Units

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Sample subject outline - Semester 2 2013

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

Rationale

Nutrition Science underpins the interventions implemented by a Dietitian/ Nutritionist to improve the health of individuals or populations. It integrates nutritional knowledge with the science of biochemistry and physiology, and provides the foundation on which further studies in nutrition can be built. Nutrition Science will examine a range of nutrient components in our food supply, including their biochemical pathways and physiological effects in the body, possible health implications of deficiency or toxicity and important dietary sources. The unit builds upon the biochemistry units completed and is essential for understanding of applied nutrition subjects studied in later years.

Aims

The aim is to gain an understanding of the role of nutrients in the body and the relationship between foods, health and disease.

Objectives

Throughout all aspects of this unit, sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate. On completion of this unit you should be able to:

1. understand the structure, absorption, execretion, biochemical function, food sources, nutrient reference values and symptoms of deficiency or toxicity or a range or macronutrients and micronutrients.

2. apply the above mentioned factors to identify causes of and strategies to address nutrient-related health problems of both individuals and populations.

3. collect and analyse data with reference to own weighed food diary and case studies.

Content

Major topics include:
1. Energy
2. Macronutrients: protein, carbohydrate, lipids and alcohol.
3. Fat soluble vitamins: A, D, E, K.
4. Water soluble vitamins: thiamin, riboflavin, niacin, folate, B6, B12, Vitamin C, biotin and others.
Minerals: iron, zinc, calcium, phosphorus, sodium, potassium and others.

Approaches to Teaching and Learning

Nutrition knowledge will be presented as a series of lectures accompanied by interactive workshops in which students will have the opportunity to consolidate information in lectures and apply knowledge to a range of issues in nutrition practice. Workshops are designed to consolidate knowledge, develop critical thinking skills necessary for completion of the assessment items and encourage active participation. Students will be assessed on information covered in both the lectures and workshops; therefore attendance at both lectures and workshops is encouraged. Students will be encouraged to be responsible for their own learning and develop a critical questioning approach.

Assessment

In addition to submitting hard copies of your assessment you are required to electronically submit all written assignments for content matching checks.Formative Description: Class discussion and feedback on case studies and exercises undertaken during workshops.

Assessment name: Essay
Description: You will be required to complete a reflective essay on a chosen nutrient, incorporating nutrition issues at both the individual and population levels. This written assessment item will be based (in part) on your weighed food diary.
Relates to objectives: 1,2,3
Weight: 40%
Internal or external: Internal
Group or individual: Individual
Due date: Week 10

Assessment name: Examination (written)
Description: Description: You are required to complete a written, timed, invigilated multiple choice exam.
Relates to objectives: 1, 2, 3
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: Week 9

Assessment name: Examination (written)
Description: Description: You are required to complete a written, timed, invigilated multiple choice and short answer written exam.
Relates to objectives: 1, 2, 3
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: End of Semester

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

Recommended Textbook (available KG bookshop)

Mann, J., and Truswell, A. (2012) Essentials of Human Nutrition, (4th ed.). Oxford, UK: Oxford University Press.

Risk assessment statement

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

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: 16-Oct-2012