnitin to improve writing 
• Assessments, feedback and exam revision 
• Group activities on what’s in food, nutritional characteristics of Food Groups, role and functions of principal nutrients, nutrient calculation and food labelling
  
  
  

Minimum requirements for passing Food and Nutrition I

To pass, students must gain an overall mark of at least 50%. Students are required to submit each assessment task.

Failure to meet the above minimum requirements for the course may result in a student failing the course or being offered an additional assessment task(s).

ONLINE TEST (10%)
There will be an online test examining students’ knowledge and understanding of fundamental concepts in human nutrition covered in the first few weeks of lectures and tutorials including six classes of nutrients, Nutrient Reference Values, Food Group System and 最新糖心Vlogn Dietary Guidelines. The test will consist of a mixture of multiple choice, matching, True/False and short answer questions and will take approximately 30 – 40 minutes to complete.

TUTORIAL GROUP TASKS (10%)
There will be five group tasks (2% each task), one at each of the group activity tutorials. Students will be assigned to a group of 4-5 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. Students will work through the questions in the group during the tutorials. One member from each group will present their group answer for one of the questions on the list (assigned by tutors) to the class.

PRACTICAL REPORT – RECORDING AND ANALYSING A DIET DIARY (15%)
This assessment includes two parts – Part A and Part B.
Part A: Students will be required to keep a record of their dietary intake for three days. Students will be required to complete this part outside of the practical session.
Part B: Students will be given a completed diet diary to assess nutritional quality of the given diet based on the Healthy Eating Guidelines. During the practical session, students will determine the correct food group for each food item in the diet diary and calculate the average daily intake from each food group. After the practical session, students will require to complete a report (300 – 500 words) on their assessment of the diet and to suggest appropriate modifications to the diet that will lead to improve long term health. This assessment examines student’s ability to record, analyse and interpret data, their understanding of the knowledge covered in lectures as well as their ability to apply the knowledge in practice.

WRITTEN ASSIGNMENT (25%)
As a nutrition consultant for a health magazine, students will be required to prepare a summary report (1,500 – 2,000 words) on a topical issue in food and nutrition, which is based on scientific evidence and recommendations from government bodies. This assessment examines students’ knowledge of nutrition, their ability to evaluate and synthesize nutrition information and their skills in effective communication.

EXAM (40%)
The final exam will examine all components of the course. It will consist of short and long answer questions. 

Online Test
This task must be submitted online via the course website on MyUni.  

Tutorial Group Tasks
This must be submitted in hard copy form to the tutor at the end of the each tutorial.

Written Assignment
This must be submitted in hard copy form (paper based) and must be accompanied by a signed and completed Assessment Cover-Sheet by the required due date. In addition, an electronic copy must be submitted to TURNITIN.

Practical Report
Part A to be submitted in hard copy form with a signed and completed Assessment Cover-Sheet.
Part B to be submitted online via the course website on MyUni.

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 available electronically on .

Student Feedback on Assignments/work

Feedback on assignments/work will be within four weeks of the due date.

Feedback for each assessment task will be provided in the form of a completed assessment rubric – with the exception of the exam.

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 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.