NUTR12001 - Human Nutrition
Term 1 - 2017


All details in this unit profile for NUTR12001 have been officially approved by CQUniversity and represent a learning partnership between the University and you (our student). The information will not be changed unless absolutely necessary and any change will be clearly indicated by an approved correction included in the profile.

Overview

This unit relates the principles of nutrition and the role of nutrition in the maintenance of health and prevention of disease across the life span. Detailed study of food and nutrient requirements, energy balance, body composition and weight management, and nutrition assessment of individuals and population groups, will be undertaken with a view to developing the background to provide appropriate nutritional advice to groups within a community setting. This unit will also explore food and nutrition requirements for individuals involved in sports and exercise.

Details

Career Level Undergraduate
Unit Level Level 2
Credit Points 6
Student Contribution Band 2
Fraction of Full-Time Student Load 0.125

Attendance Requirements

All on-campus students are expected to attend scheduled classes – in some units, these classes are identified as a mandatory (pass/fail) component and attendance is compulsory. International students, on a student visa, must maintain a full time study load and meet both attendance and academic progress requirements in each study period (satisfactory attendance for International students is defined as maintaining at least an 80% attendance record).

Offerings

Term 1 - 2017
  • Distance
  • Rockhampton

Website

This unit has a website, within the Moodle system, which is available two weeks before the start of term. It is important that you visit your Moodle site throughout the term. Go to Moodle

Recommended Student Time Commitment

Each 6-credit Undergraduate unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.

Class Timetable

Assessment Overview

Assessment Task Weighting
1. Group Discussion 30%
2. Presentation and Written Assessment 30%
3. Written Assessment 40%

This is a graded unit: your overall grade will be calculated from the marks or grades for each assessment task, based on the relative weightings shown in the table above. You must obtain an overall mark for the unit of at least 50%, or an overall grade of ‘pass’ in order to pass the unit. If any ‘pass/fail’ tasks are shown in the table above they must also be completed successfully (‘pass’ grade). You must also meet any minimum mark requirements specified for a particular assessment task, as detailed in the ‘assessment task’ section (note that in some instances, the minimum mark for a task may be greater than 50%). Consult the University’s Grades and Results Procedures for more details of interim results and final grades.

All University policies are available on the IMPortal.

You may wish to view these policies:

  • Grades and Results Procedure
  • Assessment Policy and Procedure (Higher Education Coursework)
  • Review of Grade Procedure
  • Academic Misconduct Procedure
  • Monitoring Academic Progress (MAP) Policy and Procedure – Domestic Students
  • Monitoring Academic Progress (MAP) Policy and Procedure – International Students
  • Refund and Excess Payments (Credit Balances) Policy and Procedure
  • Student Feedback – Compliments and Complaints Policy and Procedure
  • Acceptable Use of Information and Communications Technology Facilities and Devices Policy and Procedure

This list is not an exhaustive list of all University policies. The full list of University policies are available on the IMPortal.

Feedback, Recommendations and Responses

Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.

Feedback Source Recommendation
Students liked the Australian based textbook and learning resources provided for the course. Student feedback Course evaluation Continue with current text and learning resources.
Students enjoyed the group discussion assessment task and the opportunity it provides to learn from other students. Student feedback Course evaluation Continue inclusion of this assessment task.
Students dissatisified with lecture recordings that were provided by a nutrition industry professional. Student feedback Course evaluation Academic staff from CQUniversity will deliver lectures.
More detailed explanation of assessment tasks and marking criteria required. Student feedback Course evaluation. These will be reviewed before term 1 2017
On successful completion of this unit, you will be able to:
  1. Describe the use and limitations of food selections guides, nutrient recommendations and dietary guidelines used in Australia.
  2. Discuss individual nutrients, and describe their contribution to, and requirements for, a healthy diet.
  3. Explain the concepts of energy balance, body composition and weight management.
  4. Describe the use and limitations of nutrition assessment methodologies for individuals and population groups.
  5. Demonstrate understanding of common nutrition-related diseases and conditions affecting Australians.
  6. Explain the role of food and nutrition in sport and exercise.

Alignment of Assessment Tasks to Learning Outcomes

Assessment Tasks Learning Outcomes
1 2 3 4 5 6
1 - Group Discussion    
2 - Presentation and Written Assessment      
3 - Written Assessment  

Alignment of Graduate Attributes to Learning Outcomes

  • Introductory Level
  • Intermediate Level
  • Graduate Level
Graduate Attributes Learning Outcomes
1 2 3 4 5 6
1. Communication    
2. Problem Solving          
3. Critical Thinking
4. Information Literacy      
5. Team Work      
6. Information Technology Competence          
7. Cross Cultural Competence            
8. Ethical practice            

Alignment of Assessment Tasks to Graduate Attributes

  • Introductory Level
  • Intermediate Level
  • Graduate Level
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8
1 - Group Discussion      
2 - Presentation and Written Assessment          
3 - Written Assessment            

Prescribed Textbooks

Food, Nutrition & Health
Author/s: Tapsell, Linda Year: 2013
Edition: First Publisher: Oxford University Press
City: Sydney State: New South Wales
Country: Australia
View textbooks at the CQUniversity Bookshop
Note:

This text is available as a paperback OR e-Book (see: http://www.oup.com.au/titles/higher_ed/health_sciences/9780195587982)

IT Resources

You will need access to the following IT resources:
  • CQUniversity Student Email
  • Internet
  • Unit Website (Moodle)
  • Microsoft Office - PowerPoint
All submissions for this unit must use the American Psychological Association (APA) referencing style (details can be obtained here), OR Harvard (author-date) referencing style (details can be obtained here). For further information, see the Assessment Tasks below.
Unit CoordinatorSusan Williams (s.p.williams@cqu.edu.au)
Note: Check the Term-Specific section for any additional contact information provided by the teaching team
Week Begin Date Module/Topic Chapter Events and Submissions
Week 1 06-03-2017

Orientation to Human Nutrition

An Introduction to Nutrition

1, 2 & 3


Week 2 13-03-2017

Food: The Primary Source of Energy and Nutrients

4

Online Quiz 1 - opens Monday 13th March, 9.00 am - discussion topics from weeks 2 through 6 (This quiz will close at the end of week 12)

Week 3 20-03-2017

Extending Knowledge of Food Components

5

Week 4 27-03-2017

Categorising Foods in Terms of Nutrient Content

6


Week 5 03-04-2017

Categorising Foods in Terms of Healthy Diets: Cuisines, Dietary Patterns and Dietary Guidelines

7

Our toxic food environment & obesity Due Friday (07 Apr 17) 05:00 PM AEST
Vacation Week 10-04-2017
Week 6 17-04-2017

Nutrition for Exercise and Sport

Additional resources will be provided


Week 7 24-04-2017

Nutrition Tools: Dietary Assessment, Food Databases and Dietary Modelling

12

Online Quiz 2 - opens Monday 24th April, 9.00 am - discussion topics from weeks 7 through 11 (This quiz will close at the end of week 12)

Week 8 01-05-2017

Nutrition Duuring The Lifecycle: Pregnancy and Lactation


8


Week 9 08-05-2017

Nutrition During The Lifecycle: Infancy and Childhood

9


Week 10 15-05-2017

Nutrition During The Lifecycle: The Prevention of Chronic Disease in Adulthood

10


Week 11 22-05-2017

Nutrition During The Lifecycle: Nutritional Needs of Older Adults

11

A case study in nutrition Due Friday (26 May 17) 05:00 PM AEST
Week 12 29-05-2017

Food & Nutrition Policy Frameworks

Locations of Nutrition Practice

Future Directions in Nutrition

13, 14 & 15

Review/Exam Week 05-06-2017
Exam Week 12-06-2017

1 Group Discussion

Assessment Title Discussion Forum contributions
Task Description

There are two (2) parts to this assessment task.

To complete this assessment task you will be required to:

  1. Contribute online discussion to a minimum of ten (10) nutrition-related topics; and
  2. Complete two (2) online quizzes.

Task overview and aims: There is much confusion around what we should be doing with regards to our nutritional intakes. We all participate in discussions of issues/health topics in some way on a regular and/or frequent basis (with our friends, family, health practitioners, social media) and as such, inherently understand the value of discussion with others.

This task gives you opportunity to explore nutrition-related issues, decipher nutrition-related information, appreciate the lived experiences of others and develop skills in using and communicating reliable information, in a supported and moderated online environment.

Task details:

Part 1: Group discussion contributions: You will be required to contribute professional (includes anecdotal and evidence-based) discussion to at least (10) discussion topics (from weeks 2 through 11) which are introduced in the weekly Lessons in the unit Learning Guide (available on the course Moodle site).

Part 2: Online quizzes: Complete two (2) online quizzes which permit evaluation of your engagement and comprehension of topics (Quiz 1 questions will relate to topics introduced during weeks 2 through 6 & Quiz 2 questions will relate to topics introduced during weeks 7 through 11).

Assessment Due Date Quiz 1 will 'open' on Monday 13th March and close at the end of week 12. Quiz 2 will 'open' on Monday 24th April and also close at the end of week 12.
Return Date to Students Final marks for discussion forum contributions will reviewed and finalised upon completion of both quizzes (ie. end week 12).
Weighting 30%
Assessment Criteria

Each quiz will include 4 core 'engagement' questions (see marks below) and topic specific questions (multiple choice format) - 2 questions for each topic (1 mark each). You are only expected to answer questions relevant to each of the topics you contribute discussion to.

Engagement questions (true/false format): For discussion topic (x) -

  • I made an original anecdotal or evidence-based contribution? 5 marks for each contribution (maximum 50 marks)
  • I contributed a follow-up comment or discussion to another students posting? 2 marks for each additional contribution (after initial) (maximum 20 marks)
  • I shared outside knowledge, expertise or experience? 2 marks for each contribution which demonstrates sharing (maximum 20 marks)
  • I included evidence from reputable sources e.g. Peer-reviewed journal articles; government or industry reports or websites (with weblinks)? 1 mark for each contribution which includes links to additional resources (maximum 10 marks).

Conditions Minimum mark or grade - Students are required to obtain at least 50% of allocated marks for this assessment task, in order to pass the course.
Referencing Style American Psychological Association (APA) or Harvard (author-date)
Submission Online

You will access the discussion forum quizzes via a link in the Assessment BLOCK on our Moodle site.

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

1. Describe the use and limitations of food selections guides, nutrient recommendations and dietary guidelines used in Australia.

2. Discuss individual nutrients, and describe their contribution to, and requirements for, a healthy diet.

4. Describe the use and limitations of nutrition assessment methodologies for individuals and population groups.

6. Explain the role of food and nutrition in sport and exercise.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

3. Critical Thinking

4. Information Literacy

5. Team Work

6. Information Technology Competence



2 Presentation and Written Assessment

Assessment Title Our toxic food environment & obesity
Task Description

There are two (2) parts to this assessment task.

To complete this assessment task, you will be required to:

  1. Write a 1500 word essay; and
  2. Develop a print-based presentation

Task overview and aims: Overweight and obesity now affects more than two-thirds of Australian adults and one-quarter of Australian children. A myriad of modifiable and non-modifiable factors contribute to the development of overweight/obesity. There is much recognition for a socio-ecological approach to addressing this significant health (and economic) issue. This approach includes consideration for the range of factors which influence individual behaviours (nutrition and physical activity) within our communities and environments (homes, schools, workplaces etc) and extending across societies to policy and support at organisational and government levels. As practitioners in health (for example: educators, psychologists, nutritionists, physiologists) it is important for us to appreciate the 'realities' of nutritional intakes in our communities and provide individuals or groups with evidence-based information which can support effective changes.

Through research and reflection, this assessment task will provide you with opportunity to develop your: (i) Understanding of the complexity of overweight/obesity and its impact on our health; & (ii) skills in communicating health information to community members.

Task details:

Part 1: Essay (20%): You are required to choose one (1) of the following topics and develop a written essay (1500 words ± 10%) which methodically analyses and evaluates your chosen topic. Topics from which to choose:

  • Changes in prevalence rates of obesity in Australia;
  • The role of media/television/computers in the development of obesity;
  • The role of carbohydrates in the development of obesity;
  • The role of dietary fat in the development of obesity;
  • The role of genetics in the development of obesity;
  • Energy balance and the development of obesity;
  • The role of media in the development of obesity;
  • The role of ‘settings’ in the development of obesity;
  • The role of obesity in the development of other nutrition-related diseases.

You should watch the following video entitled Why We Overeat – The Toxic Food Environment and Obesity (Harvard T.H. Chan School of Public Health) (http://theforum.sph.harvard.edu/events/why-we-overeat/) (Playing time approximately 1 hour). This video provides a very good overview of the many factors contributing to the obesity epidemic and should help you in choosing a topic and stimulating your thoughts and research.

Part 2: Presentation (10%): Following on from your essay, you are required to develop a print-based presentation (single page poster, brochure or pamphlet) which could be provided to lay-persons within your community to improve their understanding of the obesity-related issue which you discussed in your essay. Your presentation could include specific ‘how to’ instructions or more general information about your topic (and is relevant to lay-persons). You will need to ensure you do not use academic ‘speak’ or jargon or technical terminology (without definition)).

You should aim to make your presentation visually appealing but keep in mind the relevance and need for pictures and formatting (including too much of one or the other can be distracting and may reduce the impact of the message(s) you are aiming to communicate – getting some feedback from others before submission is valuable and important).

There is no word limit for this print-based presentation but it is limited to a single page pamphlet, brochure or poster.

NOTE: both parts of this assessment task must be completed and a pass mark achieved for both parts in order to achieve a pass mark for the task.

Assessment Due Date Week 5 Friday (07-Apr-2017) 05:00 PM AEST
Return Date to Students Week 8 Friday (05-May-2017)
Weighting 30%
Assessment Criteria

Essay marking criteria:

Submission requirements for essay: Word document; Size 12, Times New Roman font;1.5 or double line spacing & 2.5 cm margins;Cover page/sheet; Page numbers & does not include any pictures/images, borders or colours; Original & creative argument; Fluency & succinctness; Accuracy of argument; Appropriate length; Paragraphing; Grammar & spelling.

Technical requirements:

  • Introduction: informs the reader of the topic; explains why the discussion is an important one to have; provides an overview of the key points of the essay’s argument
  • Body: provides discussion of the key topics included in introduction; includes relevant information; includes discussion which is logical and rational; includes discussion which is supported by scientific evidence.
  • Conclusion draws together and summarises the academic opinion/argument
  • Referencing style (APA or Harvard) is accurate throughout (essay and reference list)
  • Adequate acknowledgment of sources throughout essay.

Presentation marking criteria:

Submission requirements for presentation: single page brochure/poster or phamphlet, saved and submitted as a PDF.

Technical requirements:

  • Presentation is original and creative and links to essay discussion; demonstrates extensive research and development of ideas/concepts with clear and organised responses; has no or very few typographical/ /formatting or verbal communication errors
  • Information clearly presented and easily understood by lay person
  • Coherent theme throughout presentation (each item of discussion/content clearly relates to the others)
  • Information logically organised with good flow
  • Size not exceeded
  • Referencing accurate and appropriate - where applicable.
Conditions Minimum mark or grade - Students must complete both parts of this assessment task and obtain at least 50% of allocated marks for both parts of this assessment task, in order to pass the course,
Referencing Style American Psychological Association (APA) or Harvard (author-date)
Submission Online

Students must submit their completed assessment tasks via the ASSESSMENT BLOCK on the unit Moodle site.

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

2. Discuss individual nutrients, and describe their contribution to, and requirements for, a healthy diet.

3. Explain the concepts of energy balance, body composition and weight management.

5. Demonstrate understanding of common nutrition-related diseases and conditions affecting Australians.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

3. Critical Thinking

4. Information Literacy



3 Written Assessment

Assessment Title A case study in nutrition
Task Description

To complete this assessment task, you will be required to:

  • Review a case study and develop written responses to the following four (4) topics (approximately 500 to 800 words for each topic).

Task overview and aims: The dynamic nature of nutrition and nutrition research and the significant advances and use of the Internet and other e-technologies in the last decade, has led to an abundance of information being available to us - literally at our fingertips! Some of this information is evidence-based and some (perhaps much more than we would think or like) is fallacy (partially or completely). Coupled with the increasing changes to our lifestyles and increasing rates of 'lifestyle-related' conditions/diseases, this abundance of information has led to much confusion about how we maintain our health, and in relation to nutrition: what we should be eating; why we should be eating; and of unit how we should be eating.

This assessment task will provide you with opportunity to conduct research and explore evidence relating to nutrition assessments and recommendations aimed at improving health and wellbeing, and help you unravel some of the complexities of 'good' nutrition and how to use nutrition-related information with competence and confidence.

Task details: You will be provided with a case study which includes details of a completed nutritional assessment. The case study will be available in the Assessment Resources tab on the unit Moodle site. You will then conduct research to develop your written responses to the following topics;

Topic 1: Nutrition Assessments & Methodologies:

  • Discuss the advantages and disadvantages of 3 day food records?
  • Discuss factors that may impact the reliability and validity of food record data and which should be considered when conducting a 3 day food record (e.g. accuracy of record; recall issues; measurement issues);
  • Outline the limitations of this type of nutrition assessment;
  • Outline when 3 day food records should & should not be used; and
  • Discuss 3 commonly used anthropometric measures, reasons for their use and their limitations.

Topic 2: Nutrition recommendations and guidelines for Australians:

  • Conduct an analysis of this individual’s dietary intake in relation to relevant Australian Dietary Guidelines (ADG’s) AND recommendations included in the Australian Guide to Healthy Eating (AGTHE) (NHMRC, 2013); and
  • Discuss your results and possible implications in relation to this individual’s risk of developing nutrition-related conditions/diseases (consider evidence in the ADG’s).

Topic 3: Critical analysis of nutrition information and resources:

  • Develop a list of at least three (3) reliable resources which you could provide this individual to assist them in improving their nutritional intake;
  • Include Weblinks and/or references to these resources; and
  • Provide written justification for your choice of resources.

Topic 4: Strategies for improving lifestyle behaviours and disease-risks:

  • Outline the diet-disease links relevant to this individuals assessment
  • OUtline 3 strategies for this individual that would aim to improve their overall dietary intake and wellbeing (this may include recommendations for physical activity & possible environmental/social changes); and
  • Provide written justification (evidence-based explanation) for each of your recommendations.

Each written response for each topic should include:

  • Brief introduction: to the topic (approximately 100-200 words);
  • Body – main discussion/response (approximately 300-400 words); and
  • Conclusion: summary sentences for your response (approximately 100-200 words).
  • Minimum of five (5) scientific/reliable references for each response to each topic (ie, a minimum of 20 references for your submission).

Assessment Due Date Week 11 Friday (26-May-2017) 05:00 PM AEST
Return Date to Students Exam Week Friday (16-Jun-2017)
Weighting 40%
Assessment Criteria

The following criteria will be used to assess how well you address the requirements of this task.

Submission criteria:

  • Word document; Size 12, Times New Roman font; 1.5 or double line spacing & 2.5 cm margins
  • Cover page/sheet; page numbers and does not include any pictures/images, borders or colours
  • Appropriate length; referencing accurate and consistently applied; appropriate number of scientific/reliable references (minimum 5 per topic)

Overall quality of submission:

  • Fluency and succinctness
  • Paragraph development
  • Grammar and spelling

Topic 1:

  • Includes brief introduction and conclusion to the topic of nutrition assessments and methodologies
  • Discussion of the advantages and disadvantages of 3 day food records
  • Consideration for factors during conduct of 3 day food record
  • Limitations of use and when 3 day food records should be used
  • Discussion of 3 anthropometric measures, their reasons for use and their limitations

Topic 2:

  • Includes brief introduction and conclusion to the topic of nutrition recommendations and guidelines in Australia
  • Analysed in relation to ADGs (one or more of guidelines with justification included)
  • Analysed in relation to the AGTHE – recommended serves of food groups & discretionary foods per day
  • Results of analyses discussed & includes consideration of evidence from ADGs
  • Implications of analyses discussed in relation to risk of nutrition-related conditions/diseases

Topic 3:

  • Includes brief introduction and conclusion to the topic of nutrition information and resources
  • List of 3 ‘credible’ resources recommended (with weblinks and/or and evidence-based justification of choices included

Topic 4:

  • Includes brief introduction and conclusion to the topic of nutritional needs relative to lifestyle behaviours and characteristics
  • Relevant diet-disease links outlined
  • Three relevant strategies documented
  • Evidence-based explanation provided for each strategy/recommendation.
Conditions Minimum mark or grade - Students are required to obtain at least 50% of allocated marks for this assessment task, in order to pass the course.
Referencing Style American Psychological Association (APA) or Harvard (author-date)
Submission Online

Students must submit this assessment via the ASSESSMENT BLOCK on the unit Moodle site.

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

1. Describe the use and limitations of food selections guides, nutrient recommendations and dietary guidelines used in Australia.

3. Explain the concepts of energy balance, body composition and weight management.

4. Describe the use and limitations of nutrition assessment methodologies for individuals and population groups.

5. Demonstrate understanding of common nutrition-related diseases and conditions affecting Australians.

6. Explain the role of food and nutrition in sport and exercise.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

3. Critical Thinking

4. Information Literacy




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