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Course Outline

NUT101 Introduction to Nutrition

Course Coordinator:Clare Dix (cdix@usc.edu.au) School:School of Health - Nutrition and Dietetics

2026Trimester 1

UniSC Sunshine Coast

UniSC Moreton Bay

 Blended learning Most of your course is on campus but you may be able to do some components of this course online.

Please go to unisc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.

What is this course about?

Description

This course introduces you to the field of nutrition including a focus on nutrition practice and career pathways, how knowledge in nutrition is developed, the many ways healthy diets can be defined and major nutrition related issues affecting the Australian population. You will develop some basic nutrition knowledge, skills in assessing sources of nutrition information and explore potential career options and consider specialisation within the rest of your degree.

How will this course be delivered?

Activity Hours Beginning Week Frequency
Blended learning
Tutorial/Workshop 1 – On-campus workshop 2hrs Week 1 12 times
Learning materials – A combination of pre-recorded videos, readings and associated activities. 2hrs Week 1 12 times
Tutorial/Workshop 2 – Nutrition and Dietetics Seminars for coming together as a cohort. 2hrs Week 2 2 times
Information session – Information session on course material and assessment tasks. The sessions will be held in the self-directed study weeks near assessment due dates and where public holidays impact on timetabling. 1hr Week 5 2 times
Fieldwork – Observational placement in UniSC Nutrition & Dietetics clinic 2hrs Throughout teaching period (refer to Format) Once Only

Course Topics

This course contains an introduction to nutrition practice, career pathways, nutrition science, the food system, and multiple information literacy topics. 

What level is this course?

100 Level (Introductory)

Engaging with discipline knowledge and skills at foundational level, broad application of knowledge and skills in familiar contexts and with support. Limited or no prerequisites. Normally, associated with the first full-time study year of an undergraduate program.

What is the unit value of this course?

12 units

How does this course contribute to my learning?

Course Learning Outcomes On successful completion of this course, you should be able to... Graduate Qualities Completing these tasks successfully will contribute to you becoming...
1 Summarise and describe the quality and credibility of two sources of nutrition information. Knowledgeable
Creative and critical thinker
2 Understand appropriate search strategy use, accurately search for, and summarise scientific literature. Creative and critical thinker
Empowered
3 Identify the knowledge, skills and attributes required for future nutrition practice and relevant study pathways. Creative and critical thinker
Empowered
4 Report and reflect on scope of practice and professional development requirements for the nutrition profession. Empowered
5 Describe cultural awareness and its importance in nutrition practice. Knowledgeable
Sustainability-focussed

Am I eligible to enrol in this course?

Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.

Pre-requisites

Enrolled in Program SC019, SC354

Co-requisites

Not applicable

Anti-requisites

Not applicable

Specific assumed prior knowledge and skills (where applicable)

Not applicable

Microcredential Information

Not applicable

How am I going to be assessed?

Grading Scale

Standard Grading (GRD)

High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL).

Details of early feedback on progress

Formative feedback will be provided in workshops.

Assessment tasks

Delivery mode Task No. Assessment Product Individual or Group Weighting % What is the duration / length? When should I submit? Where should I submit it?
All 1 Artefact - Creative, and Oral Individual 30% 
1-page/slide poster presentation (e.g. using PowerPoint) supported with 5-minute narration.
 Week 6 Online Assignment Submission with plagiarism check
All 2 Oral Group 40% 
15-minute group presentation + slides
 Week 10 Online Assignment Submission with plagiarism check and in class
All 3 Examination - Centrally Scheduled Individual 30% 
120 minutes
 Exam Period Online Assignment Submission with plagiarism check
All - Assessment Task 1:Infographic
Goal: 
The goal of this task is to create an engaging and authentic electronic poster presentation (Pecha Kucha style) which demonstrates your understanding of the Nutrition Profession in the Australian context.
Product: Artefact - Creative, and Oral
Authorship Statement:
Format: 
In this task, you will be required to create an engaging and authentic electronic poster presentation which demonstrates your understanding of the Nutrition Profession in the Australian context. This will be supplemented with a 5-minute recorded narration of the content. Further details related to this assessment will emerge throughout the trimester. This is an individual assessment
Criteria:
No. Learning Outcome assessed
1 
Application and demonstration of knowledge on the Nutrition Profession in the Australian context
 3 4
2 
Communicates clearly and fluently in both written and oral form
 3 4
3 
Organisation, structure and overall presentation of electronic poster
 3
Generic Skills: 
Communication, Applying technologies
All - Assessment Task 2:Group Presentation
Goal: 
The goal of this assessment task is to develop your ability to apply evidence-based practice principles to evaluate nutrition information critically and communicate findings clearly to a lay audience.
Product: Oral
Authorship Statement:
Format: 
In small groups of 2–3, you will select a nutrition misinformation statement to investigate. Using peer-reviewed literature, you will appraise the evidence related to your chosen topic and develop a clear, layperson explanation that accurately communicates what the evidence shows.
Criteria:
No. Learning Outcome assessed
1 
Identifies a relevant nutrition misinformation statement and frames an answerable research question.
 2
2 
Translates complex scientific evidence into clear, accurate and engaging information for lay audiences.
 1
3 
Works collaboratively and respectfully within a group, demonstrating accountability, professionalism, and inclusivity. (Individual mark)
 2
4 
Critically analyses the quality, relevance, and strength of the evidence.
 1 2
5 
Synthesis findings into coherent conclusions.
 2
6 
Demonstrates effective strategies to locate and select high quality, peer-reviewed literature relevant to the question.
 2
Generic Skills: 
Communication, Collaboration, Organisation, Information literacy
All - Assessment Task 3:Reflective writing
Goal: 
The goal of this task is to produce a personal reflection based on specific content and experiences throughout NUT101. Experiences include the Nutrition & Dietetics Seminar, Interprofessional Education (IPE) Seminar and Eat Well Fair.
Product: Examination - Centrally Scheduled
Authorship Statement:
Format: 
Online exam with using a reflective framework to guide structure. Content of relevance inclusive of information literacy, professionalism, teamwork, roles and scope of practice of the Registered Nutrition Professional in Australia.
Criteria:
No. Learning Outcome assessed
1 
Provides clear description of experiences
 3 4
2 
Analyses what was learnt from the experiences
 3 4 5
3 
Identifies how these experiences will inform future actions
 3 4 5
4 
Provides insightful, clear and professional reflections
 3 4 5
Generic Skills: 
Communication

Directed study hours

A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.

What resources do I need to undertake this course?

Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.

Prescribed text(s) or course reader

There are no required/recommended resources for this course.

Specific requirements

Not Applicable

How are risks managed in this course?

Health and safety risks for this course have been assessed as low. It is your responsibility to review course material, search online, discuss with lecturers and peers and understand the health and safety risks associated with your specific course of study and to familiarise yourself with the University’s general health and safety principles by reviewing the online induction training for students, and following the instructions of the University staff.

What administrative information is relevant to this course?

Assessment: Academic Integrity

Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.

Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.

In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.

Assessment: Additional Requirements

Eligibility for Supplementary Assessment

Your eligibility for supplementary assessment in a course is dependent of the following conditions applying:
(a) The final mark is in the percentage range 47% to 49.4%; and
(b) The course is graded using the Standard Grading scale

Assessment: Submission penalties

Late submissions may be penalised up to and including the following maximum percentage of the assessment task’s identified value, with weekdays and weekends included in the calculation of days late:
(a) One day: deduct 5%;
(b) Two days: deduct 10%;
(c) Three days: deduct 20%;
(d) Four days: deduct 40%;
(e) Five days: deduct 60%;
(f) Six days: deduct 80%;
(g) Seven days: A result of zero is awarded for the assessment task.

The following penalties will apply for a late submission for an online examination:
Less than 15 minutes: No penalty
From 15 minutes to 30 minutes: 20% penalty
More than 30 minutes: 100% penalty

Links to relevant University policy and procedures

For more information on Academic Learning & Teaching categories including:

  • Assessment: Courses and Coursework Programs
  • Review of Assessment and Final Grades
  • Supplementary Assessment
  • Central Examinations
  • Deferred Examinations
  • Student Conduct
  • Students with a Disability

For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching

Student Charter

UniSC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.

General Enquiries

For course-specific questions, contact your teaching staff or Course Coordinator.  

For other enquiries or to access support, please contact Student Central: 

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