OVERVIEW. Prerequisites

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1 Faculty of Health and Medicine: School of Health Sciences (Nutrition and Dietetics) OVERVIEW Course Description Whether you are trying to lose weight yourself, or are supporting others, this food and nutrition course will dispel common myths about weight loss and teach you the science behind healthy eating for a healthy weight. This course is not a diet plan there are plenty of diet plans out there to choose from. Rather, we will take you through the science behind weight loss and arm you with the knowledge and tools to make the right decisions. Based on the latest research, you ll learn to develop a healthy eating plan to achieve a healthy weight. You ll also discover more about the definition of a healthy weight, the nutritional composition of foods, how to cut calories or kilojoules, proper portion sizes, and how to identify and avoid fad diets Prerequisites None. Time commitment To get the most out of the course you are encouraged to spend, at the very least, two to three hours per week viewing video lectures, reading content, taking part in discussions, completing assessments. CRICOS Provider 00109J

2 SYLLABUS Learning Objectives On successful completion of this course, students will be able to: 1. Understand how to measure body composition and set weight loss goals 2. Understand how to calculate daily energy expenditure, 3. Demonstrate basic understanding of energy density, nutritional composition of different foods, and portion size and control, 4. Understand how to calculate exercise energy expenditure, 5. Demonstrate understanding of dietary assessment tools, 6. Identify and critically analyse a range of nutrition and weight loss myths, 7. Understand how to assess key behaviours for long term weight loss maintenance. ASSESSMENT AND COMPLETION This course contains a number of ways to improve your knowledge on The Science of Weight Loss. Carrying out the weekly tasks (Discussion Board and Log Book) and assessments will help you learn about the core concepts of the course. Assessments are in the form of Applied Knowledge Tasks (40%) and Exams (60%). You will see these thoughout the course, and it is recommended that they be completed during that particular week. The pass mark for this course is 60%. Students opting for a Verified Certificate must complete all of the graded assessment tasks, and pass, to be eligible. Certificates will be released shortly after the end of the course. When your certificate is available, you will be notified in your edx dashboard. COURSE TEAM The course team for SWL101x are Professor Clare Collins, Associate Professor Tracy Burrows, Dr Rebecca Williams, Dr Megan Rollo, and Dr Lee Ashton. Dr Rebecca Wlliams and Dr Lee Ashton are the Course Moderators. They will provide the day-to-day support as you make your way through the course. Project management, development and media production was provided by Dr Clare Lloyd and the UON Blended and Online Learning Design (BOLD) Lab. Page 2 of 5

3 SCHEDULE The course is an instructor-paced course. This means each week a new module will be released. Week Week Begins Topic Assessment Due 1 12 April, 2017 Measuring Weight & Setting Goals n/a 2 19 April, 2017 Dietary Guidelines Applied Knowledge Task A 3 26 April, 2017 Macronutrients & Portion Control Applied Knowledge Task B and Mid-Course Exam 4 3 May, 2017 Dietary Assessment (Food & Exercise Tracking) Applied Knowledge Task C 5 10 May, 2017 Fad Diets & Risks of Rapid Weight Loss Applied Knowledge Task D 6 17 May, 2017 Healthy Strategies for Weight Loss & Maintenance Final Exam ASSESSMENT This course has 4 assessment types. Each assessment type is described in more detail within the course material. In this course, we use assessment for these two complementary purposes: Assessment for Learning: Assists you to develop the skills to evaluate your own understanding of the course material and identify how to improve your learning in the future. Assessment of Learning: Assists you and the teaching team to know how well you know the course material. Assessment Type Weighting Learning Objectives 1 Applied Knowledge Task A 10% 1, 3 & 7 2 Applied Knowledge Task B 10% 3 & 7 3 Applied Knowledge Task C 10% 4, 5, 6 & 7 4 Mid-Course Exam 25% 1, 2, 3 & 7 5 Applied Knowledge Task D 10% 3, 6 & 7 6 Final Exam 35% 1, 2, 3, 4, 5, 6 & 7 COURSE MATERIALS To participate in SWL101x, you need an internet connection, and a method of taking notes for the Log Book activities. Page 3 of 5

4 COURSE OUTLINE WEEK TOPIC WHAT WE WILL COVER 1 Measuring Weight & Setting Goals How to Engage & Participate Assessing Weight, Height & Waist (Anthropometric Assessment) Goal Setting & Realistic Weight Loss 2 Dietary Guidelines Dietary Guidelines Introduction to Energy Calculating Energy Requirements Energy Restricted Diets 3 Macronutrients & Portion Control Macronutrients Role of Macronutrients in Weight Management Portion Control 4 Dietary Assessment (Food & Exercise Tracking) Assessing Dietary Intake Role of Physical Activity in Weight Management Using Technology to Aid in Weight Loss 5 Fad Diets & Risks of Rapid Weight Loss Definition of a Fad Diet Why Fad Diets Don't Work Risks of Rapid Weight Loss Examples of Some Fad Diets 6 Healthy Strategies for Weight Loss & Maintenance Good Health & Weight Loss Plans Strategies to Assist with Weight Loss Maintenance Success Stories ADDITIONAL INFORMATION Academic Policy Students who enroll in SWL101x are expected to abide by the terms of the edx Honour Code. NewcastleX commits to taking appropriate action should there be violations of the edx Honour Code, which may result in dismissal from this course. No refunds for verified students will be issued under such circumstances. The University of Newcastle and NewcastleX have created this course under strict guidelines to meet the highest academic standards and maximise benefits to students. We aim to maintain a positive and inclusive learning environment, in which discrimination and harassment will not be tolerated. If you have any concerns, please notify us via the edx contact form. Communication Methods Course Evaluation Communication methods used in this course include: - Discussion Board on edx website. Students will receive communication via the posting of content or announcements on the course site. - Students will receive communication via the associated with their edx account. Your feedback is sought for the purposes of identifying areas of excellence and potential improvement to inform future course offerings. Page 4 of 5

5 Discussion Guidelines Note For details on online forum protocol, click on the Discussion Guidelines tab at the top of the course page and/or consult the edx Code of Conduct. Students are encouraged to post at least once per week to participate in discussions about course content with peers. A course moderator will be available to answer questions on the Discussion Forum. Students are asked to be patient in the event of there being a large number of queries. The course team is based in Newcastle, NSW, Australia, and works within UTC/GMT+10. Your course moderators will be online each day (Monday-Friday) for a few hours. Note: Learners who violate our Discussion Guidelines and/or the edx terms of service may be subject to permanent removal from the course. Students will be notified of any changes made to the course content or schedule The University of Newcastle, Australia / NewcastleX Page 5 of 5