| Effective Term: | 2027/05 |
| Institute / School : | Institute of Innovation, Science & Sustainability |
| Unit Title: | Introduction to Nutrition |
| Unit ID: | SCBCH1001 |
| Credit Points: | 15.00 |
| Prerequisite(s): | Nil |
| Co-requisite(s): | Nil |
| Exclusion(s): | (EDHPE4001 and HEALT2004) |
| ASCED: | 069901 |
| Other Change: | |
| Brief description of the Unit |
In this unit students will learn about food, nutrition and health. Initially there is a focus on the function of both macronutrients and micronutrients. Food and nutrient recommendations for health and how we measure food intakes, along with dietary guidelines will be covered. Factors that influence food choice will also be highlighted. |
| Grade Scheme: | Graded (HD, D, C, P, MF, F, XF) |
| Work Experience Indicator: |
| No work experience |
| Placement Component: | |
| Supplementary Assessment:Yes |
| Where supplementary assessment is available a student must have failed overall in the Unit but gained a final mark of 45 per cent or above, has completed all major assessment tasks (including all sub-components where a task has multiple parts) as specified in the Unit Description and is not eligible for any other form of supplementary assessment |
| Course Level: |
| Level of Unit in Course | AQF Level(s) of Course | | 5 | 6 | 7 | 8 | 9 | 10 | | Introductory | | | | | | | | Intermediate | | | | | | | | Advanced | | | | | | |
|
| Learning Outcomes: |
| Knowledge: |
| Skills: |
| Application of knowledge and skills: |
| Other outcomes: |
| O1. | Describe the sources and functions of key nutrients and explain their role in human health and energy balance. |
|
| O2. | Interpret and analyse dietary intake data to evaluate nutritional adequacy for individuals. |
|
| O3. | Apply scientific reasoning to assess the impact of diet and lifestyle factors on chronic disease risk and prevention. |
|
| O4. | Locate, critically evaluate, and synthesise information from scientific and credible sources to support evidence-based nutrition decisions. |
|
| O5. | Communicate nutrition-related information effectively using appropriate scientific language and formats, including written, digital and oral. |
|
| Unit Content: |
•Macronutrients and micronutrients: types; sources; function
•Nutritional requirements: what are they; how are they determined
•Dietary guidelines and sources of dietary advice
•Energy balance versus nutrient balance
•Assessing nutritional status
•Nutritional disorders and/or deficiencies
•Factors that influence food choice |
| Graduate Attributes: |
| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | Professional Standards |
| 1. |
1, 2, 3, 4, 5 |
Case study: Evaluation of a diet |
Case Study Report |
20-40% |
|
| 2. |
1, 2, 3, 4 |
Topical Issues in Nutrition |
Quizzes |
10-30% |
|
| 3. |
1, 3, 4, 5 |
Demonstrate and apply knowledge from unit content in response to questions |
Test/s |
30-50% |
|
|