Introduction to Nutrition: online learning design
Description:
Introduction to Nutrition is undergoing substantial redevelopment. Previous iterations of the subject were delivered face-to-face and assessed using tests and one assignment. Planned changes include full online delivery using a task based learning strategy centred around three key tasks designed to meet the subject intended learning outcomes. Peer evaluation of tasks two and three will be used to expose students to a broad range of relevant topics while developing skills in critical analysis.
Intended Learning Outcomes:
- 1. Use the basic principles of energy balance to determine an individual’s energy balance status.
- 2. Identify and describe the main food sources of macronutrients (protein, fat, carbohydrate) and alcohol.
- 3. Identify and describe common food sources of selected micronutrients (vitamins and minerals).
- 4. Apply simple techniques to measure body composition of individuals.
- 5. Apply simple dietary analysis techniques to assess your own diet.
- 6. Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
- 7. Describe the principles of healthy diets for athletes.
| Resources | Tasks | Supports | |||
|---|---|---|---|---|---|
|
Online textbook |
→ |
Individual dietary analysis (ILOs 1-6) ↓ |
← |
Weekly learning guide |
|
|
Online textbook |
→ |
Evaluation of a fad diet (blog) (ILOs 1-3, 6) ↓ |
← |
Weekly learning guide |
|
|
Online textbook |
→ |
Sport-specific nutrition fact sheet (wiki) (ILOs 1,2,7) |
← |
Weekly learning guide |