Course Outline. Code: NUT232 Title: Nutritional Biochemistry

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1 Course Outline Code: NUT232 Title: Nutritional Biochemistry Faculty: Science, Health, Education and Engineering School: Health & Sport Science Teaching Session: Semester 2 Year: 2018 Course Coordinator: Dr Mark Holmes Tel: mholmes@usc.edu.au Course Moderator: Dr Fraser Russell Tel: (07) frussell@usc.edu.au Please go to the USC website for up to date information on the teaching sessions and campuses where this course is usually offered. 1. What is this course about? 1.1 Description Nutritional biochemistry introduces you to the structural and functional characteristics of macronutrients (carbohydrates, lipids, proteins) and micronutrients (vitamins) in food consumed by humans. You will learn about the biochemical mechanisms associated with the digestion and assimilation of macronutrients, and are introduced to analytical techniques in food biochemistry. In the context of human nutrition assessment, you will also explore the importance of biochemical testing in the diagnosis and management of common metabolic disorders such as diabetes mellitus and dyslipidaemias. 1.2 Course topics Food macronutrients Proteins, lipids and carbohydrates - structure, function, digestion, assimilation Fibre - structure, function, properties Disorders of carbohydrate, lipid and amino acid metabolism Water-soluble and fat-soluble vitamins Analytical techniques in nutritional biochemistry Evaluation of analytical data and scientific report writing skills Biochemical analysis of total serum protein and blood plasma glucose Analysis of vitamin C in fruits and vegetables by titration Analysis of food allergens using an immunoassay 2. What level is this course? 200 level Developing - Applying broad and/or deep knowledge and skills to new contexts. May require prerequisites and introductory level knowledge/skills. Normally undertaken in the 2nd or 3rd year of an undergraduate program 3. What is the unit value of this course? 12 units Semester Recfind File Number: F14960

2 Page 2 4. How does this course contribute to my learning? Specific Learning Outcomes On successful completion of this course you should be able to: Critically analyse and evaluate concepts in nutritional biochemistry that are important for an understanding of human nutrition. Capably and confidently demonstrate laboratory skills and competencies in nutritional biochemistry. Communicate scientifically in the form of individual reports. Demonstrate current knowledge of nutritional biochemistry that is required for advanced studies in human nutrition. Assessment Tasks You will be assessed on the learning outcome in task/s: Task 1. Practical Reports Task 3. Final exam Task 1. Practical reports Task 1: Practical reports Task 2. Review quiz Task 3. Final exam Graduate Qualities or Professional Standards mapping Completing these tasks successfully will contribute to you becoming: Creative and critical thinkers. Empowered. Empowered Knowledgeable 5. Am I eligible to enrol in this course? Refer to the USC Glossary of terms for definitions of pre-requisites, co-requisites and anti-requisites. 5.1 Enrolment restrictions Nil 5.2 Pre-requisites LFS251 or MBT Co-requisites Nil 5.4 Anti-requisites BIM212 or BIM252 or BIM Specific assumed prior knowledge and skills (where applicable) It is recommended that students have prior knowledge and skills in chemistry, biochemistry and human physiology. 6. How am I going to be assessed? 6.1 Grading scale Standard High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL) 6.2 Details of early feedback on progress In week 1, you will submit a formative assessment during the Practical 1 class that will involve you completing a set of basic laboratory competencies and skills in nutritional biochemistry. You will be expected to submit a report sheet outlining the accuracy and precision of your Practical 1 results that will be assessed by the NUT232 course coordinator. The formative feedback provided on this assessment will give you confidence in undertaking the remaining practical classes in the NUT232 course.

3 Page Assessment tasks Task Assessment No. Tasks 1 Practical Reports Individual or Group Weighting % 40% total What is the duration / length? When should I submit? Where should I submit it? Practical 1 Report (Task 1a) Individual Not graded Provided report sheet Week 1 Practical class Practicals 2 & 4 Reports (Tasks 1b & 1c) Individual or as a pair 20% each 1500 words each Saturday of Weeks 5 & 11, respectively Submitted online via SafeAssign 2 Review Quiz Individual 20% 1-hour Week 7 In class 3 End-of-Semester Individual 40% 2-hours + 10 Not applicable Exam mins perusal Assessment Task 1: Practical Reports (40%) 100% (<1000 words) Central Examination Period Goal: Product: Format: Criteria: In this assessment task, you will demonstrate your developing skills and competencies in practical nutritional biochemistry, and analyse and evaluate your practical knowledge gained by communicating in the format of individual reports. Scientific practical report. For Task 1a, you will complete a set of basic laboratory competencies and skills in nutritional biochemistry during Practical 1 and submit a report sheet provided by the course coordinator that will outline your own results. For Tasks 1b and 1c, you will complete the practical work required in Practicals 2 and 4, and prepare a scientific report (1500 words) for each practical detailing the experimental results achieved, showing all calculations, and having interpretation of the results in terms of the aims of each practical. Your scientific report will contain a title, abstract, introduction, aims, methods, results, discussion, conclusion, patient assessment (Practical 2 only), and appendices. You may submit your scientific reports individually or as a pair of students. For Practical 1 Report (Task 1a), you will be expected to complete the work to a pre-determined degree of accuracy and precision. For Practical 2 and 4 Reports (Tasks 1b and 1c), you will be assessed on your ability to: adhere to the correct format and presentation (e.g. structure, spelling, grammar, referencing, written expression) for a scientific report interpret the individual and class findings obtained during the practicals relate the practical findings to peer-reviewed articles (NOT internet sites) in the nutritional biochemistry literature.

4 Assessment Task 2: Review Quiz (20%) Page 4 Goal: Product: Format: Criteria: In this assessment task, you will be able to demonstrate, apply and evaluate your theoretical knowledge of basic principles and concepts associated with pathology diagnostic testing and its importance in nutrition assessment; structure and function of dietary proteins, amino acids, carbohydrates and fibre; digestion and assimilation of dietary proteins, and disorders of amino acid metabolism, that are relevant for an understanding of human nutrition. You will need to complete a one (1) hour review quiz in week 7 of semester. The review quiz will consist of 50 multiple-choice questions and will be based on the material covered in the lectures and tutorials held during weeks 1 to 6 of semester. You will be assessed on your ability to: demonstrate and apply knowledge of the principles and concepts of nutritional biochemistry; analyse information and explain important elements of the theories which underpin the concepts in nutritional biochemistry covered during the course; use evidence-based reasoning to provide correct answers to the multiple choice questions. Assessment Task 3: End-of-Semester Exam (40%) Goal: Product: Format: Criteria: In this assessment task, you will be able to demonstrate, apply and evaluate your theoretical and practical knowledge of basic principles and concepts associated with the structure and function of lipids and selected vitamins; digestion and assimilation of dietary lipids and carbohydrates; biochemical testing for disorders of lipid and carbohydrate metabolism; alcohol metabolism; and practical techniques in food biochemistry. You will need to complete a two (2) hour (<1000 words) exam. The exam will consist of multiple-choice and short-answer questions based on the material covered in the lectures, tutorials and practical classes held during weeks 7 to 13 of the semester. You will be assessed on your ability to: demonstrate and apply knowledge of the principles and concepts of nutritional biochemistry; analyse information and explain important elements of the theories which underpin the concepts in nutritional biochemistry covered during the course; solve problems based on theoretical material and information covered in lectures, tutorials and practicals use evidence-based reasoning to provide complete and correct answers to the multiple-choice and short-answer questions 7. What are the course activities? 7.1 Directed study hours The directed study hours listed here are a portion of the workload for this course. A 12 unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Directed study hours may vary by location. Student workload is calculated at 12.5 learning hours per one unit. Location: Specific Campus(es) or online: USC Sunshine Coast Directed study hours for location: 1-hour lectorial each week 3-hour laboratory practical each fortnight (odd weeks) 2-hour tutorial each fortnight (even weeks)

5 7.2 Course content Week # / What key concepts/content will I learn? Module # Page 5 1 Introduction to nutritional biochemistry Overview of course structure and assessment Role of biochemistry in nutritional science Pathology diagnostic testing and its importance in nutrition assessment Human specimens for diagnostic testing, with a focus on blood collection (phlebotomy) and urine Reference ranges and quality control of diagnostic tests 2 Dietary proteins and amino acids Amino acids, peptides, polypeptides, proteins Classification and essentiality of amino acids Limiting amino acids Recommended dietary intakes Using diagnostic tests to assess protein status 3 Digestion and absorption of dietary proteins Role of HCl and pepsin in the stomach Regulatory peptides and digestive enzymes in the small intestine Amino acid and peptide transport in the small intestine Aminoacidopathies: Inherited disorders of amino acid metabolism 4 Dietary carbohydrates Classification of carbohydrates: The free sugars Monosaccharide biochemistry Disaccharide biochemistry Sugar alcohols Short-chain carbohydrates Types of starch (RDS, SDS, RS) The glycaemic index 5 Dietary fibre Definition of dietary fibre Cellulose, -glucans, pectins, hemicelluloses, lignin, fructans Resistant starch (RS) as dietary fibre Examples of the physiological and metabolic effects of dietary fibre Dietary fibre in disease prevention Recommended dietary intakes 6 Digestion and absorption of dietary carbohydrates Salivary -amylase Digestive enzymes (small intestine) Lactose intolerance Absorption of glucose, galactose and fructose Liver (hepatic) metabolism of glucose and other monosaccharide 7 Disorders of carbohydrate metabolism Hormonal control of blood glucose Hypoglycaemia Overview of diabetes mellitus and associated complications Metabolism in Type 1 Diabetes Criteria for the diagnosis of prediabetes and diabetes Other carbohydrate-related diagnostic tests

6 Page 6 8 Dietary lipids Classification of dietary lipids: The fatty acids Triglycerides (fats and oils) Sterols and steroids Phospholipids and glycolipids 9 Digestion and absorption of dietary lipids Role of digestive enzymes (esterases), bile acids and micelles in food lipid digestion Absorption of lipids in the small intestine Biochemistry of the blood plasma lipoproteins 10 Transport of dietary lipids and disorders of lipid metabolism Lipoproteins and the transport of lipids throughout the human body Dyslipidaemias and atherosclerosis Alcohol metabolism Alcohol dehydrogenase and acetaldehyde pathway Microsomal ethanol oxidising system (MEOS) Catalase (peroxisomes) 11 Biochemistry of vitamins (Part 1) Properties of water-soluble and fat-soluble vitamins Water soluble vitamins: Thiamin (Vitamin B1) Riboflavin (Vitamin B2) 12 Biochemistry of vitamins (Part 2) Water-soluble vitamins: Niacin (Vitamin B3) Folate 13 Biochemistry of vitamins (Part 3) Fat-soluble vitamins: Vitamin D (Calciferol) Vitamin E (Tocopherols and tocotrienols) Please note that the course content may be subject to variation. 8. What resources do I need to undertake this course? Please note that course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Blackboard site. Please log in as soon as possible. 8.1 Prescribed text(s) Please note that you need to have regular access to the resource(s) listed below as they are required: Author Year Title Publisher S.S. Gropper, J.L. Smith & T.P. Carr 2018 Advanced Nutrition and Human Metabolism (7 th ed). Cengage Learning 8.2 Specific requirements You will be required to purchase the NUT232 Course Manual from USC Mail and Print Services (MaPS). In addition, you will be required to bring along a laboratory coat, safety glasses and closed non-slip footwear to the course practical classes.

7 Page 7 9. Risk management Health and safety risks for this course have been assessed as low. It is your responsibility as a student to review course material, search online, discuss with lecturers and peers, and understand the health and safety risks associated with your specific course of study. It is also your responsibility to familiarise yourself with the University s general health and safety principles by reviewing the online Health Safety and Wellbeing training module for students, and following the instructions of the University staff. 10. What administrative information is relevant to this course? 10.1 Assessment: Academic Integrity Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment. Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references. In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Blackboard, are electronically checked through SafeAssign. This software allows for text comparisons to be made between your submitted assessment item and all other work that SafeAssign has access to Assessment: Additional requirements Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: a) The final mark is in the percentage range 47% to 49.4% b) The course is graded using the Standard Grading scale c) You have not failed an assessment task in the course due to academic misconduct 10.3 Assessment: Submission penalties Late submission of assessment tasks will be penalised at the following maximum rate: 5% (of the assessment task s identified value) per day for the first two days from the date identified as the due date for the assessment task. 10% (of the assessment task s identified value) for the third day 20% (of the assessment task s identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension, you must contact your Course Coordinator and supply the required documentation to negotiate an outcome Study help In the first instance, you should contact your tutor, then the Course Coordinator. Additional assistance is provided to all students through Academic Skills Advisers. To book an appointment or find a drop-in session go to Student Hub. Contact Student Central for further assistance: or studentcentral@usc.edu.au

8 Page Links to relevant University policy and procedures For more information on Academic Learning & Teaching categories including: Assessment: Courses and Coursework Programs Review of Assessment and Final Grades Supplementary Assessment Administration of Central Examinations Deferred Examinations Student Academic Misconduct Students with a Disability Visit the USC website: General Enquiries In person: USC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs USC South Bank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane USC Gympie - Student Central, 71 Cartwright Road, Gympie USC Fraser Coast - Student Central, Student Central, Building A, 161 Old Maryborough Rd, Hervey Bay USC Caboolture - Student Central, Level 1 Building J, Cnr Manley and Tallon Street, Caboolture Tel: studentcentral@usc.edu.au