Dr Jo Zhou

1	Apply their knowledge and understanding of the links between food science, healthy eating and dietary guidelines, and human health in a public health/community organisation or food industry setting.
2	Evaluate and synthesise information to develop solutions relevant to the workplace setting.
3	Apply their knowledge and skills to design appropriate resource materials and/or procedures/processes relevant to the placement industry.
4	Communicate effectively (oral and written) in the areas of food science, human nutrition and health promotion.
5	Work independently and professionally and as part of a team in a workplace environment.

Required Resources

Certain placements may require students to access the Dietary Analysis Software, FoodWorks, which is available on the computer terminals in the Charles Hawker Computer Suites 1 and 2 at the Waite campus.

Some placements may also require access to the Food Innovation lab (FIL), which requires prior booking to use the FIL.

Recommended Resources:

Course Text:

Understanding Nutrition
E Whitney, SR Rolfes, Crowe T, Cameron-Smith D, Walsh A
Australian and New Zealand Edition, 3rd ed.: Australia: Cengage Learning Australia, 2017 

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

Online Learning / Further Reading
Students are provided with links to various on-line resources via the course My Uni site.

My Uni Course Site:
Students will need to regularly access the My Uni course site for:

1. Course announcements.

2. Copies of assignments and assessment information

My Uni can be accessed via http://myuni.adelaide.edu.au/

Internship placements
The course coordinator will arrange the placement on behalf of the students, however, students are encouraged to source their own internship placement and liaise with the course coordinator. All final internship placements must be approved by the course coordinator prior to starting the placement

Workshops
Prior to commencing their placement, students are required to attend an introduction to the Internship course. This provides an opportunity to discuss course assessment tasks and project work; communication and behavioural expectations of both the workplace and university while on placement; appropriate dress-code or any specific dress requirements; occupational, health and safety issues, including the necessary insurance requirements.

Regular liaison between the student, course coordinator and host organisation is expected over the duration of the placement. This communication may be via the My Uni course site, student email, on-site visits by the coordinator or through face-to-face meetings and workshops, arranged as required.

A final workshop at the completion of the placement allows students to demonstrate their experiences and achievements during their placement, via an oral presentation.

Career Readiness workshops will, subject to availability of staff, be presented by University of Adelaide Career Services staff and provide students with additional skills and knowledge aimed at assisting with gaining employment after graduating, includes content on the following areas:

o Maximising employability and job searching
o Designing and setting-up a professional LinkedIn Profile
o Preparing resumes and cover letters
o Interview skills – articulating your worth

Internship experience
Students are required to satisfactorily complete a minimum of 120 hours work experience at an approved food/public health nutrition/research industry and attend the two timetabled career readiness workshops.

The preferred format is to place students in pairs, unless otherwise negotiated with the course coordinator and host organisation.

Students have the opportunity to apply and demonstrate their understanding, knowledge and skills gained at Level 1 and 2 across the areas of food science, nutrition and health in a chosen industry/organisation. Throughout their placement they gain practical experience and insight into the different processes involved in building and sustaining a nutritious, healthy food supply for society.

Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials, career readiness workshops and workplace experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12- 15 hours per week (2 days) on the studies required. This includes both the formal contact time required to do the course (eg tutorials and work experience), as well as non-contact time (e.g., reading, revision, work on assessment tasks).

Students will need to successfully complete a total of 120 hours of work experience, as negotiated with the course coordinator.

The preferred placement format is for students to work in pairs, unless otherwise negotiated with the course coordinator and host organisation.

The course content will include the following:

• An initial 4 hour planning and orientation-to-workplace tutorial.
• A minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry. 
• Ad hoc meetings with the course coordinator, as required
• A final tutorial for the oral presentation assessment

To successfully complete the course, students are required to:

• satisfactorily complete a minimum of 120 hours work experience at an approved public health nutrition/community or research organisation, or an approved food industry
• submit each assessment task.

Minimum requirements for passing the Nutrition Industry Placement lll:

To pass, students must gain an overall mark of at least 50% for the course.

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

Assessment Task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes/No)	Learning Outcome	Approximate timing of assessment
Reflective  Journal	Summative	30%	Yes	2,4-5	1 week after the internship
Internship Presentation	Formative & Summative	20%	No	1-5	TBC
Internship Report	Formative & Summative	40%	No	1-4	1 week after the internship
Supervisor Report	Formative & Summative	5%	No	1-5	TBC
Career Readiness Workshops	Formative & Summative	5%	No	2,4	TBC

Reflective Journal (30%)
You are required to complete a Reflective Journal during the internship to reflect upon your learning experience. It should cover the host organisation, tasks undertaken during the internship and your reflection of the learning experience and how the internship developed your employability skills.

Successfully completing 120 hours of work experience is a requirement for passing the course.

Internship Presentation (20%)
At the completion of the internship, you are required to deliver an oral presentation providing a concise summary of the project internhsip.

Internship Report (40%)
After the completion of your internship, you are required to complete a 1500 words written report. The report should explain the objective(s), outcomes and achievements of the internship. Your ability to critically evaluate and synthesis information, follow through with a project plan, apply appropriate problem-solving skills, critically evaluate results and communicate in the context of food science, nutrition and health will all be assessed in the report.

Career Readiness Workshop (5%)
You are required to create your own 1) professional LinkedIn Profile & 2) resume and cover letter.

Industry Supervisor report (5%)

If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.