Outline

Overview

Nutritional and Food Science (NTDT5601) takes a step beyond foundational level nutrition science and food science. Important contemporary themes in nutrition and food are examined such as diet quality, dietary patterns, food systems and sustainability, and precision nutrition. Examining these themes from a nutrition perspective explores how changes in the food environment including the five food groups and processed foods, coupled with changes in dietary patterns and consumer trends can impact diet quality and nutritional status. Students will be encouraged to form their own viewpoints with evidence-based positions regarding the themes covered in the unit. Nutritional and Food Science also develops a comprehensive knowledge base of foods and their nutrient composition with respect to Australian evidence-based nutrition and dietary guidelines. Being an expert in “food” is vital for development as a dietitian throughout the Masters of Nutrition and Dietetics (MND) program and is essential for dietary assessment, nutrition communication, medical nutrition therapy, food service management, nutrition research, and community nutrition. In year two comprehensive food knowledge is critical to appraise individual and group dietary intakes of people from diverse backgrounds during professional practical placements. The learning is facilitated by interactive lectures, tutorials and workshops.

Unit details and rules

Unit code	NTDT5601
Academic unit	Nursing and Midwifery
Credit points	6
Prohibitions ?	None
Prerequisites ?	None
Corequisites ?	(NTDT5602 or FMHU5001) and NTDT5503 and (NTDT5604 or NTDT5504)
Assumed knowledge ?	None
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Priya Iyer, priya.iyer@sydney.edu.au
Lecturer(s)	Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
	Priya Iyer, priya.iyer@sydney.edu.au
	Alyse Davies, alyse.davies@sydney.edu.au
Tutor(s)	Jacqueline Chan, jacqueline.chan@sydney.edu.au

Type	Description	Weight	Due	Length
Supervised exam ?	Assessment 3: Final exam Short and mid length answer questions 2 hour exam plus reading time	50%	Formal exam period	2 hours
Outcomes assessed:
Presentation	Assessment 2b: Food Knowledge Workshop Group presentation (group 15%, individual 5%)	20%	Multiple weeks	1.25h workshop delivered by groups
Outcomes assessed:
Small test	Assessment 1: Quiz Canvas timed quiz - Short answer	20%	Week 05 Due date: 20 Mar 2023 at 12:00	1 hour
Outcomes assessed:
Assignment	Assessment 2a: Educational Resource Written educational resource that supports the assessment 2	8%	Week 08 Due date: 18 Apr 2023 at 23:59	1250 words
Outcomes assessed:
Assignment	Assessment 2c: Peer review Peer review of another groups workshop and learning material	2%	Week 11 Due date: 19 May 2023 at 23:59	250 words
Outcomes assessed:
= group assignment ?

Assessment summary

Assesssment 1 – Quiz: Completed online and will test all lecture and tutorial content between weeks 1 and 5
Assessment 2 – Food knowledge workshop: Student groups deliver a 1.25h 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. The assessment task includes group and individual marks (presentation, peer review component and self-reflections component).
Assessment 3 – Final exam: Covers all content covered in the unit of study.

Please note: Each student is required to submit all assessment items in order to pass this unit. 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.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

*Where an assignment is submitted late without an approved extension, a late penalty will apply. For every calendar day up to and including ten calendar days after the due date a penalty of 5% of the maximum awardable marks will be applied to late work. For work submitted more than ten calendar days after the due date a mark of zero marks 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.

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	Unit intro & Module 1 (Nutrition in Australia) dietary guidelines	Lecture (1 hr)
Week 01	Module 1 (Nutrition in Australia): modelling & sources of nutrition	Lecture (3 hr)
Week 02	Module 1 (Nutrition in Australia): Dietary guidelines and Life stages tutorial	Tutorial (3 hr)
Week 02	Module 2 (Food knowledge and Food Composition): Australian Food Culture	Lecture (3 hr)
Week 03	Module 2 (Food knowledge and Food Composition): Nutrients & Ready Reckoner Tutorial	Lecture and tutorial (3 hr)
Week 03	Module 2 (Food knowledge and Food Composition): Micronutrients	Lecture (3 hr)
Week 04	Module 2 Aboriginal bush food tour	Workshop (2 hr)
Week 04	Module 2 Label Reading Tutorial	Tutorial (3 hr)
Week 05	Quiz	Tutorial (1 hr)
Week 05	Module 3 (Diet Quality vs Nutrient intake): Evaluating nutrition in foods	Lecture (3 hr)
Week 06	Module 3 (Diet Quality vs Nutrient intake): Evidence supporting systems	Lecture (3 hr)
Week 06	Module 3 (Diet Quality vs Nutrient intake): Evaluating overall diet quality	Lecture (3 hr)
Week 07	Module 3 (Diet Quality vs Nutrient intake): Beyond macronutrients?	Lecture (3 hr)
Week 07	Module 4 (Plant-based diets, nutrition and sustainability): Overview & macronutrients	Lecture (3 hr)
Week 08	Module 4 (Plant-based diets, nutrition and sustainability): Alternative food products and sustainability tutorial	Tutorial (3 hr)
Week 08	Module 4 (Plant-based diets, nutrition and sustainability): micronutrients	Lecture (3 hr)
Week 09	Food knowledge workshops	Workshop (2 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 11	Food knowledge workshops	Workshop (3 hr)
Week 11	Food knowledge workshops	Workshop (3 hr)
Week 12	Food knowledge workshops	Workshop (3 hr)
Week 12	Module 5 (Personalised and precision nutrition – future directions and applications): Part I	Lecture (3 hr)
Week 13	Module 5 (Personal and precision nutrition – future directions and applications): Part II	Lecture (3 hr)
Week 13	Exam revision	Tutorial (3 hr)

Attendance and class requirements

Students must attend >80% of scheduled class activites, both face-to-face and online. Students may be required to complete tasks and activities of missed classes.

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 lectures for any readings.

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. Apply a highly developed knowledge of food, diets, and nutrition guidelines to effectively communicate and educate consumers and health professionals on nutrition for diverse groups.
LO2. Apply knowledge of different food classification and profiling systems with their limitations considered to classify and evaluate nutritional value of foods.
LO3. Apply knowledge of different dietary patterns using various diet quality scores and their limitations to evaluate overall diet quality.
LO4. Critically appraise and interpret evidence regarding contemporary nutritional and food science issues, such as diet quality, plant-based diets, dietary patterns, sustainability, and precision nutrition.
LO5. Explain the concept of food systems and impact on sustainability and nutritional adequacy.
LO6. Describe the potential uses and applications of precision and personalised nutrition and future challenges.

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 (2021) - 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 1.3.3. Seeks, responds to and provides effective feedback 1.3.4. Participates in supervision, teaching and mentoring processes with peers, students and colleagues 1.3.5. Demonstrates initiative by being proactive and developing solutions to problems 1.3.8. Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 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 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 4.1.2. Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate 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 4.2.1. 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 teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety 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 teams at an individual, organisational and systems level 4.3.3. Guides and supports team members and peers
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health 2.3.2. Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
	National Competency Standards for Dietitians in Australia (2021) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.2		Shows a commitment to professional development and lifelong learning
1.1.3		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.1.5		Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing
1.3.3		Seeks, responds to and provides effective feedback
1.3.4		Participates in supervision, teaching and mentoring processes with peers, students and colleagues
1.3.5		Demonstrates initiative by being proactive and developing solutions to problems
1.3.8		Recognises that whole systems — including health and education — are responsible for improving Aboriginal and Torres Strait Islander health, and collaborates with Aboriginal and Torres Strait Islander individuals and communities to advocate for social justice and health equity for Aboriginal and Torres Strait Islander peoples
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.1.2		Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
2.1.3		Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice
2.3.1		Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.3.2		Uses food legislation, regulations and standards to develop, implement and evaluate food systems and sustainability to maintain food safety
4.1.2		Uses a range of communication methods to communicate clearly and concisely to a range of audiences, adapting or co-creating communication messages for specific audiences where appropriate
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
4.2.1		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 teams at an individual, organisational and systems level
4.3.3		Guides and supports team members and peers

Responding to student feedback

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

In response to student feedback the lecture material now focuses on contemporary issue in nutritional and food science with less focus on foundational knowledge obtained in prerequisites studies prior to enrolment in the Masters of Nutrition and Dietetics Program. The change results in less repetition of content from undergraduate and focus on current issues relevant to the dietetic profession. Revisions to this new structure were made based on 2021 student feedback.

Additional information

Sensitive materials in teaching: Please note that in this Unit of Study sensitive and potentially distressing or disturbing content might be presented and/or discussed from time to time. This may include reference to for example, discrimination, assault, suicide, illness, death and dying or culturally sensitive issues. These topics are relevant to your learning and your knowledge and skill development for nursing practice.

You will be advised before the information/topic is presented. If you are participating in the teaching session/activity online, you are advised to use headphones and ensure that anyone not participating in the session cannot see images that you may be watching on your device. If the nature of the content makes you feel uncomfortable or distressed, it is important that you contact the unit coordinator or another member of the academic team to discuss this with them.

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

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5601: Nutritional and Food Science

Semester 1, 2023 [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

Required readings

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Alignment with Competency standards

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect