Course Title: Interpret and use information about nutrition and diet
Part B: Course Detail
Teaching Period: Term1 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
I SEMESTER 2025
Interpret and use information about nutrition and diet teaching schedule
Week number |
Week starting |
Session overview |
Assessment information |
|
1 |
10/2 |
Introduction, Course overview and assessment requirements (naming convention, attempts, special consideration and assessment extension) |
|
2 |
17/2 |
Topic 1: Australian dietary guidelines and RDI and Fact check/referencing/academic integrity |
|
3 |
24/2 |
Topic 2: Digestion and metabolic processes |
|
4 |
3/3 |
Topic 3: Vitamins and minerals |
|
5 |
10/3 (Mon Public holiday) |
AT 1 KQ 1 first attempt on campus in respective class time |
AT 1 KQ 1 first attempt on campus |
6 |
17/3 |
Topic 4: Antioxidants and food additives Topic 5: Food Labels Topic 6: Common dietary requirements AT 2 Discussion |
|
7 |
24/3 |
Topic 7: Food processing and its effect on nutritional value of foods Topic 8: Food allergies/intolerance and food interactions |
|
8 |
31/3 |
AT 1 KQ 1 second attempt on campus in respective class time / Revision |
AT 1 KQ 1 second attempt on campus in respective class time |
9 |
7/4 |
AT 1 KQ 2 first attempt on campus in respective class time |
AT 1 KQ 2 first attempt on campus in respective class time |
10 |
14/4 (Good Friday holiday) |
Catch-ups only with approved special considerations |
AT 2 Part I due in respective class time |
18th to 25th April 2025 Mid-term break | |||
11 |
28/4 |
Topic 9: Roles and responsibilities of a nutritional advisor |
AT 2 Part II due in respective class time |
12 |
5/5 |
AT 1 KQ 2 second attempt on campus in respective class time / Revision |
AT 1 KQ 2 second attempt on campus in respective class time |
13 |
12/5 |
AT 1 KQ 3 first attempt on campus in respective class time |
AT 1 KQ 3 first attempt on campus
|
14 |
19/5 |
Catch-ups only with approved special considerations |
AT 2 Part III due in respective class time |
15 |
26/5 |
AT 1 KQ 3 second attempt on campus in respective class time |
AT 1 KQ 3 second attempt on campus
|
16 |
2/6 |
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
References
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 criteria and 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
*AT Assessment Tasks all 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
DNS: Did not Submit for Assessment
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.
Information about your studies:
You can access My Studies through the RMIT website for 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