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)

ONPS2551

City Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022

Course Coordinator: Dr Lisa Newman

Course Coordinator Phone: -

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

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


Pre-requisite Courses and Assumed Knowledge and Capabilities

To successfully complete this course, it is recommended that you have completed ONPS1118 Nutrition Principles or an equivalent course.


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, adulthood and ageing.


Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes (CLOs)

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.

 


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 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.  


Overview of Learning Activities

On completion of this course you should be able to:

  1. Evaluate and discuss methods for measuring food intakes and behaviours and identify factors that influence food choice;
  2. Describe the changes that have occurred to the food supply and the regulation in controlling the safety and quality of food;
  3. Identify food and nutrition concepts such as food sources of nutrients, food and nutrient recommendations and the impact of food and nutrition on population health;
  4. Select and use appropriate technologies to locate, critique and interpret individual and population based dietary data, nutrient references and dietary recommendations, and peer reviewed nutrition literature;
  5. Explain the physiological changes that occur throughout the lifespan, the corresponding nutrition needs and identify common nutrition issues at each stage of the lifespan;
  6. Apply effective written communication skills to disseminate foundation knowledge in food and nutrition to specialist and non-specialist audiences.


Overview of Learning Resources

You will be guided through the subject by a range of interactive learning materials, ranging from online videos outlining the key concepts, interactive lectorials that will explain and discuss the key concepts in more detail and use activities to enhance and guide your learning, and tutorials which will give you the chance to use the knowledge in a practical way, for example performing dietary analysis using prescribed electronic software and solving case-studies. 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. lectorials, tutorials and self-directed Canvas activities, reading all relevant information provided to you and undertaking private study which will enable you to meet the learning outcomes of the course. There will also be assignments relating to topics covered in this course.

 


Overview of Assessment

This course has no hurdle requirements.

Assessment Task 1: Short report
Weighting: 15%
This assessment supports CLO 1, 2, 4 and 6

Assessment Task 2: Dietary assessment (Part 1)
Weighting: 35%
This assessment supports CLO 1, 3, 4 and 6

Assessment 3: Dietary assessment (Part 2)
Weighting: 30%
This assessment supports CLO 1, 3, 4 and 6

Assessment Task 4: Infographics in the real world
Weighting: 20%
This assessment supports CLO 3, 4, 5 and 6

 

Please note that postgraduate students are expected to demonstrate deeper knowledge and higher-level application of knowledge and skills than undergraduate students. There may be a postgraduate and an undergraduate version of the assessments.