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.
|Academic unit:||Faculty of Health Sciences and Medicine|
|Subject title:||Nutrition and Food Science|
Delivery & attendance
|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:|| |
|[email protected] & Email:||[email protected] 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
|Restrictions: ?|| This subject is not available to|
Must be admitted into CC-63039 - Graduate Certificate of Nutrition OR CC-63040 - Graduate Diploma of Nutrition OR CC-63041 - Master of Nutrition and Dietetic Practice
This subject is not available as a general elective. To be eligible for enrolment, the subject must be specified in the students’ program structure.
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.
|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%||Ongoing||1, 2, 3, 4, 5, 6, 7.|
|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%||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%||Week 5||1, 2, 3, 4, 5, 6.|
- * 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.
|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.|
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.
Students must check the [email protected] 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.
Policy on plagiarism
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.
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.
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.
Introduction to nutrition and food science
The contemporary food system
The food standards code and food labelling
Vitamins and Minerals
Fibre and Probiotics
Alcohol, fluids and electrolytes
Food preparation and processing techniques
Effects of preparation and processing on food components
The sensory evaluation of food
Therapeutic diets workshop