Course overview
- Study period
- Semester 2, 2024 (22/07/2024 - 18/11/2024)
- Study level
- Postgraduate Coursework
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Human Movement & Nutrition Sci
Dietitians work across many different domains of practice and are skilled in being able to communicate nutrition science to the public which means they need to have extensive and contemporary skills and knowledge in nutrition science. The science of nutrition is constantly evolving with new knowledge such as the influence of the microbiome and maternal diet on health outcomes of offspring are examples where advice to public alters in light of new findings. This course prepares students for complexity and contemporary thinking about diet and its multitude of influences. This course takes a systems approach to explore contemporary nutrition issues such as personized nutrition based on individual genetics, how new food developments impact on food law and food regulations and how we may use sustainability as a lens in which to influence the food supply. This course is designed to challenge your thinking and prepare you for the fast moving world of nutrition science and its application.
A thorough understanding of food systems and their interaction with climate change and global food securityﾠis essential for dietitiansﾠto be able to contribute to national and international efforts to meet the nutritional needs of a dynamic global population. Nutrition science and food science formﾠthe basis of principles informing strategies for creating sustainable global food systems. This course guides students through a range of interactive workshops and laboratory sessions to provide practical experience with food law, macronutrient/micronutrient analysis, special diets (including novel ingredients) and novel technologies in food and nutrition science. Organised in partnership with staff from the Queensland Alliance for Agriculture and Food Innovation (QAAFI) based at UQ'sﾠLong Pocket campus, students taking this course will be exposed to the latest in food and nutrition science research, sustainable strategies, and hear from world-leading scientists and entrepreneurs in functional food development and analysis. Students will also have access to state-of-the-art laboratory facilities and a large commercial kitchen for their learning activities. The course will also link with the significant research being conducted in Uniquely Australian, indigenous bush foods at QAAFI.ﾠA strong national context will be provided through an exploration of the Australian Academy of Science's Decadal Plan for the Science of Nutrition.ﾠ
Course requirements
Assumed background
Preliminary studies in medical nutrition therapy and interviewing/counselling for dietetics practice.
Prerequisites
You'll need to complete the following courses before enrolling in this one:
DIET7103 Interviewing & Counselling for Dietetics Practice
DIET7101 Medical Nutrition Therapy and Professional Practice 1
Incompatible
You can't enrol in this course if you've already completed the following:
DIET7104
Restrictions
Master of Dietetics Studies
Course contact
Course staff
Lecturer
Professor Sarah McNaughton
Guest lecturer
Dr Michael Netzel
Timetable
The timetable for this course is available on the UQ Public Timetable.
Aims and outcomes
Students will learn about food systems and how they may facilitate in optimal food choice and eating behaviours for all Australians
The National Dietitians Australia competency standards covered in this course include:
2.2.1 Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health
2.2.2 Identifies opportunities and advocates for change to the wider social, cultural and/or political environment to improve nutrition, food standards or the food supply in various settings
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
2.2.5 Applies a socio-ecological approach to the development of strategies to improve nutrition and health
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Evaluate the intersection of food science with nutrition science to justify your approach to the translation of nutrition science into dietetic practice
LO2.
Recognise complexity and apply critical reasoning when analysing the impact of national and global Agri-food system at multiple levels of the food supply
LO3.
Apply extensive understanding of nutrition and food sciences, and food sustainability to evaluate and justify practical information and recommendations for consumers
LO4.
Explain and justify the role of traditional dietary patterns in a food system compared with ultra-processed foods
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Paper/ Report/ Annotation | Laboratory and Dietary Modification Reports | 30% |
2/08/2024 5:00 pm 9/08/2024 5:00 pm 16/08/2024 5:00 pm 23/08/2024 5:00 pm |
| Quiz |
Online Quizzes
|
20% |
31/07/2024 5:00 pm 7/08/2024 5:00 pm 15/08/2024 5:00 pm 21/08/2024 5:00 pm |
| Reflection | Reflection | 20% |
30/09/2024 5:00 pm |
| Paper/ Report/ Annotation | Future food and nutrition blog | 30% |
25/10/2024 5:00 pm |
Assessment details
Laboratory and Dietary Modification Reports
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 30%
- Due date
2/08/2024 5:00 pm
9/08/2024 5:00 pm
16/08/2024 5:00 pm
23/08/2024 5:00 pm
Task description
*****This assessment task evaluates students' abilities, skills and knowledge without the aid of Artificial Intelligence (AI). Students are advised that the use of AI technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.*****
Reports will be prepared outlining the laboratory tests observed via video, and the special diet modification trialled. The Dietary Modification report outcomes will include comments on information that can be provided to clients about preparing modified recipes as well as links to planetary health. Reports of laboratory experiment observations will be completed using the Scientific Method. Further details are provided on Blackboard.
Submission guidelines
Submit via link in Blackboard to ePortfolio.
Deferral or extension
You may be able to apply for an extension.
The maximum extension allowed is 28 days. Extensions are given in multiples of 24 hours.
NB: This assessment date has been determined to fit in with the remainder of the assessment for the MDietSt program. Applications for extensions on this assessment item beyond 7 days past the original due date and time will clash with assessment due dates in other courses within the MDietSt program. Students should consider the impact this will have on their progress throughout all of their courses.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Online Quizzes
- Online
- Mode
- Written
- Category
- Quiz
- Weight
- 20%
- Due date
31/07/2024 5:00 pm
7/08/2024 5:00 pm
15/08/2024 5:00 pm
21/08/2024 5:00 pm
Task description
Four online quizzes on various topics studied throughout the semester, spaced throughout the teaching block.
Submission guidelines
Submit via link in Blackboard to ePortfolio.
Deferral or extension
You may be able to apply for an extension.
The maximum extension allowed is 28 days. Extensions are given in multiples of 24 hours.
NB: This assessment date has been determined to fit in with the remainder of the assessment for the MDietSt program. Applications for extensions on this assessment item beyond 7 days past the original due date and time will clash with assessment due dates in other courses within the MDietSt program. Students should consider the impact this will have on their progress throughout all of their courses.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Reflection
- Mode
- Written
- Category
- Reflection
- Weight
- 20%
- Due date
30/09/2024 5:00 pm
Task description
Write a reflection about how the learnings from the course illuminate the intricate connections between nutrition science and food science, and how these disciplines collectively contribute to our understanding of how food impacts health, wellbeing, sustainability, and the food system as a whole. More information will be provided on Blackboard.
*****This assessment task evaluates students' abilities, skills and knowledge without the aid of Artificial Intelligence (AI). Students are advised that the use of AI technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.*****
Submission guidelines
Submit via link in Blackboard to ePortfolio.
Deferral or extension
You may be able to apply for an extension.
The maximum extension allowed is 28 days. Extensions are given in multiples of 24 hours.
NB: This assessment date has been determined to fit in with the remainder of the assessment for the MDietSt program. Applications for extensions on this assessment item beyond 7 days past the original due date and time will clash with assessment due dates in other courses within the MDietSt program. Students should consider the impact this will have on their progress throughout all of their courses.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Future food and nutrition blog
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 30%
- Due date
25/10/2024 5:00 pm
Task description
A blog entry in relation to a "future" food and nutrition topic will be written. The topic will be chosen from a range of options provided. More details will be provided on Blackboard. *****This assessment task evaluates students' abilities, skills and knowledge without the aid of Artificial Intelligence (AI). Students are advised that the use of AI technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.*****
Submission guidelines
Submit via link in Blackboard to ePortfolio.
Deferral or extension
You may be able to apply for an extension.
The maximum extension allowed is 28 days. Extensions are given in multiples of 24 hours.
NB: This assessment date has been determined to fit in with the remainder of the assessment for the MDietSt program. Applications for extensions on this assessment item beyond 7 days past the original due date and time will clash with assessment due dates in other courses within the MDietSt program. Students should consider the impact this will have on their progress throughout all of their courses.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Cut off Percent | Description |
|---|---|---|
| 1 (Low Fail) | 0 - 24 |
Absence of evidence of achievement of course learning outcomes. Course grade description: Fails to satisfy most or all of the basic requirements of the course: (typically 0 - 24%) |
| 2 (Fail) | 25 - 44 |
Minimal evidence of achievement of course learning outcomes. Course grade description: Fails to satisfy some of the basic requirements of the course. Clear deficiencies in performance, but evidence that some basic requirements have been met: (typically 25- 44%) The minimum percentage required for a grade of 2 is: 25% |
| 3 (Marginal Fail) | 45 - 49 |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: Fails to satisfy all basic requirement for pass but is close to satisfactory overall and has compensating strengths in some aspects: (typically 45- 49%) The minimum percentage required for a grade of 3 is: 45% |
| 4 (Pass) | 50 - 64 |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: Satisfies all of the basic learning requirements for the course, such as knowledge of fundamental concepts and performance of basic skills; demonstrates sufficient quality of performance to be considered satisfactory or adequate or competent or capable in the course: (typically 50 - 64%) The minimum percentage required for a grade of 4 is: 50% |
| 5 (Credit) | 65 - 74 |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: Demonstrates ability to use and apply fundamental concepts and skills of the course, going beyond mere replication of content knowledge or skill to show understanding of key ideas, awareness of their relevance, some use of analytical skills, and some originality or insight: (typically 65 - 74%) The minimum percentage required for a grade of 5 is: 65% |
| 6 (Distinction) | 75 - 84 |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: Demonstrates awareness and understanding of deeper and subtler aspects of the course, such as ability to identify and debate critical issues or problems, ability to solve non-routine problems, ability to adapt and apply ideas to new situations, and ability to invent and evaluate new ideas: (typically 75 - 84%) The minimum percentage required for a grade of 6 is: 75% |
| 7 (High Distinction) | 85 - 100 |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: Demonstrates imagination, originality or flair, based on proficiency in all the learning objectives for the course; work is interesting, surprising, exciting, challenging or erudite: (typically 85 - 100%) The minimum percentage required for a grade of 7 is: 85% |
Additional course grading information
A final percentage mark will be rounded to the nearest whole number (e.g. 64.50 and above will be rounded to 65 and 64.49 and below will be rounded down to 64.)
Supplementary assessment
Supplementary assessment is available for this course.
Supplementary assessment takes the form of an oral examination.
Additional assessment information
What is TurnitIn?
Turnitin is an electronic assignment submission tool. The tool provides your Course Coordinator with:
a record of the exact submission time of an assignment
an originality report indicating the percentage of your work that is an exact match of existing materials within the Turnitin database.
Instructions on how to submit an assignment using Turnitin are located on the UQ Library websiteﾠSubmit your Turnitin assignment - Library Guide
Note:
When submitting, to check that you have chosen the correct file on the Preview Submission page and click on the Submit to Turnitin button. ﾠ
Remember to download your digital receipt in your Assignment inbox to confirm successful submission.
If a submission cannot be successfully completed, email a copy of the assessment task to the Course Coordinator. For contact details refer to section 3 of the course profile
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Week 1 (22 Jul - 28 Jul) |
Workshop |
Session 1: Introduction Food law, nutrigenomics, and other critical thinking around aspects of nutrition science |
Week 2 (29 Jul - 04 Aug) |
Workshop |
Session 2: Consumer Science and Dietary Patterns Observing nutritional analysis in the laboratory (including proximates, micronutrients, total phenolic content, fibre); Creating and tasting special dietary foods, and novel foods; Creating and examining foods with different textures and assessing impact on nutritional content; Observation of "cutting edge" analysis techniques |
Week 3 (05 Aug - 11 Aug) |
Workshop |
Session 3: Food Systems 1 You will watch a video of a laboratory analysis of moisture content and write a lab report using the scientific method to submit for assessment |
Week 4 (12 Aug - 18 Aug) |
Workshop |
Session 4: Food Systems 2 You will participate in a "mystery box" challenge in the kitchen, creating a range of high protein/high energy meals and snacks |
Week 5 (19 Aug - 25 Aug) |
Workshop |
Session 5: Integration, application and revision We will be learning about the Australian food system and how it interacts locally and globally. We will also be examining the recent CSIRO Food Systems Roadmap. |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.
You'll also need to be aware of the following policies and procedures while completing this course:
School guidelines
Your school has additional guidelines you'll need to follow for this course: