FOOD SC 2510WT - Nutrition II

Waite Campus - Semester 2 - 2014

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.

Open All

Course Details

Course Code	FOOD SC 2510WT
Course	Nutrition II
Coordinating Unit	School of Agriculture, Food and Wine
Term	Semester 2
Level	Undergraduate
Location/s	Waite Campus
Units	3
Contact	Up to 5 hours per week
Assumed Knowledge	FOOD SC 1001WT or equivalent
Assessment	Practical reports, assignment, oral presentation, exam

Course Staff

Course Coordinator: Helen Morris

Course Timetable

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

Course Learning Outcomes

1	Be able to demonstrate an in-depth knowledge about the relationship between diet, lifestyle and health.
2	Have sound knowledge of the nutritional requirements throughout the human life stages.
3	Understand the relationship between hunger, poverty and population growth and define food security.
4	Have sound knowledge of the different methods used to assess nutritional status.
5	Be able to explain the differences between food allergy and food intolerance.
6	Be able to compare different methods of collecting dietary intake data.
7	Be able to assess the nutritional quality of a diet using government based health and dietary guidelines and dietary analysis software.
8	Apply knowledge of the nutrient content of food and dietary analysis software skills to improve the nutritional quality of a diet.
9	Further develop skills in critically reviewing nutrition topics in both the scientific literature and the lay media.
10	Communicate (written and orally) in the context nutrition.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Knowledge and understanding of the content and techniques of a chosen discipline at advanced levels that are internationally recognised.	1 - 10
The ability to locate, analyse, evaluate and synthesise information from a wide variety of sources in a planned and timely manner.	2 - 10
An ability to apply effective, creative and innovative solutions, both independently and cooperatively, to current and future problems.	7 - 10
Skills of a high order in interpersonal understanding, teamwork and communication.	7 - 10
A proficiency in the appropriate use of contemporary technologies.	4, 6, 7, 8, 10
A commitment to continuous learning and the capacity to maintain intellectual curiosity throughout life.	1 - 10
An awareness of ethical, social and cultural issues within a global context and their importance in the exercise of professional skills and responsibilities.	1 - 3, 9, 10

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. Additionally 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.

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

Schedule
Schedule Week	Lecture	Topic
Week 1	Lecture	Revision Definition of Health Nutrient Reference Values and 最新糖心Vlogn Dietary Guidelines (2013)
	Tutorial	Course Requirements & Assessment Assessment Tasks 1 & 2 distributed
	Practical	Dietary Analysis Report * Distributed & Discussed * 24 hour Dietary Recall
Week 2	Lecture	Nutrition Assessment Methods Including Dietary Collection Methods
	Tutorial	Assessing Nutritional Status: Anthropometric measurements & Dietary Recalls (Submit chosen Journal Article for Task 2)
	Practical	Dietary Analysis Report * NHMRC Food Group Analysis of a 24 hour Dietary Recall * Seven Day Weighed Food Record to start * Distribution of Food Scales
Week 3	Lecture	Nutrition throughout the Life Cycle 1 Pregnancy & Lactation Nutrition throughout the Life Cycle 2 Infancy
	Tutorial	Critically reviewing nutrition studies Revision: Referencing Avoiding Plagiarism Using Turnitin/class site for Task 1 discussed
	Practical	Dietary Analysis Report * Introduction to FoodWorks * Class to commence entering Twenty Four Hour Recall data into FoodWorks Computer Suite 1& 2
Week 4	Lecture	Nutrition throughout the Life Cycle 3 Childhood & Adolescents Nutrition throughout the Life Cycle 4 The Later Years
	Tutorial	Solid Foods for Infants Class to look at the range of infant foods available in the supermarket
	Practical	Dietary Analysis Report FoodWorks Analysis of: * 24 hour Dietary Recall Seven Day Weighed Food Record Computer Suite 1 & 2
Week 5	Lecture	Critical Review Presentations
	Tutorial	Critical Review Presentations
	Practical	Critical Review Presentations
Week 6	Lecture	Critical Review Presentations
	Tutorial	Critical Review Presentations
	Practical	Critical Review Presentations
Week 7	Lecture	Food Allergy Definitions Symptoms Causes Management Food Intolerance Definitions Symptoms Causes Management
	Tutorial	Malnutrition Hunger & the Global Environment
	Practical	Dietary Analysis Report A comparison of two nutrient collection methods: * Seven Day Weighed Food Record * Twenty Four Hour Recall Method Computer Suites 1 & 2
Week 8	Lecture	Weight Management 1 Underweight Weight Management 2 Eating Disorders
	Tutorial	TBA
	Practical	Dietary Analysis Report * Meeting the RDIs (or other specified NRV) * Dietary Adjustment for three nutrients Computer Suites 1 & 2
Week 9	Lecture	Weight Management 3 Overweight & Obesity Weight Management 4 Overweight & Obesity
	Tutorial	Nutrition and Chronic Disease 1 Overview & Definition General Dietary Recommendations & Public Health Measures ABS / AIHW / WHO
	Practical	Dietary Analysis Report Prac 7 * FoodWorks analysis of adjusted diet Computer Suites 1 & 2
Week 10	Lecture	Nutrition and Chronic Disease 2 Overview & Definition General Dietary Recommendations & Public Health Measures Nutrition and Chronic Disease 3 Cardiovascular Disease
	Tutorial	Nutrition and Chronic Disease 4 Pick the Tick Program-National Heart Foundation
	Practical	Dietary Analysis Report * FoodWorks analysis of adjusted diet Computer Suites 1 & 2
Week 11	Lecture	Nutrition and Chronic Disease 5 Diabetes Mellitus Nutrition and Chronic Disease 6 Guest Speaker: Dietitian from Diabetes SA
	Tutorial	TBA
	Practical	Dietary Analysis Report * Class discussion regarding dietary adjustments * Complete Dietary Analysis Report Computer Suites 1 & 2
Week 12	Lecture	Nutrition and Chronic Disease 7 Cancer Nutrition and Chronic Disease 8 Osteoporosis
	Tutorial	Exam Revision Lecture Room 5
	Practical	Dietary Analysis Report (Finish & Submit Dietary Analysis Report) Computer Suites 1 & 2
Week 13

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	Task Type	Due	Weighting	Learning Outcome
Oral Presentation – Critical Review	Summative	Topic due: 7th August Presentation as per Class Roster Presentations occur all day 28th August and 4th September	15%	1,2,3,6,9,10
Written Assignment	Summative and Formative	Draft of Part 1 18th September Final Task 2 23rd October (Parts 1 & 2)	30%	1,2,4,6,9,10
Practical Report – Weighed Food Record and Dietary Analysis Report	Summative and Formative	Mostly done during each practical class Report Due: 30th October	15%	1,2,4,6-8,10
Final Written Examination	Summative	As per examination timetable	40%	1-7,9,10

Assessment Related Requirements

Students are expected to attend tutorials and practicals.
Students are required to keep a seven day weighed food record using scales provided through the course.
Students are required to submit each assessment task.

Minimum requirements for passing Nutrition II:
To pass, students must gain an overall mark of at least 50% and no less than 50% for both
i) the exam component and the ii) written assignment.

Assessment Detail

Task 1: Written Assignment

The details of this assignment will be discussed in the first tutorial.

Format

You are the chief food technologist/nutritionist with an 最新糖心Vlogn food company. Students will be required to prepare a rationale based around current scientific evidence for why the company should modify the ingredients and therefore nutritional content of certain food products. This rationale will be presented to the company in two parts:

1. A scientific referenced report (2000 words)

This report must put forward the current evidence base linking the nutrient of concern with a particular chronic disease. It must include a brief overview of the chronic disease and discuss relevant 最新糖心Vlogn and overseas public health strategies aimed at reducing the incidence of this chronic disease, and, where they exist, related or proposed industry targets for food production. The rationale for making modifications to the ingredient and so nutrient content of the specified food product must be backed by current scientific evidence.

Students are required to submit a draft of the first part of Task 1, (the referenced report).

This is worth 5% of the overall mark for this assessment task.

The aim of this draft is to give students feedback on their progress with their report, which will assist with finishing Task 1.

2. An information brochure (800 - 1000 words)

This brochure is to be used by the company to inform retailers and the general public

concerning product changes that the company intends to make, associated health

benefits and existing public health strategies that these product modifications will

support.

The information in the brochure needs to be consistent with the findings and rationale in the report and comply with current Food Standards 最新糖心Vlog New Zealand regulations.

This written assignment (parts 1 & 2) contributes to 30% of the overall mark for this course.

Task 2: Critical Review - Oral Presentation

The details of this assignment will be discussed in the first tutorial.

Format

Each student will be required to present one (1) journal article, a primary study, from the following journals:

§ American Journal of Clinical Nutrition

§ British Journal of Nutrition

§ European Journal of Clinical Nutrition

§ Nutrition & Dietetics

§ Nutrition

§ Circulation

This oral presentation should last for 15 minutes including time allowed for audience participation and discussion. The presentations will take place during the scheduled tutorial times.

· Select articles that have a nutrition/food focus and that are of interest to you.

· The articles should have been published no more than 2 years old

· The article must be a primary study (not a review or editorial).

You will need to submit a copy of your chosen journal article by Week 2. This will ensure that:

§ No more than one student has selected the same article.

§ That your article is a primary study with a nutrition/food focus and not more than two years old.

§ Everyone receives a copy of the URL link to your article prior to your presentation. All students are required to briefly read through all articles to be presented prior to each presentation day.

Assessment Criteria

The Critical Review will contribute to 15% of the overall mark for this course.

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. 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 student will need to submit a 1000 word essay discussing how to generate audience participation and discussion.

Task 3: Practical Report

Students are required to attend and participate in all practicals.

The Course-Co-ordinator must be contacted regarding absences from practicals. In certain cases, exemption may be granted for reasonable causes such as for medical and/or compassionate grounds.

Students are required to undertake and compare two dietary intake collection methods:

· Twenty Four Hour Recall Method

· Seven Day Weighed Food Record.

Students will be required to keep a seven day weighed food record during the second and third weeks of the course. Food scales and diaries will be distributed during the practical classes. This food record will be kept outside of class time.

Students will be introduced to the dietary analysis software, FoodWorks and will use this to analyse and make nutritional adjustments to their food intake records.

Format

Details of the practical assignment will be distributed and discussed in the first practical session.

At the conclusion of the practical, students are required to submit a written report. This will include tabulating data from the analysis of the dietary intake records; answering the questions contained within the practical handout; attaching the requested printouts from the software programme FoodWorks, as well as the completed dietary records (24 hour recall and 7 day weighed diet diary). There is no set word count for this practical report. Answers to questions are expected to take the form of short written answers.

Assessment Criteria

The Dietary Analysis Report contributes 15% to the overall mark for this course.

Further details regarding the assessment criteria follow.

Submission

Assessment Task 1 Written Assignment
Draft of Part 1
A draft of Part 1 must be submitted in paper form to the lecturer by 2pm on the required due date.

Final Task 1: Parts 1 & 2
The final version of this task must be submitted in paper form as well as electronically by the required due date. The paper copy must be accompanied by a signed and completed Assessment Cover-Sheet.

Paper copies are to be submitted directly to the lecturer at completion of the tutorial on the day the task is due.

An electronic copy of Task 1 (final version), must be submitted to Turnitin through the My Uni course site by 5pm of the due date.

Please be sure to make a copy of your work (hard copy and electronic backup copy).

Assessment Task 2 Critical Review Presentation
This task takes the form of a PowerPoint presentation by each student 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. 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 student 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). The paper copy must be accompanied by a signed and completed Assessment Cover-Sheet (see below).
Paper copies are to be submitted directly to the lecturer at completion of the tutorial on the day the task is due.

Please be sure to make a copy of your work.
Further details of assignment submission is listed under each assessment task.

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 MyUni.

Student Feedback on Assignments/work
We will aim to provide feedback on assignments/work within three weeks of the due date.

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

最新糖心Vlog