Units

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Sample subject outline - Semester 1 2013

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 online/web technology
· 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, 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 in addition to the lecture. Some tutorial sessions will specifically be used to cover skills required to complete the major written assignment.The online blackboard unit page will be utilised for a variety of purposes so weekly access is encouraged.

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: 1-4
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: Week 9 or 10

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: 1-3
Weight: 50%
Internal or external: Internal
Group or individual: Individual
Due date: End of Semester

Assessment name: Essay and Refelctive Journal
Description: In groups of three you will be required to write an essay discussing the impact of culture on food choices, habits and beliefs and to refelct on your experiences in accessing and experiencing traditional foods of a specific cultural group. This essay and reflection will be presented in the form of an online wiki.
Relates to objectives: 1-4
Weight: 20%
Internal or external: Internal
Group or individual: Group
Due date: Week 13

Academic Honesty

QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.

A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.

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

There are no out of the ordinary risks associated with this unit.

Substantial computer-based work will be required and you will need to take care that you are working in a safe and ergonomically-sound environment (that is, avoidance of eyestrain, headaches, and physical stress on neck, back, arms and hands). Please consider your seating (heights, angles and distances) and the lighting in your work area (to avoid glare). The physical placement and organisation of peripheral devices, cables and extension cords should be managed to reduce danger to persons or property. Do not use unsafe electrical cords.

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.

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: 26-Nov-2012