This course provides a comprehensive introduction to human nutrition science. It covers macronutrient and micronutrient requirements, digestion, metabolism, energy balance, dietary guidelines, and nutrition assessments. Students will learn about nutrition topics through lectures, labs assessing dietary intake and nutritional status, and optional tutorials. Assessment includes a midterm exam, lab reports, and a final exam. The course aims to equip students with knowledge of nutrition concepts and an understanding of their own nutritional needs and status.

1. COURSE OUTLINE
Academic Organisation: School of Public Health
Faculty: Griffith Health
Credit point value: 10
Student Contribution Band: Band 2
Course level: Undergraduate
Campus/Location/Learning Mode: Gold Coast / On Campus / In Person
Convenor/s: Ms Melinda Spencer (Gold Coast)
Enrolment Restrictions: Nil
This document was last updated: 15 February 2006
BRIEF COURSE DESCRIPTION
This course presents a comprehensive intorduction 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, nutiriton recommendations, and food guidance
systems. Methods for measuring food consumption of individuals, and assessment of nutrient intakes from
food composition data, will allow students to undertake dietary self-assessment. They will learn to assess
their nutritional status using anthropometric assessment mehtods, and in conjunction with dietary
assessment, be able to plan a basic diet.

2. 1
SECTION A – TEACHING, LEARNING AND ASSESSMENT
COURSE AIMS
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.
LEARNING OUTCOMES
Listed in sequence of content presented throughout the semester of study.
Upon completion of this course, students will be able to:
1. Discuss the key nutrition concepts that represent basic truth and serve as the foundation of our
understanding about normal nutrition.
2. Analyse outrageous and harmful, misleading and fraudulent, sound and beneficial nutrition
information.
3. Identify and discuss the standards of food and nutrition labelling, and evaluate basic nutrition
content and value of food products.
4. Describe the relationship, and change over time of lifestyle behaviours, genetic makeup, and
environment, to the impact on health and longevity.
5. Discuss the rationale for the development of Dietary Guidelines and other nutrient intake
recommendations; quantitatively and qualitatively assess their own nutritional status and needs,
and determine an appropriate course of nutritional intervention.
6. Describe the process of digestion and absorption, and metabolism of the macronutrients;
understand the interplay of accessory body systems; and elucidate the resulting consequence of
gastrointestinal problems.
7. Demonstrate a sound knowledge of the various classes and food sources of the macronutrients –
carbohydrates, lipids, and proteins; and calculate macronutrient content in the diet, determine
individual needs against nutrition recommendations, food guidance systems, and energy
requirements.
8. Describe the metabolism of the digested macronutrient end products, and the major regulatory
controls of homeostatic mechanisms following the fed and fasted state.
9. Understand the factors affecting energy balance, and describe the mechanisms controlling energy
expenditure and regulatory control of food intake; and evaluate their own energy balance concerns
based on their dietary assessment, anthropometry measures, and energy expenditure.
10. Describe the differing characteristics of fat-soluble and water-soluble vitamins, their chief
functions, food sources, and consequences of deficiency and toxicity.
11. Discuss the major roles of water, and minerals in the body, and their regulatory control of various
homeostatic mechanisms.
12. Discuss the implications of both deficiency and excess consumption of energy and each of the
macronutrients, and the impact of certain dietary components on health and diet-related diseases.

3. 2
CONTENT, ORGANISATION AND TEACHING STRATEGIES
TEACHING METHODS
This course will be presented in lecture, laboratory and tutorial session format. Lectures provide essential
theoretical knowledge, while laboratory sessions enable the development of practical skills required for
nutrition assessment.
ORGANISATION
Lectures: 2 x 1 hour per week
Day Start Finish Location Weeks
Tuesday 17:00 18:00 G03_Theatre 2 1-7, 8-13
Thursday 17:00 18:00 G03_Theatre 1 1-7, 8-13
Laboratory Workshops: 3 x 3 hour sessions
Weeks 2, 4, 5
Lab
Group
Week 2
7/03-9/03
Week 4
21/03-23/03
Week 5
28/03-30/03
1 Tues 8:00 – 11:00
G30_1.12
Tues 8:00 – 11:00
G27_1.15
Tues 8:00 – 11:00
G05_3.02
2 Tues 11:00 – 14:00
G30_1.12
Tues 11:00 – 14:00
G27_1.15
Tues 11:00 – 14:00
G05_3.02
3 Tues 14:00 – 17:00
G30_1.12
Tues 14:00 – 17:00
G27_1.15
Tues 14:00 – 17:00
G05_3.02
4 Wed 8:00 – 11:00
G01_3.25
Wed 8:00 – 11:00
G27_1.15
Wed 8:00 – 11:00
G05_3.02
5 Wed 11:00 – 14:00
G01_3.25
Wed 11:00 – 14:00
G27_1.15
Wed 11:00 – 14:00
G05_3.02
6 Wed 14:00 – 17:00
G01_3.25
Wed 14:00 – 17:00
G27_1.15
Wed 14:00 – 17:00
G05_3.02
7 Thurs 8:00 – 11:00
G30_1.12
Thurs 8:00 – 11:00
G27_1.15
Thurs 8:00 – 11:00
G05_3.02
8 Thurs 11:00 – 14:00
G30_1.12
Thurs 11:00 – 14:00
G27_1.15
Thurs 11:00 – 14:00
G05_3.02
9 Thurs 14:00 – 17:00
G30_1.12
Thurs 14:00 – 17:00
G27_1.15
Thurs 14:00 – 17:00
G05_3.02

4. 3
Tutorials: 3 x 1 hour sessions
Weeks 3, 6, 10, 13
Tutorial
Group
Day Start Finish Location Weeks
1 Tuesday 9:00 10:00 G16_1.16 3, 6, 10, 13
2 Tuesday 12.00 13:00 G30_1.12B 3, 6, 10, 13
3 Tuesday 16:00 17:00 G30_1.12 3, 6, 10, 13
4 Wednesday 9:00 10:00 G01_3.25 3, 6, 10, 13
5 Wednesday 12:00 13:00 G01_3.25 3, 6, 10, 13
6 Wednesday 15:00 16:00 G01_3.25 3, 6, 10, 13
7 Thursday 9:00 10:00 G30_1.12 3, 6, 10, 13
8 Thursday 12:00 13:00 G30_1.12 3, 6, 10, 13
9 Thursday 16:00 17:00 G30_1.12 3, 6, 10, 13

5. 4
CONTENT SUMMARY
Lecture Program
Week Date Topic
1 28 February 06
2 March 06
Introduction to Nutrition 2210PBH
Key Concepts & Terms
Ways of Knowing About Nutrition / The Science of Nutrition
Quackery & Sensationalism
2 7 March 06
9 March 06
Understanding Food & Nutrition Labels
Nutrition, Food Choices & Human Health
3 14 March 06
16 March 06
Introduction to Macro- & Micronutrients
Nutrition Recommendations, Dietary Guidelines, Food
Guidance Systems
4 21 March 06
23 March 06
Digestion & Absorption – How the Body Uses Food
Nutrient-Hormone Relationships / Digestive System Disorders
5 28 March 06
30 March 06
Carbohydrates – Sugars, Starches, & Fibre
Carbohydrates – Sugars, Starches & Fibre
6 4 April 06
6 April 06
Lipids
Lipids
7 11 April 06
13 April 06
Proteins & Amino Acids
Mid-Semester Exam
8 25 April 06
27 April 06
Anzac Day – Public Holiday
Proteins & Amino Acids
9 2 May 06
4 May 05
Alcohol / Water & Fluid - Electrolyte Balance
Metabolism & Energy Budget
10 9 May 06
11 May 06
Energy Balance – Intake & Expenditure
Problems of Energy Balance
11 16 May 06
18 May 06
Vitamins – Fat Soluble
Vitamins – Water Soluble
12 23 May 06
25 May 06
Minerals & Trace Elements
Phytochemicals, Genetically Modified Foods, Functional Foods
/ Diet & Cancer
13 30 May 06 Nutrition & Heart Disease

6. 5
1 June 06 Review & Evaluation
Laboratory Program
Week Date Topic
2 7 – 9 March Introduction to Dietary Assessment
Measurement of Food Intake in Individuals
4 21 – 23 March Calculation and Evaluation of Nutrient Intake Data
Food Works - Computerised Dietary Analysis
5 28 – 30 March Assessment of Nutritional Status
Anthropometry & Growth
Attendance
Lectures
Attendance in all lecture 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, though all lecture
powerpoint presentations will be uploaded on the Learning@ Griffith Nutrition website prior to each lecture.
Laboratory Workshops
Attendance at laboratory sessions are compulsory as the activities form part of the overall assessment of
the course. If you are absent from your scheduled class without acceptable reason, you may be subjected
to a penalty of losing that portion from your laboratory assessment (i.e. one laboratory = 8.3% of the
laboratory assignment). 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. As each laboratory session
requires the completion of the one prior, you will need to catch up in your own time, in order to partake in
the next session (esp. Lab 1 Lab 2). You need to conclude each of the laboratory requirements in order
to accomplish the laboratory assignment.
Tutorials
Tutorial sessions are not compulsory; they have been scheduled at pertinent times throughout the
semester – prior to the submission dates of the tutorial workboook, and the timetabled exams. This
provides an opportunity for students to further review and discuss the major concepts presented
throughout this course of study for consolidation and application of the knowledge to their assessment
items.
ASSESSMENT
Summary of Assessment
Item Weighting Due
Laboratory Assignment 25% Week 11 (Thursday 18 May, 2006)
Tutorial Workbook 25% Week 7 (Thursday 13 April, 2006)
Modules 1-12
Week 12 (Tuesday 23 May, 2006)
Modules 13-23
Mid-Semester Exam 15% Week 7 (Thursday 13 April, 2006)
45 mins
End of Semester Exam 35% During central examination, yet to be scheduled

7. 6
2 ½ hours
Assessment Details
Laboratory Workshops – Nutrition Assessment
The three laboratories involve the practical process of identifying individuals at nutritional risk, and of
planning, implementing, and evaluating a course of dietary action. Quantitative dietary assessment
introduces the various methods used for obtaining food consumption data; food records that the
students keep will then be calculated for specific nutrient intakes and evaluated against dietary
guidelines and nutrition recommendations. The anthropometric session enables the assessment of
gross body composition.
The sequence of the workshops allows knowledge from the previous session to be consolidated in the
next. The final laboratory assignment integrates the practical application of the measurement data
back to the theory presented throughout the semester.
Tutorial Workbook
The tutorial workbook consists of review questions, critical thinking, and application exercises.
Review questions enable a simple manner review of some of the key points, and serve as a basic
study guide. Critical thinking exercises use case histories to guide students through the logical
thought processes involved in solving nutrition problems. Application exercises give students an
opportunity to apply critical thinking skills, and to relate the knowledge gained throughout their study
to their own diets, lifestyles and experiences.
Examinations
• Mid-Semester Exams
A mid-semester exam will be conducted internally during the scheduled lecture time on Thursday 13
April 2006 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.
• Supplementary Exams
A supplementary exam is available to those within 5% of a Pass (P) grade on the end of semester
exam, or their overall semester grading. Should students fail the supplementary exam, 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.
Return of Assessment Items
Assessment items will be returned to the student as soon as is practical upon completion of them
being marked. Arrangements will be made in class or posted on the Learning@Griffith website, as to
when and where they can be collected.
Notification of Availability of Feedback on Assessment
As soon as is practical upon completion of each assessment item being marked, summative (and
formative) assessment where applicable, will be given.

8. 7
GRADUATE SKILLS
The Griffith Graduate Statement lists the graduate skills that students should develop during their degree
programs at Griffith University.
Graduate Skills
(select appropriate boxes )
Taught
Practised
Assessed
Effective communication (written, oral and interpersonal)
Information literacy
Problem solving
Critical evaluation
Work autonomously / in teams
Creativity and innovation
Ethical behaviour in social / professional / work environments
Responsible, effective citizenship
TEACHING TEAM
Course Convenor
Convenor Details Gold Coast
Campus Convenor Melinda Spencer
Email Melinda.Spencer@griffith.edu.au
Office Location Health Sciences, Room 3.09 (G05_3.09)
Phone 07 5552 8352
Fax 07 5552 8042
Consultation Times Available by appointment
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.
TEXTS AND SUPPORTING MATERIALS
Prescribed Text
Sizer F, Whitney E. Nutrition Concepts & Controversies (10
th
Ed). Wadsworth / Thomson Learning,
Belmont, 2006.

9. 8
The textbook is the recommended requirement for all students, and is available from Symons Educational
Supplies bookshop on campus.
Supporting Materials and Recommended Readings
The following textbooks are great adjunct references to the prescribed text, and (older editions*) are
located in the Gold Coast campus library on the reference shelves.
Brown JE. Nutrition Now (4
th
Ed). Wadsworth / Thomson Learning, Belmont, 2005.
Whitney E, Rolfes SR. Understanding Nutrition (10
th
Ed). Wadsworth / Thomson Learning,
Belmont, 2005.
*Pleas note as of the date this document was last updated, a request has been placed with the library to
have updated editions available placed on the reference shelves, as well as in the closed reserve section
of the library for students of this Course.
During the semester, you will be notified of other useful references, or required readings will be web-
posted on Learning@Griffth at www2.gu.edu.au.
Useful Websites
www.foodwatch.com.au - Foodwatch: for the facts - not the fads - on healthy eating. 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. These are the links the
site contains:
www.xyris.com.au - Food Works
www.nhmrc.gov.au - National Health & Medical Research Council
www.foodstandards.gov.au - Food Standards Australia New Zealand

10. 9
SECTION B – ADDITIONAL COURSE INFORMATION
ASSESSMENT - Submission of Assessment Items - Extensions and Penalties
GRADE DESCRIPTIONS
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.
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.

11. 10
SECTION C – LINKS TO KEY UNIVERSITY INFORMATION
ACADEMIC MISCONDUCT
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 that 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.)
Visit the University’s Policy on Academic Misconduct for further details.
KEY STUDENT-RELATED POLICIES
All University policy documents are accessible to students via the University’s Policy Library website at:
www.griffith.edu.au/policylibrary. Links to key policy documents are included below for easy reference:
Student Charter Academic Standing, Progression and Exclusion Policy
Student Administration Policy Policy on Student Grievances and Appeals
Assessment Policy Examinations Timetabling Policy and Procedures
Academic Calendar Guideline on Student E-Mail
UNIVERSITY SUPPORT RESOURCES
The University provides many facilities and support services to assist students in their studies. Links to
information about University support resources available to students are included below for easy reference:
Learning Centres - the University provides access to common use computing facilities for educational
purposes. For details visit www.griffith.edu.au/cuse
Learning@Griffith - there is a dedicated website for this course via the Learning@Griffith student portal.
Student Services facilitate student access to and success at their academic studies. Student Services
includes: Careers and Employment Service; Chaplaincy; Counselling Service; Health Service; Student
Equity Services (incorporating the Disabilities Service); and the Welfare Office.
Learning Services within the Division of Information Services provides learning support in three skill areas:
computing skills; library skills; and academic skills. The study skills resources on the website include self-
help tasks focusing on critical thinking, exam skills, note taking, preparing presentations, referencing,
writing, proof reading, and time management.

12. 11
School of Public Health
Academic Organisation: School of Public Health
Faculty: Faculty of Health
Credit point value: 10CP
Program for which course is
designed:
Bachelor of Health Science -1093 [MSC]
Bachelor of Biomedical Science -1094 [MSC]
Bachelor of Oral Health in Oral Health Therapy – 1262 [DOH]
Status of course within program: Core / Elective
Prerequisites: Nil
Campus/Location/Instruction Mode: Gold Coast / On Campus / In Person
Convenor: Melinda Spencer ADSpSc, BHlthSc (ExSpSc), MNutrDiet
Office Location: Health Science, Room 3.09 (G05_3.09)
Office Phone: (07) 5552 8352
Email: Melinda.Spencer@griffith.edu.au
Teaching Team: Melinda Spencer
Libby Baillie
Damian Shield
Janelle Windus
This document was last updated: 15 February 2006
BRIEF COURSE DESCRIPTION
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/Medical Science degree. The programs, for which this course is designed, are centred on the
overall health and well being of the individual, thus a primary 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 postgraduate studies in food, nutrition and dietetics.

13. 12

14. 13
SECTION C – KEY UNIVERSITY INFORMATION
ACADEMIC MISCONDUCT
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 that 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.)
Visit the University’s Policy on Academic Misconduct for further details.
KEY STUDENT-RELATED POLICIES
All University policy documents are accessible to students via the University’s Policy Library website at:
www.griffith.edu.au/policylibrary. Links to key policy documents are included below for easy reference:
Student Charter Academic Standing, Progression and Exclusion Policy
Student Administration Policy Policy on Student Grievances and Appeals
Assessment Policy Examinations Timetabling Policy and Procedures
Academic Calendar Guideline on Student E-Mail
Health and Safety Policy
UNIVERSITY SUPPORT RESOURCES
The University provides many facilities and support services to assist students in their studies. Links to
information about University support resources available to students are included below for easy
reference:
Learning Centres - the University provides access to common use computing facilities for educational
purposes. For details visit www.griffith.edu.au/cuse
Learning@Griffith - there is a dedicated website for this course via the Learning@Griffith student portal.
Student Services facilitate student access to and success at their academic studies. Student Services
includes: Careers and Employment Service; Chaplaincy; Counselling Service; Health Service; Student
Equity Services (incorporating the Disabilities Service); and the Welfare Office.
Learning Services within the Division of Information Services provides learning support in three skill areas:
computing skills; library skills; and academic skills. The study skills resources on the website include self-
help tasks focusing on critical thinking, exam skills, note taking, preparing presentations, referencing,
writing, proof reading, and time management.