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.
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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 2024 Credit points: 10.000 -
Delivery & attendance
Timetable: https://bond.edu.au/timetable Delivery mode: Standard Workload items: - Workshop: x12 (Total hours: 34) - Workshop
- Personal Study Hours: x12 (Total hours: 56) - Recommended Study Hours
- Forum: x12 (Total hours: 26) - Forum
- Excursion: x1 (Total hours: 4) - Field trip
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 to pass the subject. Attendance in classes 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). Late arrival or early departure from any teaching session without the demonstration of acceptable grounds and supporting documentation will be deemed to be an unplanned absence. -
Resources
Prescribed resources: Books
- Whitney, E., Rolfes, S., Crowe, T., & Walsh, A. (2023). Understanding Nutrition. 5th Australian and New Zealand ed., Cengage.
Others
- Appropriate clothing and footwear for kitchen.
iLearn@Bond & Email: iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class 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
| Academic unit: | Faculty of Health Sciences and Medicine |
|---|---|
| Subject code: | NUTR71-100 |
| Subject title: | Nutrition and Food Science |
| Subject level: | Postgraduate |
| Semester/Year: | May 2024 |
| Credit points: | 10.000 |
| Timetable: | https://bond.edu.au/timetable |
|---|---|
| Delivery mode: | Standard |
| 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 to pass the subject. Attendance in classes 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). Late arrival or early departure from any teaching session without the demonstration of acceptable grounds and supporting documentation will be deemed to be an unplanned absence. |
| Prescribed resources: | Books
Others
|
|---|---|
| iLearn@Bond & Email: | iLearn@Bond is the Learning Management System at Bond University and is used to provide access to subject materials, class 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 |
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
- 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.
- Reflect on 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 Computer-aided Test (Closed) Online test 10.00% Week 4 1,3,4,5 Project Project 1 (3000 words maximum) Students take an individual approach to apply their knowledge in a written assessment. 40.00% Week 6 1,2,3,4,5,6 Computer-aided Test (Closed) Online test (individual) 10.00% Week 8 1,4,5 Project§ Project 2 (group - 10 min pre-recorded presentation + 600 word written summary) Students assess a product to demonstrate the application of food systems, nutrition labeling, food regulation, and food knowledge. 30.00% Week 10 1,2,3,4,5 Computer-aided Test (Closed) Online test 10.00% Week 12 1,3,4,5 - § Indicates group/teamwork-based assessment
- * 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 |
|---|---|---|---|---|
| Computer-aided Test (Closed) | Online test | 10.00% | Week 4 | 1,3,4,5 |
| Project | Project 1 (3000 words maximum) Students take an individual approach to apply their knowledge in a written assessment. | 40.00% | Week 6 | 1,2,3,4,5,6 |
| Computer-aided Test (Closed) | Online test (individual) | 10.00% | Week 8 | 1,4,5 |
| Project§ | Project 2 (group - 10 min pre-recorded presentation + 600 word written summary) Students assess a product to demonstrate the application of food systems, nutrition labeling, food regulation, and food knowledge. | 30.00% | Week 10 | 1,2,3,4,5 |
| Computer-aided Test (Closed) | Online test | 10.00% | Week 12 | 1,3,4,5 |
- § Indicates group/teamwork-based assessment
- * 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
Bond University‘s Student Code of Conduct Policy , Student Charter, Academic Integrity Policy and our Graduate Attributes guide expectations regarding student behaviour, their rights and responsibilities. Information on these topics can be found on our Academic Integrity webpage recognising that academic integrity involves demonstrating the principles of integrity (honesty, fairness, trust, professionalism, courage, responsibility, and respect) in words and actions across all aspects of academic endeavour.
Staff are required to report suspected misconduct. This includes all types of plagiarism, cheating, collusion, fabrication or falsification of data/content or other misconduct relating to assessment such as the falsification of medical certificates for assessment extensions. The longer term personal, social and financial consequences of misconduct can be severe, so please ask for help if you are unsure.
If your work is subject to an inquiry, you will be given an opportunity to respond and appropriate support will be provided. Academic work under inquiry will not be marked until the process has concluded. Penalties for misconduct include a warning, reduced grade, a requirement to repeat the assessment, suspension or expulsion from the University.
Feedback on assessment
Feedback on assessment will be provided to students according to the requirements of the Assessment Procedure Schedule A - Assessment Communication Procedure.
Whilst in most cases feedback should be provided within two weeks of the assessment submission due date, the Procedure should be checked if the assessment is linked to others or if the subject is a non-standard (e.g., intensive) subject.
Accessibility and Inclusion Support
Support is available to students where a physical, mental or neurological condition exists that would impact the student’s capacity to complete studies, exams or assessment tasks. For effective support, special requirement needs should be arranged with the University in advance of or at the start of each semester, or, for acute conditions, as soon as practicable after the condition arises. Reasonable adjustments are not guaranteed where applications are submitted late in the semester (for example, when lodged just prior to critical assessment and examination dates).
As outlined in the Accessibility and Inclusion Policy, to qualify for support, students must meet certain criteria. Students are also required to meet with the Accessibility and Inclusion Advisor who will ensure that reasonable adjustments are afforded to qualifying students.
For more information and to apply online, visit BondAbility.
Additional subject information
Students need to provide personal safety items – including appropriate shoes, clothing, and an apron - not usually totalling more than $100. As the subject workshops are compulsory learning activities; if students complete make-up activities due to illness they may need to purchase their own food ingredients which will not exceed $100.00 for the subject.
Subject curriculum
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Introduction to nutrition and food science
Introduction.
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The contemporary food system
Food systems.
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The food standards code and food labelling
Food regulations.
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Food safety
Food safety principles.
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Macronutrients
Carbohydrate, Protein, Fat.
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Vitamins and Minerals
Micronutrients.
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Fibre and Probiotics
Fibre, probiotics.
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Alcohol, fluids and electrolytes
Fluid and alcohol.
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Food composition
Composition of foods in Australia.
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Food preparation and processing
Food preparation and processing techniques.
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Effects of preparation and processing on food components
Preparation and processing effects on food.
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The sensory evaluation of food
Sensory evaluation methods.
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Texture modification
Texture modification of food.
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Therapeutic diets
Therapeutic diets workshop.