最新糖心Vlog

Course Coordinator: Dr Mark Gibson
Phone: +61 8 8313 5337
Email: mark.gibson@adelaide.edu.au
Location: Room N330a, Level 3, Medical School North

Tutor: Dr Nichola Thompson
Phone: +61 8 8313 6395
Email: nichola.thompson@adelaide.edu.au

Dr Adrian Elliott
Phone: 83133194
Email: adrian.elliott@adelaide.edu.au

Tutor: Professor Maciej Henneberg
Phone: +61 8 8313 
Email: @adelaide.edu.au

Medical Sciences School Office
Phone: +61 8 8313 0530
Email: medicalsciences@adelaide.edu.au
Location: Level 4 Medical School South

1	Display knowledge and understanding of food composition and energy balance in dietary planning across the lifespan.
2	Display knowledge and understanding of digestion and metabolism of nutrients in health and nutrition-related disorders.
3	Demonstrate knowledge and understanding of dietary and nutritional requirements in healthy individuals and nutrition-related disorders.
4	Demonstrate knowledge and understanding of diet plan formulation for health and for nutrition-related disorders.
5	Retrieve, critically evaluate and apply scientifically proven evidence in assessment of existing diet plans.
6	Demonstrate the ability to collaborate effectively in the production of a scientific report and presentations.

1. TEXTBOOK : UNDERSTANDING NUTRITION (最新糖心Vlogn and New Zealand Edition, 3rd Edition)- Whitney, Rolfes, Crowe, Cameron-Smith, Walsh. Wadsworth. ISBN 9780170366670

Textbook with links to website resources at www.cengage.com for further information and individual learning and self-assessment:
Available at Co-Op books, on campus or from the  cenage website  http://www.coop.com.au/understanding-nutrition-australia-new-zealand-edition/9780170222853. 
An electronic version of the textbook is available from the cengage website http://www.cengagebrain.com.au/shop/search/9780170366670

2. DIET ANALYSIS SOFTWARE
Students will need to access one of the following diet analysis programs to analyse their own diets. Both programs use government approved food databases.

a) Access to the online SUPERTRACKER program is available for FREE at the following website
This is a program produced by the USA government with American foodstuffs and units of measure. However American Dietary Guidelines are very similar to 最新糖心Vlogn Guidelines and a similar dietary profile will result.

b) The 最新糖心Vlogn program FOODWORKS is used professionally within 最新糖心Vlog and New Zealand. However there is a small access charge (around $30 for 3 months). This program will work on windows computers but will NOT work on macintosh computers (unless they have windows loaded as a virtual operating system). The foodworks program can be downloaded from

See the assignment 1 outline for more details on how to decide which software you wish to use for your assignments.

3 Understanding Normal & Clinical Nutrition, 9th Edition - Rolfes, Pinna & Whitney. Wadsworth American version of the required textbook containing extra chapters on nutrition over the lifespan and in diseases

4 Griffith Handbook of Clinical Nutrition and Dietetics 5th edition. Editor Rowan Stewart
最新糖心Vlogn Nutrition Reference Values

5 Calorie, Fat and Carbohydrate Counter. Editor Allan Borushek. 2013 edition
( see http://www.calorieking.com.au/shop/item.php?product_id=79) contains extensive list of 最新糖心Vlogn foods and their calorie, cholesterol, sodium, protein and iron content

6 MyFitnessPal App ( Free from iTunes app store.) Very useful diet and exercise program with
lots of 最新糖心Vlogn foods listed. Database is not as accurate or detailed as Government endoursed dietary analysis programs

There are a wide range of reputable nutrition orientated web sites:
最新糖心Vlogn sites include:

Nutrition and Diet including Nutrient reference values for 最新糖心Vlog and New Zealand http://www.nhmrc.gov.au/publications/subjects/nutrition.htm

Food labels: www.foodstandards.gov.au

最新糖心Vlogn Guide to Healthy Eating: www.health.gov.au/internet/main/publishing.nsf/Content/health-pubhlth-strateg-food-guide-index.htm

Therapeutic Goods Administration: www.tga.gov.au

Diabetes 最新糖心Vlog: www.diabetesaustralia.com.au

Heart Foundation: www.heartfoundation.org.au

Cancer Council: www.cancercouncil.com.au

Dietitians Association: www.daa.asn.au

Healthy Eating pyramid: http://www.nutritionaustralia.org/national/resource/healthy-living-pyramid

Food pyramids for ethic groups: www.oldwayspt.org

Healthy eating tips: www.gofor2and5.com.au

Myuni (CANVAS)

Additional course-related material will become available through MyUni.

Communications about the course will be via the Announcements section on MyUni and/or by email (using your student university email address). Please read the Announcements section and your email regularly to keep up to date.

Course information, such as timetables, lecture and resource session notes, information on assignments and assignments themselves, assignment cover sheets, and various other learning resources will also be posted on MyUni. Please familiarise yourselves with the different sections and information available on MyUni.

Please use the detailed timetable posted in Course Information on Myuni.

Lecture sessions

There will be two lecture sessions per week commencing promptly at 10 minutes past the hour and lasting for 40 to 50 minutes.

A lecture will be presented in most sessions. Lecture notes will be available online at www.myuni.adelaide.edu.au. No printed handouts will be distributed at lectures. Most lectures will be recorded and be available for download from Myuni soon after each lecture.

If you do not understand any part of a lecture, please ask for clarification from the lecturer either during the lecture, afterwards or via email.

Lecture notes only aim to provide an outline of a topic. Further reading of the textbook and Cengage online resources is expected for you to gain wider, deeper knowledge and understanding.

Additional Online content (myuni)
Online only modules containing course learning material are being developed. Currently there are two modules available for the course. These replace or supplement some face to face lecture content. Any changes will be advised on Myuni in a timely manner.

Tutorials

There will be one tutorial session per week, on most weeks, commencing promptly at 10 minutes past the hour and lasting for 40 to 50 minutes. The format will vary but most will review material covered in recent lectures. The format may include, answering and discussing pre-prepared written questions, discussion of candidate exam questions and/or informal multiple choice quizes using online resources such as polldaddy. The class will be divided into two tutorial groups.

Resource Sessions

There will be four resource sessions (workshops) lasting up to 2.5 hours. These will include interactive tuition on topics including anthropometric measurement of health status; determining health and nutritional status from blood chemistry (glucose, cholesterol and triglycerides ) and blood pressure analysis; measuring the effects of different foods on these parameters; interactive case study diet analysis and nutritional intervention planning with role play scenarios; and evaluating weight loss programs including voting for the best and worst diets. The class will be divided into 2 groups, A and B, and these groups will attend the sessions on alternate weeks so please ensure you know which group you are in and which weeks you have a resource session.
NB. Resource sessions start in WEEK 3 for Group A and WEEK 4 for group B.

Students are reminded that the overall workload for a full time student as stated in the 最新糖心Vlog of Adelaide Calendar is an average of 48 hours per week per teaching period (i.e. semester). This includes contact and noncontact hours and includes general study and research time for assignments.

Fundamentals in Human Nutrition is a 3 unit course and thus represents a quarter of a full time load. You should thus be putting in an average of 12 hours of study each week (including contact hours) for this course.

Each week you are expected to

·    attend (or review online) teaching sessions

·    work on assignments and tutorial questions

·    read relevant sections of textbooks and review learning and knowledge online at the cengage site, that relate to lecture and practical material, ensuring that you understand the information, and taking additional notes as necessary

NB. For tutorial, resource session, assignment deadlines, tests and online activities consult the detailed timetable available on Myuni.

Week	Topic	Lecture
Week 1	Introduction to Nutrition	1. Introduction to nutrition 2. Planning a Healthy Diet
Week 2	Food components (macronutrients)	3. Carbohydrates 4. lipids (FATS and Oils)
Week 3	Food components (macronutrients) Digestion of macronutrients	5. proteins 6. Digestion, absorption and transport
Week 4	Metabolism	7. Metabolism of Carbohydrates 8. Metabolism of Lipids
Week 5	Metabolism Body composition	9. Metabolism of proteins 10. Energy balance and body composition
Week 6	Body composition	11. Weight management
Week 7	Body composition Food components (micronutrients)	12. Exercise and Nutrition 13. Water soluble Vitamins
Week 8	Food components (micronutrients)	14. Fat soluble vitamins 15. Essential minerals
Week 9	Lifespan Nutrition	16. Nutrition assessment and intervention 17. Pregnancy and lactation
Week 10	Lifespan Nutrition Nutrition related diseases	18. Lifespan changes in nutritional requirements 19. Nutrition and GIT disorders
Week 11	Nutrition-related diseases	20. Nutrition and Cardiovascular disease 21. Nutrition and Diabetes
Week 12	Nutrition and evolution Careers in Nutrition	22.Nutrition and evolution 23. Careers in Nutrition

In order to pass
Fundamentals of Nutrition, students are required to have completed all components of the assessment, achieve a grade of at least 45% in the end of semester written examination, and achieve an overall grade of at least 50% for the course. Students failing to meet these requirements may either fail outright or be required to sit a replacement examination.

There is no formal SGDE associated with this course. However a small group research assignment (assignment 2) is part of the course

Assessment Task	Assessment Type	Weighting	Learning Outcome(s) being addressed
Online mini-tests (3)	Summative	6%	1-2
Solo assignment	Summative	15%	1, 3, 4
Group assignment	Summative	16%	1-6
Workshop participation	Summative	5%	1-6
Mid-semester test	Summative	8%	1-3
End of semester examination	Summative	50%	1-4

In order to pass Fundamentals of Nutrition, students are required to have completed all components of the assessment, achieve a grade of a minimum of 45% in the end of semester written examination, and achieve an overall grade of at least 50% for the course. Students failing to meet these requirements may be required to sit an additional/replacement examination.

All assessments are summative. Assignments and examinations will be graded using marks. The total possible mark for each will be specified on the assignment/examination. Marks for individual questions in the examinations will be stated on the question paper. The marks give a guide as to how much you should write in your answer. Don’t assume that, for example, 3 marks means that only 3 points/facts must be covered in the answer. Three marks just means that you need not give as much or as detailed information as for a 10 mark question for example. Results from assessments will be placed into the Grade Centre in MyUni.

Assignments
Two assignments will be made available on MyUni during the semester that need to be completed by the due dates (see course timetable). For the first assignment, each student will have approximately 5 weeks to assess their own dietary intake, compare it to 最新糖心Vlogn Dietary Guidelines and highlight adjustments that would improve their nutritional status. Sensitive personal details such as weight and personal BMI values need not be included in the final report. The first assignment should be submitted with a completed cover sheet online via MyUni. Make a copy of your completed assignment for your personal records before submitting the assignment. This assignment aims to improve understanding of the food, nutrient and energy components of a healthy diet compared to unhealthy foods and dietary imbalances.

For the second assignment students will work in small teams to assess a particular weight reduction program and produce a research paper in research journal format. This generally will involve identifying dietary and metabolic imbalances including food groups, and individual macronutrients and micronutrients, and highlighting any shortcomings that will cause adverse health outcomes. This will be presented online as a wiki or google document. Organisation of your groups and allocation of tasks should commence as early as possible and fully utilise the mid-semester break. Overall 11 weeks will be allocated for assignment 2, including 6 weeks for group organisation, literature searching (assessed individually) and nutritional analysis of the diet program (plus building the report), 3 further weeks for finalising of the report and presentation powerpoints. The report section of the wiki will also be submitted via "Myuni turnitin" for marking and plagarism checking. 
 The assignment aims to utilise students new knowledge of healthy diet, foods and nutrient intakes as well as macronutrient metabolism and food group balance to scientifically assess dietary information and relate it to potential health outcomes.

In assignment 2 all students in each group will initially receive the same mark for the task. Each group member should be involved in all aspects of the assignment. Groups showing good teamwork will receive bonus marks. Groups showing marked differences in individual contributions will receive individual marks.  It is the responsibility of the group to allocate tasks to students within the group and to ensure each student provides an equal contribution to the group task. Each student will complete a confidential assessment of the contributions of other members of the group. Individuals who by consensus were hard to contact, contributed little, failed to complete their allocated tasks or were too domineering will have their marks adjusted downwards. Individuals who do not contribute significantly to the wiki will receive zero marks. Students unresponsive until the last 3 weeks before the final deadline will receive a mark proportional to the weeks remaining for the assignment, with a MAXIMUM mark of 30% for the assignment. Individuals showing strong commitment to the task and teamwork may receive bonus marks.

Online MiniTest

An online minitest covering the first 3 weeks of lecture content will be conducted in week 4. A second minitest on the content of the online "carbohydrate metabolism" module will be conducted in week 5. A third minitest covering material after the mid-semester break will be conducted in week 12. All tests will consist of 10 MCQs. More details will be posted on myuni.

The Mid-Semester Test

The mid-semester test will consist of a short paper (40 min) of MCQ (20) and short answer questions (4-5) covering lecture, tutorial and workshop material and will be conducted under examination conditions.

End of Semester Examination
The end of semester examination will comprise a 2 hour written paper (with an additional 10 minutes reading time). It will consist of MCQs and short answer questions. The examination will aim to examine the depth of a student’s understanding of the topics that have been covered during the semester. To do well in the exam students are encouraged to read and study relevant sections of the textbook and its references, rather than just learn lecture handouts.

In order to pass Fundamentals in Human Nutrition, students are required to achieve an overall grade of at least 50% for the course and attain a minimum mark of 45% in the final exam.  Students not meeting this requirement will be awarded a fail grade unless they are offered a replacement examination (see section 8 Policies and Guidelines).


Replacement Examinations (see section 8 Policies and Guidelines).
Replacement examinations are held during the official university replacement examination period and students are expected to be available to sit replacement examinations at this time.


Referencing in assignments
Answers should be written in your own words to demonstrate your personal understanding and should be referenced where appropriate. It is not appropriate to use sentences straight from a textbook, journal article or website, or even to just reorganise a sentence or change a few words from information in a textbook, journal article or website. Information obtained from reference sources should be extensively rewritten to demonstrate your understanding of the topic.

Appropriate referencing is important for academic integrity. It is important that the contribution of the work of others is acknowledged, it provides evidence to support your argument and it provides evidence that you are not plagiarising. The reader should be able to consult the exact source of your information. You should ensure that your reference includes the information that you are stating it contains. When using a journal article as a reference, you should have read the entire article, not just the abstract.

All sources used for obtaining information should be referenced, including lecture notes.

Each reference must be indicated in the text and in a reference list at the end of the assignment. When referencing use the Harvard style, by citing the first author (followed by et al if there are also others) and the year of publication in the text and putting the references in alphabetical order by first author in a references section at the end of the assignment. Please ensure that you understand how to use the Harvard system, including referencing chapters from textbooks.  Information can be found via the 最新糖心Vlog of Adelaide Library at

Page numbers containing information obtained from books, in addition to journals, should be stated.

Safe Assign is a plagiarism prevention service integrated into MyUni. 

Mark penalties may be applied for inappropriate referencing in assignments and for not following these guidelines.

Please ensure that you have read the 最新糖心Vlog’s Policy on Plagiarism (section 8). It is each student’s responsibility to read and follow 最新糖心Vlog policies and guidelines as outlined in section 8.

Penalties will apply for late submission of assignments unless an extension with appropriate reasons and supporting documentation (e.g. medical certificate) is provided to the course coordinator BEFORE the due date and time of submission. Otherwise, late submission will attract a daily 15% penalty every 24 hours up to 7 days after the deadline. After 7 days, late submission will obtain ZERO marks. Only significant circumstances, such as the death of a close relative or friend, major psychological difficulties or major changes in personal circumstances beyond the control of the student will be considered in the granting of extensions for compassionate reasons. These penalties are standard for all second year courses throughout the school.

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Student Experience of Learning and Teaching (SELT) surveys are routinely administered and may focus on teacher, course or program matters. These provide information that the 最新糖心Vlog, Faculties, Schools and individual teachers use to assess the effectiveness with which learning environments and teaching practices facilitate student engagement and learning outcomes. Feedback on issues raised through course SELT surveys is available to enrolled students through MyUni. In addition aggregated course SELT data can be found at: http://www.adelaide.edu.au/clpd/evaluation/aggregates/