最新糖心Vlog

1	Demonstrate an in-depth knowledge about the relationship between diet, lifestyle and health
2	Review nutritional requirements across the life stages
3	Distinguish food allergy from food intolerance
4	Discuss the relationship between hunger, poverty and population growth
5	Examine, differentiate and apply methods used to assess nutritional status and to manipulate the nutritional quality of a diet
6	Critically review and communicate on nutrition topics in both the scientific literature and lay media

1. Access to the Dietary Analysis Software, FoodWorks.

FoodWorks is available on all the computer terminals in the Charles Hawker Building, Waite Campus:
Computer Suites 1 and 2

2. Access to the following on-line resources:

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


NHMRC, 最新糖心Vlogn Government. Eat for Health, Dietary Guidelines Summary 2013
https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf


4. Access to the on-line report writing resource Turnitin: www.turnitin.com

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.

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.

Vancouver Referencing Style

Assignments must be referenced as per the 最新糖心Vlog of Adelaide referencing guide for the Vancouver Referencing System – see link below:

http://www.adelaide.edu.au/writingcentre/referencing_guides/VancouverStyleGuide.pdf

Students will need to regularly access the Nutrition II My Uni course site for:

1. Course announcements, including information regarding changes to the course program.

2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. Students are expected to download the PowerPoint as lecture handouts and bring these with them to the lecture.

3. Lecture recordings.

4. Copies of assignments and assessment information


My Uni can be accessed via http://myuni.adelaide.edu.au/.

Lectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. All lectures are recorded.

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, including on-line and paper quizes. Students divide into small groups during the first tutorial and work together in their group throughout the semester when tackling activities in both tutorials and lectures.

Students are required to present their Critical Review to the class during tutorial time.

Practicals further develop knowledge covered in the lectures. Students have the opportunity to use and compare two different methods for assessing dietary intake. They are introduced to dietary analysis software and use this to first analyse their dietary intake records and then adjust the nutritional quality of their diets.

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

Lecture topics: (sequence of topics may vary)
1. Revision: The class will revise definition of health, nutrient recommendations and healthy eating guidelines (2 lectures, delivered as a flipped lecture, with activities)
2. Nutrition Assessment Methods: How to assess nutritional status including a comparison of different dietary collection methods (2 lectures).
3. Nutrition throughout the Life Cycle: Pregnancy & Lactation; Infancy; Childhood and Adolescents; the Later Years (4 lectures)
4. Food Allergy and Food Intolerance: What are these; symptoms, identifying the cause, management, food allergens; re-introduction of foods/challenges; food labels; resources, ensuring a balanced diet. (2 lectures)
5. Malnutrition (1 lecture)
6. Hunger & the Global Environment cycle of poverty, hunger and population growth; food security and sustainable food systems (1 lecture)
7. Weight Management: under-weight; eating disorders (2 lectures)
8. Weight Management: overweight, obesity, definitions; causes; management; physical activity; diet-planning principles; fad diets (2 lectures)
9. Nutrition and Chronic Disease: overview and definition; general dietary recommendations; government strategies; 最新糖心Vlogn Bureau of Statistics, World Health Organisation (2 lectures)
10. Nutrition and Chronic Disease: Cardiovascular disease (2 lectures)
11. Nutrition and Chronic Disease: Diabetes (2 lectures)
12. Nutrition and Chronic Disease: Cancer and Osteoporosis (2 lectures)

Tutorials (9x 1 hour sessions, plus two days timetabled for tutorial group presentations)
The 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 content of the tutorial classes
will include the following:

• Discussion regarding the requirements for the course and distribution and explanation of each of the assessment tasks.
• Assessing Nutritional Status: in small groups, class to undertake some anthropometric measurements; practice collecting diet histories. Group and class discussion regarding advantages and disadvantages of the various methods used to assess nutritional status.
• Refresher on critically reviewing nutritional information; avoiding plagiarism, referencing styles; using Turnitin
• Solid Foods for Infancy. What’s available in the supermarket? Class to look at the range of infant foods in context with the nutritional needs of infants and the Eat for Health Infant Feeding Guidelines
• One tutorial spent looking at fad diets.
• Two days timetabled to listen to tutorial groups present their Critical Reviews (no lectures or practical session on these days)
• One tutorial spent discussing feedback on student’s draft written assignment
• One tutorial spent looking at healthy eating and diabetes
• Exam Revision

Practical Sessions (10 x 2 hour sessions)
This practical requires students to compare two different dietary intake collection methods: a 24 hour recall and a seven day weighed food record. Students undertake the 24 hour recall during the first practical session. At the following session food scales and a record book are distributed and students are shown how to keep a seven day weighed food record of their own dietary intake. The seven day record must be completed by Week 4. The dietary record is cited and signed off as completed during the fourth week. Feedback is given when citing the diary. Students are taught to use the dietary analysis software, FoodWorks to nutritionally analyse and compare both dietary intake collection methods. Once this has been completed students are then given tasks requiring alteration of the nutrient quality of their initial seven day dietary record. This modified record is then analysed using the dietary analysis software, FoodWorks. Analysis data, comments and answers to questions are all recorded in the practical booklet provided.

Students are required to keep a seven day weighed food record.
Students are expected to attend tutorials and practical sessions.

Minimum requirements to pass Nutrition ll:

To pass Nutrition II, 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.

Minimum requirements for passing Nutrition ll:

To pass, students must gain an overall mark of at least 50% for the course.
Students who fail to achieve this grade may be offered an additional/replacement exam or assessment task.

Nutrition II  has four assessment tasks.
The details of these assessment tasks are discussed in the first tutorial. A brief summary follows.

Task 1: Written Assignment (30%)
This assessment consists of two parts:
Part 1:  As a chief food technologist/nutritionist with a food company, students are required to critically research the association between a specific chronic disease and diet, preparing a scientific report (2000 words) which provides their company with an evidence based rationale and recommendations regarding a proposal to reformulate their food product(s).
Part 2: Students are required to translate the information in their scientific report into a short brochure (600 -700 words) which explains to the general population the changes that the food company is about to make to their product and the reasons for these changes. 

Initial tutorials are designed to assist students in doing this task. Half way through the semester students have the option to submit a draft of Part (1) of this task (the scientific report). Feedback on this draft is given within a fortnight, allowing students enough time to complete the task. The final report and general information brochure (Parts 1 and 2) are due in the second last week of the semester. This assessment examines the student’s understanding of the link between food, nutrition and chronic disease and their ability to critically gather and evaluate nutrition information and then effectively communicate their findings to two different target audiences.

Task 2: Critical Review - Group Oral Presentation (15%)
Presentations occur about halfway through the semester.

Students are divided into groups of 2 to 3 at the start of the semester. Each group is required to critically evaluate a primary research paper on a nutrition topic of interest. Groups must select their article from the list of peer-review nutrition journals provided during the first tutorial. The article must be a primary research paper, published no more than 2 years ago. Groups must submit a copy of their chosen journal article by Week 2. Feedback is given on the appropriateness of their chosen paper, prior to commencing the review. Around the middle of the semester, each group must present their findings to the class, via a 15 minute presentation. 

One of the initial tutorial sessions looks at how to critically review a research paper, as well as the differences between a review article and a primary research article. Initial feedback is given after the presentation and then students receive a feedback assessment sheet at the end of the presentation sessions. This assessment examines the student’s ability to work effectively as part of a team, to gather, synthesise and critically evaluate scientific information and to communicate their findings in the context of nutrition.


Task 3: Practical Report (15%)
This practical requires students to compare two different dietary intake collection methods:  a 24 hour recall and a seven day weighed food record.

Students undertake the 24 hour recall during the first practical session. At the following session food scales and a record book are distributed and students are shown how to keep a seven day weighed food record of their own dietary intake. The seven day record must be completed by Week 4. The dietary record is cited and signed off as completed during the fourth week. Feedback is given when citing the diary.

Students are taught to use the dietary analysis software, FoodWorks to nutritionally analyse and compare both dietary intake collection methods. Once this has been completed students are then given tasks requiring alteration of the nutrient quality of their initial seven day dietary record. This modified record is then re-analysed using FoodWorks. Analysis data, comments and answers to questions are all recorded in the practical booklet provided.

Please be sure to retain a copy of all your assessment tasks.

Assessment Task 1 Written Assignment

Draft of Part 1
A draft of Part 1 must be submitted electronically through the Nutrition II My Uni site by 5pm on the day the draft is due.

Final Completed Task 1 (Parts 1 & 2)
Part 1:
An electronic copy of Task 1, Part 1 (final version), must be submitted to Turnitin through the My Uni course site by 5pm of the due date.
Part 2:
The brochure must be submitted in hard copy form (paper based) directly to the lecturer at the beginning of the tutorial on the day the task is due. The hard copy must be accompanied by a signed and completed Assessment Cover-Sheet (see below).

Assessment Task 2 Group Oral Presentation

This task takes the form of an oral presentation by each group to the rest of the class. A paper copy of the primary study selected
from one of the specified peer review journals must be submitted to the lecturer at the completion of the Week 2 tutorial. The presentation itself is not to be submitted in paper copy or electronic form.

Failure to present on the designated tutorial date without prior arrangement with the course coordinator, will incur the maximum penalty of 50% of the mark attained.  Groups/ individuals who fail to present on their designated day will need to present their topic to the tutor outside of the tutorial  time. In addition, the Group/Individual will need to submit a 1000 word essay discussing how to generate audience
participation and discussion.

Assessment Task 3 Dietary Analysis Report

This task must be submitted in hard copy form (paper based) with a signed and completed Assessment Cover-Sheet. Paper copies are to be submitted directly to the lecturer by 4pm on the day the task is due (after the final practical session).

Additionally, an electronic copy of each of the FoodWork printouts is required to be submitted by 4pm on the day the task is due.

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 also available electronically on the Nutrition II
MyUni site.

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.