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BIO2810 Nutrition and Health

Semester 2, 2019 Online
Short Description: Nutrition and Health
Units : 1
Faculty or Section : Faculty of Health, Engineering and Sciences
School or Department : School of Agric, Comp and Environ Sciences
Student contribution band : Band 2
ASCED code : 069901 - Nutrition and Dietetics
Grading basis : Graded


Examiner: Polly Burey


Pre-requisite: BIO1810 and CHE2810


This course focusses on the nutritional aspects of food along with the role of nutrition in diseases development and the role of functional foods in treatment and prevention of diseases.


This course examines the foods that are essential for the body to survive and grow from fetal life to old age. These essential components include both macronutrients such as carbohydrates, fats and proteins and micronutrients such as vitamins and minerals. In addition, this course will examine the concept of functional foods, that is how foods can be used to prevent or reverse disease, in addition to providing nutrition.


On successful completion of this course students should be able to:

  1. Integrate knowledge of the role of food components in nutrition;
  2. Apply expertise in the role of nutrition in homeostasis;
  3. Analyse the relationship between nutrition and disease development;
  4. Illustrate the importance of functional foods and nutraceuticals in treatment and prevention of diseases.


Description Weighting(%)
1. Nutritional needs and important components of a healthy body 10.00
2. Biomolecules - digestion, absorption and storage in the body 20.00
3. Physiological importance of biomolecules 20.00
4. Nutrition related disorders 30.00
5. Functional foods and nutraceuticals 20.00

Text and materials required to be purchased or accessed

ALL textbooks and materials available to be purchased can be sourced from USQ's Online Bookshop (unless otherwise stated). (

Please contact us for alternative purchase options from USQ Bookshop. (

Whitney, E. and Rolfes, S. R 2016, Understanding nutrition, 3rd edn, Cengage Learning, Australia.

Reference materials

Reference materials are materials that, if accessed by students, may improve their knowledge and understanding of the material in the course and enrich their learning experience.
Batmanian, Laura, Ridge, Justin and Worrall, Simon 2011, Biochemistry for health professionals, Elsevier Australia, Chatswood, NSW.
(electronic version available from the library.)
Devlin, TM 2011, Biochemistry with clinical correlations, 7th edn, John Wiley and Sons, New York.
Lanham-New, S. A., MacDonald, I. A. and Roche H. M 2010, Nutrition and metabolism, 2nd edn, Wiley-Blackwell.
Nelson, DL & Cox, MM 2017, Lehninger principles of biochemistry, 7th edn, WH Freeman, New York.
Saarela, M 2011, Functional Food, Concept to Product - A volume in Woodhead Publishing Series in Food Science, 2nd edn, Woodhead Publishing Limited.
Thompson, B. and Amoroso, L 2011, Combating micronutrient deficiencies food-based approaches, Food and Agricultural Organisation of the United Nations, Rome.
World Health Organisation Global Nutrition Report,

Student workload expectations

Activity Hours
Assessments 58.00
Online Lectures 26.00
Private Study 81.00

Assessment details

Description Marks out of Wtg (%) Due Date Notes
Assignment 1 20 20 12 Aug 2019
Online Quiz 20 20 02 Sep 2019
Assignment 2 20 20 21 Oct 2019
Exam 40 40 End S2 (see note 1)

  1. This will be a restricted examination. The total working time for the examination is 2 hours. The examination date will be available via UConnect when the official examination timetable has been released.

Important assessment information

  1. Attendance requirements:
    It is the students' responsibility to attend and participate appropriately in all activities scheduled for them, and to study all material provided to them or required to be accessed by them to maximise their chance of meeting the objectives of the course and to be informed of course-related activities and administration.

  2. Requirements for students to complete each assessment item satisfactorily:
    To complete each of the assessment items satisfactorily, students must obtain at least 50% of the marks available for each assessment item.

  3. Penalties for late submission of required work:
    Students should refer to the Assessment Procedure (point 4.2.4)

  4. Requirements for student to be awarded a passing grade in the course:
    To be assured of receiving a passing grade a student must obtain at least 50% of the total weighted marks available for the course (i.e. the Primary Hurdle), and have satisfied the Secondary Hurdle (Supervised), i.e. the end of semester examination by achieving at least 40% of the weighted marks available for that assessment item.

    Supplementary assessment may be offered where a student has undertaken all of the required summative assessment items and has passed the Primary Hurdle but failed to satisfy the Secondary Hurdle (Supervised), or has satisfied the Secondary Hurdle (Supervised) but failed to achieve a passing Final Grade by 5% or less of the total weighted Marks.

    To be awarded a passing grade for a supplementary assessment item (if applicable), a student must achieve at least 50% of the available marks for the supplementary assessment item as per the Assessment Procedure (point 4.4.2).

  5. Method used to combine assessment results to attain final grade:
    The final grades for students will be assigned on the basis of the weighted aggregate of the marks obtained for each of the summative assessment items in the course.

  6. Examination information:
    In a Restricted Examination, candidates are allowed to bring only writing, drawing instruments and a non-programmable calculator into the examination.

  7. Examination period when Deferred/Supplementary examinations will be held:
    Any Deferred or Supplementary examinations for this course will be held during the next examination period.

  8. University Student Policies:
    Students should read the USQ policies: Definitions, Assessment and Student Academic Misconduct to avoid actions which might contravene University policies and practices. These policies can be found at

Assessment notes

  1. Harvard (AGPS) is the referencing system required in this course. Students should use Harvard (AGPS) style in their thesis to format details of the information sources they have cited in their work. The Harvard (AGPS) style to be used is defined by the USQ Library's referencing guide.

Evaluation and benchmarking

In meeting the University’s aims to establish quality learning and teaching for all programs, this course monitors and ensures quality assurance and improvements in at least two ways. This course:
1. conforms to the USQ Policy on Evaluation of Teaching, Courses and Programs to ensure ongoing monitoring and systematic improvement.
2. forms part of the Bachelor of Science (BSCI) and is benchmarked against the internal USQ accreditation/reaccreditation processes which include (i) stringent standards in the independent accreditation of its academic programs, (ii) close integration between business and academic planning, and (iii) regular and rigorous review.