Course Title: Applied Nutrition

Part A: Course Overview

Course Title: Applied Nutrition

Credit Points: 12.00

Terms

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

OHTH2173

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 2 2017

Course Coordinator: Dr Lisa Newman

Course Coordinator Phone: +61 3 9925 6113

Course Coordinator Email: lisa.newman@rmit.edu.au

Course Coordinator Location: Building 201, Level 6, Room 13


Pre-requisite Courses and Assumed Knowledge and Capabilities

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


Course Description

This course will provide students with foundation knowledge in food, nutrition and health, including food sources of nutrients, food and nutrient recommendations for health and methods for measuring food intake and behaviour, historical perspective of why we consume the foods we do today and regulation of the food supply. Students will also gain an understanding of recommended dietary intakes, with reference to different population groups. Through the course students will gain an understanding of the nutritional issues relevant to stages across the lifespan: pregnancy, lactation, infancy, childhood and ageing.


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.

1.3 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 be 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

5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.

5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context.

5.3 You will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and technology.

 


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: 

You will be guided through the subject by structured lectures that will explain and discuss the key concepts. There will also be a tutorial classes which will provide opportunities for applying theory into practice for example performing dietary analysis using prescribed electronic software. You will have the roles of active learners and have the responsibility of attending and actively participating in all planned student learning experiences, i.e. lectures and tutorials, reading all relevant references pointed out during planned student learning experiences and undertaking such other private study as will benefit your learning toward the objectives of the course. There will be non-contact work associated with complementary self-directed learning. There will also be an assignment by individuals and/or as a team on topics relating to the field of study.

Total Study Hours

120 hours total, including:

  •  Lectures: 36 hours (face-to-face)
  • Tutorials: 24 hours (face-to-face)
  • Self-directed learning (assignments, revision, reading): 60 hours

 


Overview of Learning Resources

Lecture notes will be made available online through the Learning Hub, along with all materials required to complete the course. You will also be referred to specific chapters in the recommended textbook, other library resources and links to government resources online.


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

 

Assessment Task 1: Multiple Choice Quizzes

You will complete 3 MCQs throughout the semester based on the course materials.

Weighting: 15%

This assessment task supports CLOs: 1, 2, 3, 4 and 5

 

Assessment Task 2: Infographic

You will create an infographic about the National Nutrition Survey.

This task will be an early assessment task.

Weighting: 15%

This assessment supports CLOs: 3 and 4

 

Assessment 3: Dietary assessment

You will perform a personal dietary analysis using relevant dietary analysis software.

Weighting: 30%

This assessment supports CLOs: 1, 2, 3, 4 and 5

 

Assessment 4: Final examination

Weighting: 40%

This assessment supports CLOs: 1, 2, 3, 4 and 5