FOOD SC 1001WT - Food and Nutrition I

Waite Campus - Semester 1 - 2018

This course provides an overview of fundamental knowledge in food and nutrition. Students will learn about dietary guidelines and healthy eating; nutrient reference values; food composition including the six classes of nutrients and non-nutrient components of food; the major roles and functions of the principal nutrients and the metabolism of these nutrients in the human body; nutritional characteristics of the Five Food Groups; functional foods; concepts of energy balance; nutrient calculations; energy density of foods; assessment of diet quality and the impact of diet on nutritional status and health. Students will be introduced to the principles of nutrition research and the translation of nutrition research into nutrient recommendations, dietary guidelines and recommended daily food patterns. Students will also learn about report writing and how to evaluate and synthesize scientific literature and communicating in the context of nutrition. Students will develop a sound knowledge of food composition, an understanding of the fundamental concepts of nutrition and the links between food, nutrition and health. Students are required to keep a three-day diet diary and will apply knowledge gained during the course to estimate energy requirements and assess diet quality of individuals.

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Course Details

Course Code	FOOD SC 1001WT
Course	Food and Nutrition I
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 1
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 3 hours per week
Available for Study Abroad and Exchange	Y
Assessment	Online test, written assignment, practical report, diet diary, final examination

Course Staff

Course Coordinator: Dr Jo Zhou

Course Timetable

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

Course Learning Outcomes

1	Demonstrate knowledge and understanding of the fundamental concepts in food and nutrition.
2	Demonstrate an in-depth knowledge of the roles and functions of principal nutrients and an awareness of functional foods.
3	Demonstrate an understanding of the processes involved in digestion, absorption, metabolism and utilisation of each of the macronutrients and major vitamins and minerals.
4	Exhibit detailed knowledge of the nutrient content of most primary food sources.
5	Demonstrate a good understanding of the concept of nutrient recommendations, being able to explain the unique purpose of each of the four 最新糖心Vlogn nutrient reference value categories.
6	Demonstrate an understanding of the relationship between diet, lifestyle and health.
7	Demonstrate the ability to estimate energy requirements, qualitatively assess dietary quality of an individual and plan a healthy diet.
8	Demonstrate the ability to evaluate and synthesize scientific literature in food and nutrition.
9	Demonstrate the ability to communicate effectively in the context of nutrition.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog 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)	1-9
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	3, 5-8
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	2-9
Career and leadership readiness technology savvy professional and, where relevant, fully accredited forward thinking and well informed tested and validated by work based experiences	7-9
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	4, 6
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	6, 8-9

Learning Resources
Required Resources
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.
Recommended Resources
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
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.

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
Important sources for original research and review articles
- 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
Additional references and reading material will be distributed during lectures and tutorials.
Online Learning

MyUni: Teaching materials and course documentation will be posted on the MyUni website ().
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.

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 determine food groups and the number of serves for everyday foods in the Australinan diet, to assess nutritional quality of an individual's diet and to modify a diet with the aim of improving diet quality and long term health.

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

Learning Activities Summary
Lecture Topics Include:
- Orientation lecture (X1)
- What is in food (X2)
- Nutrient Reference Values (NRVs) & Healthy Eating Guidelines (X4)
- Functions of principal nutrients and functional foods (X14)
- Introduction to nutrition research (X1)
Practicals include:
- Five food groups and diet quality (X2)
- Macronutrients (X2)
- Micronutrients (X2)
Tutorials include:
- Report writing, avoiding plagiarism and using Turnitin to improve writing (X2)
- Assessments, feedback and exam revision (X2)
- Group activities on what's in food, nutritional characteristics of Food Groups, role and functions of principal nutrients, nutrient calculation and food labelling (X5)

The 最新糖心Vlog'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 Summary

Assessment task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Outcome being assessed	Approximate Timing of Assessment
Online Test	Summative & Formative	20%	No	1-5	Week 2,4,8,10,12
Assessment of diet quality	Summative & Formative	15%	No	1-2, 4-7, 9	Weeks 7
Written Assignment	Summative & Formative	25%	No	1, 5-6, 8-9	Week 11
Exam	Summative	40%	No	1-9	Exam period

Assessment Related Requirements

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).

Assessment Detail

ONLINE TESTS (25%)

There will be five online tests examining students’ knowledge and understanding of fundamental concepts in food and nutrition covered in the lectures and tutorials. The tests will consist of a mixture of multiple choice, matching, True/False and short answer questions and will take approximately 30 –60 minutes to complete.

1. Online test 1 (5%): Six classes of nutrients, Nutrient Reference Values, 最新糖心Vlogn Dietary Guidelines.
2. Online test 2 (5%): Five Food Groups including assessment of food groups and number of serves for common foods in the 最新糖心Vlogn diet.
3. Online test 3 (5%): Macronutrients
4. Online test 4 (5%): Food labelling and nutrient calculation
5. Online test 5 (5%): Vitamins.

ASSESSMENT OF DIET QUALITY (10%)

Students will be given a food diary and required to assess the nutritional quality of the given diet based on the Healthy Eating Guidelines. Students will calculate the average daily intake from each food group, complete a report (300 – 500 words) on their assessment of the diet and suggest modifications to the diet that will lead to improve long term health. This assessment examines student’s ability to 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 ( ~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.

Submission

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

Group Tasks
This must be submitted in hard copy form to the demonstrator at the end of the each practical session.

Written Assignment
This must be submitted to TURNITIN via the course website.

Practical Report
This must 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.

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 .

Student Feedback

The 最新糖心Vlog 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 最新糖心Vlog 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
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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