SESSION 1
2006
·
Course
staff
·
General course
information
·
Outline
·
Course
objectives
·
Requisite knowledge and
relationships to other courses
·
Target students and
career prospects
·
Structure
·
Assessment
·
Weighting of assessment
tasks
·
Details of
tasks
·
Progress
examinations
·
Assignments
·
Practical
reports
·
Final
examinations
·
Academic honesty and
plagiarism
·
Course
Schedule
·
Resources for
students
·
Texts
·
Other
materials
·
Continual course
improvement
·
Course
administration
·
Attendance
·
Late
submission
Course
staff
|
Name |
Location |
Phone |
Fax |
Email |
Dr. J.
Arcot |
Applied Science
706 |
9385
5360 |
9385
5966 |
j.arcot @unsw.edu.au |
Dr. Arcot is the primary contact in relation to the course.
·
Units of credit:
The
course consists of 6 UOC with four hours of lecture and 2 hours of laboratory
per week.
·
This
course will also involve parallel teaching of the postgraduate coursework
students within the Food Science and Technology
program.
·
This
course is a core course under the Bachelors programs in Food Science and
Technology (4 years duration) and Food Science and Nutrition (3 years duration)
program.
Outline
The
course consists of a series of lectures and practical exercises that provide
students with the knowledge about the occurrence of nutrients, in foods and
their role in human physiology, health and disease. A basic understanding of
structure, properties and sources of nutrients; role of nutrients in human
structure and function; introduction to food groups, tables of food composition,
food labels, dietary recommendations; food guides; nutrition in health and
disease; nutrition through life cycle; assessment of nutritional status using
dietary and anthropometric techniques; and associated practical exercises-
measurement using these techniques and use of computer systems to calculate
dietary intakes of individuals and groups.
Objectives
On satisfactory
completion of this course, students should have:
·
gained an understanding
of the role of nutrients in human structure and
function
·
understood the basic
principles underlying the assessment of nutritional status of individuals and
populations
·
become proficient in the
use of the food tables and calculation of nutrient intakes of
individuals
·
gained a general understanding
of the nutritional issues of concern in the world and in
Students
should have a good knowledge of Biochemistry and are expected to have completed
a basic biochemistry course or be doing the course concurrently in order to
understand this course.
The following students
will find the course of great value: undergraduate and graduate students in the
areas of Food Science and Technology, Public Health and Medicine and other
Science students who wish to pursue a career in the Food Industry or do a higher
degree in Dietetics.
The course consists
of:
·
4 hours/week lectures,
Tuesdays A (
Assessment
Weighting
for assessment tasks
|
Item |
Weighting |
|
Progress
examination 1 |
15% |
|
Progress
examination 2 |
15% |
|
Anthropometry
report |
15% |
|
Dietary
report |
25% |
|
Final
examination |
30% |
To pass the course the
students must obtain a pass mark for the progress examination and final
examination put together and also a cumulative pass mark for the two reports put
together.
Details
of assessment tasks
The
progress examinations (1-hour duration) will consist of short answer questions,
multiple choice questions based on content presented in the lecture component of
the course, and will be given during the session. The examination dates are
given in the lecture and practical/tutorial schedule (below) and will be
announced in class 2 weeks in advance.
The
written reports for the practical component of the course should be formal and
conform to the style suggested in this manual.
The
reports have to be submitted by the deadlines stated. One mark will be deducted
for each day an assignment is late. Assessment will take into account the
interpretation and discussion of results, and layout, spelling, grammar and
legibility of the report. Please sign your work on a cover sheet that can be
photocopied from your manual or a copy obtained from the School
office.
Academic
honesty and Plagiarism
Plagiarism
is the presentation of the thoughts or work of another as one’s
own.
Examples
include:
·
direct
duplication of the thoughts or work of another, including by copying material,
ideas or concepts from a book, article, report or other written document
(whether published or unpublished), composition, artwork, design, drawing,
circuitry, computer program or software, website, Internet, other electronic
resource, or another person’s assignment without appropriate
acknowledgement;
·
paraphrasing
another person’s work with very minor changes keeping the meaning, form and/or
progression of ideas of the original;
·
piecing
together sections of the work of others into a new
whole;
·
presenting
an assessment item as independent work when it has been produced in whole or
part in collusion with other people, for example, another student or a tutor;
and
·
claiming
credit for a proportion of work contributed to a group assessment item that is
greater than that actually contributed.
For
the purposes of this policy, submitting an assessment item that has already been
submitted for academic credit elsewhere may be considered
plagiarism.
Knowingly
permitting your work to be copied by another student may also be considered to
be plagiarism.
Note
that an assessment item produced in oral, not written, form, or involving lie
presentation, may similarly contain plagiarised material.
The
inclusion of the thoughts or work of another with attribution appropriate to the
academic discipline does not amount to plagiarism.
The
Learning Centre website is main repository for resources for staff and students
on plagiarism and academic honesty. These resources can be located
via:
The
Learning Centre also provided substantial educational written materials,
workshops, and tutorials to aid students, for example, in:
·
correct
referencing practices;
·
paraphrasing,
summarising, essay writing, and time management;
·
appropriate
use of, and attribution for, a range of materials including text, images,
formulae and concepts.
Individual
assistance is available on request from the Learning
Centre.
Students
are also reminded that careful time management is an important part of study and
one of the identified causes of plagiarism is poor time management. Students
should allow sufficient time for research, drafting, and the proper referencing
of sources in preparing all assessment items.
Lecture
and Laboratory program
The
actual program is listed below.
Most
of the lectures will be given by Dr. J. Arcot (JA) and
some of the lectures will be given by Adjunct Professor Heather Greenfield (HG).
The practical classes and tutorials will be conducted by Dr. J. Arcot with tutorial assistance as
required.
Lectures
on Tuesdays:
Practicals
on Fridays (as required):
|
Week |
Date |
Lecture
Topic |
Practical | ||
|
1 |
28
Feb JA
|
Introduction
to course and Nutrition. Body composition |
- | ||
|
|
2
March JA
|
Energy-
metabolism, requirements, methods of assessing
expenditure |
| ||
|
2 |
7
March JA
|
Protein-
functions, metabolism, requirements |
| ||
|
|
9
March JA |
Carbohydrates-
forms, functions, metabolism |
| ||
|
3 |
14
March JA |
Fat-
forms, functions, metabolism |
Anthropometry
measurement (Location
to be announced) | ||
|
|
16
March JA |
Water-
functions, requirements. Electrolytes-
introduction, functions, requirements of sodium and potassium,
metabolism |
| ||
|
4 |
21
March JA |
Calcium,
Phosphorus- functions, metabolism, requirements Progress
examination 1 |
Anthropometry
measurement (Location
to be announced) | ||
|
|
23
March JA |
Iron,
Iodine- functions, metabolism and requirements |
| ||
|
5 |
28
March JA |
Assessment
of Nutritional Status- techniques, use, advantages and
disadvantages |
Random
blood testing for cholesterol/Hb ( UNSW
GYM | ||
|
|
30
March JA |
Food
groups, Food Tables, Dietary standards- use, advantages and
disadvantages |
| ||
|
6 |
4
April JA |
Protein
Energy Malnutrition |
Dietary
tutorial (Location
to be announced) | ||
|
|
6
April JA |
Nutritional
Anaemia (Anthropometry
report due) |
| ||
|
7 |
11
April JA |
Vitamins-Fat
soluble – Vitamins A,D, E and K. functions, metabolism,
requirements |
| ||
|
|
13April JA |
Vitamins-water
soluble – functions, metabolism, requirements |
| ||
|
|
|
MID-SESSION
BREAK |
| ||
|
8 |
25
April |
ANZAC
DAY-HOLIDAY |
| ||
|
|
27
April JA |
Vitamin
deficiency disorders
|
Progress
examination 2 | ||
|
9 |
2
May HG |
Osteoporosis |
Computer
work (M13, Applied
Science) | ||
|
|
4
May HG |
Obesity
|
| ||
|
10 |
9
May HG |
Alcohol |
Computer
work (M13, Applied
Science) | ||
|
|
11
May |
Iodine deficiency
disorder |
| ||
|
11 |
16
May JA |
Nutrition through
the life cycle- Pregnancy/lactation |
Computer
work (M13, Applied
Science) | ||
|
|
18
May JA |
Nutrition in
infancy/childhood and adolescence |
| ||
|
12 |
23
May JA |
Nutrition in old
age |
| ||
|
|
25
May JA |
||||