Course Title: Applied Nutrition

Part A: Course Overview

Course Title: Applied Nutrition

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH1156

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2014,
Sem 2 2015

OHTH2120

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2016

OHTH2173

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2016

Course Coordinator: Professor Harsham Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsham.gill@rmit.edu.au

Course Coordinator Location: Building 201 , Level 6,


Pre-requisite Courses and Assumed Knowledge and Capabilities

To successfully complete this course, you should have passed ONPS1118 Nutrition principles an equivalent course or provide evidence of equivalent capabilities.


Course Description

A study of nutritional requirements during the life-cycle, nutrition status assessment, nutrition monitoring and regulation of the food supply.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program learning Outcomes(PLO) at AQF Level 7 

PLO 1: Demonstrate a coherent knowledge of science 

1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.

1.2 You will demonstrate a coherent understanding of the role and relevance of Food Science in society.

1.4 You will demonstrate an understanding of the significance of food science and nutrition to society 

PLO 2: Exhibit depth and breadth of scientific knowledge 

2.2 You will demonstrate an ability to implement the principles and practices that underpins the role of diets, nutrients and food in health and disease. 

2.4 Show an understanding of the dietary guidelines and standards 

PLO 3: Critically analyse and solve scientific problems

3.1 Show an understanding of nutritional status of human diets 

3.2 Show an ability to gather, critically review and synthesise information relevant to scientific enquiry/research in food and nutrition 

PLO 4: Demonstrate effective communication of science 

 4.1 You will able to effectively communicate about food and nutrition issues using oral written and presentation skills.

4.3 You will be able to communicate the solution to a problem or result of a scientific investigation using appropriate terminology for the intended audience. 

PLO 5 Demonstrate accountability for your learning and scientific work

5.2 You will demonstrate initiative and independence.

5.4 You will develop an ability to work collaboratively.

 

 


At the end of this course you should be able to: 

  1. Demonstrate an understanding of the scientific methodologies used in applied nutrition, including the use of nutritional assessment tools to identify individual and public nutrition problems
  2. Demonstrate a detailed knowledge of food as a source of nutrients necessary to protect human health;
  3. Demonstrate ability to source nutritional information from government and industry sources, then evaluate and communicate this information in written, electronic and oral forms;
  4. Demonstrate recognition of the role of regulation in controlling the safety and nutritional quality of the food supply;
  5. Demonstrate recognition of the nutritional requirements at different stages in the human life cycle and for groups with special needs.

 


Overview of Learning Activities

The learning activities included in this course are: 

  • lectures presenting and explaining the content
  • tutorial tasks, providing opportunities for applying theory in practice  
  • written assignments requiring an understanding and integration of the content
  • private study, working through the information presented in class and through learning materials
  • dietary analysis using prescribed electronic software.
  • use of government data to assess the safety and nutritional adequacy of the food supply

Total Study Hours

120 hours (comprising of 48 hours of lectures and tutorials (4x12 weeks) +72 hours (learner directed) – reading/literature review, preparation of reports/assignments, preparation for exams).


Overview of Learning Resources

You will be referred to relevant texts, library resources and reliable, authoritative Internet sites.

 


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching). 

Early assessment 

     1a  Australian Total Diet Survey Assignment :  10%

     1b  National Nutrition Survey Assignment :      10%

Minor web based assignments covering aspects of Australian public nutrition and food supply regulation. 

This assessment supports CLO’s: 3 and 4.

Weighting 20%

Other Assessments 

2. Dietary assessment (30%)

Major assignment involving a personal dietary analysis using relevant computer software 

This assessment supports CLO’s: 1, 2 and 5 

3. Weekly tutorial tasks, including allocated role in leading class discussion (10%) 

This assessment supports CLO’s: 1,2 ,3, 4 and 5 

4. End of semester Exam (40%) 

This assessment supports CLO’s: 1,2 ,3, 4 and 5 

All assessments must be completed to meet requirements for OHTH2173.