Course Title: Apply an understanding of nutritional biochemistry

Part B: Course Detail

Teaching Period: Term2 2013

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

Veluppillai Packiyasothy

Building 51, Level 7, Room 5

Tel: 9925 4723

Fax: 9925 4144

veluppillai.packiyasothy@rmit.edu.au

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:

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:

 Essential 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 body 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:

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:

Body's requirements for energy and the factors affecting the requirementsis determined
The release of energy from food by oxidative metabolic processes is interpreted
Energy content of various foods and macronutrients is measured and by which the body's energy may be 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
Week 8: Biochemical and Physiological processes involving water
Week 9. Energy Metabolism
Week 10.Energy & Metabolism
Week 11: Revision
Week 12: 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

Assessment Tasks
Exam 40%
Practical Activities and Reports 20%
Worksheets, video question sheets, homework sheets, quizzes - 40%
 


Assessment Matrix

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