Course Title: Applied Nutrition

Part A: Course Overview

Course Title: Applied Nutrition

Credit Points: 12.00


Course Code




Learning Mode

Teaching Period(s)


City Campus


171H School of Science


Sem 2 2017

Course Coordinator: Professor Harsharn Gill

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email:

Course Coordinator Location: Bundoora Campus, 201.06.04

Course Coordinator Availability: Please email to arrange a meeting time.

Pre-requisite Courses and Assumed Knowledge and Capabilities

To successfully complete this course, you should have passed ONPS1118/ ONPS 2125 Nutrition principles or 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

On successful completion of this course you should be able to:


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

This course contributes to the following Program LearningOutcomes(PLO) at AQF Level 9

Understanding science

1.1 You will demonstrate an advanced understanding of food science and technology by articulating the methods applied in science and technology, explaining why current knowledge in this discipline is both contestable and is continuously evolving. Through further inquiry and research, make food science and technology relevant in society.

1.2 You will have a thorough understanding of recent developments in a specialised area of food science and technology.

1.3 You will demonstrate knowledge of research principles and methods applicable to food science and technology.


Critically analyse and solve problems in food science and technology.

2.1 You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and new areas of this discipline.

2.2 You will generate and evaluate complex ideas and concepts at an abstract level.


Application of knowledge and skills

3.1 Demonstrating creativity, initiative and a high level of autonomy in research and/or professional practice.



4.1 You will be able to effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.


Personal and professional responsibility

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.

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
  • Use of government data to assess the  safety and nutritional adequacy of the food supply

Total study hours

150 hours (comprising of 48 hours of lectures and tutorials (4x12 weeks) +102 hours (learner directed) – reading/literature review, preparation of reports/assignments.

Overview of Learning Resources

Links to learning resources will be provided at the course site at myRMIT.

Overview of Assessment

This course has no hurdle requirements.


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, 4 and 6.

Weighting 20%


Other Assessments

Dietary assessment

Major assignment involving a personal dietary analysis using relevant computer software

This assessment supports CLO’s:  1, 2, 5 and 6

Weighting 20%


Nutrition Assay (individual exercise)

You will be required to write a 1000 world assay on an applied nutrition topic to be set

Weighting 10%


Weekly tutorial tasks, including allocated role in leading class discussion

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

Weighting 10%


End of semester exam

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

Weighting 40%