Outline

Overview

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

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	None
Corequisites ?	NTDT5602 and NTDT5503 and (NTDT5604 or NTDT5504)
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Fiona O'Leary, fiona.oleary@sydney.edu.au
Lecturer(s)	Vasant Hirani, vasant.hirani@sydney.edu.au
	Wendy Stuart Smith, wendy.stuartsmith@sydney.edu.au
	Anna Rangan, anna.rangan@sydney.edu.au
	Fiona O'Leary, fiona.oleary@sydney.edu.au
	Fiona Atkinson, fiona.atkinson@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:
Presentation	Food knowledge workshops Group presentation via Zoom. Weeks 10-12	25%	Multiple weeks	1.5 hours
Outcomes assessed:
Online task	Mid-semester quiz Canvas timed quiz - open book	25%	Week 08	1.5 hours
Outcomes assessed:
= 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 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.

Use of generative artificial intelligence (AI) and automated writing tools

You may only use generative AI and automated writing tools in assessment tasks if you are permitted to by your unit coordinator. If you do use these tools, you must acknowledge this in your work, either in a footnote or an acknowledgement section. The assessment instructions or unit outline will give guidance of the types of tools that are permitted and how the tools should be used.

Your final submitted work must be your own, original work. You must acknowledge any use of generative AI tools that have been used in the assessment, and any material that forms part of your submission must be appropriately referenced. For guidance on how to acknowledge the use of AI, please refer to the AI in Education Canvas site.

The unapproved use of these tools or unacknowledged use will be considered a breach of the Academic Integrity Policy and penalties may apply.

Studiosity is permitted unless otherwise indicated by the unit coordinator. The use of this service must be acknowledged in your submission as detailed on the Learning Hub’s Canvas page.

Outside assessment tasks, generative AI tools may be used to support your learning. The AI in Education Canvas site contains a number of productive ways that students are using AI to improve their learning.

Learning support

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.

Weekly schedule

WK	Topic	Learning activity
Week 01	Nutrition guidelines	Lecture (1.5 hr)
Week 01	Dietary modelling and sources of energy	Lecture (1.5 hr)
Week 02	Dietary intake and expenditure, food consumption patterns, breads and cereals	Lecture (1.5 hr)
Week 02	Nutrient requirements at different life stages	Lecture (1.5 hr)
Week 03	Thiamin, niacin, magnesium, fortification of folate and iodine	Lecture (1.5 hr)
Week 03	Application and uses of different nutrition guidelines	Tutorial (2 hr)
Week 04	Carbohydrates, fibre and resistant starch	Lecture (1.5 hr)
Week 04	Fish, meats, eggs, legumes and nuts	Lecture (1.5 hr)
Week 05	Protein, protein quality	Lecture (1.5 hr)
Week 05	Vitamin B12, iron, zinc	Lecture (1.5 hr)
Week 06	Fruit and vegetables and phytochemicals	Lecture (1.5 hr)
Week 06	Verification	Clinical practice (2 hr)
Week 07	Vitamin C, folate, vitamin B6	Lecture (1.5 hr)
Week 07	Fatty acids, vitamins A, D, E, K	Lecture (1.5 hr)
Week 08	Diary	Lecture (1.5 hr)
Week 08	Calcium, phosphorous, riboflavin	Lecture (1.5 hr)
Week 09	Selenium	Lecture (1.5 hr)
Week 09	Beverages and electrolytes	Lecture (1.5 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 11	Food knowledge workshops	Workshop (2 hr)
Week 11	Food knowledge workshops	Workshop (2 hr)
Week 12	Food knowledge workshops	Workshop (2 hr)
Week 12	Food knowledge workshops	Workshop (2 hr)
Week 13	Food knowledge workshops	Workshop (2 hr)
Week 13	Food knowledge workshops	Workshop (2 hr)

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

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
Learning outcomes

Alignment with Competency standards

Outcomes	Competency standards
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.
	National Competency Standards for Dietitians in Australia (2015) - 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.

Responding to student feedback

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.

Additional information

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.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links

NTDT5601: Nutritional and Food Science

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

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Work, health and safety

Disclaimer

On this page

Useful links