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

This unit follows on from Food Science and investigates current topics in food science and technology, and food standards and regulations. It also provides students with an opportunity to acquire practical skills in the planning and preparation of nutrient-altered foods suitable for a wide range of therapeutic diets. Students evaluate the outcome of incorporating nutrient modified food products into dietary regimens. Dietitian-nutritionists require skills and knowledge in the areas of food technology and food legislation, and how it impacts upon new foods, ingredients, additives, and nutrient composition of food. They also require practical skills in the planning and delivery of nutrient altered foods suitable for incorporation into therapeutic diets.

Aims

The aim of this unit is to develop students' knowledge, attitudes and skills in the areas of food selection, preparation and modification to meet the individual dietary requirements of clients.

Objectives

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

1. demonstrate a knowledge of the implications of modifying food preparation and cooking techniques for various therapeutic diets, and to be aware of the limitations imposed;
   
2. demonstrate familiarity with special food products and formulations, and to know the appropriate application and modification of these products;
   
3. critically evaluate the practical aspects of following a therapeutic diet regimen;
   
4. examine new technologies of food processing and packaging, and their implications for nutrient composition;
   
5. demonstrate an understanding of the food standards, and the legislative and administrative background to food standards regulations as it applies to nutrition and dietetics.

Content

Major topics include: manipulation of dietary intake in order to accommodate altered nutrient need, effect of altered food properties on those with altered needs or compromised health status, implication of new food processing and packaging technology and it's effect on nutrient composition and availability of foods, role of nutrients, additives and other ingredients in the determination of organoleptic properties of foods, technologically altered food products, and their application in therapeutic dietetics, food standards and regulations, and its applications to nutrition and dietetics, practical experience in following therapeutic dietary regimens.

Approaches to Teaching and Learning

The unit is available for internal study. The unit will include lectures, seminars, practical sessions, class demonstrations and assignment work.

Assessment

There are three assessments to be completed throughout the semester.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.
Staff will be available in person at specified times or via e-mail to answer your questions. At practical workshop sessions and classes, verbal feedback and discussion will also occur, which should facilitate your learning and prepare you for summative assessment items.

Assessment name: Exam (Theory)
Description: You will be required to complete a written and timed examination comprising short answer questions covering material addressed over the semester.
Relates to objectives: 1-5
Weight: 50%
Internal or external: Internal
Group or individual: Individual
Due date: Central Exam Period

Assessment name: Critical Thinking Questions
Description: You will be required to complete weekly critical thinking questions relating to workshop topics.
Relates to objectives: 1-5
Weight: 20%
Internal or external: Internal
Group or individual: Individual
Due date: Weekly

Assessment name: Practical Experiences
Description: You will be required to undertake two activities throughout the semester simulating lifestyle behaviours clients would have to follow for different medical conditions e.g. trial different diets and then reflect and report on the experience. Summative assessment.
Relates to objectives: 1-3
Weight: 30%
Internal or external: Internal
Group or individual: Individual
Due date: Week 8 & 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

Resource Materials

PUB628 Advanced Food Studies Workbook, QUT Bookshop
Lab coat and closed in shoes.

References

Brown A, (2011). Understanding food : principles and preparation. 4th edition. Belmont, Calif: Thomson/Wadsworth.

Curtis, S. R. (2011) Lab manual for Brown's Understanding food: Principles and preparation. 4th edition. Southbank, VIC: Thomson Learning.

Stewart, R. (2011)Griffith Handbook of Clinical Nutrition and Dietetics. 3rd edition. Southport, Qld: Griffith University, School of Public Health.

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Risk assessment statement

This unit will involve lab-based sessions. All students will be required to attend the induction session at the commencement of the semester where the safety precautions to be observed while working in the laboratory will be outlined. Students are required to read the laboratory safety manual and sign the form indicating they have read and understood the material contained in the manual. Please direct any questions regarding safe working procedures to Lynette Duplock, Room O-D627.

During all workshops, students must wear safe footwear, a laboratory coat and protective headwear and display safe conduct.

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: 13-Sep-2012