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Unit outline_

NTDT5503: Dietary Intake and Nutritional Assessment

Semester 1, 2022 [Normal day] - Camperdown/Darlington, Sydney

This unit of study builds in-depth knowledge and skills in dietary assessment. Traditional and emerging dietary assessment methods will be examined including their use, application, strengths, weaknesses, sources of measurement error; quantification of portion sizes; evaluation and validation of dietary data; use and application of dietary reference standards; food composition databases; and the appraisal and interpretation of dietary assessment methods in published literature. This unit of study includes essentials techniques in anthropometry and diagnostic tests in nutritional assessment such as body composition methods, biochemistry and haematology. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.

Unit details and rules

Academic unit Nursing and Midwifery
Credit points 6
Prerequisites
? 
None
Corequisites
? 
NTDT5602 and NTDT5601 and NTDT5604
Prohibitions
? 
None
Assumed knowledge
? 

None

Available to study abroad and exchange students

No

Teaching staff

Coordinator Anna Rangan, anna.rangan@sydney.edu.au
Lecturer(s) Alyse Davies, alyse.davies@sydney.edu.au
Margaret Nicholson, margaret.nicholson@sydney.edu.au
Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
Tutor(s) Merryl Ireland, merryl.ireland@sydney.edu.au
Monica Liu, qingzhou.liu@sydney.edu.au
Leanne Wang, leanne.wang@sydney.edu.au
Juliana Chen, juliana.chen@sydney.edu.au
Type Description Weight Due Length
Skills-based evaluation Assessment 3a: Clinical diet history interview
one on one interview
15% Multiple weeks
Due date: 19 May 2022 at 17:00
10 min
Outcomes assessed: LO6
Assignment Assessment 1: Part A. Dietary data collection and interpretation assignment
Written assignment; part A includes data collection and reflection
25% Week 06
Due date: 01 Apr 2022 at 23:59
see Canvas
Outcomes assessed: LO2 LO1 LO4
Assignment Assessment 1: Part B Dietary data collection and interpretation assignment
Written assignment, part B includes critical interpretation of dietary data
30% Week 09
Due date: 26 Apr 2022 at 23:59
See Canvas
Outcomes assessed: LO1 LO2 LO4
Online task Assesment 2: Quiz
MCQ + short answer questions
25% Week 11
Due date: 12 May 2022 at 16:00
1 hour
Outcomes assessed: LO3 LO2 LO1 LO8 LO5 LO4
Skills-based evaluation Assessment 4: Anthropometry workshop
participation and completion of skills-based report
0% Week 12
Due date: 19 May 2022 at 17:00
3 hour workshop
Outcomes assessed: LO7
Skills-based evaluation Assessment 3b: Reflection on interview
Reflection on clinical diet history interview
5% Week 13
Due date: 26 May 2022 at 23:59
400 words
Outcomes assessed: LO1 LO6

Assessment summary

  • Assessment 1: Dietary data collection and interpretation assignmment: Integrates learning from lectures, tutorials and workshops from weeks 1-7. Part A includes dietary data collection, presentation and reflection (25%), Part B includes dietary interpretation (30%).
  • Assessment 2: End semester quiz: Composed of multiple choice questions and short answer questions covering all coursework content (25%).
  • Assessment 3: Clinical diet history interview and reflection: One-on-one diet history interview with APD staff member (15%), followed by a reflection on the interview (5%).
  • Assessment 4: Anthropometry workshop. (P/F) 

Detailed information for each assessment can be found on Canvas. All assessments must be completed and submitted as per assessment outline to pass this unit.

Assessment criteria

The University awards common result grades, set out in the Coursework Policy 2014 (Schedule 1).

Result name

Mark range

Description

High distinction

85 - 100

Awarded when you demonstrate the learning outcomes for the unit at an exceptional standard.

Distinction

75 - 84

Awarded when you demonstrate the learning outcomes for the unit at a very high standard.

Credit

65 - 74

Awarded when you demonstrate the learning outcomes for the unit at a good standard.

Pass

50 - 64

Awarded when you demonstrate the learning outcomes for the unit at an acceptable standard.

Fail

0 - 49

Awarded when you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see guide to grades.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

  • Deduction of 5% of the maximum mark for each calendar day after the due date.
  • After ten calendar days late, a mark of zero will be awarded.

Academic integrity

The Current Student website  provides information on academic integrity and the resources available to all students. The University expects students and staff to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.  

We use similarity detection software to detect potential instances of plagiarism or other forms of academic integrity breach. If such matches indicate evidence of plagiarism or other forms of academic integrity breaches, your teacher is required to report your work for further investigation.

You may only use artificial intelligence and writing assistance tools in assessment tasks if you are permitted to by your unit coordinator, and if you do use them, you must also acknowledge this in your work, either in a footnote or an acknowledgement section.

Studiosity is permitted for postgraduate units unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission.

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

WK Topic Learning activity Learning outcomes
Week 01 Introduction to dietary assessment; Food records Quantifying portion sizes Lecture (5 hr) LO1 LO2
Week 02 24-Hour recall; Diet history; lectures and workshops Lecture and tutorial (5 hr) LO1 LO2
Week 03 Diet history (for research) workshop; FFQ lecture and tutorial Lecture and tutorial (5 hr) LO1 LO2
Week 04 FoodWorks lab; Food composition data lecture and tutorial Lecture and tutorial (5 hr) LO3
Week 05 FoodWorks lab; Food disaggregation workshop Lecture and tutorial (5 hr) LO2 LO3
Week 06 Validity and quality of dietary data lecture and tutorial; Interpreting dietary data lecture and tutorial Lecture and tutorial (5 hr) LO1 LO4 LO5
Week 07 Interpreting dietary data workshop; New technologies in dietary assessment Lecture and tutorial (5 hr) LO1 LO2 LO4 LO5
Week 08 Interpreting dietary data workshop; Critical appraisal lecture and workshop Lecture and tutorial (5 hr) LO1 LO2 LO4 LO5
Week 09 Ready Reckoner lecture and tutorial; portion size workshop Lecture and tutorial (5 hr) LO1 LO6
Week 10 Nutritional biochemistry lecture; physical activity assessment lecture; Clinical diet history lecture Lecture and tutorial (5 hr) LO6 LO8
Week 11 Body composition and anthropometry lecture; quiz Lecture and tutorial (5 hr) LO1 LO2 LO3 LO4 LO5 LO7 LO8
Week 12 Anthropometry workshop; Clinical diet history assessment Lecture and tutorial (5 hr) LO6 LO7
Week 13 Feedback on Clinical diet history; Course revision and feedback Workshop (5 hr) LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8

Attendance and class requirements

Due to the exceptional circumstances caused by the COVID-19 pandemic, attendance requirements for this unit of study have been amended. Students should make every effort to attend and participate at the scheduled times for both face-to-face and online lectures/tutorials/workshops, greater than 80% attendance is expected. Penalties will not be applied if technical issues, etc. prevent attendance at a specific online class. In that case, students should discuss the problem with the coordinator, and attend another session, if available. 

 

 

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Required readings

See individual lecture notes.

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

At the completion of this unit, you should be able to:

  • LO1. describe, evaluate and practise the most common dietary assessment methods used in research and dietetic practice
  • LO2. select appropriate dietary assessment methods to address specific research or clinical questions
  • LO3. discuss the uses and limitations of food composition databases including Australian and indigenous food sources
  • LO4. critically assess and interpret dietary data for individuals and groups against reference standards
  • LO5. critically appraise the validity of dietary assessment methods and interpretation reported in published surveys and studies
  • LO6. administer a clinical diet history and apply a Ready Reckoner to assess dietary intake
  • LO7. conduct simple anthropometric measurements (body mass, standing stature, waist girth, skinfold measurements)
  • LO8. describe the main biochemical and haematological indices for assessment of body protein, vitamin and mineral status.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1 Depth of disciplinary expertise

Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.

GQ2 Critical thinking and problem solving

Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.

GQ3 Oral and written communication

Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.

GQ4 Information and digital literacy

Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.

GQ5 Inventiveness

Generating novel ideas and solutions.

GQ6 Cultural competence

Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.

GQ7 Interdisciplinary effectiveness

Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.

GQ8 Integrated professional, ethical, and personal identity

An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.

GQ9 Influence

Engaging others in a process, idea or vision.

Outcome map

Learning outcomes Graduate qualities
GQ1 GQ2 GQ3 GQ4 GQ5 GQ6 GQ7 GQ8 GQ9

Alignment with Competency standards

Outcomes Competency standards
LO1
National Competency Standards for Dietitians in Australia (2021) - DAA
1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
LO2
National Competency Standards for Dietitians in Australia (2021) - DAA
1.5.3. Applies evidence- and strengths-based best practice approaches in Aboriginal and Torres Strait Islander health care, valuing Aboriginal and Torres Strait Islander ways of knowing, being and doing
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
LO3
National Competency Standards for Dietitians in Australia (2021) - DAA
1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
LO4
National Competency Standards for Dietitians in Australia (2021) - DAA
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
LO5
National Competency Standards for Dietitians in Australia (2021) - DAA
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
LO6
National Competency Standards for Dietitians in Australia (2021) - DAA
1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.3.3. Seeks, responds to and provides effective feedback
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners
4.1.4. Translates technical information into practical messaging that can be easily understood and used by clients, other professionals, key stakeholders, partners, and members of the public
4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change
LO7
National Competency Standards for Dietitians in Australia (2021) - DAA
1.1.4. Demonstrates professional conduct and accepts responsibility for own actions
1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols
1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely
1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients
2.1.1. Adopts a questioning and critical approach in all aspects of practice
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners
4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies
LO8
National Competency Standards for Dietitians in Australia (2021) - DAA
2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
National Competency Standards for Dietitians in Australia (2015) -
Competency code Taught, Practiced or Assessed Competency standard
1.1.1 A Reviews and evaluates the impact of own practice on improving nutritional health.
1.1.3 A Accepts responsibility for and manages, implements and evaluates own personal health and well- being.
1.1.4 A Shows a commitment to professional development and conduct and lifelong learning.
1.3.3 P A Seeks, responds to, and provides, effective feedback.
2.1.1 A Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food supply data in determining nutritional status.
2.3.2 P Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change.
3.1.1 A Adopts a questioning and critical approach in all aspects of practice.
3.2.1 A Identifies and selects appropriate research methods to investigate food and nutrition problems.
3.2.3 P A Collects, analyses and interprets qualitative and quantitative research and evaluation data.
4.1.3 A Translates technical information into practical advice on food and eating and other relevant topics.
4.1.4 P Adapts and tailors communication appropriately for specific audiences.

This section outlines changes made to this unit following staff and student reviews.

As a result of student feedback the assessment weightings have been amended.

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

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