XNB251 Nutrition Science
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: | XNB251 |
|---|---|
| Prerequisite(s): | (LSB308 or LQB381) and LQB388 and XNB148 and XNB151 and XNB255 and LQB481. LQB481 can be studied in the same period. |
| Equivalent(s): | PUB405 |
| Credit points: | 12 |
| Timetable | Details in HiQ, if available |
| Availabilities |
|
| CSP student contribution | $1,118 |
| Domestic tuition unit fee | $4,104 |
| International unit fee | $4,956 |
Unit Outline: Semester 2 2024, Kelvin Grove, Internal
| Unit code: | XNB251 |
|---|---|
| Credit points: | 12 |
| Pre-requisite: | (LSB308 or LQB381) and LQB388 and XNB148 and XNB151 and XNB255 and LQB481. LQB481 can be studied in the same period. |
| Coordinator: | Katherine Hanna | k.hanna@qut.edu.au |
Overview
Nutrition Science investigates the biochemistry and physiology of the major macro and micronutrients that are
important to human health. This unit also discusses the impacts on human health, food sources, dietary intake
requirements and status assessment methods for these nutrients. You will estimate dietary intake of these
nutrients in human subjects, and you will review the scientific literature related to these nutrients, which you
will review and discuss in a literature review. This unit integrates nutrition knowledge with the science of
biochemistry and physiology, and knowledge of statistics developed in XNB255. It provides the foundation on
which further studies of nutrition and dietetics can be built, and develops life-long learning skills required for
nutrition and dietetics professionals.
Learning Outcomes
On successful completion of this unit you will be able to:
- Identify, describe and interpret information on the biochemistry, physiology, relevance to human health, food sources, and reference values for macronutrients and micronutrients in a variety of contexts and settings. [XN43, XN45 CLO-1]
- Collect and analyse dietary intake data of individuals; [XN43, XN45 CLO-1,2]
- Critically evaluate food composition tables. [XN43, XN45 CLO-1,2]
- Locate, critically analyse and interpret sources of evidence in nutrition and dietetics. [XN43, XN45 CLO-2]
- Evaluate and interpret evidence from individuals and the evidence-base to evaluate current knowledge and to design culturally sensitive food based interventions. [XN43, XN45 CLO-2,3]
- Demonstrate academic and professional core skills including technical, scholarly communication skills, critique, reflection, ethical practice and critical cultural consciousness. [XN43, XN45 CLO-4]
Content
• Macronutrients: energy, protein, carbohydrate, lipids and alcohol;
• Fat soluble vitamins: A, D, E, K; Water soluble vitamins: thiamine, riboflavin, niacin, folate, B6, B12, Vitamin
C, biotin and others;
• Minerals: iron, zinc, calcium, phosphorus, sodium, potassium and others.
• Estimating and evaluating dietary intake of nutrients, use of food composition tables, and developing food
based interventions for individuals
• Locating, critically analysing and interpreting sources of evidence in nutrition and dietetics
• Writing a literature review
Learning Approaches
The unit adopts a blended learning approach which includes a combination of online lectures and face to face tutorials.
Lectures take a nutrient-focussed approach while tutorials are designed to consolidate and extend knowledge
and apply learning to a range of issues relevant to nutrition practice, develop critical thinking skills and
encourage active discussion. Problem-based learning strategies will be utilised to enhance the transition from
theory to practice. The application of an evidence based approach to nutrition science will be further extended
by identifying and reading journal articles, which will be summarised and discussed in a literature review. Digital
literacy will be developed through use of online databases and other sources of evidence, including a critical
evaluation of provenance and the level of evidence provided.
Feedback on Learning and Assessment
Formal and informal, formative and summative feedback will be provided throughout the semester. Tutorials will provide informal feedback on the use of Foodworks software to ensure you are confident in its use
before beginning the assignment. Problem-based activities in tutorials will provide you with opportunities to
ask questions and to further prepare for the assessment. You will receive grades using the criteria sheet as
well as written comments.
Assessment
Overview
Assessment information included on Canvas provides details of tasks to be completed for each assignment
and the assessment criteria. It is important to check your work against the criteria to ensure all aspects are
completed. The Canvas site will be used to communicate questions and answers related to the unit content
and assessment items throughout the semester.
Unit Grading Scheme
7- point scale
Assessment Tasks
Assessment: Short tests
This assessment consists of a range of question types designed to test your
knowledge and understanding of macronutrients and micronutrients. This
assessment will have multiple parts spread throughout semester.
Assessment: Case study
You will undertake an estimation of a dietary intake, through the analysis and
interpretation of a weighed food record; a 24 hour recall; and a three day food diary. You will need to demonstrate the development of strategies to
address nutrition problems identified taking into consideration any cultural
perspectives. This will include a review of related scientific literature.
This assignment is eligible for the 48-hour late submission period and assignment extensions.
Assessment: Final Exam
You are required to complete a written, timed, invigilated problem-based
learning task to test your ability to define a nutrition problem and to interpret
biochemical, physiological, medical and dietary data to apply your knowledge
of macronutrients and micronutrients in real-life situations. The exam is in the format of short answer responses.
Academic Integrity
Students are expected to engage in learning and assessment at QUT with honesty, transparency and fairness. Maintaining academic integrity means upholding these principles and demonstrating valuable professional capabilities based on ethical foundations.
Failure to maintain academic integrity can take many forms. It includes cheating in examinations, plagiarism, self-plagiarism, collusion, and submitting an assessment item completed by another person (e.g. contract cheating). It can also include providing your assessment to another entity, such as to a person or website.
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.
Further details of QUT’s approach to academic integrity are outlined in the Academic integrity policy and the Student Code of Conduct. Breaching QUT’s Academic integrity policy is regarded as student misconduct and can lead to the imposition of penalties ranging from a grade reduction to exclusion from QUT.
Resources
Resource Materials
Prescribed text(s)
Gropper, S., Smith, J and Carr, T.,(2022). Advanced Nutrition and Human Metabolism. Boston, MA: Cengage Learning.
Other
Foodworks most recent version Xyris Software. Copies are located on the Kelvin Grove campus, or a student version can be downloaded from Xyris Software
Risk Assessment Statement
There are no special risks associated with this unit.