Outline

Overview

This unit of study builds in-depth knowledge and skills in dietary assessment. Traditional and emerging dietary assessment methods will be examined including their use, application, strengths, weaknesses, sources of measurement error; quantification of portion 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 includes essentials techniques in anthropometry and diagnostic tests in nutritional assessment such as body composition methods, biochemistry and haematology. Learning is facilitated by interactive lectures, tutorials, practical sessions and workshops.

Unit details and rules

Academic unit	Nursing and Midwifery
Credit points	6
Prerequisites ?	None
Corequisites ?	(NTDT5602 or FMHU5001) 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
	Merryl Ireland, merryl.ireland@sydney.edu.au
	Anna Rangan, anna.rangan@sydney.edu.au
	Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au
	Alyse Davies, alyse.davies@sydney.edu.au
Tutor(s)	Leanne Wang, leanne.wang@sydney.edu.au
Tutor(s)	Monica Liu, qingzhou.liu@sydney.edu.au

Type	Description	Weight	Due	Length
Skills-based evaluation	Assessment 3a: Clinical diet history interview one on one interview	15%	Multiple weeks Due date: 17 May 2023 at 17:00	10 min
Outcomes assessed:
Skills-based evaluation	Assessment 4: Anthropometry workshop participation and completion of skills-based report	0%	Multiple weeks Due date: 24 May 2023 at 12:00	3 hour workshop
Outcomes assessed:
Assignment	Assessment 1: Part A. Dietary data collection and interpretation assignment Written assignment; part A includes data collection and reflection	25%	Week 06 Due date: 29 Mar 2023 at 23:59	see Canvas
Outcomes assessed:
Assignment	Assessment 1: Part B Dietary data collection and interpretation assignment Written assignment, part B includes critical interpretation of dietary data	30%	Week 09 Due date: 26 Apr 2023 at 23:59	See Canvas
Outcomes assessed:
Online task	Assessment 2: Quiz MCQ + short answer questions	25%	Week 11 Due date: 10 May 2023 at 11:00	1 hour
Outcomes assessed:
Skills-based evaluation	Assessment 3b: Reflection on interview Reflection on clinical diet history interview	5%	Week 13 Due date: 24 May 2023 at 23:59	400 words
Outcomes assessed:
= hurdle task ?

Assessment summary

Assessment 1: Dietary data collection and interpretation assignmment: Integrates learning from lectures, tutorials and workshops from weeks 1-7. Part A includes dietary data collection, presentation and reflection (25%), Part B includes dietary interpretation (30%).
Assessment 2: End semester quiz: Composed of multiple choice questions and short answer questions covering all coursework content (25%).
Assessment 3: Clinical diet history interview and reflection: One-on-one diet history interview with APD staff member (15%), followed by a reflection on the interview (5%).
Assessment 4: Anthropometry workshop. (P/F)

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	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.

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.

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; Food records and validation concepts; 24-hour recall	Lecture (7 hr)
Week 02	Quantifying portion sizes lecture and workshop	Lecture and tutorial (3 hr)
Week 03	Diet history (for research) lecture and tutorial	Lecture and tutorial (5 hr)
Week 04	FFQ lecture and tutorial; Food composition data lecture and tutorial	Lecture and tutorial (5 hr)
Week 05	FoodWorks lab; Food disaggregation workshop	Lecture and tutorial (5 hr)
Week 06	Validity and quality of dietary data lecture and tutorial; Interpreting dietary data lecture and tutorial	Lecture and tutorial (5 hr)
Week 07	Interpreting dietary data workshop; New technologies in dietary assessment	Lecture and tutorial (5 hr)
Week 08	Interpreting dietary data workshop; Critical appraisal lecture and workshop	Lecture and tutorial (5 hr)
Week 09	Ready Reckoner lecture and tutorial	Lecture and tutorial (2 hr)
Week 10	Nutritional biochemistry lecture; physical activity assessment lecture; Clinical diet history lecture	Lecture and tutorial (5 hr)
Week 11	Body composition and anthropometry lecture; quiz	Lecture and tutorial (4 hr)
Week 12	Anthropometry workshop (group 2); Clinical diet history assessment (all groups)	Lecture and tutorial (5 hr)
Week 13	Anthropometry Workshop (group 1); Feedback on Clinical diet history; Course revision and feedback	Workshop (5 hr)

Attendance and class requirements

Students should make every effort to attend and participate at the scheduled times for both face-to-face and online lectures/tutorials/workshops. Greater than 80% attendance is expected. If non-attendance is an issue, please discuss with the unit coordinator.

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 individual lecture notes.

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 (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 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
	National Competency Standards for Dietitians in Australia (2021) - 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 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
	National Competency Standards for Dietitians in Australia (2021) - 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 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
	National Competency Standards for Dietitians in Australia (2021) - 1.1.5. Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data 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
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 3.1.3. Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
	National Competency Standards for Dietitians in Australia (2021) - 1.1.3. Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors 1.3.3. Seeks, responds to and provides effective feedback 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners 4.2.3. Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change
	National Competency Standards for Dietitians in Australia (2021) - 1.1.1. Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary 1.1.4. Demonstrates professional conduct and accepts responsibility for own actions 1.1.6. Demonstrates flexibility, adaptability and resilience 1.2.1. Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols 1.4.4. Utilises relevant technology and equipment efficiently, effectively and safely 1.5.2. Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients 3.1.1. Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics 4.1.1. Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners 4.3.1. Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies
	National Competency Standards for Dietitians in Australia (2021) - 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.2.1. Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients

National Competency Standards for Dietitians in Australia (2021) -

Competency code	Taught, Practiced or Assessed	Competency standard
1.1.1		Operates within the individual’s and the profession’s scope of practice, seeks assistance and refers to other services as necessary
1.1.3		Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors
1.1.4		Demonstrates professional conduct and accepts responsibility for own actions
1.1.5		Accepts responsibility for and manages, implements and evaluates own emotions, personal health and wellbeing
1.1.6		Demonstrates flexibility, adaptability and resilience
1.2.1		Exercises professional duty of care in accordance with relevant codes of conduct, ethical requirements, and other accepted protocols
1.3.3		Seeks, responds to and provides effective feedback
1.4.4		Utilises relevant technology and equipment efficiently, effectively and safely
1.5.2		Works respectfully with diverse clients in choosing culturally safe and responsive strategies to suit the goals, lived experiences and environment of clients
2.1.1		Adopts a questioning and critical approach in all aspects of practice
2.2.1		Collects, analyses and interprets relevant health, medical, cultural, social, psychological, economic, personal, environmental, dietary intake, and food systems and sustainability data when assessing nutritional issues of clients
3.1.1		Identifies and selects appropriate research, evaluation and quality-management methods to advance the practice of dietetics
3.1.3		Collects, analyses and interprets qualitative and quantitative research, evaluation, and quality-management data
4.1.1		Demonstrates empathy and establishes trust and rapport to build effective partnerships with clients, other professionals, key stakeholders and partners
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
4.2.3		Displays effective active listening, interviewing and interpersonal skills to better understand perspectives of clients, other professionals, key stakeholders and partners to inform approaches and influence change
4.3.1		Recognises and respects the diversity of other professionals’ roles, responsibilities and competencies

Responding to student feedback

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

The assessment restructure introduced in 2022 was well received and will be retained; i.e. higher weighted assignments and skills-based assessments and no final exam.

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

NTDT5503: Dietary Intake and Nutritional Assessment

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