General Information
This subject develops a detailed knowledge of food science and its application across nutrition and dietetic practice. Students will explore the functions, chemistry, composition and nutritional properties of a variety of foods and apply this to enhance their understanding of nutrient digestion and metabolism. Theoretical learning will be supplemented by practical, hands-on workshops where students will gain an understanding of the physical, biochemical and nutritional changes that occur during food production, processing and preparation. Field trips will be incorporated to enable students to develop an appreciation of the 'paddock to plate' food journey and associated nutritional implications.
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Details
Academic unit: Faculty of Health Sciences and Medicine Subject code: NUTR71-100 Subject title: Nutrition and Food Science Subject level: Postgraduate Semester/Year: May 2020 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Intensive Workload items: - Lecture: x6 (Total hours: 36) - Collaborate lecture
- Workshop: x6 (Total hours: 48) - Collaborate workshops
- Personal Study Hours: x6 (Total hours: 36) - Recommended study hours
Attendance and learning activities: This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes (including remote classes) to pass the subject. Attendance in classes (including remote class) will be monitored. If a student has a legitimate reason for non-attendance they must notify the subject convenor as early as possible and provide documentation (i.e. absence form, medical certificate, statutory declaration). The following DAA National Competency Standards are mapped to this subject – 1.1.1, 1.1.3, 1.2.3, 1.4.3, 1.4.4, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.2.1, 2.2.2, 2.2.3, 2.2.4, 2.3.1, 4.1.2, 4.1.3, 4.3.2, 4.3.3, 4.3.4. The following ACEND core knowledge and competencies are mapped to this subject –KRDN1.2, KRDN1.3, CRDN1.2, CRDN1.6, KRDN2.1, KRDN2.5, CRDN2.3, CRDN2.10, KRDN3.4, CRDN3.9, CRDN3.10, KRDN4.5, CRDN4.2, CRDN4.6. -
Resources
Prescribed resources: Books
- Eleanor Noss Whitney,Sharon Rady Rolfes,Tim Crowe,Adam Walsh (2017). Understanding Nutrition. 3rd, Melbourne, VIC Cengage Learning 823
Others
- Appropriate clothing and footwear for kitchen.
iLearn@Bond & Email: iLearn@Bond is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student. To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au
Class recordings: The primary workload items for this subject will be recorded for the purpose of revision.
These recordings are not a substitute for attending classes. Students are encouraged to attend all sessions as there may be instances where a session is not recorded due to the presence of a guest speaker, the inclusion of sensitive or protected content, or technical issues. Students are advised not to rely solely on these recordings for revision.
See the Recording policy for further details.
| Academic unit: | Faculty of Health Sciences and Medicine |
|---|---|
| Subject code: | NUTR71-100 |
| Subject title: | Nutrition and Food Science |
| Subject level: | Postgraduate |
| Semester/Year: | May 2020 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Intensive |
| Workload items: |
|
| Attendance and learning activities: | This subject includes Compulsory Learning Activities. Students must attend and participate in all Compulsory Learning Activities and attend 80% of classes (including remote classes) to pass the subject. Attendance in classes (including remote class) will be monitored. If a student has a legitimate reason for non-attendance they must notify the subject convenor as early as possible and provide documentation (i.e. absence form, medical certificate, statutory declaration). The following DAA National Competency Standards are mapped to this subject – 1.1.1, 1.1.3, 1.2.3, 1.4.3, 1.4.4, 1.5.1, 1.5.2, 1.5.3, 2.1.1, 2.2.1, 2.2.2, 2.2.3, 2.2.4, 2.3.1, 4.1.2, 4.1.3, 4.3.2, 4.3.3, 4.3.4. The following ACEND core knowledge and competencies are mapped to this subject –KRDN1.2, KRDN1.3, CRDN1.2, CRDN1.6, KRDN2.1, KRDN2.5, CRDN2.3, CRDN2.10, KRDN3.4, CRDN3.9, CRDN3.10, KRDN4.5, CRDN4.2, CRDN4.6. |
| Prescribed resources: | Books
Others
|
|---|---|
| iLearn@Bond & Email: | iLearn@Bond is the online learning environment at Bond University and is used to provide access to subject materials, lecture recordings and detailed subject information regarding the subject curriculum, assessment and timing. Both iLearn and the Student Email facility are used to provide important subject notifications. Additionally, official correspondence from the University will be forwarded to students’ Bond email account and must be monitored by the student. To access these services, log on to the Student Portal from the Bond University website as www.bond.edu.au |
| Class recordings: | The primary workload items for this subject will be recorded for the purpose of revision. These recordings are not a substitute for attending classes. Students are encouraged to attend all sessions as there may be instances where a session is not recorded due to the presence of a guest speaker, the inclusion of sensitive or protected content, or technical issues. Students are advised not to rely solely on these recordings for revision. See the Recording policy for further details. |
Enrolment requirements
| Requisites: |
Nil |
|---|---|
| Assumed knowledge: |
Assumed knowledge is the minimum level of knowledge of a subject area that students are assumed to have acquired through previous study. It is the responsibility of students to ensure they meet the assumed knowledge expectations of the subject. Students who do not possess this prior knowledge are strongly recommended against enrolling and do so at their own risk. No concessions will be made for students’ lack of prior knowledge.
|
| Restrictions: |
Nil |
Assurance of learning
Assurance of Learning means that universities take responsibility for creating, monitoring and updating curriculum, teaching and assessment so that students graduate with the knowledge, skills and attributes they need for employability and/or further study.
At Bond University, we carefully develop subject and program outcomes to ensure that student learning in each subject contributes to the whole student experience. Students are encouraged to carefully read and consider subject and program outcomes as combined elements.
Program Learning Outcomes (PLOs)
Program Learning Outcomes provide a broad and measurable set of standards that incorporate a range of knowledge and skills that will be achieved on completion of the program. If you are undertaking this subject as part of a degree program, you should refer to the relevant degree program outcomes and graduate attributes as they relate to this subject.
Subject Learning Outcomes (SLOs)
On successful completion of this subject the learner will be able to:
- Apply current knowledge of food science and human nutrition as it relates to the safe practice of nutrition and dietetics
- Describe personal, social, cultural, environmental, economic and political factors that influence food and its use, composition and consumption patterns
- Describe food systems and the steps involved as food progresses from cultivation to consumption
- Explain common practices used in food production and preparation including culinary techniques, portion sizing, sensory analysis and food labelling.
- Critically discuss a variety of foods and the effects of production, processing and preparation methods used in domestic and commercial settings.
- Use food composition data, food regulations and food guides to identify food options and recipe modifications to achieve nutritional goals for general diets.
- Understand and comply with relevant codes of conduct, dress codes, vaccinations and checks as stipulated in the compliance requirements of the University.
Generative Artificial Intelligence in Assessment
The University acknowledges that Generative Artificial Intelligence (Gen-AI) tools are an important facet of contemporary life. Their use in assessment is considered in line with students’ development of the skills and knowledge which demonstrate learning outcomes and underpin study and career success. Instructions on the use of Gen-AI are given for each assessment task; it is your responsibility to adhere to these instructions.
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Assessment details
Type Task % Timing* Outcomes assessed *Progress Report Students will take an individual approach to apply their knowledge of food science, food preparation techniques and recipe modification in a written assessment. 30.00% Week 3 1,2,3,4,5,6 Project Students will consolidate their knowledge from lectures, readings and workshops to develop a food product and a product proposal to demonstrate associated considerations including food knowledge, nutrition labelling requirements and food regulation s 30.00% Week 5 1,2,3,4,5,6 *Online Quiz ilearn test to assess student's knowledge and application of learnings from content covered in lectures, workshops and prescribed readings. Details: Week 2 10%, Week 4 - 15% and Week 6 15%. 40.00% Ongoing 1,2,3,4,5,6,7 - * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
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Assessment criteria
Assessment criteria
High Distinction 85-100 Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. Distinction 75-84 Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. Credit 65-74 Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. Pass 50-64 Usually awarded to students whose performance meets the requirements set for work provided for assessment. Fail 0-49 Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
| Type | Task | % | Timing* | Outcomes assessed |
|---|---|---|---|---|
| *Progress Report | Students will take an individual approach to apply their knowledge of food science, food preparation techniques and recipe modification in a written assessment. | 30.00% | Week 3 | 1,2,3,4,5,6 |
| Project | Students will consolidate their knowledge from lectures, readings and workshops to develop a food product and a product proposal to demonstrate associated considerations including food knowledge, nutrition labelling requirements and food regulation s | 30.00% | Week 5 | 1,2,3,4,5,6 |
| *Online Quiz | ilearn test to assess student's knowledge and application of learnings from content covered in lectures, workshops and prescribed readings. Details: Week 2 10%, Week 4 - 15% and Week 6 15%. | 40.00% | Ongoing | 1,2,3,4,5,6,7 |
- * Assessment timing is indicative of the week that the assessment is due or begins (where conducted over multiple weeks), and is based on the standard University academic calendar
- C = Students must reach a level of competency to successfully complete this assessment.
Assessment criteria
| High Distinction | 85-100 | Outstanding or exemplary performance in the following areas: interpretative ability; intellectual initiative in response to questions; mastery of the skills required by the subject, general levels of knowledge and analytic ability or clear thinking. |
|---|---|---|
| Distinction | 75-84 | Usually awarded to students whose performance goes well beyond the minimum requirements set for tasks required in assessment, and who perform well in most of the above areas. |
| Credit | 65-74 | Usually awarded to students whose performance is considered to go beyond the minimum requirements for work set for assessment. Assessable work is typically characterised by a strong performance in some of the capacities listed above. |
| Pass | 50-64 | Usually awarded to students whose performance meets the requirements set for work provided for assessment. |
| Fail | 0-49 | Usually awarded to students whose performance is not considered to meet the minimum requirements set for particular tasks. The fail grade may be a result of insufficient preparation, of inattention to assignment guidelines or lack of academic ability. A frequent cause of failure is lack of attention to subject or assignment guidelines. |
Quality assurance
For the purposes of quality assurance, Bond University conducts an evaluation process to measure and document student assessment as evidence of the extent to which program and subject learning outcomes are achieved. Some examples of student work will be retained for potential research and quality auditing purposes only. Any student work used will be treated confidentially and no student grades will be affected.
Study Information
Submission procedures
Students must check the iLearn@Bond subject site for detailed assessment information and submission procedures.
Policy on late submission and extensions
A late penalty will be applied to all overdue assessment tasks unless an extension is granted by the subject coordinator. The standard penalty will be 10% of marks awarded to that assessment per day late with no assessment to be accepted seven days after the due date. Where a student is granted an extension, the penalty of 10% per day late starts from the new due date.
Academic Integrity
University’s Academic Integrity Policy defines plagiarism as the act of misrepresenting as one’s own original work: another’s ideas, interpretations, words, or creative works; and/or one’s own previous ideas, interpretations, words, or creative work without acknowledging that it was used previously (i.e., self-plagiarism). The University considers the act of plagiarising to be a breach of the Student Conduct Code and, therefore, subject to the Discipline Regulations which provide for a range of penalties including the reduction of marks or grades, fines and suspension from the University.
Bond University utilises Originality Reporting software to inform academic integrity.Feedback on assessment
Feedback on assessment will be provided to students within two weeks of the assessment submission due date, as per the Assessment Policy.
Accessibility and Inclusion Support
If you have a disability, illness, injury or health condition that impacts your capacity to complete studies, exams or assessment tasks, it is important you let us know your special requirements, early in the semester. Students will need to make an application for support and submit it with recent, comprehensive documentation at an appointment with a Disability Officer. Students with a disability are encouraged to contact the Disability Office at the earliest possible time, to meet staff and learn about the services available to meet your specific needs. Please note that late notification or failure to disclose your disability can be to your disadvantage as the University cannot guarantee support under such circumstances.
Additional subject information
Students may need to purchase equipment for the practical sessions within this subject. The majority of equipment would normally be found in a home kitchen, with a few exceptions. A list of essential and recommended equipment will be provided to students before the subject commences. Note that students may also need to purchase food ingredients for the practical sessions. The overall cost of ingredients will be no more than $50.00 for the subject.
Subject curriculum
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Topic
Introduction to nutrition and food science.
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Topic
The contemporary food system.
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The food standards code and food labelling.
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Food safety.
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Macronutrients.
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Topic
Vitamins and Minerals.
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Topic
Fibre and Probiotics.
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Topic
Alcohol, fluids and electrolytes.
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Topic
Food composition.
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Topic
Food preparation and processing techniques.
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Topic
Effects of preparation and processing on food components.
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Topic
The sensory evaluation of food.
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Texture modification.
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Topic
Therapeutic diets workshop.