FOOD SC 7029WT - Nutrition Metabolism

Waite Campus - Semester 2 - 2024

Nutrition metabolism will focus on early life nutrition, healthy ageing and nutritional genomics. We know that a healthy start to life is very important and that adverse nutritional exposures early in life can impact future chronic disease risk. In this course we will investigate how this may occur and how nutrition and lifestyle changes may reverse these adverse effects. In addition, we know that worldwide we are living longer and this comes with an additional set of nutritional challenges. We will explore the role of nutrition in the ageing process and how our eating habits, preferences and requirements change as we age. Finally, a growing area of research is nutritional genomics which looks at how nutrients impact genes and also the reverse; how gene variations that exist between individuals may impact the way we process certain nutrients. This is extremely important especially if we want to adopt a personalised nutrition/diet approach.

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Course Details

Course Code	FOOD SC 7029WT
Course	Nutrition Metabolism
Coordinating Unit	Food Science
Term	Semester 2
Level	Postgraduate Coursework
Location/s	Waite Campus
Units	3
Contact	Up to 5 hours per week
Available for Study Abroad and Exchange	Y
Assumed Knowledge	Biology and Chemistry OR BIOCHEM OR Equivalent of 6 units of Level I Biology and Chemistry
Assessment	Groups assessments, case studies, literature review, quizzes

Course Staff

Course Coordinator: Dr Tina Bianco-Miotto

Dr Nichola Thompson
nichola.thompson@adelaide.edu.au

Course Timetable

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

Course Learning Outcomes

On successful completion of this course students will be able to:

1	Demonstrate knowledge and understanding of the physiological and genetic mechanisms controlling macronutrient metabolism.
2	Discuss metabolism, physiology and nutritional health role in human diets.
3	Demonstrate knowledge and understanding of the interrelated roles of nutrition, genetics and metabolism for the prevention and treatment of chronic disease.
4	Acquire skills to critically evaluate nutritional health information that is communicated to the general public.
5	Explain the role of metabolism and nutritional health in healthy aging.
6	Develop professional communication skills across a range of delivery modes.

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1-5
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	2-4, 6
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	6
Attribute 4: Professionalism and leadership readiness Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.	1-6
Attribute 7: Digital capabilities Graduates are well prepared for living, learning and working in a digital society.	6
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	6

Learning Resources

Online Learning

Lecture content to be online. Workshops to be face to face.
Learning & Teaching Activities

Learning & Teaching Modes

This course will be taught using a combination of lectures and workshops. New content will be delivered through the lectures with a mixture of online and face to face delivery. Material in lectures will be reinforced by workshops which will include case studies, problem solving and discussions in groups.

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 for the course (e.g., lectures and workshops), as well as non-contact time (e.g., reading and revision).

Learning Activities Summary

No information currently available.

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	Assessment type (Formative or Summative)	Assessment weighting % (Summative tasks must add up to 100%)	Hurdle Requirement (Yes or No)	Course learning outcomes being assessed
Group Workshop Assessments	Formative & Summative	3x10%	No	1-6
Case Studies	Formative & Summative	2x10%	No	1-6
Literature Review	Formative & Summative	20%	No	1-6
Quizzes	Formative & Summative	3x10%	No	1-6

Assessment Detail

Group Workshop Assessments (3 x 10%)
Group Workshop Assessments (3 x 10%) – Students will be required to work in groups and complete questions provided on nutrition topics such as fad diets, metabolic health and disease, use of social to communicate nutrition to the public and emerging nutrigenomics topics.

Case Studies (2x10%)
Students will be given 2 case studies on topics covered within the course to complete individually. The case studies will outline a nutrition problem and the students will need to provide potential solutions using scientific peer-reviewed references.

Literature Review (20%)
Students will choose from a range of provided topics and write a 3000 word literature review on a current nutrition topic. Students will be expected to include 15-20 scientific peer-reviewed publications. A draft will be assessed at the half-way point to provide students with guidance (5%) with the final literature review weighted at 15%.

Quizzes (3x10%)
The content in the course will be assessed with 3 online quizzes (10% each) which will include multiple choice questions as well as short-answer questions.

Submission

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 the assignment 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 late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.

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

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