Outline

Overview

This unit of study covers Dietary Assessment Methods in the context of individual, group and population dietary data: purposes of dietary assessment; uses of dietary data; key dietary assessment methods and their use, application, strengths, weaknesses, sources of measurement error; quantification of portion and serve sizes; evaluation and validation of dietary data; use and application of dietary reference standards; food composition databases; and the appraisal and interpretation of dietary assessment methods in published literature. This unit of study also covers anthropometry, body composition and nutritional biochemistry. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	None
Corequisites ?	NTDT5602 and NTDT5601 and NTDT5604
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Anna Rangan, anna.rangan@sydney.edu.au
Lecturer(s)	Margaret Simpson, margaret.nicholson@sydney.edu.au
Lecturer(s)	Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
Tutor(s)	Anika Rouf, anika.rouf@sydney.edu.au
	Merryl Ireland, merryl.ireland@sydney.edu.au
	Alyse Davies, alyse.davies@sydney.edu.au
	Natalya Lukomskyj, natalya.lukomskyj@sydney.edu.au
	George Siopis, george.siopis@sydney.edu.au

Type	Description	Weight	Due	Length
Final exam	Final exam Short answer questions	50%	Formal exam period	2 hours
Outcomes assessed:
Skills-based evaluation	Clinical diet history interview Interview style	0%	Multiple weeks	10 minutes
Outcomes assessed:
In-semester test	Mid semester test MCQ questions + short answer questions done online	20%	Week 05 Due date: 25 Mar 2020 at 10:00	1 hour
Outcomes assessed:
Assignment	Interpretation of dietary intake Written assignment	30%	Week 09 Due date: 01 May 2020 at 17:00	See Canvas
Outcomes assessed:

Assessment summary

Mid semester test: Composed of multiple choice questions and short answer questions based on the first few weeks of coursework
Interpretation of Dietary Intake: Integrates learning from lectures, tutorials and the results from your own WFR and Diet History FoodWorks analyses.
Clinical diet history interview: Face-to-face diet history interview with academic staff member. This is a competency requirement.
End of semester examination: Covers all course content. Exam will be short answer questions based on practical scenarios.
Participation: Attendance at workshops and tutorials.

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	Awarded 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	Introduction to dietary assessment; Weighed food record	Lecture (5 hr)
Week 02	24-Hour recall; Quantifying portion sizes	Lecture and tutorial (5 hr)
Week 03	Food frequency questionnaire; Diet History (for research)	Lecture and tutorial (5 hr)
Week 04	Food composition data	Lecture and tutorial (5 hr)
Week 05	Validity and quality of dietary data	Lecture and tutorial (5 hr)
Week 06	Interpreting dietary data; FoodWorks data entry	Lecture and tutorial (5 hr)
Week 07	Interpreting dietary data; FoodWorks data entry	Lecture and tutorial (5 hr)
Week 08	Validity and quality of dietary data; Clinical diet history	Lecture and tutorial (5 hr)
Week 09	New technologies; Nutritional biochemistry	Lecture and tutorial (5 hr)
Week 10	Ready reckoner	Lecture and tutorial (5 hr)
Week 11	Body composition and anthropometry	Lecture and tutorial (5 hr)
Week 12	Physical activity and anthropometry	Lecture and tutorial (5 hr)
Week 13	Critical appraisal; Revision	Workshop (5 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. describe, evaluate and practise the most common dietary assessment methods used in research and dietetic practice
LO2. select appropriate dietary assessment methods to address specific research or clinical questions
LO3. discuss the uses and limitations of food composition databases including Australian and indigenous food sources
LO4. critically assess and interpret dietary data for individuals and groups against reference standards
LO5. critically appraise the validity of dietary assessment methods and interpretation reported in published surveys and studies
LO6. administer a clinical diet history and apply a Ready Reckoner to assess dietary intake
LO7. conduct simple anthropometric measurements (body mass, standing stature, waist girth, skinfold measurements)
LO8. describe the main biochemical and haematological indices for assessment of body protein, vitamin and mineral status.

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) - 1.4.2. Utilises suitable evaluation tools to review effectiveness of practice. 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely.
	National Competency Standards for Dietitians in Australia (2015) - 1.4.2. Utilises suitable evaluation tools to review effectiveness of practice. 1.5.2. Seeks out culturally specific information to inform practice. 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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems.
	National Competency Standards for Dietitians in Australia (2015) - 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely. 1.5.2. Seeks out culturally specific information to inform practice. 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.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.1. Reviews and evaluates the impact of own practice on improving nutritional health. 1.1.3. Accepts responsibility for and manages, implements and evaluates own personal health and well- being. 1.5.2. Seeks out culturally specific information to inform practice. 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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 4.1.3. Translates technical information into practical advice on food and eating and other relevant topics.
	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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 3.2.1. Identifies and selects appropriate research methods to investigate food and nutrition problems. 3.2.3. Collects, analyses and interprets qualitative and quantitative research and evaluation data.
	National Competency Standards for Dietitians in Australia (2015) - 1.1.5. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors. 1.3.3. Seeks, responds to, and provides, effective feedback. 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. 2.1.3. Prioritises key issues, formulates goals and objectives and prepares goal oriented plans in collaboration with patient/client or carer, community/population/service, other members of the health care team, key stakeholders and partners. 2.3.2. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change. 3.1.1. Adopts a questioning and critical approach in all aspects of practice. 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.
	National Competency Standards for Dietitians in Australia (2015) - 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely. 1.5.2. Seeks out culturally specific information to inform practice. 1.5.3. Works respectfully with individuals, groups and/or populations from different cultures. 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.
	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. 3.1.1. Adopts a questioning and critical approach in all aspects of practice.

National Competency Standards for Dietitians in Australia (2015) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.1		Reviews and evaluates the impact of own practice on improving nutritional health.
1.1.3		Accepts responsibility for and manages, implements and evaluates own personal health and well- being.
1.1.4		Shows a commitment to professional development and conduct and lifelong learning.
1.1.5		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors.
1.3.3		Seeks, responds to, and provides, effective feedback.
1.4.2		Utilises suitable evaluation tools to review effectiveness of practice.
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely.
1.5.3		Works respectfully with individuals, groups and/or populations from different cultures.
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.
2.1.2		Makes appropriate nutrition diagnoses and identifies priority nutrition issues based on all available information.
2.1.3		Prioritises key issues, formulates goals and objectives and prepares goal oriented plans in collaboration with patient/client or carer, community/population/service, other members of the health care team, key stakeholders and partners.
2.3.2		Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, carers, groups and key stakeholders to inform approaches and influence change.
3.1.1		Adopts a questioning and critical approach in all aspects of practice.
3.2.1		Identifies and selects appropriate research methods to investigate food and nutrition problems.
3.2.3		Collects, analyses and interprets qualitative and quantitative research and evaluation data.
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.

Responding to student feedback

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

As a result of student feedback the assessment weightings have been amended.

Additional information

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

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5503: Dietary Intake and Nutritional Assessment

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

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect