EDGU1003 - unit outline PDF

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Faculty of Education and Social Work The University of Sydney

EDGU1003 Diet and Nutrition for Health and Sport Unit of Study Outline Session 1, 2016 Last revised: Fri, 19 Feb 2016 09:00:53 +1100

This document is protected by Australian copyright law and the law of confidentiality and the comparable laws of other countries. It contains valuable information proprietary to the University of Sydney. No part of this material may be copied, stored or transmitted in any form, electronic or otherwise, without the prior written consent of the University of Sydney. © Copyright 2016, The University of Sydney

External Units Group (EDGU)

University of Sydney

Unit of Study Details Credits: 6 Prerequisites: Nil Preparation:

Teaching Staff Details Unit of study coordinator: Dr. Wayne Cotton Room and building: 404 A36 Phone number: 02 9351 6278 Email: [email protected] Arrangements for student consultation: Students seeking consultations should email their lecturer/tutor and arrange for a mutually agreeable time to meet. It is appropriate to email your lecturer and tutor at the email address provided in this Unit of Study Outline. Other staff: Thea Werkhoven: [email protected] Zoe Wilson: [email protected]

What is the unit about Rationale Nutrition is important for physical growth and health throughout the human lifespan, during pregnancy, childhood, adolescence, adulthood and the senior years. Nutrition is a crucial factor in sports performance and athletic endeavours, because food is used as fuel for physical activity. Diet and nutrition affect body composition, the day to day functioning of the human body and nutrition also affects the brain and cognitive performance. Students in this unit of study will be able to analyse the content and quality of their own diet and make informed decisions concerning foods, nutrients and supplements to optimise their daily nutrient intake and physical performance.

Australian Teaching Standards 1. Know students and how they learn EDGU1003 students will be able to determine the appropriate method to teach the current food models and guidelines to future students with a focus on making the information accessible, easily understood and easily applicable to daily food and beverage consumption. They will also have a sound knowledge of what consists of a food serve and be able to explain this with/without using food models as aides. A large component of the course will be menu planning according to varying budget and access to food with the aim of preparing students to be able to plan a weekly menu of foods and beverages that are nutritious, include varied ingredients and satisfy the Australian Dietary Guidelines for each age group. 2. Know the content and how to teach it Course participants will be familiar with the basics of nutrition including the important vitamins and minerals needed to maintain good health, their importance in the diet and where they can be found as well as practical ways to maintain good levels of consumption. They will also be familiarised with a world view of nutrition policies and issues including malnutrition Diet and Nutrition for Health and Sport

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and gain a historical understanding of food preparation methods and consumption patterns from the hunter gatherer diet to today. This standard will be assessed through quizzes on lecture content, required readings and tutorial activities. 3. Plan for and implement effective teaching and learning After learning how to create a wide range of nutrition resources based on evidence based knowledge, EDGU1003 participants will be able to create lesson plans covering a wide range of nutrition topics for future classes including handouts, activities, discussion topics, group and individual tasks as well as tasks using technology and food models. These skills will be taught through a series of lectures and tutorials on the basics of nutrition including an introduction to the macronutrients, recommended ratios of macronutrients in the diet, how to measure energy, an introduction to vitamins and minerals and an in depth look at carbohydrates and myths surrounding them. 4. Create and maintain supportive and safe learning environments Students will learn how to teach nutrition in an environment where there will be varying levels of assumed nutrition knowledge, varying levels of comprehension of the basics of nutrition and also varying nutritional statuses including special diets, cultural backgrounds, religious diets and varying weight statuses. They will be able to teach nutrition at the conclusion of this elective in a non judgemental way, focusing on increasing knowledge and adopting an attitude of inclusion whereby all students are able to share their new skills and knowledge and further increase one-another's understanding. 5. Assess, provide feedback and report on student learning By gaining feedback on assessments that they complete, students will be familiarised in ways to competently and positively give feedback to future students that focus on ways to improve their knowledge and writing skills. Hence the assessments in this elective will further support the ability of students to provide feedback and support in a positive way. 6. Engage in professional learning Topics covered in this elective will support the overall professional knowledge of a wide range of professionals. It is aimed that the nutrition knowledge covered in this elective will be practical and applicable to the student's own lifestyle and diet and therefore allow them the skills to make changes in their own nutrition behaviours, carrying over to those that they will maintain in their professional and daily lives. 7. Engage professionally with colleagues, parents/carers and the community Students that complete this elective should be able to communicate their nutrition knowledge to a wide range of people at the conclusion of this course, including those that have no nutrition knowledge to health professionals. In this way it is hoped that their skills will enable them to communicate professionally and provide accurate knowledge.

Priority Areas 3. Information and communication technologies EDGU1003 has a focus on diet and nutrition in contemporary society, and will equip students will the skills to use current computer programs and smart phone 'apps' to complete dietary analysis.

Desired outcomes As a result of successfully completing this unit of study students should be able to: 1.

Critique nutrition education models and how they can be utilised to select a healthy diet.

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2.

Understand the reasons for eating, influences on nutrition and the role of food and nutrition in daily life. 3. Identify macronutrients including carbohydrates, protein, fats and alcohol as well as micronutrients, using a range of information and contexts. 4. Understand how the body utilises foodand water for fuel, growth, health and exercise. 5. Identify the benefits and limitations of different types of diets including vegetarian, weight loss and sports performance diets as well as fad diets. 6. Identify how diet and nutrition can affect the brain and cognitive performance. 7. Understand dietary problems such as child malnutrition, eating disorders, dehydration, food allergies, fad diets and vitamin deficiencies. 8. Analyse the nutrient content and adequacy of their own diet using computerised nutritional analysis software and apply their nutrition knowledge to address consequential nutritional problems. 9. Utilise the personal nutritional analysis of their diet to reflect, self-evaluate and improve their diet and nutrient intake. 10. Understand the effect that diet can have on chronic health problems such as diabetes, overweight, metabolic syndrome and heart disease.

Topics • • •

• • •

Nutrition education and food education models and how they can be utilised to select a healthy diet. The reasons for eating, influences on nutrition and the role of food and nutrition in daily life Food components and how the body uses them – carbohydrates, protein, fats, fibre, alcohol and water. Why the human body needs these nutrients and how we utilise them for growth, health and physical activity. Major important vitamins including vitamins C, B-group, A, D, E and K; where they are provided in foods; deficiency of these minerals, such as scurvy and anaemia. Major important minerals including iron, calcium, zinc; where they are provided in foods; deficiency of these minerals, such as anaemia. Relationship of diet to chronic disease including an in-depth look at diabetes, overweight, metabolic syndrome and heart disease.

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Different types of diets – vegetarian diets, weight loss diets, fad diets, sports performance diets, sports supplements such as amino acids, creatine monohydrate and sports drinks.

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Diet, nutrition and the brain – cognitive performance. Dietary problems such as child malnutrition, eating disorders, dehydration, food allergies and food sensitivity/intolerance. Practical advice on how to eat a healthy diet, including eating healthily on a budget, modifying recipes and mindful eating. Supermarket shopping, farmers markets, organic vs non organic, fresh vs frozen and superfoods. Basic cooking skills. Computer nutrient analysis of the content of students’ diet, vitamins, minerals and nutritional adequacy or deficiency.

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Timetable and Teaching Mode The Faculty of Education and Social Work requires attendance of at least 90 per cent of all seminars, workshops or lectures. Where a student is unable to attend at the required rate evidence of illness or misadventure may be required and the student may be required to undertake extra work. Students should discuss the circumstances of their absence(s) with the co-ordinator of the unit of study. Further details are provided in the Little Blue Book. Lectures will run from Week 1 through to 12 with tutorials following each lecture. Lectures will run for 2 hours and tutorials will run for 1 hour. Please note: It is mandatory to attend both lectures and tutorials that you are allocated to. If you know you have a timetable clash or scheduling issue ahead of time, please make sure to email your tutor/lecturer to let them know so alternate arrangements can be made. Otherwise you will be marked as absent.

Schedule Week

Content

Week 1

Introduction and course outline. http://www.anfil.org.au/ What is nutrition and how is it related to health?

Readings http://www.betterhealth.vic.gov.au article Food variety and a healthy diet

Australian food culture.

Week 2

The importance of food to the Australian economy. Digestion and energy.

https://www.nrv.gov.au/nutrients

Introduction to Macronutrients. Week 3

Vitamins and Minerals The average Australian diet.

http://www.nutritionaustralia.org/national/resource/ australian-dietary-guidelines-2013

The Australian Dietary Guidelines and Australian Guide http://www.measureup.gov.au/ to Healthy Eating. http://www.healthyactive.gov.au/ Food measures. Week 4

Nutrition campaigns. State of Australia's health.

https://www.bakeridi.edu.au/ausdiab/

AusDiab study and the National http://www.abs.gov.au/australianhealthsurvey Health Survey results. Measures of health. Week 5

Week 6

Conditions linked to diet. Diabetes.

http://www.healthyactive.gov.au

Metabolic Syndrome.

http://www.heartfoundation.org.au

The gut microbiome. Life cycle nutrition.

www.australiandiabetescouncil.com/ The Australian Dietary Guidelines, 2013 version.

Healthy eating practices.

http://www.nutritionaustralia.org/national/resource/ shopping-good-health http://www.nutritionaustralia.org/national/resource/ tipsbudget-buying

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Week

Content

Week 7

Food safety.

Week 8

Food additives. Food labelling. Special Diets.

University of Sydney

Readings http://www.foodstandards.gov.au/science/chiefscientistdesk/Pages/Food-additives.aspx http://www.foodauthority.nsw.gov.au/_Docu-ments/ consumer_pdf/Foodlabelling_brochure.pdf http://coeliac.org.au/ http://www.gesa.org.au/consumer.asp?id=90 http://www.sswahs.nsw.gov.au/rpa/allergy/

Week 9

Starvation and malnutrition.

http://www.cs.nsw.gov.au/ rpa/allergy/ http://archive.today/qR2RA

Fad dieting. Eating disorder nutrition. Week 10 Nutrition, weight and health. Fitness not fatness. Mindful eating

Week 11 Nutrition myths & questions from students.

http://www.haescommunity.org/ Langland, J. (2012). Fitness not Dieting is the Prescription for Obesity. Minnesota Medicine, 98(12), 1-5. Chapter 2. Planning a Healthy Diet. Highlight: Vegetarian Diets. Understanding Nutrition, Whitney & Ross. http://www.nestle.com.au/nhw/resources/food-andnutrition-myths-busted

Caffeine. Exam nutrition. Week 12 Sports nutrition

http://www.sportsdietitians.com.au/factsheets/ http://www.ausport.gov.au/ais/nutrition/factsheets Whitney & Ross. Understanding Nutrition: Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations. Highlight: Supplements as Ergogenic Aids.

Assessment Assessment policies All assessment in this Unit of Study occurs in conformity with the policies of the Faculty of Education and Social Work as outlined on the Faculty web-site. Please refer to this on such matters as: • • • • • • • •

Marking and grading Questioning a mark Submitting an assignment Exams Seeking an extension Penalties for late submission of work Plagiarism and academic honesty Seeking special consideration

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• •

University of Sydney

Seeking leave of absence Student appeals process

All students enrolled in this Unit of Study are expected, without exception, to familiarise themselves with these policies. They are available at the following web-site: http://sydney.edu.au/education_social_work/current_students/assistance_forms/policies.shtml All assignments must be submitted with the Faculty cover-sheet attached and completed. This is available from the Faculty of Education and Social Work web-site (http:// sydney.edu.au/education_social_work/current_students/assistance_forms/resources/ assignment_coversheet.pdf). The University of Sydney has adopted severe but fair procedures for dealing with plagiarism. It is imperative that students understand what constitutes plagiarism. The threat of being accused of plagiarism is generally relieved by expert referencing of your assignments. If you are not sure how to reference well, please refer to the publications of the Faculty mentioned above, and in particular the following web-site: http://sydney.edu.au/policies/showdoc.aspx?recnum=PDOC2012/254&RendNum=0 Unless otherwise stated in the unit of study outline, word-limit penalties may be applied. These penalties relate to all undergraduate, graded units of study where a word limit for an assignment has been specified. Further details are provided in the Little Blue Book. Unless otherwise advised by the course or unit of study coordinator/outline, the Faculty of Education and Social Work requires the style guide of the American Psychological Association (APA) to be used for citation and referencing purposes. The library's Complete Guide to APA 6th style is a comprehensive, self-contained document that should be consulted. Incorrect use of the required style, or the use of another style unless specifically allowed, is likely to result in diminished assessment grades. Further details are also provided in the Little Blue Book.

Assessment tasks in this unit of study Task

Weight Word Due Outcomes Australian ACECQA count date Teaching Curriculum Standards Specifications

Multiple Choice Quizzes

60

Dietary Analysis

40

n/a

End of 1 1, 2, 3, 4, 5, Weeks through 6, 7 3, 6, 9 10 & 12

2000 Week 7 & 8 1, 2, 3, 4, 5, words 10 6, 7

1. Multiple Choice Quizzes Due date for completion: End of Weeks 3, 6, 9 & 12 Submission instructions: Online multiple choice quizzes will be available on Blackboard for completion between 12:00 noon on Thursday - 8pm Saturday in weeks 3, 6, 9, and 12. Beyond 8pm each submission week, the quizzes will close.

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If you cannot provide your tutor with special arrangements or special consideration after the quizzes have closed, they cannot allow you to sit them and you will miss 15% for each quiz that you miss. Due date for completion: 1.

Quiz 1: Week 3 Saturday 15/08/2015 closing at 8pm

2. 3. 4.

Quiz 2: Week 6 Saturday 05/09/2015 closing at 8pm Quiz 3: Week 9 Sataurday 26/09/2015 closing at 8pm Quiz 4: Week 12 Saturday 24/10/2015 closing at 8pm

After quizzes have been closed you will have to contact your tutor or lecturer to obtain a password to complete the quiz. Detail: Detail: There are four multiple choice quizzes, each comprising of 30 questions reviewing the content of the previous week’s topics. Each quiz is weighted 15% of your total assessment mark and will review content from lectures and tutorials. Quiz 1 in week 3, will review content from weeks 1-3. Quiz 2 in week 6, will review content from weeks 4-6. Quiz 3 in week 9, will review content from weeks 7-9. Quiz 4 in week 12, will review content from weeks 10-12. The questions will be randomly selected from a large pool and you will be given an hour, timed, to complete each quiz. Each question is worth half a mark each. It is acceptable to use your lecture notes, recommended readings and tutorial materials to sit each quiz. Assessment criteria: Students will have one opportunity to complete each quiz and will have an individual score for each, where each quiz is worth 15%.

2. Dietary Analysis Due date for completion: Week 10 Submission instructions: Report will need to be submitted on Blackboard into the assignment dropbox on the 09/10/2015 by 5pm, uploaded as either a PDF or Word document. Do not submit your assessment by copy pasting the information into the dropbox. Any reports uploaded past 5pm will have marks deducted each consecutive day that it is late. Information on how marks are deducted is listed within the Little Blue Book. Please make sure to attach a copy of the assessment cover sheet to your assessment online or it cannot be accepted. The University now requires that written assignments must be submitted electronically via Blackboard. Assignments will be analysed by Turnitin to detect plagiarism. A copy of the assignment may be retained on the University's database and used to make comparisons with other assignments in the future. Detail: Diet and Nutrition for Health and Sport

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In the lecture and tutorial of we...