FOOD AND NUTRITION PRACTICAL SKILLS

HBS301

2021

Credit points: 15

Subject outline

In this subject you will undertake a series of interactive, application focused practical exercises that apply theory knowledge of biochemistry, physiology and human nutrition. The aim of the subject is to instil concepts, knowledge and skills that will enable you to apply these principles within a laboratory environment. This is one of the core-choice subjects in 3rd Year and spaces are limited.

SchoolLife Sciences

Credit points15

Subject Co-ordinatorStuart James

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Students must be admitted into one of the following course codes: HBFN, HBFNX or HOUA and have successfully completed the following subjects: DTN201 and HBS202 and HBS204 and BCM202.

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsN/A

Quota Management StrategyEnrolment accepted until quota reached

Quota-conditions or rulesPriority will be given to students enrolled in the HBFN at La Trobe.

Special conditionsThis subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period. Students will be required to spend 10 working days (Mon-Fri) at the Bundoora Campus of La Trobe University to complete an intensive block of practical laboratory classes. Students are responsible for costs associated with travel and accommodation while completing the intensive. Students will also be responsible for purchasing a lab coat and safety glasses for practical class.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Silverthorn, Human Physiology: An Integrated Approach

Resource TypeRecommended

Resource RequirementN/A

AuthorDee Unglaub Silverthorn

Year2016

Edition/Volume7ed

PublisherPearson

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Lehninger Principles of Biochemistry

Resource TypeRecommended

Resource RequirementN/A

AuthorDavid L Nelson & Michael M Cox

Year2012

Edition/VolumeN/A

PublisherW.H. FREEMAN & COMPANY, NEW YORK

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Measure and record experimental data relevant to the practical skills required for food and nutrition sciences.
02. Analyse experimental data to draw evidence-based conclusions.
03. Prepare written scientific reports consistent with industry discipline standards.
04. Demonstrate practical skills and laboratory safety for food and nutrition sciences.

Subject options

Select to view your study options…

Start date between: and    Key dates

Melbourne (Bundoora), 2021, OUA study period 4, Blended

Overview

Online enrolmentNo

Maximum enrolment size50

Subject Instance Co-ordinatorStuart James

Class requirements

Lecture/WorkshopWeek: 49 - 0
One 2.00 h lecture/workshop per study period on any day including weekend during the day from week 49 to week 0 and delivered via online.
Lectures to introduce the practical program for HBS301 and orientation to campus

PracticalWeek: 49 - 0
Five 4.00 h practical per study period on any day including weekend during the day from week 49 to week 0 and delivered via blended.
Application of practical skills for chemistry, physiology and nutrition.

PracticalWeek: 49 - 0
Fourteen 3.00 h practical per study period on any day including weekend during the day from week 49 to week 0 and delivered via blended.
Application of practical skills for chemistry, physiology and nutrition.

Scheduled Online ClassWeek: 49 - 0
Four 2.00 h scheduled online class per study period on weekdays during the day from week 49 to week 0 and delivered via online.
Synchronous Sessions

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
Online Quizzes (equivalent to 600 words) Online quiz addressing the pre-practical preparation and post practical knowledge testsN/AN/AN/ANo20 SILO2, SILO4
Laboratory reports (equivalent to 3000 words) Reports based on data collected and analysed during the face-to-face intensiveN/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4
Laboratory Manual (1700 words) Questions in laboratory manuals to be completed during laboratory practical sessions.N/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4