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: afsaneh.porzoor@rmit.edu.au


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.

Course Description

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

Element:

1. Identify possible food sources of key nutrients

Element:

2. Identify the principles of food digestion and absorption

Element:

3. Review Australian nutrition policies and strategies.

Element:

4. Evaluate the nutritional contribution of processed foods to the Australian diet.


Learning Outcomes


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


Teaching Schedule

Week         Content &TopicsActivity and Exercises     
Week 1

Introduction to Nutrition

  • Evaluation of reliability of nutrition information
  • Introduction to nutrients

Video, Class discussion

Handouts

Week 2

Macro nutrients

  • Carbohydrates
  • Fat
  • Protein

Tutorial and exercise

Handouts

Week 3

Micro nutrients

  • Minerals and Vitamins

Introduction to digestion and absorption

Video and tutorial

Handouts

Week 4

Process of absorption and transoprt of all nutrients

Metabolism of food

Tutorials, Class discussion
Week 5

Dietary Advice and guidelines in Australia

Current diseases are identified

Tutorial and exercise
Week 6Effect of food processing and storage on nutrientsTutorial, Video and exercise
Week 7Revision of all work covered in the termRevision
Week 8End of the term examEXAM


Learning Resources

Prescribed Texts


References

Wahlqvist, M. L., (2002), " Food and Nutrition, Australia , Asia and the Pacific" (2nd ed). NSW: Allen & Unwin Pty Ltd. Australia.


Other Resources


Overview of Assessment

Written and/or oral questioning to assess knowledge and understanding
Research assignment of specific area food processing
Case studies

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.


Assessment Tasks

The weighting of assessment tasks is outlined below:

Assignment 1 20%
Assignment 2 20%
Worksheets 10%
Theory Test 50%


Assessment Matrix

Other Information

 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:

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