1. GRIFFITH UNIVERSITY. GOLD COAST
FACULTY OF HEALTH SCIENCES
SCHOOL OF HEALTH SCIENCE
zOO3HSC. NUTRITION
COURSE OUTLINE
2003
1.0 IDENTIFYING INFORMATION
l.l Coutse Code: 2003HSC
t.Z Coutse Title: Nutrition
1.3 Discipline Code: 1093 !
1.4 Faculty: Health Sciences
1.5 Schoot Health Science
1.6 Yeat of Offer 2OO3
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'1..7 Semester of Offer Semester 1
1.8 Credit Points: 10Cp
1..9 Program: Bachelor of Health Science
1.10 Status: Core Subject
l.ll Pre-requisites: Nil
l.l2 Course Convenon Melinda Spencer
Office Location: G24 3.19
Office Phone: x2ffiin
Email: Melinda. Spencer@griffith.edu.au
1.13 Teaching Team: Melinda Spencer
Debbie Fisher
Clinical Dietitian/Nutritionist - GC Hospital

2. 2.0 RATTONALE & OBJECTTVE
Optimal nutrition is fundamental to total body physiological function and maximising
health. The study of nutrition, and its effect on developmeflt, health and performance of
the individual is an rmportant part of a Health Science degree. The Bachelot of Health
Science is centred on the health and well-berng of the individual, thus a knowledge of
foods, its nuftients, and their telationship to health is important to this courserof study.
The primary objective of this course is to develop an understanding of the nutrients in
food and their use in the body to marntarn optimal health.
3.0 BRIEF DESCRIPTION
This coutse presents a comprehensive introduction to the science of nutrition. The focus
is on human nuftition requirements, descdbing the need for macronutrient and
micronutrient needs, thetr food sources, digestion, absolption, storage, and metabolism.
Students will be intoduced to the dietary guideiines, nutrition recommendations, and food
guidance systems. Methods for measuring food consumption of individuals, and
assessmeflt of nutrient intakes from food consumption data, will allow students to
undertake dietary self-assessment. Students will also gain an understanding of energy
requirements, metabolism and energy balance,and how body composition-is affected, as
well as problems associated with maintaining a healthy body weight. They will learn to
assess their nutritional status usrng anthropometfic assessment methods, and in
conjunction with dietary assessment, be able to plan a basic diet.
4.0 ORGANISATION
4.1 Labotatories: 5x3hoursessions
Weeks 2,4,6, 10, 12
Lab
Group
Week 2
3/03-7 /03
Week 4
24/03-28/03
Week 6
7 /04-t7/04
Week 10
72/05-76/0s
Veek L2
26/0s-30/0s
1 Wed 8-11
G24_3.20
Wed 9-12
G23_1.21
Wed 8-11
G24 3.20
Wed 8-11
G06_3.14
G01 1.018
Wed 8-11
G24_3.20
2 Wed 12-3
G24 3.20
Wed
G23
1-4
1.21
Wed 12-3
G24_3.20
Wed 12-3
G24_3.20
Wed 12-3
G24_3.20
3 Wed 4-7
G24_3.20
Wed 5-8
G05_3.43
Wed 4-7
G24 3.20
Wed 4-7
G24 3.20
Wed 4-7
G24_3.20
4 Thur 8-1 1
G24 3.20
Thur 8-1 1
G23_1.21
Thur 8-1'1
G24_3.20
Thur 8-1 1
G27 1.13
Thur 8-1 1
G24 3.20
5 Thur 12-3
G24 3.20
Thur 12-3
G23_1.21
Thur 12-3
G24 3.20
Thur 12-3
G27 1.13
Thur 12-3
G24_3.20
6 Thur 4-7
G24_3.20
Thur 4-7
G05 3.39
Thur 4-7
G24 3.20
Thur 4-T
G06_3.09
G06_3.18
Thur 12-3
G24 3.20

3. 4.0 ORGANISATION- continued
4.2 Lectutes: 2 hours per week
Monday 8.00 - 9.00am c06_1.04
Tuesday 17 .00 - 18.00 G06 2.0S
5.0 CONTENT
5.1 Lecture Program
Week Date Topic
7 3 March 03
4 March 03
Inuoduction to Nuttition 2003HSC
The Science of Nutrition
Quackery & Sensationalism
Diet & Health
Introduction to Macro- & Micronutrients
2 10 Match 03
ll March 03
Dietary Guidelines & Nutdtion Recommendations
Food Gurdance Systqms & Diet Planning
3 17 March 03
L8 March 03
Inter-relationship of Body Systems & Nutrition
Digestive Anatomy & Physiology
4 24March 03
25 March 03
Carbohydrates - t1pes, structure, digestion,
absorption, metabolism, physiolbgical furictions,
food soutces
5 3l March 03
lApdl 03
Lipids - t1,'pes, sffucture, digestion, absorption,
metabolism, physiological functions, food sources
6 7 April03
8 April03
Ptotein - structure, digestion, absorption,
metabolism, physiologrcal function, food sources,
quality
7 14 Aptil03
15 April03
Review Lecture
Mid-Semester Exam
EASTER VACATION
8 28 Aptil03
29 Aptil03
Metabolism
Energy Balance
9 6 May 03 Weight Management / Overweight & Obesity
10 l2May 03
lit May 03
Disordeted Eating / Protein Energy Malnutrition
Fat Soluble Vitamins
tt 19 May 03
20 May 03
Water Soluble V
lVatet Soluble V
tamlns
tamins
12 26May 03
27 May 03
'Watet, Major Minerals & Trace Elements
Sfater, Maf or Minerals &'Trace Elements
L3 2 June 03
3 June 03
Nutrition for Health
Nutrition & Physical Activity

4. 5,2 Laboratory Program
Attendance atlaboratory classes is compulsory as the assignments form part of the overall
assessment of the course. If you ate absent from your schejduled class without acceptable
reason, you are liable to be failed. Absences will only be accepted under sedous
extenuating ci-rcumstances, or if a genurne medical condiuon prevented you from
attendance, in which case a medrcal certifi.cate will be required to be presented to the
coutse convenor as soofl as is possible.
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6. O AS SE S SMENT
6.0 TE)ffS & SUPPORTING MATERIALS
Ptescdbed Text
Sizer F, Whitney F,. Nutrition Concepts dy Controaersies (9'h Ed). X/adsworh / Thomson
Leaming, Belmong 2003.
Week Date Topic
2 t2/13N.darch Inffoduction to Dietary Assessment
Measurement of Food Intake in Individuals
4 26/27 March Qualitative Assessment of Dietary Intake
Food Works - Computerised Dietary Analysis
6 9/10 April Assessment of Nutritional Status
Anthropometry & Growth
10 14/15March Oral presentation of Nuftition research assignment
t2 28/29M.ay Oral presentation of Nutrition reseatch assignment
Item Weighting Due
Laboratory Assignments 20% Due dates will be advised during lab sessions
Essay & Presentation
Topics will be assrgned during
flrst lab session
150h Essay due Monday 1,2May 2003 (Week 10)
Presentation scheduled for Weeks 10 & 12 in
Lab sessions
Mid-Semester Exam 250 Tuesday 15 April 2003 (Week 7)
End of Semester Exam 40% During centrai examination, yet to be scheduled