HLSC1200 Course Outline Semester 2, 2019 PDF

Preview

Summary

Course Outline...

Description

Faculty of Health and Medicine

School of Health Sciences HLSC1200: Nutrition4Me Online Semester 2 - 2019

OVERVIEW Course Description

Introduces students to the study of nutrition including nutrients, requirements, food sources and food selection guides. It covers some aspects of food legislation, as well as proteins, carbohydrates, fats, vitamins and minerals, recommended dietary intakes, and nutrition as a contributor to health.

Requisites

This course has similarities to NUDI1000. If you have successfully completed NUDI1000 you cannot enrol in this course. This course is not intended for students enrolled in the Bachelor of Nutrition and Dietetics.

Contact Hours

Online Self-Directed Learning Online 3 hour(s) per Week for Full Term

Unit Weighting Workload

10 units Students are required to spend on average 120-140 hours of effort (contact and non-contact) including assessments per 10unit course.

CRICOS Provider 00109J

HLSC1200: Nutrition4Me Online Semester 2 - 2019

CONTACTS Course Coordinator

Online Dr Lesley MacDonald-Wicks [email protected] (02) 4921 6646 Consultation: Monday to Friday. Consultation and questions, especially personal questions, about this course are best managed via emailing the course coordinator ([email protected]). Please allow three business days to reply to email inquiries. After three days please feel free to re-send the email inquiry. There are discussion boards on the Blackboard site for each module where students can post questions about the materials. Make appointments via email if a face to face consultation is needed.

Teaching Staff

Other teaching staff will be advised on the course Blackboard site.

School Office

School of Health Sciences HA15 Hunter Building Callaghan [email protected] +61 2 4921 7053

SYLLABUS Course Content

1. 2. 3. 4. 5.

Introduce key topics in nutrition (macronutrients, micronutrients, water and energy balance) Introduce Australian nutrition education tools Develop skills in nutritional literacy Introduce diet, food and digestion and nutritional requirements Food safety and reducing food waste

Course Learning Outcomes

On successful completion of this course, students will be able to: 1. Describe role of food and diet in good health and wellbeing 2. Critically appraise sources of nutritional information 3. Understand Australian nutrition education tools 4. Be aware of safe and sustainable food practices

Course Materials

There is no prescribed textbook for this course. There are many reputable nutrition text books in the library that you can utilise. Make sure you select ones that are Australian. There are a number of course readings that you can access through the Blackboard site. These are arranged as relevant to each module of learning. Each of the modules include a variety of online, website and video links designed to assist you in your learning.

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HLSC1200: Nutrition4Me Online Semester 2 - 2019

ASSESSMENTS This course has 2 assessments. Each assessment is described in more detail in the sections below. Assessment Name 1 Essays / Written Assignments 2 Online Quizzes; Multiple Choice Questions (MCQ).

Late Submissions

Due Date

Involvement

Weighting

Due Friday week 11, 25th October, 5pm. Due at the completion of each module (detail provided below)

Individual

30%

Learning Outcomes 1, 2, 3, 4

Individual

70%

1, 2, 3, 4

The mark for an assessment item submitted after the designated time on the due date, without an approved extension of time, will be reduced by 10% of the possible maximum mark for that assessment item for each day or part day that the assessment item is late. Note: this applies equally to week and weekend days.

Assessment 1 - Essays / Written Assignments Assessment Type Description

Written Assignment This assignment is a written task with multiple questions/activities to complete. The word limit is 1000-1500 words excluding references and appendices. Students will have access to the assessment task from the end of week 2 of the course.

Weighting

30% of the final grade for this course

Due Date

Week 11; Friday 25 th October, by 5pm EST

Submission Method

Turnitin (online)

Assessment Criteria

Marking criteria supplied in Turnitin for the markers. An example of this marking criteria rubric is supplied in the Assessment tab, in the Assignment 1 folder on the Blackboard site for HLSC1200. Individual assessment feedback will be returned online through Grade Centre.

Return Method

Online; Blackboard Grade Centre

Feedback Provided

Online; Blackboard Grade Centre and the marking rubric

Assessment 2 - Online MCQ Tests Assessment Type

Repeat (7) online multiple-choice question (MCQ) quizzes (cumulative) at the completion of all modules except module 5.

Description

7 online MCQ quizzes. There are 10 MCQ per quiz. The questions are randomly ordered. The quiz is open for you for 15 minutes. You can only attempt the quiz once. There is a table of module availability on the HLSC1200 Blackboard site under the course outline tab.

Weighting

70% of the final grade for this course.

Due Date

Progressive (no specified due date), at the completion of each module of work, with the exception of module 5 which has no quiz. All quizzes to be completed by Friday 8th November

Submission Method

Through Blackboard assessment tab and linked to the relevant module of learning

Assessment Criteria

NA

Return Method

NA

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HLSC1200: Nutrition4Me Online Semester 2 - 2019 Feedback Provided

Marks are available in Grade Centre immediately. Correct answers to all quizzes is provided at the end of the semester after course is closed.

ADDITIONAL INFORMATION Grading Scheme This course is graded as follows: Range of Grade Description Marks 85-100 High Outstanding standard indicating comprehensive knowledge Distinction and understanding of the relevant materials; demonstration of (HD) an outstanding level of academic achievement; mastery of skills*; and achievement of all assessment objectives. 75-84 Distinction Excellent standard indicating a very high level of knowledge (D) and understanding of the relevant materials; demonstration of a very high level of academic ability; sound development of skills*; and achievement of all assessment objectives. 65-74 Credit Good standard indicating a high level of knowledge and (C) understanding of the relevant materials; demonstration of a high level of academic achievement; reasonable development of skills*; and achievement of all learning outcomes. 50-64 Pass Satisfactory standard indicating an adequate knowledge and (P) understanding of the relevant materials; demonstration of an adequate level of academic achievement; satisfactory development of skills*; and achievement of all learning outcomes. 0-49 Fail Failure to satisfactorily achieve learning outcomes. If all (FF) compulsory course components are not completed the mark will be zero. A fail grade may also be awarded following disciplinary action. *Skills are those identified for the purposes of assessment task(s). Communication Methods

Communication methods used in this course include: Email and Blackboard.

Course Evaluation

Each year feedback is sought from students and other stakeholders about the courses offered in the University for the purposes of identifying areas of excellence and potential improvement. Feedback from last year: 1.

The assignment has been simplified, modified and improved directions to complete the activities in Part A and B have been included.

Academic Misconduct

All students are required to meet the academic integrity standards of the University. These standards reinforce the importance of integrity and honesty in an academic environment. Academic Integrity policies apply to all students of the University in all modes of study and in all locations. For the Student Academic Integrity Policy, refer to https://policies.newcastle.edu.au/document/view-current.php?id=35.

Adverse Circumstances

You are entitled to apply for special consideration because adverse circumstances have had an impact on your performance in an assessment item. This includes applying for an extension of time to complete an assessment item. Prior to applying you must refer to the Adverse Circumstances Affecting Assessment Items Procedure, available at https://policies.newcastle.edu.au/document/view-current.php?id=236. All applications for Adverse Circumstances must be lodged via the online Adverse Circumstances system, along with supporting documentation.

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HLSC1200: Nutrition4Me Online Semester 2 - 2019 Important Policy Information

The 'HELP for Students' tab in UoNline contains important information that all students should be familiar with, including various systems, policies and procedures.

This course outline was approved by the Head of School. No alteration of this course outline is permitted without Head of School approval. If a change is approved, students will be notified and an amended course outline will be provided in the same manner as the original. © 2019 The University of Newcastle, Australia

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