Units

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Sample subject outline - Semester 1 2012

Note: Subject outlines often change before the semester begins. Below is a sample outline.

Rationale

Nutrition forms the focus of many public health initiatives. Reducing the burden of poor nutrition has the potential to produce major change in the health status of Australians. This unit will provide you with the foundations you require to appreciate the scope of nutrition as well as form the foundation for further studies. It is the introductory unit in food and nutrition and prepares you for units later in the course such as Food Science, Nutrition Science and Community and Public Health Nutrition.

This unit has been designed after consideration of the skills recommended by leading public health nutritionists and other health professionals as being required by public health nutritionists today and in the future. The topics chosen and mode of delivery thus attempt to introduce you to the area and begin the development of these skills.

Aims

The aim of this unit is to provide a basic introduction to the food and nutrition system and its role in public health.

Objectives

On completion of this unit, you should be able to demonstrate:
1. A sound basic knowledge of:
- role, functions and sources of food constituents and nutrients;
- changing food and nutrient requirements through the life cycle;
- origin and role of food selection guides and dietary assessment tools;
- factors affecting food availability, supply and consumption.
2. An understanding of the complexity of the psychosocial, cultural, political, economic factors affecting food consumption in today's world.
3. An appreciation of existing public health nutrition issues and nutritional health problems.
4. Utilisation of communication, collaboration, problem solving and new technology skills.

Throughout all aspects of this unit sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate.

Content

Major topics include: the history of food and nutrition in Australia; the food system, dietary intake assessment, nutrients and food constituents, dietary reference standards and guidelines, nutrition through the lifecycle; food and nutrition issues relevant to public health.

Specific skill and graduate capabilities you will develop include:
· knowledge and skills pertinent to nutrition
· critical, creative and analytical thinking, and effective problem-solving
· effective communication via oral presentation
· the capacity for life-long learning and the ability to critically analyse nutrition information
· the ability to work independently and collaboratively through individual and group assessment pieces
· social and ethical responsibility and an understanding of indigenous and international perspectives with an emphasis on food and nutrition related issues
· characteristics of self-reliance and leadership.

Approaches to Teaching and Learning

This unit will be available in internal mode. A text, online unit page, conventional lectures, tutorials and problem based learning strategies will all be included to attempt to provide a variety of positive learning experiences, encourage you to take responsibility for learning and foster a positive attitude towards ongoing learning.

An active, participative, questioning approach is desired and recommended.

Workshops, practical sessions or tutorials will be conducted each week in addition to the lecture. Some tutorial sessions will specifically be used to cover skills required to complete the major written assignment. New material will be presented at some workshops and it is expected that you will have completed the appropriate reading/s. The online blackboard unit page will be utilised for a variety of purposes so weekly access is encouraged. Students enrolled in ED50 or ED90 (BEd) Home Economics Major, or IF47 double degree BEd/BHlthSc (FCS) must attend practical sessions as specified. All other students need to attend the lectures and tutorials only.

Assessment

There are three assessments to be completed throughout the semester.Tutors and Unit Coordinator will be available at specified times or via email to answer your questions.

Assessment will be spaced throughout the semester to provide the opportunity for feedback on your learning at key points. You will be provided with feedback on each assessment item as you progress through the unit. This includes formative assessment which will be conducted in an ongoing manner throughout the semester and starting in the first 4 weeks of semester.

Assessment name: Problem Solving Task
Description: You will be required to complete an assignment based on a case study (including a 24-hour recall) and its analysis.
Relates to objectives: 1, 2, 3, 4
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: Week 9 or 10

Assessment name: Presentation
Description: Note: Students must receive a pass or higher in workshops to pass this unit.

Home economics students only
You will be required to organise and present a practical cooking demonstration during a workshop. Weeks 1-13.

All other courses
You will be required to do an oral presentation in a small group on a specific cultural or religious group. You will also be required to submit a written summary of your presentation content.
Relates to objectives: 1, 2, 3, 4
Weight: 20%
Internal or external: Internal
Group or individual: Group
Due date: Week 10,11, 12 or 13

Assessment name: Examination (written)
Description: You will be required to complete a written examination comprising multiple choice and/or short answer questions. The exam will be timed and closed book.
Relates to objectives: 1, 2, 3
Weight: 50%
Internal or external: Internal
Group or individual: Individual
Due date: End of semester

Academic Honesty

Academic honesty means that you are expected to exhibit honesty and act responsibly when undertaking assessment. Any action or practice on your part which would defeat the purposes of assessment is regarded as academic dishonesty. The penalties for academic dishonesty are provided in the Student Rules. For more information you should consult the QUT Library resources for avoiding plagiarism.

Resource materials

Prescribed Textbook

Walhqvist, M. (2011) Food and Nutrition (3rd ed.). Allen & Unwin.

This is suggested extra reading is for ED50 and ED90 (BEd) Home Economics Major and IF47 double degree BEd/BHlthSc (FCS) students only: Isaac, V., and Smith, D. (1991) Comprehensive Cookery. Sydney: McGraw-Hill.

Risk assessment statement

Substantial computer based work will be required. You should refer to the guidelines for safe work at VDUs contained in the SPH Guidelines to Students. Also ensure that your workstation is adjusted in accordance with these guidelines and that regular breaks are taken.

This unit will involve lab-based sessions for some students. All students involved will be required to attend the induction session at the commencement of the semester where the safety precautions, clothing and protective equipment requirements to be observed while working in the laboratory will be outlined. You are required to read the laboratory safety manual and sign the form indicating that you have read and understood the material contained in the manual. Please direct any questions regarding safe working procedures to Lynette Duplock.

Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.

Last modified: 20-Sep-2011