Course Title: Apply an understanding of nutritional biochemistry

Part B: Course Detail

Teaching Period: Term2 2012

Course Code: ONPS5248

Course Title: Apply an understanding of nutritional biochemistry

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Veluppillai Packiyasothy

Course Contact Phone: +61 3 9925 4932

Course Contact Email: veluppillai.packiyasothy@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 45

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

VPB036 - Apply chemistry knowledge and laboratory practices in the workplace,
VPB074 - Identify the biochemical properties of food
 

Course Description

This unit covers the skills and knowledge required to apply human nutrition in terms of biochemical processes based on relevant anatomy, physiology and biochemical processes.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP084 Apply an understanding of nutritional biochemistry

Element:

1. Identify the major chemical constituents of foods.

Performance Criteria:

chemical constituents of foods and food products are identified

the key structural differences between proteins, carbohydrates, lipids, dietary fibre, vitamins and vitamin-like compounds are identified

Element:

2. Evaluate, in biochemical terms, the nutritional importance of proteins.

Performance Criteria:

Foods and food products rich in proteins from animals and vegetables are identified

link between structure and function of proteins is identified

essental and non-essential amino acids are identified

proteins are evaluated based on their constituent essential and non-essential amino acids

digestive processes related , polypeptides and amino acids are identified

Utilization of proteins by the human boy is determined

Factors affecting protein requirements in humans are evaluated

Physiological effects of  excessive or deficient intakes of protein are assessed

Element:

3. Evaluate, in biochemical terms, the nutritional importance of carbohydrates.

Performance Criteria:

Forma and food sources of dietary carbohydrates are identified

quality carbohydrate food are differentiated based on glycaemic index

Process of digestion of  dietary carbohydrates is identified

Absorption and transport processes of monosaccharides, disaccharides and polysaccharides is determined

carbohydrate metabolism in biochemical telysed

regulation of blood glucose is interpreted

Utilisation of carbohydrates in the human body is determined

Factors affecting carbohydrate requirements in humans are evaluated

Physiological effects of excessive or deficient intakes of protein are assessed

Element:

4. Establish, using biochemical terms, the nutritional importance of dietary fibre.

Performance Criteria:

Forms and food sources of dietary fibre are determined

the role of dietary fibre in the physiology of digestion is evaluated

protective effects of dietary fibre in the prevention of disease are assessed

Physiological effects of excessive or deficient intakes of dietary fibre are assessed

Element:

5. Establish, in biochemical terms, the nutritional importance of lipids and related substances.

Performance Criteria:

Various classes of dietary lipids essential fatty acids and cholesterol are identified

Current patterns of fatty acid intake  in affluent populations and traditional communities are assessed

Digestive processes related to lipids are identified

Physiological effects of the various categories of of dietary lipids are assessed based on biochemistry

Parameters of cholesterol function and metabolism are identified

Utilisation of lipids and cholesterol by the human body is determined

Physiological effects of excessive or deficient intakes of dietary lipids are assessed

Element:

6. Distinguish between the key elements of energy metabolism.

Performance Criteria:

dy's requirements for energy and the factors affecting the requirementsis determined

The release of energy from food by oxidative metabolic processes is interpreted

Food ebnergy content of various foods and macronutrients is sourcedMethods by which the body's energy may be measured and determined

Utilisation of energy by the human body is investigated

Element:

7. Establish, in biochemical terms, the nutritional importance of vitamins and ‘vitamin-like compounds’.

Performance Criteria:

Vitamins and vitamin-like substances are identified

Food sources of varios vitamins are esteblished

Food sources of various vitamin-like substances are established

Process of digestion and absorption of vitamins  is identified

Biochemical functions of each of the vitamins and vitamin-like compounds is determined

Utilisation of vityamins and vitamin-like compounds by the human body is determined

Effects of deficiencies and toxicities of vitamins and vitamin-like compounds on the human body is assessed

Element:

8. Establish, in biochemical terms, the nutritional value of minerals.

Performance Criteria:

Biochemical roles fulfilled by minerals is assessed

Biochemical and metabolic factors controlling the balance between the intake and excretion of minerals are identified

Food sources of minerals are determined

Digestion, absorption and transport of minerals in the human body is determined

Utilisation of minerals by the human body is determined

Physiological effects of excessive or deficient intakes of minerals are assessed

Element:

9. Evaluate the biochemical and physiological processes involving water

Performance Criteria:

The main fluid types in the body are categorised

Digestion, absorption , transport and excretion of water in the human body is determined

The role of dissolved solutes in the human body is established

The metabolism of the key electrolytes in body fluids is established


Learning Outcomes


On completion of this unit  students will be able to

  • Identify the chemical constituentsof foods
  • Distinguish between the key elements of energy metabolism.
  •  Understand the nutritional importance of lipids and related substances, proteins, carbohydrates, dietaryfibre, vitamins and vitamin-like substances, minerals and water 
  • Understand the biochemical and physiological processes involving water
    .
     


Details of Learning Activities

Face-to-face lectures

Videos

Laboratory activities

Class activities and worksheets

Research activities


Teaching Schedule

Week  1:   Major Chemical constituents of foods and food products are  identified.     Revision of Digestive System,    Review of the structures of proteins, carbohydrates, lipids, dietary fibre, vitamins and vitamin-like compounds

Week 2.  Nutritional importance of Proteins in biochemical terms 
 

Week 3.  Nutritional Importance of carbohydrates in biochemical terms

Week 4:  Nutritional importance of Dietary fibre  
 

Week 5;  Nutritional importance of lipids and related substances in biochemical terms

Week 6. Nutritional importance of vitamins and vitamin-like substances

Week 7;  Nutritional importance of minerals

Biochemical and Physiological processes involving water  
 

Week 8. Energy Metabolism

Week 9.  Revision


 

End of Semester exam week:  exam


Learning Resources

Prescribed Texts

Food and Nutrition 2nd ed       Mark Wahlqvist


References

Understanding Nutrition         Ellie Whitney  and Sharon Rady Rolfes


Other Resources

DVD      Carbohydrates
DVD      Proteins
Catalyst off air recording           Stomach and intestines
Catalyst -offair recording   Diabetes
DVD   Nutrients- their interactions
Video  - Cell Metabolism


Overview of Assessment

Assessment for this course consists of:


• Class activities
• Research tasks/activity sheets/worksheets/presentation
. Practical activities and reports
.Short tests/quizzes
• Exam
 


Assessment Tasks

Exam          40%

Practical Activities and Reports        20%

Worksheets, video question sheets, homework sheets, quizzes     - 40%


Assessment Matrix

element12345678
Theory classesx    x   x  x   x  x   x  x   
Practical Activities x   x x
Class/research activitiesxxxxxxxx

Other Information

The 45 hours allowed for this unit are allocated as follows

Class Theory       24 hours

Practical Activities    10 hours

Research Tasks/ Activity Sheets   9 hours
 

Exam             2 hours
 

Course Overview: Access Course Overview