Course Coordinator:Elizabeth Swanepoel (lswanepo@usc.edu.au) School:School of Health - Nutrition and Dietetics
Online |
Online | You can do this course without coming onto campus. |
Please go to usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
This course is not offered until Semester 1, 2025. In this course you will engage in collaborative action and advocacy for food system transformation. Using a socioecological approach, you will apply principles of sustainability to improve nutrition, health and livelihoods of diverse populations. You will learn about the nuances and interrelationships between dimensions of sustainability and the trade-offs between these for building healthy, sustainable and resilient food systems.
Activity | Hours | Beginning Week | Frequency |
Online | |||
Learning materials – A combination of pre-recorded videos, readings and associated activities | 2hrs | Week 1 | 13 times |
Tutorial/Workshop 1 – Online | 2hrs | Week 1 | 13 times |
600 Level (Specialised)
12 units
Course Learning Outcomes On successful completion of this course, you should be able to... | Graduate Qualities Mapping Completing these tasks successfully will contribute to you becoming... | Professional Standard Mapping * Dietitians Australia | |
1 | Coordinate collaborative advocacy for food system transformation. | Empowered |
1.1, 1.3, 3.1 |
2 | Apply a socioecological approach to improve nutrition and health of culturally diverse populations. | Sustainability-focussed |
2.3
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3 | Integrate principles of sustainability to inform strategies for complex food system transformation |
Knowledgeable Creative and critical thinker Sustainability-focussed |
2.1
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4 | Examine personal and professional knowledge, practices and identity with civic engagement priorities and suggest strategies to enhance future practice |
Creative and critical thinker Empowered |
CODE | COMPETENCY |
Dietitians Australia | |
1.1 | Professional Practice: Demonstrates safe practice |
1.3 | Professional Practice: Demonstrates leadership |
2.1 | Expert Practice: Adopts an evidence-based approach to dietetic practice |
2.3 | Expert Practice: Influences food systems to improve the nutritional status of client |
3.1 | Research Practice: Conducts research, evaluation, and quality management processes |
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
NUT500 and enrolled in MC001
Not applicable
Not applicable
It is assumed that students will have prior knowledge of determining public health nutrition priorities of diverse population groups.
Standard Grading (GRD)
High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Students will receive continual feedback throughout regular workshops over Semester. Students will also receive feedback from an early summative piece of assessment (Task 1a) to inform future assessments.
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 | Written Piece | Group | 15% | 2000 words |
Week 4 | Online Assignment Submission with plagiarism check |
All | 1b | Artefact - Creative, and Written Piece | Group | 45% | 3000 words |
Week 10 | Online Assignment Submission with plagiarism check |
All | 2 | Oral and Written Piece | Individual | 40% | 2500 words and 15 minute presentation |
Week 13 | Online Assignment Submission with plagiarism check |
All | 4 | Portfolio | Individual | 0% | You will produce evidence of professional competencies throughout this course. These will be uploaded to your competency portfolio. |
Throughout teaching period (refer to Format) | Online ePortfolio Submission |
All - Assessment Task 1a:Project brief | |||||||||||||
Goal: | The goal of this task is to determine a plan for your project in response to the provided scenario. |
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Product: | Written Piece | ||||||||||||
Format: | In this group assignment you will create a summary of the provided issue, and a project plan that can engage relevant stakeholders and collaborators. |
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Criteria: |
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Generic Skills: | Communication, Collaboration, Problem solving |
All - Assessment Task 1b:Food system audit | |||||||||||||
Goal: | The goal of this task is to apply the socioecological model, principles of sustainability and advocacy strategies to identify areas for change within the food system. |
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Product: | Artefact - Creative, and Written Piece | ||||||||||||
Format: | Create an audit of the food system that influences food provision practices of community relevant to the scenario provided, and identify local system level solutions to contribute to creating an environment that supports health and sustainability. |
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Criteria: |
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Generic Skills: | Collaboration, Problem solving, Applying technologies, Information literacy |
All - Assessment Task 2:Strategy plan | ||||||||||||||||
Goal: | The goal of this task is to present an approach to address the provided nutrition issue. In this task you will consider the needs of culturally diverse communities, the socioecological model, and sustainability. |
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Product: | Oral and Written Piece | |||||||||||||||
Format: | Unpack a selection of viable solutions identifying policy implications, advocacy priorities, and key relationships that need strengthening and strategies for evaluating impact of proposed solutions. As part of this task you will also personally reflect on how your identity and experiences influenced the approach to the issue provided. |
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Criteria: |
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Generic Skills: | Communication, Problem solving, Applying technologies, Information literacy |
All - Assessment Task 4:Competency Portfolio | ||||||||||||||||
Goal: | The purpose is to upload evidence towards the development of your professional competencies. You will receive feedback on your progression of your competencies during the course. This will contribute to your global competency assessment for the Master of Dietetics (Sports Nutrition). |
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Product: | Portfolio | |||||||||||||||
Format: | You will upload evidence in the form of your food system audit, strategy plan, presentation slides, personal reflection and/or feedback from the teaching team. NOTE: This assessment task can be chosen as part of Program Portfolio where you will collate various purposefully selected tasks to provide comprehensive information about your progress in developing and attaining Dietitians Australia (DA) competencies for dietetic practice. You will continue to add to your Portfolio over the program, providing a basis for collective decision-making on your progress and stimulating your own learning. You will receive feedback on your progression of your competencies. This will contribute to your global competency assessment for the Master of Dietetics (Sports Nutrition). |
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Criteria: |
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Generic Skills: | Communication, Collaboration, Organisation |
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:
1. The final mark is in the percentage range 47% to 49.4%
2. The course is graded using the Standard Grading scale
3. You have not failed an assessment task in the course due to academic misconduct
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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