Course Title: Applied Nutrition
Part A: Course Overview
Course Title: Applied Nutrition
Credit Points: 12.00
Terms
Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
OHTH1156 |
City Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2014, Sem 2 2015 |
OHTH2120 |
City Campus |
Postgraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
OHTH2173 |
Bundoora Campus |
Undergraduate |
135H Applied Sciences |
Face-to-Face |
Sem 2 2016 |
OHTH2173 |
Bundoora Campus |
Undergraduate |
171H School of Science |
Face-to-Face |
Sem 2 2017, Sem 2 2019, Sem 2 2020, Sem 2 2021, Sem 2 2022, Sem 2 2023, Sem 2 2024 |
OHTH2178 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet2 2024 |
Course Coordinator: Dr Lisa Newman
Course Coordinator Phone: -
Course Coordinator Email: lisa.newman@rmit.edu.au
Pre-requisite Courses and Assumed Knowledge and Capabilities
Recommended Prior Study
It is recommended to have satisfactorily completed the following course/s before you commence this course:
Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.
Contact your course coordinator if you think you may be eligible for recognition of prior learning.
Course Description
This course will provide students with foundation knowledge in food, nutrition and health, including food sources of nutrients, food and nutrient recommendations for health and methods for measuring food intake and behaviour, historical perspective of why we consume the foods we do today and sustainability of the food supply. Students will also gain an understanding of recommended dietary intakes, with reference to different population groups. Through the course students will gain an understanding of the nutritional issues relevant to stages across the lifespan: pregnancy, lactation, infancy, childhood, adulthood and ageing.
Objectives/Learning Outcomes/Capability Development
This course contributes to the program learning outcomes for the following program(s):
BP350 - Bachelor of Science
PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO 2 Analyse and critically examine scientific evidence using methods, technical skills, tools and emerging technologies in a range of scientific activities.
PLO 3 Analyse and apply principles of scientific inquiry and critical evaluation to address real-world scientific challenges and inform evidence-based decision making.
PLO 4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP289FTNDD - Bachelor of Food Technology and Nutrition/Bachelor of Business
PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO 2 Analyse and critically examine scientific evidence with reflection of the role, relevance and significance of food technology and nutrition in society.
PLO 3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
PLO 4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP199P23 - Bachelor of Food Technology and Nutrition
PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
PLO 3 Apply principles of scientific inquiry, tools and techniques relevant to food and nutrition industries to solve problems and inform evidence-based decision making.
PLO 4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
PLO 6 Collaborate and contribute within diverse, multi-disciplinary teams, with commitment to diversity, equity and globally inclusive perspectives and practices including First Nations knowledges and input.
BP199P7 - Bachelor of Food Technology and Nutrition
1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.
1.2 You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.
1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.
2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.
2.3 You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.
3.2 You will be able to gather and critically review information from a range of technical and scientific sources, and synthesise information relevant to an issue related to the food and/or nutrition industries.
4.1 You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
4.2 You will demonstrate an ability to write technical and scientific reports.
4.3 You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.
5.2 You will demonstrate initiative and independence.
5.4 You will develop an ability to work collaboratively.
For more information on the program learning outcomes for your program, please see the program guide.
Upon successful completion of this course you should be able to:
- Evaluate and discuss methods for measuring food intakes and behaviours and identify factors that influence food choice;
- Describe the changes that have occurred to the food supply and challenges and solutions of making the food supply sustainable;
- Identify food and nutrition concepts such as food sources of nutrients, food and nutrient recommendations and the impact of food and nutrition on population health;
- Select and use appropriate technologies to locate, critique and interpret individual and population based dietary data, nutrient references and dietary recommendations, and peer reviewed nutrition literature;
- Explain the physiological changes that occur throughout the lifespan, the corresponding nutrition needs and identify common nutrition issues at each stage of the lifespan;
- Apply effective written communication skills to disseminate foundation knowledge in food and nutrition to specialist and non-specialist audiences.
Overview of Learning Activities
You will be actively engaged in a range of learning activities such as workshops, tutorials, practicals, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both.
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 myRMIT Studies Course
Overview of Learning Resources
RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course.
There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.
Overview of Assessment
Assessment Tasks
Assessment Task 1: In-class knowledge checks
Weighting 20%
This assessment supports CLOs 1, 2, 4 & 6
Assessment Task 2: Written dietary assessment (Part 1)
Weighting 30%
This assessment supports CLOs 1, 3, 4 & 6
Assessment Task 3: Written and oral dietary assessment (Part 2)
Weighting 30%
This assessment supports CLOs 1, 3, 4 & 6
Assessment Task 4: Infographics in the real world
Weighting 20%
This assessment supports CLOs 3, 4, 5 & 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.