Course coordinator
Mr Ash Moor
Course overview
- Study period
- , 2024 (14/10/2024 - 27/06/2025)
- Study level
- UQ College
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 3.2
- Administrative campus
- St Lucia
- Coordinating unit
- UQ College
This course will introduce students to the influence of diet and exercise on health, fitness, and well-being. Students will develop and apply the knowledge and skills to understand the function of nutrients in the body and how the body responds to exercise. They will learn how to use diet and exercise to maintain a healthy body weight, plus the effects of nutrition on exercise performance. In addition, students will study current and emerging food and diet trends and the impact they have on society.
This course will cover the following concepts: Food Science; Physical Activity and Health; Food System; Carbohydrates and Fats; Vitamins and Mineral; Protein; Alcohol and Water; Nutrition across the Lifespan; Diet related disease; Metabolism and Weight Management; Fitness; Muscle Strength and Flexibility; Sports Nutrition; Emerging Food and Diet Trendsﾠ
Course requirements
Assumed background
There isﾠno assumed background required for this course.
Course contact
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Timetables will be available to students on Edval.
Please refer to theﾠQLD government website for Public holiday information
Aims and outcomes
This course aims to provide students with knowledge and skills relating to diet, health, and exercise to develop a personal diet and exercise plan that will improve or maintain own health, fitness, and well-being. Students will also understand emerging food and diet trends and the impact they have on society.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Describe the basic functions of macronutrients and key micronutrients, their common sources, and their role in energy balance and general wellbeing
LO2.
Briefly describe the physiological responses to exercise and list some adaptations that occur with exercise training
LO3.
Broadly describe the relationship between food consumption, physical activity, and health
LO4.
Explain food and nutrition ideas and problems
LO5.
List and briefly describe the current Australian dietary and physical activity guidelines for adults
LO6.
Explain the strengths and limitations of commonly used methods for measuring and assessing diet, physical activity, fitness, and body composition
LO7.
Apply the current dietary guidelines and principles of training to develop a personal diet plan and exercise program to develop the students' own health and fitness
LO8.
Describe the role of diet and exercise in the aetiology of obesity, and explain the metabolic and chronic health consequences of obesity
LO9.
Briefly describe diet and exercise recommendations for changing body composition and the maintenance of healthy body weight
LO10.
Outline basic nutrition strategies including, though not limited to, hydration and ergogenic aids for enhancing exercise performance
LO11.
Communicate information about diet and exercise in a manner suitable for the general public
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Paper/ Report/ Annotation, Project | Personal Diet Plan | 15% |
20/12/2024 10:00 pm |
| Paper/ Report/ Annotation, Presentation, Project | Case Study | 20% |
7/03/2025 10:00 pm |
| Examination |
Term 2 Exam
|
20% |
Term 2 Exam Block |
| Paper/ Report/ Annotation, Project | Personal Exercise Plan | 20% |
30/05/2025 10:00 pm |
| Examination |
Term 3 Exam
|
25% |
Term 3 Exam Block |
Assessment details
Personal Diet Plan
- Mode
- Written
- Category
- Paper/ Report/ Annotation, Project
- Weight
- 15%
- Due date
20/12/2024 10:00 pm
- Learning outcomes
- L03, L05, L07
Task description
The purpose of this assignment is to allow students to develop a plan for improving or maintaining a healthy diet into the future. The assignment contains four parts – Introduction, evaluation of current diet, a diet plan relevant to the student’s goals and supported by a justification. Information about own personal situation is provided, including aspects of lifestyle relevant to health and diet.
Submission guidelines
Deferral or extension
You cannot defer or apply for an extension for this assessment.
UQ College students can apply for an extension or deferral. Please refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Late submission
Refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Case Study
- Mode
- Activity/ Performance, Oral, Product/ Artefact/ Multimedia, Written
- Category
- Paper/ Report/ Annotation, Presentation, Project
- Weight
- 20%
- Due date
7/03/2025 10:00 pm
- Learning outcomes
- L04, L08, L11
Task description
In this assignment, students select a case study client who has specific nutritional requirements relevant to identified health concerns. Students undertake a five-part assignment which includes a literature review, diet strategy, diet plan, food solutions and a short presentation.
Submission guidelines
Deferral or extension
You cannot defer or apply for an extension for this assessment.
UQ College students can apply for an extension or deferral. Please refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Late submission
Refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Term 2 Exam
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 20%
- Due date
Term 2 Exam Block
- Other conditions
- Time limited.
- Learning outcomes
- L01, L03, L04, L05, L06, L08, L10
Task description
The exam contains the following sections which assesses content from Term 1 and 2.
Section A – Multiple Choice Questions
Section B – Short Answer Questions
Section C – Complex Reasoning
Exam details
| Planning time | no planning time minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | Casio FX82 series calculator only |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You cannot defer or apply for an extension for this assessment.
UQ College students can apply for an extension or deferral. Please refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Personal Exercise Plan
- Mode
- Product/ Artefact/ Multimedia, Written
- Category
- Paper/ Report/ Annotation, Project
- Weight
- 20%
- Due date
30/05/2025 10:00 pm
- Learning outcomes
- L03, L05, L07
Task description
The purpose of this assignment is to allow students to develop an exercise plan for improving or maintaining health into the future. The assignment contains four parts – Introduction, evaluation of current physical activity, an exercise plan relevant to the student’s goals, supported by a justification. Information about own personal situation is provided, including aspects of lifestyle relevant to health and exercise.
Submission guidelines
Deferral or extension
You cannot defer or apply for an extension for this assessment.
UQ College students can apply for an extension or deferral. Please refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Late submission
Refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Term 3 Exam
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 25%
- Due date
Term 3 Exam Block
- Other conditions
- Time limited.
- Learning outcomes
- L02, L03, L06, L08, L09, L10
Task description
The exam contains the following sections which assess content from Term 3.
Section A – Multi Choice Questions
Section B – Short Answer Questions
Section C – Complex Reasoning
Exam details
| Planning time | no planning time minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | Casio FX82 series calculator only |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You cannot defer or apply for an extension for this assessment.
UQ College students can apply for an extension or deferral. Please refer to UQ College Assessment Extensions, Exam Deferrals and Late Penalty Policy and Procedure.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Cut off Percent | Description |
|---|---|---|
| 1 (Low Fail) | 0 - |
Absence of evidence of achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 2 (Fail) | 25 - |
Minimal evidence of achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 3 (Marginal Fail) | 47 - |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 4 (Pass) | 50 - |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 5 (Credit) | 54 - |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 6 (Distinction) | 75 - |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
| 7 (High Distinction) | 85 - |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: Students are assessed on a 1-7 grading scale via rubrics produced for each assessment item. |
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Artificial Intelligence (AI):
Assessment tasks evaluate students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.
Feedback on Assessmentﾠ
In addition to the mark awarded, feedback will be provided on all assessment tasks to enable students to apply the feedback to further tasks within the course or program. The form of feedback provided is appropriate to the task weighting, timing, and context, and with reference to criteria and standards.ﾠ
Appropriate conditions for group work and collaborationﾠ
Teachers usually aim for groups of 3-4 and provide preparation for group work activities (examples can include discussions, role-playing, and identifying strengths and weaknesses) to maximise students’ learning and performance.ﾠ
Assignment submissionﾠ
Unless advised otherwise,ﾠassignments are to be submitted electronically via Blackboard. Instructions for submission are in the Assessment folder in your course Blackboard site.ﾠﾠ
Calculator policyﾠ
If a calculator is permitted for use in an examination, the calculator must comply with the University of Queensland Calculator Scheme. Where calculators are permitted for use in the examination, students are advised to ensure that the calculator complies with the type nominated by the course coordinator. Unless the type is unrestricted, the calculator must be either a Casio FX82 seriesﾠcalculator, orﾠhave an 'approved label' attached which can be obtained from the Student Centre. Please refer to theﾠmy.UQﾠwebsiteﾠfor information on the use of calculators in examinations.ﾠ
Referencing styleﾠ
All relevant material MUST be correctly referenced using theﾠAPA 7th referencing style.ﾠ
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
Library resources are available on the UQ Library website.
Additional learning resources information
Additional resources are also available via theﾠBlackboard course websiteﾠﾠ
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 (14 Oct - 20 Oct) |
Workshop |
Introduction Students are introduced to the determinants of health, burden of disease and modifiable and non-modifiable risk factors. Learning outcomes: L03 |
Week 2 (21 Oct - 27 Oct) |
Workshop |
Dietary Guidelines Students are presented the current Dietary Guidelines for Australians and the recommended number of serves of each food groups for different ages and genders. Learning outcomes: L04, L05, L06, L07, L09, L11 |
Week 3 (28 Oct - 03 Nov) |
Workshop |
The Digestive System Explanation on how the digestive system converts the foods we eat into their simplest forms, like glucose (sugars), amino acids (that make up protein) or fatty acids (that make up fats). The broken-down food is then absorbed into the bloodstream from the small intestine and the nutrients are carried to each cell in the body. Learning outcomes: L01 |
Week 4 (04 Nov - 10 Nov) |
Workshop |
Macronutrients: Carbohydrates Explain relevant facts relating to carbohydrate, the multiple functions of carbohydrate, including providing heat and energy, regulating body processes, regulating the use of carbohydrate-based food, the classifications of carbohydrate-monosaccharide, disaccharide, oligosaccharide, and polysaccharide and nutrient reference value of carbohydrate in the diet. Recognise the impacts of over and under consumption of carbohydrate-based food in the diet Learning outcomes: L01, L08, L09 |
Week 5 (11 Nov - 17 Nov) |
Workshop |
Macronutrients: Fats Explain relevant facts related to fat, including the multiple functions of fat - providing energy, protecting bones and important body organs, providing a vessel for fat-soluble vitamins, the classifications of fat saturated, monounsaturated, polyunsaturated and trans fats. Recognise the impacts of over and under consumption of fat-based food in the diet. Learning outcomes: L01, L08 |
Week 6 (18 Nov - 24 Nov) |
Workshop |
Macronutrients: Proteins Function, digestion, and absorption is discussed. Learning outcomes: L01, L08 |
Week 7 (25 Nov - 01 Dec) |
Workshop |
Metabolism Discussion about the process by which your body converts what you eat and drink into energy. Kilojoules in food and beverages are combined with oxygen to release the energy your body needs to function. Learning outcomes: L01, L03, L08 |
Week 8 (02 Dec - 08 Dec) |
Workshop |
Peer Review: Personal Diet Plan Learning outcomes: L01, L03, L05, L09 |
Week 9 (09 Dec - 15 Dec) |
Workshop |
Micronutrients Fat-soluble vitamins A, D, E and K water-soluble vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin) and C are described and relevant facts and principles about vitamins, including the functions of vitamins in the body. Function, digestion, and absorption is discussed. Learning outcomes: L01, L03, L09 |
Week 10 (16 Dec - 22 Dec) |
Workshop |
Micronutrients: Minerals Calcium, Sodium, and Iron are described and facts and principles about minerals in the body. Function, digestion, and absorption is discussed. Learning outcomes: L01, L03, L09, L11 |
Week 11 (06 Jan - 12 Jan) |
Workshop |
Nutrition Across the Lifespan Discussions on how an individual's needs for nutrients and energy change over the life span. It is during a body's growth periods that the need for nutrients is greatest. These occur during infancy, adolescence, and pregnancy. Once the growth period stops, energy needs and the requirement for certain nutrients declines. Learning outcomes: L05, L07 |
Week 12 (13 Jan - 19 Jan) |
Workshop |
Diet-Related Disease Discussions around diet-related chronic diseases - such as obesity, diabetes, cardiovascular disease, cancer, dental disease, and osteoporosis - the most common cause of death in the world. Learning outcomes: L03, L07, L08, L09 |
Week 13 (20 Jan - 26 Jan) |
Workshop |
Body Composition The aetiology of obesity and the associated comorbidities are discussed, including risk factors such as blood pressure, blood lipids and blood glucose control. The effect of exercise alone, diet alone and the combination of diet and exercise in controlling body mass and fat levels and distribution is discussed Learning outcomes: L02, L06, L07, L08 |
Week 14 (27 Jan - 02 Feb) |
Workshop |
Food Intolerances and Allergies Students will look at food intolerances that occurs when the body has a chemical reaction to eating a particular food or drink. The symptoms for mild to moderate food allergy or intolerance may sometimes be similar, but food intolerance does not involve the immune system and does not cause severe allergic reactions (anaphylaxis). Learning outcomes: L03, L08, L11 |
Week 15 (03 Feb - 09 Feb) |
Workshop |
Foodborne Illness Discuss how foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens, including bacteria, viruses and parasites can contaminate foods, so there are many different types of foodborne illnesses. Learning outcomes: L04, L11 |
Week 16 (10 Feb - 16 Feb) |
Workshop |
The Food System Students evaluate traditional consumer drivers and their impact on the development of alternative food solutions to fulfil the future food demands of consumers. Learning outcomes: L03, L04, L05, L11 |
Week 17 (17 Feb - 23 Feb) |
Workshop |
Peer Review: Case Study Learning outcomes: L04, L08, L11 |
Week 18 (24 Feb - 02 Mar) |
Workshop |
Food Labelling Students analyse current labelling legislation and its relevance to consumer rights and the need for transparency in the food industry. Included are genetically modified foods, country of origin labelling, health claims labelling, food additives, including preservatives ingredients and percentage labelling, storage instructions, ethics surrounding third-party certifications, including Heart Foundation, celebrity endorsements and RSPCA. Learning outcomes: L01, L04, L09, L11 |
Week 19 (03 Mar - 09 Mar) |
Workshop |
Food Additives Discuss how some food additives can cause reactions such as: Digestive disorders diarrhoea and colicky pains; Nervous disorders hyperactivity, insomnia, and irritability; Respiratory problems asthma, rhinitis, and sinusitis; Skin problems hives, itching, rashes and swelling. Learning outcomes: L04 |
Week 20 (10 Mar - 16 Mar) |
Workshop |
Revision Learning outcomes: L04, L08, L11 |
Week 21 (07 Apr - 13 Apr) |
Workshop |
Physical Activity and Health Principles of exercise and training to improve cardiorespiratory fitness, strength, muscular endurance, and flexibility in healthy populations are discussed. Learning outcomes: L05, L08, L09 |
Week 22 (14 Apr - 20 Apr) |
Workshop |
Assessment Briefing: Personal Exercise Plan Learning outcomes: L03, L05, L07 |
Week 23 (21 Apr - 27 Apr) |
Workshop |
Cardiorespiratory Fitness Cardiorespiratory fitness is a health-related component of physical fitness that is brought about by sustained physical activity. A person's ability to deliver oxygen to the working muscles is affected by many physiological parameters, including heart rate, stroke volume, cardiac output, and maximal oxygen consumption. Learning outcomes: L02, L07, L08, L09 |
Week 24 (28 Apr - 04 May) |
Workshop |
Resistance Training and Flexibility Learning outcomes: L02, L06, L07, L08, L09 |
Week 25 (05 May - 11 May) |
Workshop |
Exercise and Mental Health A look at how exercise improves mental health by reducing anxiety, depression, and negative mood and by improving self-esteem and cognitive function. Learning outcomes: L02, L07 |
Week 26 (12 May - 18 May) |
Workshop |
Sports Nutrition Students are introduced to current nutritional recommendations for enhancing exercise performance. Learning outcomes: L09, L10 |
Week 27 (19 May - 25 May) |
Lecture |
Peer Review: Personal Exercise Plan Learning outcomes: L03, L05, L07 |
Week 28 (26 May - 01 Jun) |
Workshop |
Ergogenic Aids Evidence of the effects of ergogenic aids on sporting performance are discussed. Learning outcomes: L10 |
Week 29 (02 Jun - 08 Jun) |
Workshop |
Alcohol and Water Basic nutritional strategies of hydration, particularly in sports performance. Learning outcomes: L01, L10 |
Week 30 (09 Jun - 15 Jun) |
Workshop |
Revision Learning outcomes: L01, L02, L03, L04, L05, L06, L07, L08, L09, L10, L11 |
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.