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

Course Coordinator: Penny Brotja

Course Coordinator Phone: -

Course Coordinator Email: penny.brotja2@rmit.edu.au

Course Coordinator Availability: Email for appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

 

Required Prior Study

You should have satisfactorily completed 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 regulation 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

PLO 1: Demonstrate a coherent knowledge of science  

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 and relevance of Food Science in society.
1.3 You will demonstrate an understanding of the significance of food science and nutrition to society.     

PLO 2: Exhibit depth and breadth of scientific knowledge

2.2 You will demonstrate an ability to implement the principles and practices that underpins 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 nutritional status of human diets
3.2 Show an ability to gather, critically review and synthesise information relevant to scientific enquiry/research in food and nutrition     

PLO 4: Demonstrate effective communication of science  

4.1 You will be able to effectively communicate about food and nutrition issues using written and presentation skills.
4.3 You will be able to communicate the solution to a problem or result of a scientific investigation using appropriate terminology for the intended audience.     

PLO 5 Demonstrate accountability for your learning and scientific work

5.1 You will be accountable for individual learning and scientific work by being an independent and self-directed learner.
5.2 You will work effectively, responsibly, ethically, and safely in an individual or team context.
5.3 You will demonstrate knowledge of the regulatory frameworks and ethical principles relevant to food science and technology.


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

  1. Evaluate and discuss methods for measuring food intakes and behaviours and identify factors that influence food choice;
  2. Describe the changes that have occurred to the food supply and the regulation in controlling the safety and quality of food;
  3. 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;
  4. 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;
  5. Explain the physiological changes that occur throughout the lifespan, the corresponding nutrition needs and identify common nutrition issues at each stage of the lifespan;
  6. 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 lectorials, tutorials, practicals, laboratories, 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: Short report
Weighting: 15%
This assessment supports CLO 1, 2, 4 and 6

Assessment Task 2: Dietary assessment (Part 1)
Weighting: 35%
This assessment supports CLO 1, 3, 4 and 6

Assessment Task 3: Dietary assessment (Part 2)
Weighting: 30%
This assessment supports CLO 1, 3, 4 and 6

Assessment Task 4: Infographics in the real world
Weighting: 20%
This assessment supports CLO 3, 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.