Course Title: Interpret and use information about nutrition and diet

Part B: Course Detail

Teaching Period: Term1 2024

Course Code: OHTH6008C

Course Title: Interpret and use information about nutrition and diet

School: 535T Social Care and Health

Campus: City Campus

Program: C4411 - Certificate IV in Tertiary Preparation

Course Contact: Vinita Chaudhary

Course Contact Phone: +61 3 9925 3976

Course Contact Email: vinita.chaudhary@rmit.edu.au


Name and Contact Details of All Other Relevant Staff

Nominal Hours: 50

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

None

Course Description

This unit describes the skills and knowledge required to interpret and use basic information about nutritional principles and healthy diet. It does not include the provision of therapeutic nutritional or dietary advice to individual clients or the recommendation of ‘practitioner only’ nutritional products.

 

This unit applies to individuals working with clients within the limits of the Australian dietary guidelines. They make referrals to other health professionals or accredited practising dietitians when those limits are exceeded.


National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

HLTHPS010 Interpret and use information about nutrition and diet

Element:

1. Access nutritional and dietary information

Performance Criteria:

1.1 Establish credible sources of information about nutrition and diet

1.2 Access and interpret current dietary guidelines for healthy Australians and nutritional information that support self-care

1.3 Extract and distil information relevant to own practice

Element:

2. Use information about diet and nutrition

Performance Criteria:

2.1 Determine situations where nutrition and diet may play a role for individual clients

2.2 Integrate knowledge of basic nutrition and diet into service provision

2.3 Promote healthy diet and nutrition to others based on the Australian dietary guidelines

2.4 Provide information on lifestyle, self-care practices and specialist services related to diet and nutrition

2.5 Identify situations where referral to a health care professional is required and take action accordingly

Element:

3. Maintain own knowledge of nutrition

Performance Criteria:

3.1 Identify and use opportunities to update nutritional knowledge

3.2 Monitor current issues and trends in nutrition and diet

3.3 Evaluate potential changes in own work based on updated knowledge

Learning Outcomes


The elements define the essential outcomes:

1. Access nutritional and dietary information

2. Use information about diet and nutrition

3. Maintain own knowledge of nutrition


Details of Learning Activities

Learning acitivities will be based on following combination of activities 

  • class exercises to review discussions/lectures 
  • online discussion and participation 
  • analysis/critique of relevant reading material 
  • design activities or projects 
  • peer learning 
  • guest lecture/presentation 
  • class presentations 
  • group discussion 
  • research 
  • independent project-based work 
  • ‘workshopping’ of student projects including peer/lecturer feedback 


Teaching Schedule

 

I SEMESTER 2024
Interpret and use information about nutrition and diet teaching schedule

Week number

Week starting

Session overview

Assessment information

 

1

12/2

Introduction to Interpret and use information about nutrition and diet. Course overview and assessment requirements

  

2

19/2

Topic 1: Australian dietary guidelines and RDI and Fact check/referencing/academic integrity

  

3

 26/2

Topic 2: Digestion and metabolic processes

 

4

  4/3

Topic 3: Vitamins and minerals

  

5

11/3

ON CAMPUS AT KQ part 1 first attempt

SUBMIT: Task 1 KQ 1 First attempt in person

6

   18/3

Topic 4: Antioxidants and food additives

  

7

  25/3

Topic 5: Food Labels

ON campus AT KQ 1 second attempt

SUBMIT: Task 1 KQ 1 second attempt in person*

MID TERM BREAK FROM 29th March to 7th April 2024

8

  8/4

Topic 6: Common special dietary requirements

AT 2 discussions in class

9

  15/4

Topic 7: Food processing and its effect on nutritional value of foods

Due: Task 2 Part 1 Vegan nutrition on CANVAS

10

 22/4

Topic 8: Food allergies/intolerances and food interactions

Due: Task 2 Part 2 Gut health on CANVAS

11

 29/4

ON CAMPUS AT KQ part 2

SUBMIT: Task 1 KQ 2 First attemptin person

12

 6/5

Topic 9: Roles and responsibilities of a nutritional advisor

DUE Task 2 Part 3 Gluten intolerance on CANVAS

13

13/5

Revision/ Second attempt to Quiz part 2

SUBMIT: Task 1 KQ 2 second attempt in person*

14

 20/5

ON CAMPUS AT KQ part 3

SUBMIT: Task 1 KQ 3 First attempt in person

15

 27/5

ON CAMPUS AT KQ part 3 second attempt

 

 

SUBMIT: Task 1 KQ 3 second attempt in person*

16

 3/6

Catch ups only with approved special considerations

  

Note: While all course content will be covered, the weekly order may change depending on class needs and availability of speakers and resources


Learning Resources

Prescribed Texts


References


Other Resources

The University Library has extensive resources and provides subject specialist expertise, research advice, help with referencing and support through: 

The Learning Lab 
https://www.rmit.edu.au/students/study-support/learning-lab 

The Study Support Hub  
https://www.rmit.edu.au/students/study-support/study-support-hub 

English for uni workshops 
https://www.rmit.edu.au/students/study-support/workshops/english-uni-workshops


Overview of Assessment

Assessments for this course may include:
• Class activities
• Assignments
• Presentations
• Tests


Assessment Tasks

Students enrolled in Vocational Education and Training qualifications are assessed for Competency. To be assessed as Competent means you have consistently demonstrated the required knowledge and skills at a standard expected in the workplace.  

To be assessed as Competent in this course, you will need to complete each assessment task to a satisfactory standard. You will receive feedback from the teacher at the conclusion of each assessment task. 

 

Every task must be completed satisfactorily for competence to be achieved.

Re submissions are at the discretion of the teacher and/or coordinator.


You should refer to the assessment brief which is available through Canvas for full assessment criteria and due dates

1. 

AT 1 Knowledge Questions (KQ)

  • Quiz 1 Week 5       Due in respective class times
  • Quiz 2 Week 11        Due in respective class times
  • Quiz 3 Week 14     Due in respective class times

2. AT 2 Provision of services to clients

  • Part 1: Vegan nutrition               Due week 9
  • Part 2: Gut Health                       Due week 10
  • Part 3: Gluten Intolerance           Due week 12

 

AT* Assessment Task

Results that apply to courses that are delivered and assessed in accordance with competency-based assessment are: 

CA: Competency Achieved 
NYC: Not Yet Competent 
DNS: Did not Submit for Assessment 

 


Assessment Matrix

The assessment matrix demonstrates alignment of assessment tasks with the relevant unit of competency. These mapping documents are available through Program Administration if required.  

Other Information

Attendance: 

Your learning experience will involve class-based teaching, discussion, demonstration and practical exercises  

It is strongly advised that you attend all timetabled sessions. This will allow you to engage in the required learning activities, ensuring you the maximum opportunity to complete this course successfully. 

If you miss an assessment or assessable practical class you need to provide a medical certificate (or other evidence) to the course coordinator/teacher. If you miss a practical class that is a prac report write-up you need to arrange an alternative report with your teacher.

 

Information about your studies: 

You can access My Studies through the RMIT website for information about timetables, important dates, assessment dates, results and progress, Canvas etc. 

 https://www.rmit.edu.au/students 

 

Extensions of time for submission of assessable work:

If you are prevented from submitting an assessment on time by circumstances outside your control you may apply for an extension of up to seven (7) calendar days in writing (email) to your Program Coordinator one working day BEFORE the due date. Eligibility criteria for application and the form is available from the link: https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/assessment/extensions-of-time-for-submission-of-assessable-work

Where an extension of greater than seven days is needed, you must apply for special consideration.

Special consideration:

If due to illness or other unforeseen circumstance, you are unable to attend on the due date of an assessment (e.g. test, examination, oral, etc.), you may submit an application for special consideration within 5 working days of the due date. If special consideration is granted, you will be given the opportunity to complete/repeat the assessment task at a later date. For advice on this applicationplease visit www.rmit.edu.au/students/specialconsiderationor speak to your Program Coordinator.

Academic Integrity and Plagiarism:  

RMIT University has a strict policy on plagiarism and academic integrity. Please refer to the website for more information on this policy. 

https://www.rmit.edu.au/students/student-essentials/assessment-and-exams/academic-integrity 

Use of AI has certain restrictions in this course. Please refer to assessment instructions for guidelines on the conditions for the use of AI tools in assessments.

Credit Transfer and Recognition of Prior Learning:  

Credit transfer is the recognition of previously completed formal learning (an officially accredited qualification). 

Recognition of Prior Learning (RPL) is an assessment process that allows you to demonstrate competence using the skills you have gained through experience in the workplace, voluntary work, informal or formal training or other life experiences.   

Please speak to your teacher if you wish to discuss applying for Credit Transfer or RPL for the unit(s) of competency addressed in this course. 

https://www.rmit.edu.au/students/student-essentials/enrolment/apply-for-credit 

 

Course Overview: Access Course Overview