| Effective Term: | 2025/02 |
| 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: No |
| 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 | | | | | | |
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| Learning Outcomes: |
| Knowledge: |
| K1. | Describe the sources and basic functions of macronutrients and key micronutrients |
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| K2. | Describe the nutritional requirements for health and wellbeing |
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| K3. | Illustrate the relationships between kilojoule intake, energy output and body composition |
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| K4. | Explain the effects of dietary intake on chronic diseases |
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| K5. | Identify how social, cultural, emotional, lifestyle and physical factors influence food choice |
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| Skills: |
| S1. | Locate, interpret, evaluate and communicate nutritional information |
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| S2. | Critically evaluate the commonly used methods for measuring and analysing dietary intake |
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| Application of knowledge and skills: |
| A1. | Critique an individual's daily energy requirements and evaluate the limitations of the methods used |
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| A2. | Critically evaluate scientific and popular literature |
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| 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: |
| Federation University recognises that students require key transferable employability skills to prepare them for their future workplace and society. FEDTASKS (Transferable Attributes Skills and Knowledge) provide a targeted focus on five key transferable Attributes, Skills, and Knowledge that are be embedded within curriculum, developed gradually towards successful measures and interlinked with cross-discipline and Co-operative Learning opportunities. One or more FEDTASK, transferable Attributes, Skills or Knowledge must be evident in the specified learning outcomes and assessment for each FedUni Unit, and all must be directly assessed in each Course.
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| FED TASK and descriptor | Development and acquisition of FEDTASKS in the Unit | | Level | FEDTASK 1
Interpersonal | Students will demonstrate the ability to effectively communicate, inter-act and work with others both individually and in groups. Students will be required to display skills in-person and/or online in: • Using effective verbal and non-verbal communication • Listening for meaning and influencing via active listening • Showing empathy for others • Negotiating and demonstrating conflict resolution skills • Working respectfully in cross-cultural and diverse teams. | N/A - Not Applicable | FEDTASK 2
Leadership | Students will demonstrate the ability to apply professional skills and behaviours in leading others. Students will be required to display skills in: • Creating a collegial environment • Showing self -awareness and the ability to self-reflect • Inspiring and convincing others • Making informed decisions • Displaying initiative | N/A - Not Applicable | FEDTASK 3
Critical Thinking and Creativity | Students will demonstrate an ability to work in complexity and ambiguity using the imagination to create new ideas. Students will be required to display skills in: • Reflecting critically • Evaluating ideas, concepts and information • Considering alternative perspectives to refine ideas • Challenging conventional thinking to clarify concepts • Forming creative solutions in problem solving. | Level 1 - Students require directions and boundaries from mentor | FEDTASK 4
Digital Literacy | Students will demonstrate the ability to work fluently across a range of tools, platforms and applications to achieve a range of tasks. Students will be required to display skills in: • Finding, evaluating, managing, curating, organising and sharing digital information • Collating, managing, accessing and using digital data securely • Receiving and responding to messages in a range of digital media • Contributing actively to digital teams and working groups • Participating in and benefiting from digital learning opportunities. | N/A - Not Applicable | FEDTASK 5
Sustainable and Ethical Mindset | Students will demonstrate the ability to consider and assess the consequences and impact of ideas and actions in enacting ethical and sustainable decisions. Students will be required to display skills in: • Making informed judgments that consider the impact of devising solutions in global economic environmental and societal contexts • Committing to social responsibility as a professional and a citizen • Evaluating ethical, socially responsible and/or sustainable challenges and generating and articulating responses • Embracing lifelong, life-wide and life-deep learning to be open to diverse others • Implementing required actions to foster sustainability in their professional and personal life. | Level 2 - Student demonstrates some independence within provided guidelines |
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| | Learning Outcomes Assessed | Assessment Tasks | Assessment Type | Weighting | | 1. | K1, K2, K3, S1, S2, A1 | Case study: Evaluation of a diet | Case Study Report | 20-40% | | 2. | K1, K2, K3, K4, K5, S1, A2 | Topical Issues in Nutrition | Quizzes | 10-30% | | 3. | K1, K2, K3, K4, K5 | Demonstrate and apply knowledge from unit content in response to questions | Test/s | 30-50% |
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