1	Have a scientifically based understanding of the relationship between diet (nutrients) and health.
2	Have sound knowledge of the scientific process in nutrition research and a good understanding of the processes involved in doing a systematic review.
3	Be able to explain the relationship between evidence based nutrition research, nutrient recommendations, food, health and dietary guidelines.
4	Be able to critically review topical issues regarding nutrition in both the lay media and in the scientific literature.
5	Communicate (written and orally) in the context of nutrition.
6	Apply knowledge of systematic reviews to a nutrition research topic.
7	Understand the evidence based nutrition behind specific Food Standards Australia and New Zealand’s Food Standards.
8	Be able to explain the special dietary requirements needed in the management of certain specific medical conditions.
9	Be able to explain and demonstrate the use of dietary modelling in nutrition research.
10	Be able to manipulate the macronutrient and micronutrient quality of a diet using dietary analysis software.

1. Access to the Dietary Analysis Software, FoodWorks.
FoodWorks is available on the computer terminals in the Charles Hawker 129 Computer Suite 1 & 2, Waite.

2. Access to the on-line resource:
NHMRC, Australian Government. Nutrient Reference Values for Australia and New Zealand
Including Recommended Dietary Intakes, Australian Government 2006
http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n35.pdf
Available as a pdf file only

3. Access to the on-line resource:
NHMRC, Australian Government. Eat for Health, Dietary Guidelines Summary 2013
https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55a_australian_dietary_guidelines_summary_130530.pdf

4. Access to the on-line report writing resource Turnitin: www.turnitin.com
Access will also be made available through the MyUni Nutrition III course site.

Highly Recommended Textbook
E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A Understanding Nutrition: Australian and New Zealand Edition, 1st ed.: Australia: Cengage Learning Australia, 2011

Copies of this text book can be found in both the Barr Smith and Waite Libraries.

Or

This text can be purchased from the UniBook Shop at the North Terrace Campus.

Students will need to regularly access the Nutrition III MyUni course site for:

1. Course announcements, including information regarding changes to the course program.

2. Copies of the lecture PowerPoints. These will be uploaded onto the course MyUni site prior to each lecture. Students are expected to download the PowerPoint as lecture handouts and bring these with them to the lecture.

3. Copies of assignment and assessment information
MyUni can be accessed via http://myuni.adelaide.edu.au/

Lectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities.

Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks. The tutorials take the form of class discussions, demonstrations and problem-solving activities.

Practicals further develop knowledge covered in the lectures. Students have the opportunity to develop a seven day menu plan. They are introduced to dietary analysis software and use this to model an appropriate menu plan for a specified age and gender group.

Additionally students are required to give an oral presentation on a nutrition related topic to the class.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Lecture Topics Include:

• Evidence Based Nutrition Research: How to critically review scientific articles
• Systematic Reviews: What are these and how are they done?
• Dietary Modelling
• Fortification of Foods: Why fortify foods?
• Mandatory & Voluntary Fortification
• Fortification of Foods: Folate & neural tube defects
• Fortification of Foods: Thiamine & Wernicke-Korsakoffs Syndrome
• Addition of other nutrients to food: eg. Omega-3 Fatty Acids
• Fluoride fortification of water & dental caries
• Iodine & Health
• Iron & Health
• Vitamin D: Role in pregnancy and health
• Vitamin D Fortification
• Special Dietary Requirements: Coeliac Disease &: Phenylyketonuria

Practical Sessions:
8 x 2 hour sessions. Students plan and design a healthy, balanced diet for an individual from a specified age and gender group. The seven day meal plan is designed to meet the nutrient and energy requirements for this individual, as well as reflect and promote health and well-being as per the current Australian Dietary Guidelines (2013) and meet any specific cuisine and cultural requirements imposed. Students then have a second set of cuisine/cultural requirements imposed on their individual and are required to remodel three days of their seven day meal plan in order to meet these new requirements. Students are required to assess both the seven day and three day meal plans using the dietary analysis software, FoodWorks.

Tutorial topics include:

• Report Writing, Avoiding Plagiarism
• Statistical interpretation
• How to write a systematic review
• Class systematic review exercise
• Library tour

In addition several tutorial sessions are devoted to the major written assignment which is the systematic review.

Assessment Task	Type of Assessment	Percentage of total assessment for grading purposes	Hurdle	Outcomes being assessed / achieved
Oral Presentation	Summative	15%	No	1-5
Systematic Review	Summative & Formative	30%	No	1-6
Practical Report	Summative & Formative	15%	No	1, 3, 5, 7-10
Exam	Summative	40%	Yes	1-4, 7-10

Minimum requirements for passing Nutrition lll:

To pass, students must gain an overall mark of at least 50% and no less than 50% for the exam component.

Failure to meet the above minimum requirements for the course will result in a student failing the course or being offered a replacement assessment task(s).

ORAL PRESENTATIONS (15%)
Groups of students (2-3) will be required to present one (1) journal article, a primary study from topics chosen by the Course Coordinator. The oral presentation should last 10-15 minutes including time allowed for audience participation and discussion. The presentations will take place during the scheduled lecture, tutorial or practical times.
• Articles will have a nutrition/food focus that is topical and of current interest.
• The articles will be recent (ie no more than 2 years old).
• The article must be a primary study (not a review or editorial).
Students will have to work in groups of 2-3 to communicate a recent article focused on nutrition research and to critically evaluate the article.

SYSTEMATIC REVIEW/WRITTEN ASSIGNMENT (30%)
A: Online Quiz (2% of the overall mark for this assessment task)

B: Objectives, Search Strategy, Selection Criteria and List of Studies to be included in the review (3% of the overall mark for this assessment task). 

After selecting and refining your topic area (general topic areas to be provided by the Course Coordinator) you will be required to submit:
• The objective of your review (the question you will be asking)
• Your search strategy
• Your selection criteria (inclusion and exclusion criteria)
• A list of primary studies included in your review.

C: Completed Systematic Review contributes to 30% of the overall mark for this course; this includes the 5% for the various stages (A-B) to be completed during the semester.

Guidelines for the Systematic Review
• Abstract (300 word limit) should include: Background, Objective, Study Design, Results, Conclusion, Key words, Search Terms
• Introduction
• Methods
• Results
• Discussion and Conclusion
• References

Length of review: ~3,000 words (does not include tables or references).

Students will be able to critically review topical issues regarding nutrition in the scientific literature and develop sound knowledge of the scientific process in nutrition research as well as a good understanding of the processes involved in doing a systematic review.

DIETARY MODELLING AND MENU PLANNING PRACTICAL (15%)
This practical requires students to use dietary modelling techniques to translate the Australian Dietary Guidelines (ADG) into a seven-day food consumption pattern for an individual within a specific population group, meeting any specific cuisine and cultural requirements imposed. Students must clearly demonstrate basic menu planning concepts; deliver nutrient requirements within the specified energy constraint, remain within the recommended acceptable limits for percentage of energy from the different macronutrients (AMDRs), as well as the Upper Levels (ULs); demonstrate variety across and within food groups; reflect current food supply and promote health and well-being as per the current ADG (2013). Students will also need to modify their seven-day meal plan to reflect a second set of cultural/cuisine requirements producing a three-day meal plan. Students are required to communicate their findings in the context of nutrition.

EXAM (40%)
The final exam will examine all components of the course. It will consist of short answer and long answer questions.

Oral Presentation
This task takes the form of a 10-15 minute PowerPoint presentation by 2-3 students to the rest of the class. The presentation will be on a recent primary journal article with a nutrition/food focus. Journal article choices will be provided by the Course Coordinator. 

Failure to present on the designated tutorial date without prior arrangement with the course coordinator, will incur the maximum penalty of 50% of the mark attained. Individuals who fail to present on their designated day will need to present their topic to the tutor outside of the tutorial time. In addition, the student will need to submit a 1000 word essay discussing how to generate audience participation and discussion.

Systematic Review/Written Assignment
Specified Stages:
Online Quiz to be completed online using MyUni.
Online submission through MyUni of Objective(s), Search Strategy, Selection Criteria and List of Studies included in the systematic review.