最新糖心Vlog

1. Be able to understand the fundamental concepts of public health nutrition

2. Have sound knowledge of the social determinants of health and be able to describe how day-to-day living conditions impact on nutritional health and well-being

3. Explain the factors which influence food choice and eating patterns, including social, cultural and economic factors

4. Communicate major historical events that have influenced the 最新糖心Vlogn eating pattern over time

5. Demonstrate knowledge of the different types of food systems

6. Apply knowledge to support and explain the importance of developing a sustainable, nutritious and healthy food supply which is available to all

7. Demonstrate knowledge of major health and nutrition policies and how recommendations from these policies guide and support nutrition intervention strategies/programs

8. Exhibit knowledge and skills required to design and plan a food and nutrition intervention project/program.

9. Communicate effectively in the context of nutrition, both individually and as part of a team.

Access to the following on-line resources:

1. NHMRC, 最新糖心Vlogn Government. Nutrient Reference Values for 最新糖心Vlog and New Zealand

      2. Access to the on-line report writing resource Turnitin:

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 Guide 

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

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

1. Course announcements. 

2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. 

3. Lecture recordings.

4. Copies of assignments and assessment information


My Uni can be accessed via

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 problem-solving activities. 

Practicals aim to apply the knowledge and skills covered in the lectures and tutorials linking principals of health and nutrition policies to practice in community-based food service organisations/businesses.

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).

Lecture Topics Include:

• Defining Health & Introducing Public Health Nutrition 
• Social Determinants of Health & Impact on Nutritional Status 
• Nutrition Intervention Programs – Designing, implementing & evaluation 
• Food Systems, Building a Healthy Sustainable Food Supply 
• Food choices, Food, Culture, Behaviour & Health 
• Indigenous Communities – Factors which affect food intake, Food supply issues 
• History of Food in 最新糖心Vlog 
• Health & Nutrition Policies, Nutrition Intervention Programs 
• Health Claims and food regulation

Practical Sessions:

• There are 3 x 2 hour practical sessions in Weeks 7, 8 & 9.

The practical's focus is around the application of nutrition intervention policies to food service:

Working in pairs, students are provided with two different nutrition intervention policies and two working menus from organisations required to comply with these policies. Students are required to modify the menus so that they fully comply with the relevant nutrition intervention policy as well as other relevant information provided. Students are required to record and justify all modifications made to the menu, and to answer questions in the practical booklet.

Tutorials include:

• Assessments, feedback and exam revision 
• Group activities on planning nutrition interventions, food systems, different cultures, Indigenous communities, traditional foods and front-    of-pack food labelling
• An extended tutorial/workshop is planned for Week 6, looking at nutrition programs in the APY Lands.

Minimum requirements for passing the Public Health Nutrition lll:

To pass, students must gain an overall mark of at least 50% for the course.
Failure to meet the above minimum requirements for the course will result in a student failing the course or being offered a supplementary assessment task(s).

There is no small group discovery experience in this course.

Assessment Task	Type of Assessment	Percentage of Total Assessment for Grading Purposes	Hurdle Yes or No	Outcomes being Assessment/ Achieved	Approximate  Timing of Assessment
Online test	Summative &  Formative	10%	No	1-5	Week 5
Tutorial Group Tasks x 5	Summative & Formative	10%	No	1-9	Week 3,4,5,6 & 11
Practical Report	Summative & Formative	20%	No	1-9	Week 9
Written Assignment	Summative & Formative	30%	No	1-9	Week 12
Exam	Summative	30%	No	1-9	End of semester, during official exam period

Students are expected to attend tutorials and practicals.

To pass Public Health Nutrition lll, 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.

ONLINE TEST (10%)
There will be an online test examining students’ knowledge and understanding of fundamental concepts in public health nutrition covered in the first few weeks of lectures and tutorials including defining public health nutrition; social determinants of health and their impact on nutritional status; planning, implementing and evaluating nutrition intervention programs. The test will consist of a mixture of multiple choice, matching and true/false questions and will take no more than 45 minutes to complete.

TUTORIAL GROUP TASKS (10%)
There will be five group tasks (2% each), one at each of the group activity tutorials. Students will be assigned to a small group for these tasks at the beginning of the course and will be required to work in their assigned group during the tutorials. A list of questions, assessing students’ understanding and application of knowledge covered in lectures, will be provided to each group at the beginning of the tutorials. Each group will discuss their answer for one of the questions on the list (assigned by tutors) with the class and each student will also be required to hand in their answer sheet at the end of the sessions.

PRACTICAL REPORT – Applying nutrition intervention policies to food service (20%)
Working in pairs, students are provided with two different nutrition intervention policies and two working menus from organisations required to comply with these policies. Students are required to modify the menus so that they fully comply with the relevant nutrition intervention policy as well as other relevant information provided. Students are required to record and justify all modifications made to the menu, and to answer questions in the practical booklet. This assessment examines student’s ability to analyse and interpret data, their understanding of the knowledge covered in lectures and their ability to apply the knowledge in practice.

WRITTEN ASSIGNMENT (30%)
Students are required to design and plan a nutrition intervention project around the recommendations of at least one current health and nutrition policy, using knowledge covered in lectures and tutorials.
The proposal must include an overview of the relevant health and nutrition policy, provide a convincing rationale for the proposed project including a needs assessment and project objective, include details of the target audience/stakeholders, an outline of the steps involved and explain how the expected outcomes are to be measured. The project must include an appropriate evaluation strategy.
This assessment provides students with an opportunity to further develop skills and knowledge necessary to research, plan and critically evaluate nutrition intervention programs while increasing their understanding of the important links between policy principals and practice. Students will have the semester to complete this task, with feedback provided part-way through the course on initial stages of their proposal. Length of the report is 3000 words.

EXAM (30%)
The final exam will examine all components of the course. It will consist of short and long answer questions.

Submission of Assessment Tasks.

Please be sure to retain a copy of all your assessment tasks.
Specific details regarding the submission requirements for each task will be made available during the first tutorial.

Unless otherwise arranged with the course coordinator, assessment tasks must be submitted by the specified deadline.

• Electronic copies are to be submitted through the course My Uni site.
• Hard copies (paper copies) are to be submitted directly to the lecturer. 

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.