Course Title: Health and Nutrition

Part A: Course Overview

Course Title: Health and Nutrition

Credit Points: 12.00

Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
OHTH2147	City Campus	Undergraduate	155T Vocational Health and Sciences	Face-to-Face	Sem 2 2013, Sem 2 2014, Sem 1 2015, Sem 2 2015, Sem 1 2016
OHTH2147	City Campus	Undergraduate	174T School of VE Engineering, Health & Science	Face-to-Face	Sem 1 2018, Sem 1 2019, Sem 2 2019, Sem 1 2020, Sem 2 2020, Sem 1 2021, Sem 2 2021
OHTH2147	City Campus	Undergraduate	535T Social Care and Health	Face-to-Face	Sem 1 2022, Sem 2 2022, Sem 1 2023, Sem 2 2023, Sem 1 2024

Course Coordinator: Tino D'Angelo

Course Coordinator Phone: +61 3 9925 4380

Course Coordinator Email: tino.dangelo@rmit.edu.au

Course Coordinator Location: 051.08.02

Course Coordinator Availability: By appointment

Pre-requisite Courses and Assumed Knowledge and Capabilities

None

Course Description

This course introduces you to the fundamentals of the principles of nutrition and the relationship between diet and disease. Topics include macro and micro nutrients, fluid and energy balance as well as physical activity. You will explore how current national nutritional programs and policies are shaped by our current understanding of nutritional physiology as well as how socio-demographic influences determine our food and dietary habits.  

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes for the Associate Degree in Health Sciences:
2. Analyse and interpret information to determine appropriate solutions to predictable and unpredictable situations
3. Recognise and apply relevant technologies in health to perform work tasks
4. Communicate effectively in a range of forms (written, oral) and with diverse audiences and cultural groups (community, clients and health professionals)

On completion of this course you should be able to:
1. Relate various functions and roles nutrients play in the human body and their food sources.
2. Explain the relationships between diet and disease.
3. Analyse the diets of individuals and community groups.
4. Explain the processes of nutrient digestion, absorption and transport
5. Conduct basic measurements of body mass index, waist to hip ratio and skinfolds to calculate percentage body fat.
6. Read and interpret food labels and nutrition claims.

Overview of Learning Activities

In this course you will learn through the following activities:
• Face to face teaching.
• Personal reading (e.g. journal articles, websites, government directives).
• Tutorial presentations

Overview of Learning Resources

You will need to access this course on the student learning management system on a weekly basis to prepare for lectures and tutorials. You will need to read recommended sections of text books, library resources and other learning materials.

Your recommended textbook for this course is: Whitney, Eleanor N. & Rolfes, Sharon R., 2008, "Understanding Nutrition" (12th ed.), West Publishing Company.

You may also be referred to the following Websites:
National Health and Medical Research Council:   http://www.nhmrc.gov.au
Australian Nutrition Foundation:  http://www.nutritionaustralia.org/
Food standards Australian New Zealand:  www.foodstandards.gov.au
Dietitians Association of Australia:  www.daa.asn.au

You may also need to use other resources available in the RMIT Library, such as videos and the subject learning guide at:
http://rmit.libguides.com/sb.php?subject_id=67926

Overview of Assessment

 
Assessment tasks

Early Assessment Task: Online Quizzes X 2
Weighting 15% Quiz 1, 20% Quiz 2 total 35%
This assessment task supports CLOs 2, 6 and 7

Assessment Task 2: Group Assignment
Weighting 15%
This assessment task supports CLOs 1, 2, 3, 4, 5, 6 ,7

Assessment Task 3: Practical Logbook
Weighting 40%
This assessment task supports CLOs  2,3,  4, 5 and 7

Assessment Task 4: Individual written task
Weighting 10%
This assessment task supports CLOs 1,2, 3,4, 5, 6 and 7