Course Coordinator:Louise Capling (lcapling@usc.edu.au) School:School of Health - Nutrition and Dietetics
UniSC Sunshine CoastUniSC 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 usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
This is a general food and nutrition course that will interest you if you are studying Nutrition/Dietetics, and other health related science programs. This course focuses on understanding food and nutrition issues, considering a wide range of factors that influence what and how people eat including historical, socio-demographic, ecological, economic and political factors. The influence of culture and ethnicity on food use, food choice and preparation is explored. You will gain an understanding of food supply, food regulation and food and nutrition policy/guidelines in the Australian context.
Activity | Hours | Beginning Week | Frequency |
Blended learning | |||
Learning materials – Pre-recorded videos, readings and associated activities. | 1hr | Week 1 | 13 times |
Tutorial/Workshop 1 – Workshop. | 2hrs | Week 1 | 13 times |
100 Level (Introductory)
12 units
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 | Describe and analyse the multifactorial influences on the food choices of individuals, population groups, and vulnerable sub-populations |
Knowledgeable Sustainability-focussed |
2 | Describe food supply in Australia and evaluate community, national and global food systems |
Knowledgeable Sustainability-focussed |
3 | Discuss Aboriginal and Torres Strait Islander perspectives, identities and traditional knowledge systems |
Empowered Ethical Engaged |
4 | Apply and critically reflect on an experience to identify personal skills, knowledge & learning gained |
Creative and critical thinker Empowered |
5 | Develop tailored nutrition communication to a specific audience |
Creative and critical thinker Communication |
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Not applicable
Not applicable
NUT211
Not applicable
Standard Grading (GRD)
High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Formative feedback will be provided in workshops to assist students to reflect on academic progress.
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 | 1a | Examination - not Centrally Scheduled | Individual | 15% | 40 minutes |
Week 4 | Online Test (Quiz) |
All | 1b | Examination - not Centrally Scheduled | Individual | 15% | 40 minutes |
Week 10 | Online Test (Quiz) |
All | 1c | Examination - not Centrally Scheduled | Individual | 20% | 40 minutes |
Week 13 | In Class |
All | 2 | Journal | Individual | 50% | 750 words |
Week 11 | Online Assignment Submission with plagiarism check |
All - Assessment Task 1a:Food choice short test | ||||||||||
Goal: | The goal of this task is to demonstrate your understanding of the multiple factors that influence food choice, describe the food supply in Australia and evaluate community, national and global food systems. You will also demonstrate that you can review and evaluate information with a scientific and systematic approach. |
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Product: | Examination - not Centrally Scheduled | |||||||||
Format: | Online quiz consisting of multiple-choice and short answer questions (open for completion for 24 hours). |
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Criteria: |
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Generic Skills: | Communication, Problem solving |
All - Assessment Task 1b:Food choice short test | |||||||||||||
Goal: | The goal of this task is to demonstrate your understanding of the multiple factors that influence food choice, describe the food supply in Australia and evaluate community, national and global food systems. You will also demonstrate that you can review and evaluate information with a scientific and systematic approach. |
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Product: | Examination - not Centrally Scheduled | ||||||||||||
Format: | Online quiz consisting of multiple-choice and short answer questions (open for completion for 24 hours). |
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Criteria: |
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Generic Skills: | Communication, Problem solving |
All - Assessment Task 1c:Food choice short test | |||||||||||||
Goal: | The goal of this task is to demonstrate your understanding of the multiple factors that influence food choice, describe the food supply in Australia and evaluate community, national and global food systems. You will also demonstrate that you can review and evaluate information with a scientific and systematic approach. |
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Product: | Examination - not Centrally Scheduled | ||||||||||||
Format: | Quiz consisting of multiple-choice and short answer questions to be completed in person in class. |
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Criteria: |
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Generic Skills: | Communication, Problem solving |
All - Assessment Task 2:Eco-friendly food challenge blog | |||||||||||||
Goal: | The goal of this assessment task is to engage in active learning through reflection on experience. |
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Product: | Journal | ||||||||||||
Format: | Your blog will reflect on your experience of undertaking a three-week eco-friendly food challenge. During the three-week challenge you will be provided with opportunities to reflect on your challenge,which will scaffold the development of your blog post. At the end of week 11 you will be required to submit a 750-word blog. Your blog will include: 1) A description of your goal and experience/s during the three-week challenge 2) Critical reflection on the key skills or knowledge or learning you gained (questions will be provided to guide your reflection). Your blog should be pitched at your blog ‘followers’, using lay language and first person, but should follow academic conventions (e.g. referencing other work, using credible information sources). |
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Criteria: |
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Generic Skills: | Communication, Applying technologies |
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.
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.
Not applicable
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.
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
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
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