Outline

Overview

Nutritional and Food Science (NTDT5601) takes a step beyond foundational level nutrition science and food science. Important contemporary themes in nutrition and food are examined such as diet quality, dietary patterns, food systems and sustainability, and precision nutrition. Examining these themes from a nutrition perspective explores how changes in the food environment including the five food groups and processed foods, coupled with changes in dietary patterns and consumer trends can impact diet quality and nutritional status. Students will be encouraged to form their own viewpoints with evidence-based positions regarding the themes covered in the unit. Nutritional and Food Science also develops a comprehensive knowledge base of foods and their nutrient composition with respect to Australian evidence-based nutrition and dietary guidelines. Being an expert in “food” is vital for development as a dietitian throughout the Masters of Nutrition and Dietetics (MND) program and is essential for dietary assessment, nutrition communication, medical nutrition therapy, food service management, nutrition research, and community nutrition. In year two comprehensive food knowledge is critical to appraise individual and group dietary intakes of people from diverse backgrounds during professional practical placements. The learning is facilitated by interactive lectures, tutorials and workshops.

Unit details and rules

Academic unit	Nursing and Midwifery
Credit points	6
Prerequisites ?	None
Corequisites ?	NTDT5602 and NTDT5503 and (NTDT5604 or NTDT5504)
Prohibitions ?	None
Assumed knowledge ?	None
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Luke Gemming, luke.gemming@sydney.edu.au
Lecturer(s)	Anna Rangan, anna.rangan@sydney.edu.au
Tutor(s)	Margaret Allman-Farinelli, margaret.allman-farinelli@sydney.edu.au

Type	Description	Weight	Due	Length
Final exam (Take-home short release)	Assessment 3: Final exam Short and mid length answer questions	50%	Formal exam period	2 hours
Outcomes assessed:
Small test	Assessment 1: Quiz Canvas timed quiz - Short answer	20%	Week 05 Due date: 22 Mar 2022 at 13:00	1 hour
Outcomes assessed:
Presentation	Assessment 2a: Food Knowledge Workshop Group presetation (group 15%, individual 5%)	20%	Week 08 Due date: 15 Apr 2022 at 23:59	1.25h workshop deliverd by groups
Outcomes assessed:
Assignment	Assessment 2b: Educational Resource Written educational resource that supports the assessment 2	8%	Week 08 Due date: 15 Apr 2022 at 23:59	1250 words
Outcomes assessed:
Assignment	Assessment 2c: Peer review Peer review of another groups workshop and learning material	2%	Week 11 Due date: 13 May 2022 at 23:59	250 words
Outcomes assessed:
= group assignment ? = group assignment with individually assessed component ? = Type D final exam ?

Assessment summary

Assesssment 1 – Quiz: Completed online and will test all lecture and tutorial content between weeks 1 and 5
Assessment 2 – Food knowledge workshop: Student groups deliver a 1.25h interactive workshop on one of the five food groups stipulated in the Australian Guide to Healthy Eating (AGHE). The workshops educate class members on the food group including common foods, nutritional composition, costs, cultural relevance, any social and ethical issues and fad diets. Each student in the in the group is required to present information to the class. The assessment task includes group and individual marks (presentation, peer review component and self-reflections component).
Assessment 3 – Final exam: Covers all content covered in the unit of study.

Detailed information for each assessment can be found on Canvas.

All assessments must be completed as per the assessment outline and submitted to pass this unit of study.

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	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	Unit intro & Module 1 (Nutrition in Australia) dietary guidelines	Lecture (3 hr)
Week 01	Module 1 (Nutrition in Australia): modelling & sources of nutrition	Lecture (3 hr)
Week 02	Module 1 (Nutrition in Australia): Dietary guidelines and Life stages tutorial	Tutorial (3 hr)
Week 02	Module 2 (Food knowledge and Food Composition): Australian Food Culture	Lecture (3 hr)
Week 03	Module 2 (Food knowledge and Food Composition): Nutrients & Ready Reckoner Tutorial	Lecture and tutorial (3 hr)
Week 03	Module 2 (Food knowledge and Food Composition): Micronutrients	Lecture (3 hr)
Week 04	Label Reading Tutorial	Tutorial (3 hr)
Week 05	Module 3 (Diet Quality vs Nutrient intake): Evaluating nutrition in foods	Lecture (3 hr)
Week 06	Module 3 (Diet Quality vs Nutrient intake): Evidence supporting systems	Lecture (3 hr)
Week 06	Module 3 (Diet Quality vs Nutrient intake): Evaluating overall diet quality	Lecture (3 hr)
Week 07	Module 3 (Diet Quality vs Nutrient intake): Beyond macronutrients?	Lecture (3 hr)
Week 07	Module 4 (Plant-based diets, nutrition and sustainability): Overview & macronutrients	Lecture (3 hr)
Week 08	Module 4 (Plant-based diets, nutrition and sustainability): Alternative food products and sustainability tutorial	Tutorial (3 hr)
Week 08	Module 4 (Plant-based diets, nutrition and sustainability): micronutrients	Lecture (3 hr)
Week 09	Food knowledge workshops	Workshop (2 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 10	Food knowledge workshops	Workshop (2 hr)
Week 11	Food knowledge workshops	Workshop (3 hr)
Week 11	Food knowledge workshops	Workshop (3 hr)
Week 12	Food knowledge workshops	Workshop (3 hr)
Week 12	Module 5 (Personalised and precision nutrition – future directions and applications): Part I	Lecture (3 hr)
Week 13	Module 5 (Personal and precision nutrition – future directions and applications): Part II	Lecture (3 hr)
Week 13	Exam revision	Tutorial (3 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.

Students must attend >80% of scheduled class activites. Students may be required to complete tasks and activities of missed classes.

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. Apply a highly developed knowledge of food, diets, and nutrition guidelines to effectively communicate and educate consumers and health professionals on nutrition for diverse groups.
LO2. Apply knowledge of different food classification and profiling systems with their limitations considered to classify and evaluate nutritional value of foods.
LO3. Apply knowledge of different dietary patterns using various diet quality scores and their limitations to evaluate overall diet quality.
LO4. Critically appraise and interpret evidence regarding contemporary nutritional and food science issues, such as diet quality, plant-based diets, dietary patterns, sustainability, and precision nutrition.
LO5. Explain the concept of food systems and impact on sustainability and nutritional adequacy.
LO6. Describe the potential uses and applications of precision and personalised nutrition and future challenges.

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) - 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 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 4.2.1. Shares information with and acts as a resource person for colleagues, community and other agencies 4.3. Collaborates within and across teams effectively 4.3.2. Participates in collaborative decision-making, shared responsibility, and shared vision within teams at an individual, organisational and systems level
	National Competency Standards for Dietitians in Australia (2021) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic 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) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic practice 2.1.4. Applies problem-solving skills to create realistic solutions to nutrition problems or issues 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) - 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.1.3. Systematically searches for, evaluates, interprets and applies findings from food, nutrition, dietetic, social, behavioural and education sciences into dietetic 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) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients
	National Competency Standards for Dietitians in Australia (2021) - 2.1. Adopts an evidence-based approach to dietetic practice 2.1.1. Adopts a questioning and critical approach in all aspects of practice 2.1.2. Applies a highly developed knowledge of nutrition science, social science, behavioural science, health, disease, food, food preparation methods, food systems, and sustainability to tailor recommendations to improve health of clients 2.3.1. Applies an approach to practice that recognises the multi-factorial and interconnected determinants influencing nutrition and health

Responding to student feedback

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

In response to student feedback the lecture material now focuses on contemporary issue in nutritional and food science with less focus on foundational knowledge obtained in prerequisites studies prior to enrolment in the Masters of Nutrition and Dietetics Program. The change results in less repetition of content from undergraduate and focus on current issues relevant to the dietetic profession. Revisions to this new structure have been made based on 2021 student feedback.

Additional information

Work, health and safety

We are governed by the Work Health and Safety Act 2011, Work Health and Safety Regulation 2011 and Codes of Practice. Penalties for non-compliance have increased. Everyone has a responsibility for health and safety at work. The University’s Work Health and Safety policy explains the responsibilities and expectations of workers and others, and the procedures for managing WHS risks associated with University activities.

General Laboratory Safety Rules

No eating or drinking is allowed in any laboratory under any circumstances
A laboratory coat and closed-toe shoes are mandatory
Follow safety instructions in your manual and posted in laboratories
In case of fire, follow instructions posted outside the laboratory door
First aid kits, eye wash and fire extinguishers are located in or immediately outside each laboratory
As a precautionary measure, it is recommended that you have a current tetanus immunisation. This can be obtained from University Health Service: unihealth.usyd.edu.au/

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

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect

Current students

NTDT5601: Nutritional and Food Science

Semester 1, 2022 [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

Work, health and safety

Disclaimer

On this page

Useful links

Media

Student links

About us

Connect