Course Coordinator:Alyse Davies (adavies@usc.edu.au) School:School of Health - Nutrition and Dietetics
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.
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 |
| Blended learning | |||
| Learning materials – A combination of pre-recorded videos, readings and associated activities | 2hrs | Week 1 | 12 times |
| Tutorial/Workshop 1 – Online workshop | 2hrs | Week 1 | 9 times |
| Laboratory 1 – On-campus class | 2hrs | Week 4 | 3 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 |
1.1.2, 1.1.3, 1.5.1 |
| CODE | COMPETENCY |
| Dietitians Australia | |
| 1.1.2 | Demonstrates safe practice: Shows a commitment to professional development and lifelong learning |
| 1.1.3 | Demonstrates safe practice: Consistently demonstrates reflective practice in collaboration with supervisors, peers and mentors |
| 1.5.1 | Demonstrates cultural safety and responsiveness: Acknowledges, reflects on and understands own culture, values, beliefs, attitudes, biases, assumptions, privilege and power at the individual and systems level, and their influence on practice |
| 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.
Not applicable
Standard Grading (GRD)
| High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Students will receive continual feedback throughout regular workshops over the trimester. 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 | 1 | Artefact - Professional | Group | 50% | 2500 words |
Week 8 | Online Assignment Submission with plagiarism check |
| All | 2a | Artefact - Professional, and Written Piece | Individual | 20% | 1500 words |
Week 11 | Online Assignment Submission with plagiarism check |
| All | 2b | Oral | Individual | 30% | 20 minutes |
Exam Period | To be Negotiated |
| All | 3 | Activity Participation | 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 1:Food Service System Audit | |||||||||||||
| Goal: | The goal of this task is to apply the food service systems model, principles of sustainability and advocacy strategies to identify areas for change within the food service system. |
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| Product: | Artefact - Professional | ||||||||||||
| Authorship Statement: | |||||||||||||
| Format: | A group assignment and you will submit a report online. |
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| Criteria: |
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| Generic Skills: | Communication, Collaboration, Problem solving |
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| All - Assessment Task 2a:Strategy plan - written component | ||||||||||
| Goal: | The goal of this task is to present a food system plan 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: | Artefact - Professional, and Written Piece | |||||||||
| Authorship Statement: | ||||||||||
| Format: | Individual task to be submitted online. |
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| Criteria: |
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| Generic Skills: | Communication, Problem solving, Applying technologies, Information literacy |
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| All - Assessment Task 2b:Strategy Plan - oral component | ||||||||||
| Goal: | You will reflect on how your identity and experiences influenced your approach to address the issue provided. |
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| Product: | Oral | |||||||||
| Authorship Statement: | ||||||||||
| Format: | You will participate in an oral reflective discussion. |
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| Criteria: |
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| Generic Skills: | Communication, Collaboration |
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| All - Assessment Task 3: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: | Activity Participation | |||||||||||||||
| Authorship Statement: | ||||||||||||||||
| 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 by week 12. 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 |
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| Programme Delivery Mode | Assessment Type | Title | Competency | Teaching Methods |
|---|---|---|---|---|
| National Competency Standards for Dietitians in Australia (2021) | ||||
| All delivery modes | Activity Participation | Portfolio | 1.1.2 | Assessed |
| 1.1.3 | Assessed | |||
| 1.1.5 | Assessed | |||
| 1.3.6 | Assessed | |||
| 1.3.7 | Assessed | |||
| 1.5.1 | Assessed | |||
| 2.1.2 | Assessed | |||
| 2.1.4 | Assessed | |||
| 2.2.2 | Assessed | |||
| 2.2.3 | Assessed | |||
| 3.1.5 | Assessed | |||
| Artefact - Professional | Food Service System Audit | 1.1.2 | Assessed | |
| 1.3.6 | Assessed | |||
| 1.3.7 | Assessed | |||
| 2.1.2 | Assessed | |||
| 2.1.4 | Assessed | |||
| 2.3.1 | Assessed | |||
| 2.3.3 | Assessed | |||
| Artefact - Professional, and Written Piece | Strategy plan - written component | 1.1.2 | Assessed | |
| 1.3.7 | Assessed | |||
| 2.1.2 | Assessed | |||
| 2.1.4 | Assessed | |||
| 2.3.1 | Assessed | |||
| 2.3.3 | Assessed | |||
| 3.1.5 | Assessed | |||
| Oral | Strategy Plan - oral component | 1.1.2 | Assessed | |
| 1.1.3 | Assessed | |||
| 1.5.1 | Assessed | |||
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
For more information on Academic Learning & Teaching categories including:
For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching
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