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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.

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.

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

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	Practical Session 1  (Task 3) * Distributed & Discussed * Practical will be commenced in class: 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 Critical Review Presentation, Task 2)
	Practical	Practical Session 2 * 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	Practical Session 3 * 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
	Practical	Practical Session 4 FoodWorks Analysis of: * 24 hour Dietary Recall Seven Day Weighed Food Record Computer Suite 1 & 2
Week 5	Lecture	Critical Review Presentations (Task 2)
	Tutorial	Critical Review Presentations
	Practical	Critical Review Presentations
Week 6	Lecture	Malnutrition Hunger & the Global Environment
	Tutorial	Critical Review Presentations
	Practical	Critical Review Presentations
Week 7	Lecture	Weight Mangement 1 Underweight Weight Management 2 Eating Disorders
	Tutorial	Nutrition & Chronic Disease 1 Introduction & Overview Make-up lecture due to Critical Review Presentations in Week 5
	Practical	Practical Session 5 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 3 Overweight Weight Management 4 Obesity
	Tutorial	Identifying Fad Diets
	Practical	Practical Session 6 * Meeting the RDIs (or other specified NRV) * Dietary Adjustment for three nutrients Computer Suites 1 & 2
Week 9	Lecture	Nutrition and Chronic Disease 2 Cardiovascular Disease Nutrition and Chronic Disease 3 Front of Package Labelling: Pick the Tick Program Health Star Rating System Guest Speaker (TBC)
	Tutorial	Reformulation of Food Class Discussion regarding Task 1, Written Assignment
	Practical	Practical Session 7 * FoodWorks analysis of adjusted diet Computer Suites 1 & 2
Week 10	Lecture	Nutrition and Chronic Disease 4 Diabetes Mellitus Nutrition and Chronic Disease 5 Diabetes SA Guest Speaker (TBC)
	Tutorial	Diabetes Mellitus Carbohydrate Counting
	Practical	Practical Session 8 * FoodWorks analysis of adjusted diet Computer Suites 1 & 2
Week 11	Lecture	Nutrition and Chronic Disease 6 Cancer Nutrition and Chronic Disease 7 Osteoporosis
	Tutorial	Completion and Submission of Task 1
	Practical	Practical Session 9 * Class discussion regarding dietary adjustments * Complete Dietary Analysis Report Computer Suites 1 & 2
Week 12	Lecture	Food Allergy Food Intolerance
	Tutorial	Exam Revision
	Practical	Practical Session 10 (Finish & Submit Dietary Analysis Report) Computer Suites 1 & 2
Week 13

Assessment Task	Task Type	Weighting	Learning Outcome
Group Oral Presentation: Critical Review of a Primary Research Paper	Summative	15%	1,2,3,6,9,10
Written Assignment	Summative and Formative	30%	1,2,4,6,9,10
Practical Report Weighed Food Record & Dietary Analysis Report	Summative and Formative	15%	1,2,4,6-8,10
Final Written Examination	Summative	40%	1-7,9,10

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.

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.

Nutrition II  is assessed using four forms of assessment:

Task 1: Written Assignment, 30% 
Task 2:  Group Oral Presentation, 15%
Task 3:  Practical Report, 15%
Final Exam, 40%

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

Task 1: Written Assignment (30%)
This final completed assignment (parts 1 & 2) is due for submission in the second last week of the semester. The draft of Part 1 is due for submission in Week 6.

Students are required to critically research the association between a specific chronic disease and diet, prepare a scientific report (Part 1, 2000 words) and translate this information into a short brochure (Part 2, 600 words) which provides relevant nutritional advice to the
general population.

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 leaflet (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.

 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:

Part 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 have the opportunity 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.

Part 2. An information brochure (600 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.


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. Around the middle of the semester, each group must present their findings to the class, via a 15 minute presentation. Feedback is given on the appropriateness of their chosen paper, prior to commencing the review. 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.

Format

Each group will be required to present one (1) journal article. 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. Articles must have a nutrition/food focus. The 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. All group members are expected to contribute equally to the critical evaluation of the study and to the oral presentation. Assessment of the presentation includes marks for evidence of good teamwork between all group members as well as for promoting audience participation.

You will need to submit a copy of your chosen journal article by Week 2. All class members receive 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.

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

Task 3: Practical Report (15%)
This practical report is due in the final week of the semester.

Students are expected to attend and participate in all practicals. The Course Coordinator must be contacted regarding abscences from practical 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 re-analysed using FoodWorks.

Format

Analysis data, comments and answers to questions are all recorded in the practical booklet provided. Examples are given each week and students receive face-to-face feedback as they undertake each task in the prac session. At the completion of the practical students are required to submit a report which consists of their two dietary records (24 hour recall and 7-day weighed food record), the relevant FoodWorks printouts and their completed practical booklet. There is no set word count for this practical report. Answers to questions are expected to take the form of short written answers. This report is due in the final week of the semester.

This assessment examines the student’s skills in collecting and recording dietary intake data, their skills in applying a nutritional analysis tool to analyse this data, and their ability to collect, record, interpret and communicate their findings.

Final Exam: (40%)
The final exam occurs at the end of the semester during the official univeristy exam period.

All material covered in the course is examinable unless otherwise indicated by the Course Coordinator and Lecturer. The final exam assesses knowledge and understanding of the course material.

Format

This is a 3 hour, closed book exam (10 minutes reading time, 180 minutes writing time).
The exam will consist of short written answer questions.


 

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)
The final version (Part 1 and 2) of this task 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).

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.

Assessment Task 2 Group Critical Review 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 1pm 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 1pm 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.