1. GRIFFITH UNIVERSITY - GOLD COAST
FACULTY OF HEALTH SCIENCES
SCHOOL OF HEALTH SCIENCE
2003HSC - NUTRITION
COURSE OUTLINE
2004
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IDENTIFYING INFORMATION
Course Code: 2003HSC
Course Title: Nutrition
Field of Education Code: 069901
Faculty: Health Sciences
School: Health Science
Year of Offer: 2004
Semester of Offer: Semester 1
Credit Points: 10CP
Program: Bachelor of Health Science
Bachelor of Biomedical Science
Bachelor of Food Science and Nutrition
Status: Core/Elective
Pre-requisites: Nil
Course Convenor: Melinda Spencer
Office Location: Science 1, Room 3.18 (G24_3.18)
Office Phone: (07) 5552 8352
Email: Melinda.Spencer@griffith.edu.au
Teaching Team: Melinda Spencer ADSpSc, BHSc (ExSpSc), MNutrDiet
Libbie Baillie BSc, MNutrDiet
Sally Anderson BHMS, MNutrDiet
Date course outline last modified: Monday, 16 February 2004

2. ________________________________________________________________________________
BRIEF DESCRIPTION
This course presents a comprehensive introduction to the science of nutrition. The focus is on human
nutrition requirements, describing the need for macronutrient and micronutrient needs, their food sources,
digestion, absorption, storage, and metabolism. 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, and nutrition-related health conditions. Students will be
introduced to the dietary guidelines, nutrition recommendations, and food guidance systems. Methods for
measuring food consumption of individuals, and assessment of nutrient intakes from food consumption data,
will allow students to undertake dietary self-assessment. They will learn to assess their nutritional status
using anthropometric assessment methods, and in conjunction with dietary assessment, be able to plan a
basic diet.
COURSE RATIONALE
Optimal nutrition is fundamental to total body physiological function and maximising health. The study of
nutrition, and its effect on development, health and performance of the individual is an important part of a
Health Science degree. The Bachelor of Health Science is centred on the health and well-being of the
individual, thus a knowledge of foods, its nutrients, and their relationship to health is important to this course
of study. The primary objective of this course is to develop an understanding of the nutrients in food and
their use in the body to maintain optimal health. This course is an important foundation for further studies in
food, nutrition and dietetics.
COURSE OBJECTIVES
Upon completion of this course, students should be able to:
Discuss the rationale for the development of Dietary Guidelines and other nutrient intake
recommendations, and demonstrate the use of various food guidance systems and diet planning
principles.
Demonstrate a sound knowledge of food sources of carbohydrates, lipids, proteins, vitamins and
minerals, their structure, and physiological function.
Describe the process of digestion, absorption, and metabolism of each of the macronutrients, as well
as the interplay of various body systems.
Describe the regulatory mechanisms of minerals and water in maintaining the body’s fluid and
electrolyte-, and acid-base balance.
Describe the homeostatic principles of energy balance: mechanisms controlling energy expenditure,
regulatory control of food intake, and body weight regulation.
Describe the overall importance and contribution of nutrition to physiological function and optimal
health.
TEACHING METHODS
This course will be presented in lecture, tutorial and laboratory session format. Lectures will provide
essential theoretical knowledge while tutorials provide an opportunity for practical application of theory and
discussion of key concepts. Laboratory sessions will enable the development of practical skills required for
nutrition assessment.

3. ORGANISATION
Lectures: 2 x 1 hour per week
Day Start Finish Location Weeks
Tuesday 16:00 17:00 G23_1.14/1.18/1.19 1-6, 7-13
Wednesday 12:00 13:00 G02_1.24 1-6, 7-13
Tutorials: 1 x 1 hour per week
Tute Group Day Start Finish Location Weeks
1 Wed 11:00 12:00 G01_1.01E 2-6, 7-13
2 Tues 17:00 18:00 G02_1.26F 2-6, 7-13
3 Thurs 15:00 16:00 G17_2.05 2-6, 7-13
4 Wed 13:00 14:00 G01_3.35 2-6, 7-13
5 Tues 10:00 11:00 G17_2.05 2-6, 7-13
6 Fri 15:00 16:00 GT3_3.01 2-6, 7-13
7 Wed 8:00 9:00 GT3_3.01 2-6, 7-13
**Tute session times remain the same throughout the semester, you must remain in your nominated
group for the duration of the semester. There are some clashes with some of the tutorial groups and
the Lab sessions scheduled for Weeks 2, 4, and 6, as they are run simultaneously, so please be
aware of these when selecting a Lab group.
Week 2 Week 4 Week 6
Tute 01 with Lab 1/03 Tute 04 with Lab 2/01 Tute 04 with Lab 2/01
Tute 03 with Lab 1/04 Tute 05 with Lab 2/03 Tute 07 with Lab 3/01
Tute 05 with Lab 1/01 Tute 07 with Lab 2/04
Laboratories: 3 x 3 hour sessions
Weeks 2, 4, 6
Lab
Group
Week 2
8/03-12/03
Week 4
22/03-26/03
Week 6
5/04-09/04
1 Tues 9:00 – 12:00
G10_3.17 / 3.18
Wed 13:00 – 16:00
G05_3.43
Wed 8-11
G24_3.20
2 Tues 13:00 – 16:00
G10_3.17 / 3.18
Tues 8:00 – 11:00
G05_3.43
Wed 13:00 –16:00
G24_3.20
3 Wed 9:00 – 12:00
G10_3.17 / 3.18
Tues 11:00 – 14:00
G05_3.43
Wed 17:00 – 20:00
G24_3.20
4 Mon 11:00 – 14:00
G10_3.17 / 3.18
Wed 8:00 – 11:00
G05_3.43
Thurs 8:00 – 11:00
G24_3.20
5 Thurs 13:00 – 16:00
G10_3.18 / 3.18
Fri 11:00 – 14:00
G05_3.43
Thurs 13:00 – 16:00
G24_3.20

4. 6 Thurs 9:00 – 12:00
G10_3.17 / 3.18
Fri 8:00 – 11:00
G05_3.43
Thurs 17:00 – 20:00
G24_3.20
7 Fri 16:00 – 19:00
G05_3.43
**Please note the session times for the Laboratory groups are not the same for each of the 3 weeks they are
held, therefore you may sign up for a different Laboratory group for each different week. Notice above
under the timetable for Tutorials there are clashes with some of the Tute sessions and the Lab groups each
week, so please ensure you do not nominate a Lab group that clashes with your scheduled Tute group session
time.
Laboratory Program
Week Date Topic
2 8 – 11 March Introduction to Dietary Assessment
Measurement of Food Intake in Individuals
4 23 – 24, 26 March Qualitative Assessment of Dietary Intake
Food Works - Computerised Dietary Analysis
6 7 – 8 April Assessment of Nutritional Status
Anthropometry & Growth
ATTENDANCE
Attendance in all lecture and tutorial sessions, while not compulsory is strongly recommended. It is the
responsibility of the students to stay abreast of all class arrangements and potential modifications thereof,
which may be announced in class. Make-up material for sessions missed will not be made available.
Attendance at laboratory classes is compulsory as the assignments form part of the overall assessment of the
course. If you are absent from your scheduled class without acceptable reason, you are liable to be failed.
Absences will only be accepted under serious extenuating circumstances, or if a genuine medical condition
prevented you from attendance, in which case a medical certificate will be required to be presented to the
course convenor as soon as is possible.

5. CONTENT
Lecture Program
Week Date Topic
1 2 March 03
3 March 03
Introduction to Nutrition 2003HSC
The Science of Nutrition
Quackery & Sensationalism
Diet & Health
Nutrients, Energy and Food Choices
Introduction to Macro- & Micronutrients
2 9 March 03
10 March 03
Dietary Guidelines, Nutrition Recommendations,
Food Guidance Systems & Diet Planning
3 16 March 03
17 March 03
Inter-relationship of Body Systems & Nutrition
Digestive Anatomy & Physiology
4 23 March 03
24 March 03
Carbohydrates
5 30 March 03
31 April 03
Lipids
6 6 April 03
7 April 03
Protein
EASTER VACATION
7 20 April 03
21 April 03
Mid-Semester Exam
Alcohol
8 27 April 03
28 April 03
Metabolism
9 4 May 03
5 May 03
Energy Balance and Weight Control
10 11 May 03
12 May 03
Fat-Soluble Vitamins
Water Soluble Vitamins
11 18 May 03
19 May 03
Water Soluble Vitamins cont’d
Fluid and Electrolyte Balance
12 25 May 03
26 May 03
Minerals & Trace Elements
13 1 June 03
2 June 03
Nutrition for Health

6. ASSESSMENT
Item Weighting Due
Laboratory Assignments 25% Due dates will be advised during lab sessions
Essay 20% Essay due Wednesday 12 May, 2004 (Week 10)
1500 Words
Mid-Semester Exam 20% Tuesday 20 April, 2004 (Week 7)
End of Semester Exam 35% During central examination, yet to be scheduled
Essay
Topic: Phytochemicals and human health / Functional foods – where do they fit into the
diet plan?
Due Date: Wednesday 12 May, 2004 (Week 10)
Submission Location: Assignment Box, 3rd
Floor G05 (Health Sciences Building), next to Learning
Centre
Description: Essay format
- 1500 words (not including references or appendices)
- Typed
- Double spaced
- 12 point font – Times New Roman or Arial
Structure: The structure will be influenced by your investigation and writing skills. It is
expected you will have:
Introduction
Definitions – where appropriate
History – if any
Controversies relating to your topic
Your personal standpoint
Conclusion
Referencing: Referenced as per Australian Journal of Nutrition and Dietetics
- Thorough referencing is expected – with a MINIMUM number of ten for a
satisfactory essay
- The majority must be obtained from current journal articles
Weighting: - 20% of overall grade
- Will be graded on:
Intellectual merit
Thoroughness of investigation (correlates with number and quality
of references
Correct referencing style
Clarity and fluency of writing

7. Examinations
Mid-Semester Exam
A mid-semester exam will be conducted internally during the scheduled lecture time on Tuesday 20
April 2004 in Week 7.
End of Semester Exam
The final exam, yet to be scheduled, will be held during the central examination period; it is the
responsibility of each student to ascertain when and where it will be held.
A supplementary exam is available to those within 5% of a Pass (P) grade. Should students fail the
supplementary exam, then a Pass Conceded (PC) is awarded as the overall grade. In order to pass the course
overall, students must gain a Pass (P) grade for the end of semester exam, regardless of marks they have
received in other assessment items.
ASSESSMENT - Submission of Assessment Items - Extensions and Penalties
Students are required to submit assessment items by the due date, as advised in the Course Outline.
Assessment items submitted after the due date will be subject to a penalty unless an extension of time for
submitting the item is approved by the Course Convenor.
Requests for Extension
- Requests for extension of time to submit an assessment item must be made in writing to the Course
Convenor. Where the request is made on medical grounds, an appropriate medical certificate must
be submitted.
- The request for an extension should be lodged by the due date for the assessment item. A copy of
the extension request should be attached to the assessment item when it is submitted.
Penalties for Late Submission
- An assessment item submitted after the due date, without an approved extension, will be penalised.
The standard penalty is the reduction of the mark allocated to the assessment item by 10% of the
maximum mark applicable for the assessment item, for each day or part day that the item is late.
Weekends count as one day in determining the penalty. Assessment items submitted more than five
days after the due date are awarded zero marks.
SPECIAL CONSIDERATION, EXTENSION OR DEFERRED ASSESSMENT
Students may apply for Deferred Assessment if they were prevented from performing an assessment item on
the ground of illness, accident, disability, bereavement or other compassionate circumstances. Students
applying for deferred assessment on medical grounds must submit a medical certificate from a registered
medical or dental practitioner stating:
(i) the date on which the practitioner examined the student;
(ii) the severity and duration of the complaint;
(iii) the practitioner’s opinion of the effect of the complain on the student’s ability to undertake
the assessment item.
A Statement that the student was “not fit for duty” or was suffering from a “medical condition” will not be
accepted unless the information required in (i), (ii), and (iii) above is included.
Students applying for Special Consideration, Extension or Deferred Assessment on other grounds must
submit suitable documentary evidence, such as a funeral notice.

8. MARKING
Allocation of course marks will be according to the guidelines of the Griffith University criterion based
assessed policy:
High Distinction (HD) 85% or greater
Distinction (D) 75 – 84.9%
Credit (C) 65 – 74.9%
Pass (P) 50 – 64.9%
Pass Conceded (PC) 45 – 49.9%
Fail < 45%
Students should note that a Pass Conceded (PC) grade would not allow that course to be counted as a
prerequisite for another course for which it is listed as a prerequisite.
ACADEMIC MISCONDUCT / PLAGIARISM
Students must conduct their studies at the University honestly, ethically and in accordance with accepted
standards of academic conduct. Any form of academic conduct that is contrary to these standards is
academic misconduct, for which the University may penalise a student.
Specifically it is academic misconduct for a student to:
present copied, falsified or improperly obtained data as if it were the result of laboratory work, field
trips or other investigatory work;
include in the student’s individual work material which is the result of significant assistance from
another person if that assistance was unacceptable according to the instructions or guidelines for that
work;
assist another student in the presentation of that student’s individual work in a way that is
unacceptable according to the instructions or guidelines for that work;
cheat (cheating is dishonest conduct in assessment);
plagiarise (plagiarism is knowingly presenting the work or property of another person as if it were
one’s own).
TEXTS & SUPPORTING MATERIALS
Prescribed Text
Sizer F, Whitney E. Nutrition Concepts & Controversies (9th
Ed). Wadsworth / Thomson Learning,
Belmont, 2003.
The textbook is an absolute requirement for all students, and is available from Symons Educational Supplies
bookshop on campus.
Supporting Materials and Recommended Readings
During the semester, you will be notified of other useful references, or required readings will be web-posted
on the Blackboard Learning@Griffth System at www2.gu.edu.au.

9. Useful Websites
www.foodwatch.com.au - a site devoted to healthy eating issues. From the Home page, click on
‘Links’ at the bottom left, a new window ‘Best sites on nutrition’ links to sites that offer sound
sensible advice on nutrition and health, both government and commercial. These sites are
recommended to consumers looking for responsible advice on what to eat or answers to special
dietary problems.
COURSE COMMUNICATIONS
Communication with the Course Convenor may be done so by way of email or telephone contact. If face-to-
face consultations are required, appointments can be made by directly contacting the Course Convenor.
Melinda Spencer Phone: (07) 5552 8352
Fax: (07) 5552 8042
Email: Melinda.Spencer@griffith.edu.au
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