Course Title: Nutrition Principles

Part A: Course Overview

Course Title: Nutrition Principles

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS1118

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2014,
Sem 2 2015,
Sem 2 2016

ONPS1118

City Campus

Undergraduate

171H School of Science

Face-to-Face

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

ONPS2125

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2014,
Sem 2 2016

ONPS2125

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 2 2017,
Sem 2 2019,
Sem 2 2020

Course Coordinator: Julia Low

Course Coordinator Phone: +613 9925 5032

Course Coordinator Email: julia.low2@rmit.edu.au

Course Coordinator Location: Bundoora West

Course Coordinator Availability: By appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory enabling course requiring no formal prerequisites.

An understanding of biology and chemistry is highly desirable.


Course Description

This course provides you with an introduction to and an overview of nutritional issues related to general health and the food supply. This will include examining the physiology pertinent to the study of human nutrition and health. The macronutrient and micronutrient (vitamin and mineral) content of the core food groups will be discussed in relation to energy contributions and requirements.


Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 7 

PLO 1 - Demonstrate a coherent knowledge of science

1.1 Show an understanding of the scientific methods and an ability to apply the scientific methods in practice

1.2 Show a coherent understanding of the role and relevance of food science in society

1.3 Show an understanding and importance of the role of evidence in the continuous evolution of scientific knowledge 

1.4 Show an understanding of the significance of food science and nutrition to society 

PLO 2 - Exhibit depth and breadth of scientific knowledge

2.1 Show a depth of scientific knowledge of core concepts in food science and nutrition

2.2 Show an ability to comprehend 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 the nutritional status of human diets

PLO 4 Demonstrate effective communication of science

4.1 Show effective communication ability relating to food and nutrition issues


Course Learning Outcomes (CLOs)

On completion of this course, you should be able to:

  1. Differentiate between macronutrients and micro-nutrients. 
  2. Understand the relative energy contribution to the body from dietary fat, carbohydrate  and protein, as well as factors influencing energy balance. 
  3. Explain the structure and function of the digestive tract and process of cellular energy metabolism for the macronutrients. 
  4. Explain the function of the tricarboxylic acid (TCA) cycle and energy transport chain and the role of micronutrients play in energy metabolism in the body. 
  5. Demonstrate an ability to communicate about human physiology to the public through problem solving effectively within a team assignment. 


Overview of Learning Activities

You will be actively engaged in a range of online and face-to-face learning activities such as online-video lecturettes, workshops, project work, class discussion, individual and group activities. These activities will be blended throughout the course. The syllabus of the course will be discussed during workshops. You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through CANVAS.  
 


Overview of Learning Resources

You will be provided with lists of relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.

You will be able to access course information and learning material through the Learning Hub (also known as online@RMIT).

Recommended text is;
Whitney, Rolfes, Crowe, Cameron-Smith et al (2019 ) “Understanding Nutrition” (Aust & NZ 4th ed) and the associated Mind Taps




Overview of Assessment

Note that: This course has no hurdle requirements.

ONPS 1118 (Undergraduate) & ONPS 2125 (Postgraduate) Assessment tasks
The assessment for this course is based on four assessments tasks. 

Assessment Tasks 

Assessment Task 1: Team-Based Assignment (Storyboard) 
Weighting: 10% oral presentation & 20% storyboard 
This assessment supports CLOs 1,2, 3 and 5 

Assessment Task 2: Online Knowledge Check (Individual) 
Weighting: 20% 
This assessment task supports CLOs 1, 2, 3 and 4 

Assessment Task 3: In-class Interactive Final Assessment (Individual) 
Weighting: 20% 
This assessment task supports CLOs 1, 2, 3 and 4 

Assessment Task 4: Individual Assignment – Written Report 
Weighting 30% 
This assessment task supports CLOs 3 and 4 

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or 'Equitable Learning Services’ if you would like to find out more.