XNB151 Food and Nutrition
To view more information for this unit, select Unit Outline from the list below. Please note the teaching period for which the Unit Outline is relevant.
| Unit code: | XNB151 |
|---|---|
| Equivalent(s): | XND151 |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,192 |
| Domestic tuition unit fee | $4,704 |
| International unit fee | $5,784 |
Unit Outline: Semester 1 2026, Kelvin Grove, Internal
| Unit code: | XNB151 |
|---|---|
| Credit points: | 12 |
| Equivalent: | XND151 |
| Coordinator: | Carolyn Keogh | carolyn.keogh@qut.edu.au |
Overview
Nutrition forms the focus of many health initiatives. Reducing the burden of poor nutrition has the potential to produce major change in the health status of Australians. This introductory unit provides you with foundation skills and knowledge of food and nutrition systems, food constituents, energy balance, changing nutritional requirements throughout the life course, and the application of dietary assessment methodologies and food selection guides to maintain and improve health at the individual and population level. In this unit you will develop your skills to critique common food fads and myths in nutrition, as well as introductory skills in reflection and foundations for inter-professional practice. The skills in searching and appraising scientific literature, which are introduced in this unit, are critical to establishing your academic writing and research literacy skills to the expected tertiary level.
Learning Outcomes
On successful completion of this unit you will be able to:
- Critique food and nutrition fads and myths using scientific literature
- Interpret and apply evidence based dietary assessment methods, dietary reference standards and the physical activity and dietary guidelines to communicate to individuals and populations in diverse contexts.
- Assess the complex factors influencing food consumption including psychosocial, economic and cultural factors including Indigenous perspectives and how they impact health outcomes
- Apply principles of professionalism, cultural responsiveness, reflection and effective teamwork when engaging in collaborative activities and intraprofessional learning contexts.
- Explain the role, functions and sources of food constituents and nutrients and evaluate their relationship with nutrition-related health issues and changing requirements throughout the lifecycle
Content
- Food systems
- Food safety
- Dietary intake assessment, including the use of dietary reference standards and guidelines and digital software and apps used in nutrition and dietetics
- Components of energy expenditure and introduction to the physical activity guidelines
- Food choice models
- Food groups, food constituents and nutrients
- Nutrition myths and fad diets.
- Cultural and religious dietary patterns;
- Introductory Australian Aboriginal and Torres Strait Islander perspectives of food and nutrition;
- Nutrition through the lifecycle
- Food and nutrition issues relevant to health and the Sustainable Development Goals
- Searching and appraising the quality of scientific literature.
- Reflection skills
- Team work and intra-professional practice in nutrition.
Learning Approaches
This unit develops and applies your knowledge and critical analytical skills during practical sessions. Throughout this unit you will engage with content that covers Aboriginal and Torres Strait Islander health perspectives as well as other diverse and inclusive viewpoints. This will enhance your ability to provide culturally safe care to clients and communities from diverse backgrounds which is an essential component of ethical and professional healthcare practice. You will also be introduced to sustainability in healthcare, exploring how health professionals can contribute to environmentally responsible practices.
Both content, organisation and assessments within the unit are designed to allow you to assess your progress in the unit and the course, and for you to gather evidence of meeting unit and course outcomes.
The assessment items have been designed so that you build on your skills and knowledge from the previous assessment item. Skills and knowledge developed in Assessment Item 1 will be applied in completing Assessment Item 2 and will allow you to develop a thorough understanding of nutrition in preparation for the final exam.
This unit adopts a blended learning approach which includes an online weekly learning module, and weekly tutorials during the semester, where you will engage in collaborative practical activities with peers and lecturers. The online Canvas unit page will be utilised for a variety of purposes so weekly access is encouraged.
For students in the PU52 Bachelor of Public Health. Online tutorials are co-delivered with the face-to-face tutorials, and opportunity provided for you to engage with your peers, guest presenters and academic staff.
You will receive dedicated support to enhance your learning throughout the unit. Library staff and the Student Success Group will deliver educational sessions and offer resources aimed at developing your study, research and reflection skills. You will also begin to develop industry- relevant digital fluency by engaging with a variety of digital tools and resources essential for nutrition practice in Australia. You will be introduced to the ethical use of artificial intelligence (AI) in healthcare and digital software frequently used in nutrition practice.
Feedback on Learning and Assessment
Feedback to students
Feedback in this unit is provided to you in the following ways:
- Formative online quizzes will be available on Canvas and are designed to assess your understanding and ability to utilise the theory covered in learning materials.
- Peer feedback on learning activities will be available throughout the tutorials
- Criteria grading sheets are used to evaluate your performance in summative assessments. You will receive individual, written feedback on each written summative assignment.
- QUT Library can provide individual assistance to you with feedback on researching and library skills
- Cohort-level feedback provided during tutorials and via QUT Canvas.
Assessment
Overview
General Assessment Information
This unit incorporates both formative and summative assessment items, to guide your progress in the unit and the course. Formative assessment items include online quizzes (available through Canvas) to assess your understanding of unit content, food and nutrition-related calculation and interpretation skills, and to assist you in identifying particular areas for improvement to support the completion of summative assessment items.
Assignment information included on Canvas provides detailed criteria and tasks for completion of the assignment which students can check their work against to ensure all aspects are completed. You are encouraged to speak with the unit co-ordinator before or after class or to contact the unit co-ordinator by email with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements.
The end-of semester examination is invigilated, and you will be required to attend the campus or an exam centre.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Trending myths in food and nutrition - critique
In class you will workshop current and trending food and nutrition myths and then choose 1 to investigate in further detail. You will critique this food and nutrition myth using current scientific literature and identify key conclusions that you will then translate for a general audience.
You will be supported by academic staff, to search and correctly cite scientific literature. You will be guided on how to present your analysis for the intended audience.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Nutrition Case Study
In this assessment you will work in groups to apply food selection guides and dietary assessment tools (including new and emerging digital tools) to make recommendations for dietary improvement specific to a case study. This case study will allow you to consider cultural and religious factors in providing evidence based dietary recommendations. You will also provide a precis of the strengths and limitations of the dietary methodologies used to collect data on intake and reflect on your experience working in a team. You will develop digital media in the form of an infographic to translate technical dietary information into realistic recommendations for their client.
Your assessment will follow a structured format, with your analysis and responses completed in a digital template. This task is authentic, as you will be providing simple tailored dietary advice and presenting this advice in a practical format of a meal plan in a style that is often used by health professionals.
You will work in teams for this assessment, and complete a group contract and reflect on your experience as part of your team and intra-professional practice.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Written Examination
A written examination pertaining to the role, functions and sources of selected food constituents and nutrients, nutrition-related health problems, nutritional requirements throughout the life cycle, food selection guides and dietary assessment tools and food choice models. The exam is comprised of multiple-choice questions and short answer questions.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Academic Integrity
Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.
The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Prescribed text(s)
Wahlqvist, M. (ed.) (2020). Food and nutrition (4th ed.). Crows Nest, NSW: Allen & Unwin.
Software
Xyris software/apps - Foodworks and Easy Diet Diary (provided by QUT)
Risk Assessment Statement
There are no out of the ordinary risks associated with this unit.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN43 Bachelor of Nutrition Science
- Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
Relates to: Nutrition Case Study - Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
Relates to: Nutrition Case Study
XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
Relates to: Nutrition Case Study - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Nutrition Case Study
XN50 Bachelor of Sport and Exercise Science
- Design and deliver exercise assessments and programs to meet the specific needs of contemporary sport, exercise and health contexts.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking, and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN51 Bachelor of Clinical Exercise Physiology
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN52 Bachelor of Clinical Exercise Physiology (Honours)
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
Unit Outline: Semester 1 2026, Online
| Unit code: | XNB151 |
|---|---|
| Credit points: | 12 |
| Equivalent: | XND151 |
Overview
Nutrition forms the focus of many health initiatives. Reducing the burden of poor nutrition has the potential to produce major change in the health status of Australians. This introductory unit provides you with foundation skills and knowledge of food and nutrition systems, food constituents, energy balance, changing nutritional requirements throughout the life course, and the application of dietary assessment methodologies and food selection guides to maintain and improve health at the individual and population level. In this unit you will develop your skills to critique common food fads and myths in nutrition, as well as introductory skills in reflection and foundations for inter-professional practice. The skills in searching and appraising scientific literature, which are introduced in this unit, are critical to establishing your academic writing and research literacy skills to the expected tertiary level.
Learning Outcomes
On successful completion of this unit you will be able to:
- Critique food and nutrition fads and myths using scientific literature
- Interpret and apply evidence based dietary assessment methods, dietary reference standards and the physical activity and dietary guidelines to communicate to individuals and populations in diverse contexts.
- Assess the complex factors influencing food consumption including psychosocial, economic and cultural factors including Indigenous perspectives and how they impact health outcomes
- Apply principles of professionalism, cultural responsiveness, reflection and effective teamwork when engaging in collaborative activities and intraprofessional learning contexts.
- Explain the role, functions and sources of food constituents and nutrients and evaluate their relationship with nutrition-related health issues and changing requirements throughout the lifecycle
Content
- Food systems
- Food safety
- Dietary intake assessment, including the use of dietary reference standards and guidelines and digital software and apps used in nutrition and dietetics
- Components of energy expenditure and introduction to the physical activity guidelines
- Food choice models
- Food groups, food constituents and nutrients
- Nutrition myths and fad diets.
- Cultural and religious dietary patterns;
- Introductory Australian Aboriginal and Torres Strait Islander perspectives of food and nutrition;
- Nutrition through the lifecycle
- Food and nutrition issues relevant to health and the Sustainable Development Goals
- Searching and appraising the quality of scientific literature.
- Reflection skills
- Team work and intra-professional practice in nutrition.
Learning Approaches
This unit develops and applies your knowledge and critical analytical skills during practical sessions. Throughout this unit you will engage with content that covers Aboriginal and Torres Strait Islander health perspectives as well as other diverse and inclusive viewpoints. This will enhance your ability to provide culturally safe care to clients and communities from diverse backgrounds which is an essential component of ethical and professional healthcare practice. You will also be introduced to sustainability in healthcare, exploring how health professionals can contribute to environmentally responsible practices.
Both content, organisation and assessments within the unit are designed to allow you to assess your progress in the unit and the course, and for you to gather evidence of meeting unit and course outcomes.
The assessment items have been designed so that you build on your skills and knowledge from the previous assessment item. Skills and knowledge developed in Assessment Item 1 will be applied in completing Assessment Item 2 and will allow you to develop a thorough understanding of nutrition in preparation for the final exam.
This unit adopts a blended learning approach which includes an online weekly learning module, and weekly tutorials during the semester, where you will engage in collaborative practical activities with peers and lecturers. The online Canvas unit page will be utilised for a variety of purposes so weekly access is encouraged.
For students in the PU52 Bachelor of Public Health. Online tutorials are co-delivered with the face-to-face tutorials, and opportunity provided for you to engage with your peers, guest presenters and academic staff.
You will receive dedicated support to enhance your learning throughout the unit. Library staff and the Student Success Group will deliver educational sessions and offer resources aimed at developing your study, research and reflection skills. You will also begin to develop industry- relevant digital fluency by engaging with a variety of digital tools and resources essential for nutrition practice in Australia. You will be introduced to the ethical use of artificial intelligence (AI) in healthcare and digital software frequently used in nutrition practice.
Feedback on Learning and Assessment
Feedback to students
Feedback in this unit is provided to you in the following ways:
- Formative online quizzes will be available on Canvas and are designed to assess your understanding and ability to utilise the theory covered in learning materials.
- Peer feedback on learning activities will be available throughout the tutorials
- Criteria grading sheets are used to evaluate your performance in summative assessments. You will receive individual, written feedback on each written summative assignment.
- QUT Library can provide individual assistance to you with feedback on researching and library skills
- Cohort-level feedback provided during tutorials and via QUT Canvas.
Assessment
Overview
General Assessment Information
This unit incorporates both formative and summative assessment items, to guide your progress in the unit and the course. Formative assessment items include online quizzes (available through Canvas) to assess your understanding of unit content, food and nutrition-related calculation and interpretation skills, and to assist you in identifying particular areas for improvement to support the completion of summative assessment items.
Assignment information included on Canvas provides detailed criteria and tasks for completion of the assignment which students can check their work against to ensure all aspects are completed. You are encouraged to speak with the unit co-ordinator before or after class or to contact the unit co-ordinator by email with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements.
The end-of semester examination is invigilated, and you will be required to attend the campus or an exam centre.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Trending myths in food and nutrition - critique
In class you will workshop current and trending food and nutrition myths and then choose 1 to investigate in further detail. You will critique this food and nutrition myth using current scientific literature and identify key conclusions that you will then translate for a general audience.
You will be supported by academic staff, to search and correctly cite scientific literature. You will be guided on how to present your analysis for the intended audience.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Nutrition Case Study
In this assessment you will work in groups to apply food selection guides and dietary assessment tools (including new and emerging digital tools) to make recommendations for dietary improvement specific to a case study. This case study will allow you to consider cultural and religious factors in providing evidence based dietary recommendations. You will also provide a precis of the strengths and limitations of the dietary methodologies used to collect data on intake and reflect on your experience working in a team. You will develop digital media in the form of an infographic to translate technical dietary information into realistic recommendations for their client.
Your assessment will follow a structured format, with your analysis and responses completed in a digital template. This task is authentic, as you will be providing simple tailored dietary advice and presenting this advice in a practical format of a meal plan in a style that is often used by health professionals.
You will work in teams for this assessment, and complete a group contract and reflect on your experience as part of your team and intra-professional practice.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Written Examination
A written examination pertaining to the role, functions and sources of selected food constituents and nutrients, nutrition-related health problems, nutritional requirements throughout the life cycle, food selection guides and dietary assessment tools and food choice models. The exam is comprised of multiple-choice questions and short answer questions.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Academic Integrity
Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.
The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Prescribed text(s)
Wahlqvist, M. (ed.) (2020). Food and nutrition (4th ed.). Crows Nest, NSW: Allen & Unwin.
Software
Xyris software/apps - Foodworks and Easy Diet Diary (provided by QUT)
Risk Assessment Statement
There are no out of the ordinary risks associated with this unit.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN43 Bachelor of Nutrition Science
- Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
Relates to: Nutrition Case Study - Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
Relates to: Nutrition Case Study
XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
Relates to: Nutrition Case Study - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Nutrition Case Study
XN50 Bachelor of Sport and Exercise Science
- Design and deliver exercise assessments and programs to meet the specific needs of contemporary sport, exercise and health contexts.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking, and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN51 Bachelor of Clinical Exercise Physiology
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN52 Bachelor of Clinical Exercise Physiology (Honours)
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
Unit Outline: Semester 2 2026, Online
| Unit code: | XNB151 |
|---|---|
| Credit points: | 12 |
| Equivalent: | XND151 |
Overview
Nutrition forms the focus of many health initiatives. Reducing the burden of poor nutrition has the potential to produce major change in the health status of Australians. This introductory unit provides you with foundation skills and knowledge of food and nutrition systems, food constituents, energy balance, changing nutritional requirements throughout the life course, and the application of dietary assessment methodologies and food selection guides to maintain and improve health at the individual and population level. In this unit you will develop your skills to critique common food fads and myths in nutrition, as well as introductory skills in reflection and foundations for inter-professional practice. The skills in searching and appraising scientific literature, which are introduced in this unit, are critical to establishing your academic writing and research literacy skills to the expected tertiary level.
Learning Outcomes
On successful completion of this unit you will be able to:
- Critique food and nutrition fads and myths using scientific literature
- Interpret and apply evidence based dietary assessment methods, dietary reference standards and the physical activity and dietary guidelines to communicate to individuals and populations in diverse contexts.
- Assess the complex factors influencing food consumption including psychosocial, economic and cultural factors including Indigenous perspectives and how they impact health outcomes
- Apply principles of professionalism, cultural responsiveness, reflection and effective teamwork when engaging in collaborative activities and intraprofessional learning contexts.
- Explain the role, functions and sources of food constituents and nutrients and evaluate their relationship with nutrition-related health issues and changing requirements throughout the lifecycle
Content
- Food systems
- Food safety
- Dietary intake assessment, including the use of dietary reference standards and guidelines and digital software and apps used in nutrition and dietetics
- Components of energy expenditure and introduction to the physical activity guidelines
- Food choice models
- Food groups, food constituents and nutrients
- Nutrition myths and fad diets.
- Cultural and religious dietary patterns;
- Introductory Australian Aboriginal and Torres Strait Islander perspectives of food and nutrition;
- Nutrition through the lifecycle
- Food and nutrition issues relevant to health and the Sustainable Development Goals
- Searching and appraising the quality of scientific literature.
- Reflection skills
- Team work and intra-professional practice in nutrition.
Learning Approaches
This unit develops and applies your knowledge and critical analytical skills during practical sessions. Throughout this unit you will engage with content that covers Aboriginal and Torres Strait Islander health perspectives as well as other diverse and inclusive viewpoints. This will enhance your ability to provide culturally safe care to clients and communities from diverse backgrounds which is an essential component of ethical and professional healthcare practice. You will also be introduced to sustainability in healthcare, exploring how health professionals can contribute to environmentally responsible practices.
Both content, organisation and assessments within the unit are designed to allow you to assess your progress in the unit and the course, and for you to gather evidence of meeting unit and course outcomes.
The assessment items have been designed so that you build on your skills and knowledge from the previous assessment item. Skills and knowledge developed in Assessment Item 1 will be applied in completing Assessment Item 2 and will allow you to develop a thorough understanding of nutrition in preparation for the final exam.
This unit adopts a blended learning approach which includes an online weekly learning module, and weekly tutorials during the semester, where you will engage in collaborative practical activities with peers and lecturers. The online Canvas unit page will be utilised for a variety of purposes so weekly access is encouraged.
For students in the PU52 Bachelor of Public Health. Online tutorials are co-delivered with the face-to-face tutorials, and opportunity provided for you to engage with your peers, guest presenters and academic staff.
You will receive dedicated support to enhance your learning throughout the unit. Library staff and the Student Success Group will deliver educational sessions and offer resources aimed at developing your study, research and reflection skills. You will also begin to develop industry- relevant digital fluency by engaging with a variety of digital tools and resources essential for nutrition practice in Australia. You will be introduced to the ethical use of artificial intelligence (AI) in healthcare and digital software frequently used in nutrition practice.
Feedback on Learning and Assessment
Feedback to students
Feedback in this unit is provided to you in the following ways:
- Formative online quizzes will be available on Canvas and are designed to assess your understanding and ability to utilise the theory covered in learning materials.
- Peer feedback on learning activities will be available throughout the tutorials
- Criteria grading sheets are used to evaluate your performance in summative assessments. You will receive individual, written feedback on each written summative assignment.
- QUT Library can provide individual assistance to you with feedback on researching and library skills
- Cohort-level feedback provided during tutorials and via QUT Canvas.
Assessment
Overview
General Assessment Information
This unit incorporates both formative and summative assessment items, to guide your progress in the unit and the course. Formative assessment items include online quizzes (available through Canvas) to assess your understanding of unit content, food and nutrition-related calculation and interpretation skills, and to assist you in identifying particular areas for improvement to support the completion of summative assessment items.
Assignment information included on Canvas provides detailed criteria and tasks for completion of the assignment which students can check their work against to ensure all aspects are completed. You are encouraged to speak with the unit co-ordinator before or after class or to contact the unit co-ordinator by email with any questions or concerns about the assessment items. Responses to frequently asked questions will be made available to all students through Canvas announcements.
The end-of semester examination is invigilated, and you will be required to attend the campus or an exam centre.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Trending myths in food and nutrition - critique
In class you will workshop current and trending food and nutrition myths and then choose 1 to investigate in further detail. You will critique this food and nutrition myth using current scientific literature and identify key conclusions that you will then translate for a general audience.
You will be supported by academic staff, to search and correctly cite scientific literature. You will be guided on how to present your analysis for the intended audience.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Nutrition Case Study
In this assessment you will work in groups to apply food selection guides and dietary assessment tools (including new and emerging digital tools) to make recommendations for dietary improvement specific to a case study. This case study will allow you to consider cultural and religious factors in providing evidence based dietary recommendations. You will also provide a precis of the strengths and limitations of the dietary methodologies used to collect data on intake and reflect on your experience working in a team. You will develop digital media in the form of an infographic to translate technical dietary information into realistic recommendations for their client.
Your assessment will follow a structured format, with your analysis and responses completed in a digital template. This task is authentic, as you will be providing simple tailored dietary advice and presenting this advice in a practical format of a meal plan in a style that is often used by health professionals.
You will work in teams for this assessment, and complete a group contract and reflect on your experience as part of your team and intra-professional practice.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
The ethical and responsible use of generative artificial intelligence (GenAI) tools is authorised in this assessment. See the relevant assessment details page for specific guidelines.
Assessment: Written Examination
A written examination pertaining to the role, functions and sources of selected food constituents and nutrients, nutrition-related health problems, nutritional requirements throughout the life cycle, food selection guides and dietary assessment tools and food choice models. The exam is comprised of multiple-choice questions and short answer questions.
The use of generative artificial intelligence (GenAI) tools is prohibited in this assessment.
Academic Integrity
Academic integrity is a commitment to undertaking academic work and assessment in a manner that is ethical, fair, honest, respectful and accountable.
The Academic Integrity Policy sets out the range of conduct that can be a failure to maintain the standards of academic integrity. This includes, cheating in exams, plagiarism, self-plagiarism, collusion and contract cheating. It also includes providing fraudulent or altered documentation in support of an academic concession application, for example an assignment extension or a deferred exam.
You are encouraged to make use of QUT’s learning support services, resources and tools to assure the academic integrity of your assessment. This includes the use of text matching software that may be available to assist with self-assessing your academic integrity as part of the assessment submission process.
Breaching QUT’s Academic Integrity Policy or engaging in conduct that may defeat or compromise the purpose of assessment can lead to a finding of student misconduct (Code of Conduct – Student) and result in the imposition of penalties under the Management of Student Misconduct Policy, ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Prescribed text(s)
Wahlqvist, M. (ed.) (2020). Food and nutrition (4th ed.). Crows Nest, NSW: Allen & Unwin.
Software
Xyris software/apps - Foodworks and Easy Diet Diary (provided by QUT)
Risk Assessment Statement
There are no out of the ordinary risks associated with this unit.
Course Learning Outcomes
This unit is designed to support your development of the following course/study area learning outcomes.XN43 Bachelor of Nutrition Science
- Apply broad theoretical, technical and cultural knowledge and skills in food and nutrition, including Aboriginal and Torres Strait Islander perspectives, to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Analyse and apply evidence-based research and practice to provide informed, client-centred, and sustainable solutions to sometimes complex current and emerging food and nutrition problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate technical food and nutrition information clearly, safely and inclusively using a range of oral, written and digital technologies and formats responsive to the diverse cultural, social and cognitive needs of the intended audience, communities and other professionals
Relates to: Nutrition Case Study - Perform as an inclusive, competent, culturally responsive and ethical professional, working autonomously and collaboratively on innovative and entrepreneurial approaches in food and nutrition.
Relates to: Nutrition Case Study
XN45 Bachelor of Nutrition and Dietetics (Honours)
- Apply advanced theoretical, technical and cultural knowledge and skills in food, nutrition and dietetics, including Aboriginal and Torres Strait Islander perspectives, tailored to respond to a diverse range of contexts and audiences.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Critically analyse and apply evidence-based research and practice to generate informed, client-centred and sustainable solutions to complex current and emerging food, nutrition and dietetic problems.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and translate complex food and nutrition information effectively, safely and inclusively using a range of oral, written and digital technologies and formats, responsive to the diverse cultural, social and cognitive needs of clients, interdisciplinary teams, stakeholders and the broader community.
Relates to: Nutrition Case Study - Enact inclusive, clinically adept and culturally responsive client-centred practice as a reflective, accountable and ethical professional, working autonomously and collaboratively to manage and lead innovative and entrepreneurial advances in food, nutrition and dietetics.
Relates to: Nutrition Case Study
XN50 Bachelor of Sport and Exercise Science
- Design and deliver exercise assessments and programs to meet the specific needs of contemporary sport, exercise and health contexts.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking, and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN51 Bachelor of Clinical Exercise Physiology
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study
XN52 Bachelor of Clinical Exercise Physiology (Honours)
- Design and deliver exercise assessments and programs to meet the specific needs of individuals and populations across the full health spectrum.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Apply problem-solving, critical thinking and analytical reasoning to implement, analyse and evaluate evidence-based interventions for diverse clients and stakeholders.
Relates to: Trending myths in food and nutrition - critique, Nutrition Case Study, Written Examination - Communicate and collaborate to transfer complex knowledge to clients and health professionals in a culturally safe manner.
Relates to: Nutrition Case Study