Course Title: Interpret and use information about nutrition and diet

Part B: Course Detail

Teaching Period: Term2 2025

Course Code: OHTH6008C

Course Title: Interpret and use information about nutrition and diet

School: 535T Social Care and Health

Campus: City Campus

Program: C4411 - Certificate IV in Tertiary Preparation

Course Contact: Vinita Chaudhary

Course Contact Phone: +61 3 9925 3976

Course Contact Email: vinita.chaudhary@rmit.edu.au

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 50

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

None

Course Description

This unit describes the skills and knowledge required to interpret and use basic information about nutritional principles and healthy diet. It does not include the provision of therapeutic nutritional or dietary advice to individual clients or the recommendation of ‘practitioner only’ nutritional products.

This unit applies to individuals working with clients within the limits of the Australian dietary guidelines. They make referrals to other health professionals or accredited practising dietitians when those limits are exceeded.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:	HLTHPS010 Interpret and use information about nutrition and diet
Element:	1. Access nutritional and dietary information
Performance Criteria:	1.1 Establish credible sources of information about nutrition and diet 1.2 Access and interpret current dietary guidelines for healthy Australians and nutritional information that support self-care 1.3 Extract and distil information relevant to own practice
Element:	2. Use information about diet and nutrition
Performance Criteria:	2.1 Determine situations where nutrition and diet may play a role for individual clients 2.2 Integrate knowledge of basic nutrition and diet into service provision 2.3 Promote healthy diet and nutrition to others based on the Australian dietary guidelines 2.4 Provide information on lifestyle, self-care practices and specialist services related to diet and nutrition 2.5 Identify situations where referral to a health care professional is required and take action accordingly
Element:	3. Maintain own knowledge of nutrition
Performance Criteria:	3.1 Identify and use opportunities to update nutritional knowledge 3.2 Monitor current issues and trends in nutrition and diet 3.3 Evaluate potential changes in own work based on updated knowledge

Learning Outcomes

The elements define the essential outcomes:

1. Access nutritional and dietary information

2. Use information about diet and nutrition

3. Maintain own knowledge of nutrition

Details of Learning Activities

Learning activities will be based on following combination of activities

• class exercises to review discussions/lectures
• analysis/critique of relevant reading material
• design activities or projects
• peer learning
• guest lecture/presentation
• class presentations
• group discussion
• research
• independent project-based work

Teaching Schedule

II SEMESTER 2025
Interpret and use information about nutrition and diet teaching schedule

Week number	Week starting	Session overview	Assessment information
1	14/7	Introduction, Course overview and assessment requirements (naming convention, attempts, special consideration and assessment extension)
2	21/7	Topic 1: Australian dietary guidelines and RDI and Fact check/referencing/academic integrity
3	28/7	Topic 2: Digestion and metabolic processes
4	4/8	Topic 3: Vitamins and minerals
5	11/8	AT 1 KQ 1 first attempt on campus in respective class time	AT 1 KQ 1 first attempt on campus
6	18/8	Topic 4: Antioxidants and food additives Topic 5: Food Labels Topic 6: Common dietary requirements Starting AT 2 Part 1 in class
7	25/8	AT 1 KQ 1 second attempt on campus in respective class time Completing AT 2 Part I in respective class time	AT 1 KQ 1 second attempt on campus in respective class time Completing AT 2 Part I in respective class time
1st -5th September 2025 Mid-term break
8	8/9	Topic 7: Food processing and its effect on nutritional value of foods Topic 8: Food allergies/intolerances and food interactions	AT 2 Part I to be submitted in class
9	15/9	AT 2 Part 2 started in respective class time Revision
10	22/9	AT 1 KQ 2 first attempt on campus in respective class time	AT 1 KQ 2 first attempt on campus in respective class time
11	29/9	Topic 9: Roles and responsibilities of a nutritional advisor Completion AT 2 Part 2 in respective class time	AT 2 Part II to be submitted in class
12	6/10	AT 1 KQ 2 second attempt on campus in respective class time /revision AT 2 Part III in respective class time	AT 1 KQ 2 second attempt on campus in respective class time
13	13/10	AT 1 KQ 3 first attempt on campus in respective class time	AT 1 KQ 3 first attempt on campus
14	20/10	Completion of AT 2 Part III in respective class time Catch-ups only with approved special considerations	AT 2 Part III due in respective class time
15	27/10	AT 1 KQ 3 second attempt on campus in respective class time	AT 1 KQ 3 second attempt on campus
16	3/11	Catch-ups only with approved special considerations

Note: While all course content will be covered, the weekly order may change depending on class needs and availability of speakers and resources

Learning Resources

Prescribed Texts

None

References

You are advised to look on Canvas for ongoing updated information.

Other Resources

The University Library has extensive resources and provides subject specialist expertise, research advice, help with referencing and support through:

The Learning Lab
https://www.rmit.edu.au/students/study-support/learning-lab

The Study Support Hub
https://www.rmit.edu.au/students/study-support/study-support-hub

English for uni workshops
https://www.rmit.edu.au/students/study-support/workshops/english-uni-workshops

Overview of Assessment

Assessments for this course may include:
• Class activities
• Assignments
• Presentations
• Tests

Assessment Tasks

Students enrolled in Vocational Education and Training qualifications are assessed for Competency. To be assessed as Competent means you have consistently demonstrated the required knowledge and skills at a standard expected in the workplace.

To be assessed as Competent in this course, you will need to complete each assessment task to a satisfactory standard. You will receive feedback from the teacher at the conclusion of each assessment task.

You should refer to the assessment brief which is available through Canvas for full assessment criteriaand due dates

ASSESSMENT SUMMARY
1. AT 1 Knowledge Questions (KQ) x 3

2. AT 2 Provision of services to clients

• Part 1: Vegan nutrition
• Part 2: Gut Health
• Part 3: Gluten Intolerance

All Assessment Tasks ON CAMPUS, hence attendance mandatory for both first and second attempts.

To successfully complete the course, you need to achieve a satisfactory result for every assessment task.

For each assessment you will be given up to two (2) attempts, however, to be granted the second attempt at any assessment, your first attempt must be an appropriate attempt to try and gain a satisfactory outcome. For example, you must appropriately attempt each question or aspect of the assessment task.
If your first attempt fails to meet the above standard, you may not be eligible for a second attempt at that task.
A third (3rd) attempt can only be offered after discussions between teacher and the Program Coordinator and is not automatic

Results that apply to courses that are delivered and assessed in accordance with competency-based assessment are:

CA: Competency Achieved
NYC: Not Yet Competent
SEC: Stopped engagement in course

Assessment Matrix

The assessment matrix demonstrates alignment of assessment tasks with the relevant unit of competency. These mapping documents are available through Program Administration if required.

Other Information

Attendance:

Your learning experience will involve class-based teaching and discussion.

It is strongly advised that you attend all timetabled sessions. This will allow you to engage in the required learning activities, ensuring you the maximum opportunity to complete this course successfully. 80% attendance recommended for successfully completing the course.

Information about your studies:

You canaccess My Studies through the RMIT websitefor information about timetables, important dates, assessment dates, results and progress, Canvas etc.

https://www.rmit.edu.au/students

Extensions of time for submission of assessable work:

If you are prevented from submitting an assessment on time by circumstances outside your control you may apply for an extension of up to seven (7) calendar days in writing (email) to your Program Coordinator one working day BEFORE the due date. Eligibility criteria for application and the form is available from the link: https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/assessment/extensions-of-time-for-submission-of-assessable-work

Where an extension of greater than seven days is needed, you must apply for special consideration.

Special consideration:

If due to illness or other unforeseen circumstance, you are unable to attend on the due date of an assessment (e.g. test, examination, oral, etc.), you may submit an application for special consideration within 5 working days of the due date. If special consideration is granted, you will be given the opportunity to complete/repeat the assessment task at a later date. For advice on this applicationplease visit www.rmit.edu.au/students/specialconsiderationor speak to your Program Coordinator.

Academic Integrity and Plagiarism:

RMIT University has a strict policy on plagiarism and academic integrity. Please refer to the website for more information on this policy.

https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/academic-integrity

Use of AI has certain restrictions in this course. Please refer to assessment instructions for guidelines on the conditions for the use of AI tools in assessments.

Credit Transfer and Recognition of Prior Learning:

Credit transfer is the recognition of previously completed formal learning (an officially accredited qualification).

Recognition of Prior Learning (RPL) is an assessment process that allows you to demonstrate competence using the skills you have gained through experience in the workplace, voluntary work, informal or formal training or other life experiences.

Please speak to your teacher if you wish to discuss applying for Credit Transfer or RPL for the unit(s) of competency addressed in this course.

https://www.rmit.edu.au/students/student-essentials/enrolment/apply-for-credit

Course Overview: Access Course Overview