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Unit of study_

NTDT5601: Nutritional and Food Science

Semester 1, 2020 [Normal day] - Camperdown/Darlington, Sydney

This unit of study provides students with a broad appreciation of food and nutrients, including an understanding of food sources of nutrients; the nutrients that are necessary for survival and maintenance of individual and population health; nutrient requirements at different stages of life, such as childhood, pregnancy and lactation and older age; factors affecting nutrient availability for absorption; and the significance of nutrient deficiency and excess intakes/toxicity on nutritional and disease status.

Unit details and rules

Unit code NTDT5601
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
Prohibitions
? 
None
Prerequisites
? 
None
Corequisites
? 
NTDT5602 and NTDT5503 and (NTDT5604 or NTDT5504)
Assumed knowledge
? 

None

Available to study abroad and exchange students

No

Teaching staff

Coordinator Fiona O'Leary, fiona.oleary@sydney.edu.au
Lecturer(s) Wendy Stuart Smith, wendy.stuartsmith@sydney.edu.au
Fiona O'Leary, fiona.oleary@sydney.edu.au
Fiona Atkinson, fiona.atkinson@sydney.edu.au
Vasant Hirani, vasant.hirani@sydney.edu.au
Anna Rangan, anna.rangan@sydney.edu.au
Type Description Weight Due Length
Final exam Final take-home exam
Short answer questions - Open book
50% Formal exam period 2 hours
Outcomes assessed: LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Presentation group assignment Food knowledge workshops
Group presentation via Zoom. Weeks 10-12
25% Multiple weeks 1.5 hours
Outcomes assessed: LO1 LO2 LO3 LO4 LO7 LO8
Online task Mid-semester quiz
Canvas timed quiz - open book
25% Week 08 1.5 hours
Outcomes assessed: LO1 LO8 LO7 LO6 LO5 LO4 LO3 LO2
group assignment = group assignment ?

Assessment summary

  • Quiz: Completed online and will test all lecture and tutorial content between weeks 1 and 7 (does not include fats and oils in week 7).
  • Food knowledge workshop: Student groups deliver a 1.5h interactive workshop on one of the five food groups stipulated in the Australian Guide to Healthy Eating (AGHE). The workshops educate class members on the food group including common foods, nutritional composition, costs, cultural relevance, any social and ethical issues and fad diets. Each student in the in the group is required to present information to the class. This will be done via Zoom
  • Final exam: Covers all content covered in the unit of study.

Detailed information for each assessment can be found on Canvas.

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

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

For more information see sydney.edu.au/students/guide-to-grades.

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 Nutrition guidelines Lecture (1.5 hr) LO1
Dietary modelling and sources of energy Lecture (1.5 hr) LO1 LO2
Week 02 Dietary intake and expenditure, food consumption patterns, breads and cereals Lecture (1.5 hr) LO1 LO2
Nutrient requirements at different life stages Lecture (1.5 hr) LO2
Week 03 Thiamin, niacin, magnesium, fortification of folate and iodine Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Application and uses of different nutrition guidelines Tutorial (2 hr) LO1
Week 04 Carbohydrates, fibre and resistant starch Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Fish, meats, eggs, legumes and nuts Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Week 05 Protein, protein quality Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Vitamin B12, iron, zinc Lecture (1.5 hr) LO3 LO4 LO5 LO6 LO7 LO8
Week 06 Fruit and vegetables and phytochemicals Lecture (1.5 hr) LO3 LO4 LO5 LO6 LO7 LO8
Verification Clinical practice (2 hr)  
Week 07 Vitamin C, folate, vitamin B6 Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Fatty acids, vitamins A, D, E, K Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Week 08 Diary Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Calcium, phosphorous, riboflavin Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Week 09 Selenium Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Beverages and electrolytes Lecture (1.5 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8
Week 10 Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Week 11 Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Week 12 Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Week 13 Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
Food knowledge workshops Workshop (2 hr) LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9

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. Where online tutorials/workshops/virtual laboratories have been scheduled, students should make every effort to attend and participate at the scheduled time. 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.

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. characterise available nutrition guidelines and their applications
  • LO2. describe food and nutrient requirements and the significance of nutrients at different stages of the life cycle
  • LO3. describe and provide examples of commonly available foods and beverages within the five food groups and discretionary foods
  • LO4. demonstrate a thorough knowledge of the key nutrients and other substances that the five food groups and discretionary foods provide
  • LO5. recall the processes of absorption, metabolism and excretion of nutrients
  • LO6. describe the signs and stages of deficiency and toxicity of nutrients
  • LO7. describe factors affecting nutrient availability for absorption, including interactions with other nutrients
  • LO8. characterise the major ways that foods and nutrients are affected by processing and preparation
  • LO9. describe the significance of naturally occurring toxicants, contaminants and food additives in the food supply.

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 (2015) - DAA
2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service.
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO2
National Competency Standards for Dietitians in Australia (2015) - DAA
2.1.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food supply data in determining nutritional status.
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO3
National Competency Standards for Dietitians in Australia (2015) - DAA
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO4
National Competency Standards for Dietitians in Australia (2015) - DAA
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
4.1.3. Translates technical information into practical advice on food and eating and other relevant topics.
4.1.4. Adapts and tailors communication appropriately for specific audiences.
4.1.5. Communicates clearly and concisely to a range of audiences using a range of media.
4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies.
4.3.2. Participates in collaborative decision making, shared responsibility, and shared vision within a team.
4.3.3. Shares responsibility for team action, recognising the diverse roles and responsibilities other team members play.
LO5
National Competency Standards for Dietitians in Australia (2015) - DAA
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO6
National Competency Standards for Dietitians in Australia (2015) - DAA
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO7
National Competency Standards for Dietitians in Australia (2015) - DAA
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO8
National Competency Standards for Dietitians in Australia (2015) - DAA
2.2.3. Acknowledges the multiple factors that influence food choice and the provision of service.
2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety.
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.
LO9
National Competency Standards for Dietitians in Australia (2015) - DAA
2.2.4. Uses food legislation, regulations and standards to develop, implement and evaluate food systems to maintain food safety.
2.3.1. Applies a highly developed knowledge of nutrition science, health and disease, food and food preparation methods to tailor recommendations to improve health of individuals, groups and/or populations.

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

The design and timing of the food knowledge workshops have been revised in response to feedback. The feedback approach as also been revised in response to feedback.

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General Laboratory Safety Rules

  • No eating or drinking is allowed in any laboratory under any circumstances 
  • A laboratory coat and closed-toe shoes are mandatory 
  • Follow safety instructions in your manual and posted in laboratories 
  • In case of fire, follow instructions posted outside the laboratory door 
  • First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory 
  • As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

Disclaimer

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

To help you understand common terms that we use at the University, we offer an online glossary.