Course Title: Apply an understanding of nutritional biochemistry
Part B: Course Detail
Teaching Period: Term2 2012
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
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: |
chemical constituents of foods and food products are identified 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: |
Foods and food products rich in proteins from animals and vegetables are identified link between structure and function of proteins is identified essental 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 boy 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: |
Forma and food sources of dietary carbohydrates are identified quality carbohydrate food are differentiated based on glycaemic index Process of digestion of dietary carbohydrates is identified Absorption and transport processes of monosaccharides, disaccharides and polysaccharides is determined 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: |
dy's requirements for energy and the factors affecting the requirementsis determined The release of energy from food by oxidative metabolic processes is interpreted Food ebnergy content of various foods and macronutrients is sourcedMethods by which the body's energy may be measured and 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
Biochemical and Physiological processes involving water
Week 8. Energy Metabolism
Week 9. Revision
End of Semester exam week: 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
Exam 40%
Practical Activities and Reports 20%
Worksheets, video question sheets, homework sheets, quizzes - 40%
Assessment Matrix
| element | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Theory classes | x | x | x | x | x | x | x | x |
| Practical Activities | x | x | x | |||||
| Class/research activities | x | x | x | x | x | x | x | x |
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