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, Sem 2 2022
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, Sem 2 2022
ONPS2424	Open Learning Australia	Non Award	171H School of Science	Distance / Correspondence	OUASP3UG22
ONPS2693	RMIT University Vietnam	Undergraduate	171H School of Science	Face-to-Face	Viet3 2022

Flexible Terms

Course Code	Campus	Career	School	Learning Mode	Teaching Period(s)
ONPS2564	OUA CSP	Undergraduate	171H School of Science	Internet	OUACSP2022 (All)

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 examines the physiology pertinent to the study of human nutrition and health. The macro and micronutrient content of the core food groups will be discussed in relation to energy contributions and requirements. Specifically, this course will provide students with an understanding of: gastrointestinal system anatomy; physiological and chemical mechanisms that control the digestion of carbohydrates, lipids and protein; nutrient absorption; human nutrient requirements and energy balance; metabolism for energy use in the body; and vitamins and minerals involved in normal cell functioning.

Objectives/Learning Outcomes/Capability Development

This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 9

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

Upon successful completion of this course, you should be able to:

1. Differentiate between macronutrients and micro-nutrients. 
2. Identify the factors in how carbohydrates, lipids and proteins contribute to energy production and balance.
3. Explain the structure of the gastrointestinal tract and its functions, including the digestion, absorption and transport of macronutrients.
4. Critically analyse the transformation and interactions of nutrients within key metabolic processes, including glycolysis, the tricarboxylic acid (TCA) cycle and energy transport chain.
5. Demonstrate the understanding of the role of micronutrients in normal cellular processes.
6. Illustrate problem solving skills in different professional workplace settings for public communication about human physiology. 

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.

ONPS2722 (Undergraduate, Nutritional Physiology) & ONPS2125 (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 6

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

Assessment Task 3: In-class Interactive Final Assessment (Individual) 
Weighting: 20% 
This assessment task supports CLOs 1, 2, 3, 4, and 5

Assessment Task 4: Individual Assignment – Written Report 
Weighting 30% 
This assessment task supports CLOs 1, 2, 4, 5, and 6

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.