Course Title: Identify nutritional fundamentals
Part B: Course Detail
Teaching Period: Term2 2011
Course Code: ONPS5217
Course Title: Identify nutritional fundamentals
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Afsaneh Porzoor
Course Contact Phone: +61 3 9925 4876
Course Contact Email: email@example.com
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 20
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
There are no prerequisites for this course.
This unit covers the skills and knowledge required to identify the fundamentals of nutrition as they relate to the food processing industry.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title:
VBP039 Identify nutritional fundamentals
1. Identify possible food sources of key nutrients
2. Identify the principles of food digestion and absorption
3. Review Australian nutrition policies and strategies.
4. Evaluate the nutritional contribution of processed foods to the Australian diet.
This is a competency based unit
Details of Learning Activities
In this course you will learn through the following activities:
- Face to face teaching
- Personal reading (e.g. prescribed sections of textbooks and relevant articles)
- Tutorials, assignment on Nutrition Information Panel of processed foods and diet analysis
|Week||Content &Topics||Activity and Exercises|
Introduction to Nutrition
Video, Class discussion
Tutorial and exercise
Introduction to digestion and absorption
Video and tutorial
Process of absorption and transoprt of all nutrients
Metabolism of food
|Tutorials, Class discussion|
Dietary Advice and guidelines in Australia
Current diseases are identified
|Tutorial and exercise|
|Week 6||Effect of food processing and storage on nutrients||Tutorial, Video and exercise|
|Week 7||Revision of all work covered in the term||Revision|
|Week 8||End of the term exam||EXAM|
Wahlqvist, M. L., (2002), " Food and Nutrition, Australia , Asia and the Pacific" (2nd ed). NSW: Allen & Unwin Pty Ltd. Australia.
Overview of Assessment
Written and/or oral questioning to assess knowledge and understanding
Research assignment of specific area food processing
Students obtain a result of competent (C) or not yet competent (NYC)
Results will also be graded.
Student must pass each Assessment task to demonstrate Competence.
The weighting of assessment tasks is outlined below:
Assignment 1 20%
Assignment 2 20%
Theory Test 50%
Late work- Late submission of work will incur a penalty of 5% of the maximum mark per weekday unless Special Consideration is applied for in writing using the required form. Marks can be deducted until the minimum pass mark is reached, after which no further marks will be deducted. Work will not be accepted more than 2 weeks after the due date.
Special Consideration- Any student who, because of illness or other circumstances beyond their control, has been prevented from attending a test, or whose performance in a test was affected by illness or other circumstances beyond their control may apply for Special Consideration. This must be done within 48 hours of the missed assessment/ assignment by lodging the appropriate form (available at )with medical certificate or other supporting documentation at the Reception Office on Level 6, Building 51. Note: It is the policy of the School of Life and Physical Sciences NOT to AUTOMATICALLY PROVIDE SUPPLEMENTARY OR DEFERRED EXAMS. You will be advised of the outcome of your application for Special Consideration. The taking of Annual Leave does NOT constitute grounds for special consideration.
Assessment Review- Students who are dissatisfied with their assessments have the right to clarification and written review of how their assessment was determined through either:
o consultation with original assessor and, if necessary
o consultation with Program Manager
o request to the Head of School for review of results
If the issue is still not resolved, then it may be referred to the following committees:
o Assessment Appeals Committee of the School of Life and Physical Sciences
o Assessment/Credit Appeals Committee of the SET Portfolio.
The School or Portfolio Complaints Liaison Officer may be involved in the resolution of the issue.
There is a time limit on appeals. You must commence appeal procedures within two weeks of official results being published,
Plagiarism is the presentation of the work, idea or creation of another person as though it is your own. It is a form of cheating and is a very serious academic offence that may lead to expulsion from the University. Plagiarised material can be drawn from, and presented in, written, graphic and visual form, including electronic data and oral presentation. Plagiarism occurs when the origin of the material used is not appropriately cited. Is also occurs through enabling plagiarism, which is the act of assisting or allowing another person to plagiarise or to copy your own work. Please make sure you consider this carefully in completing all your work and assessments in this course and if you are unsure about whether you might have plagiarised, seek help from your teacher.
Course Overview: Access Course Overview