Nutrition, Health and Exercise for Primary Educators

Course code FSHN1021Units 10Level 1000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

This course provides an introduction to concepts in physiology and nutrition related to development, physical health and exercise, and briefly addresses related psychological health issues. The student studies human physiological systems, especially those related to energy and exercise. The laboratories introduce measurement of exercise performance. The introduction to food and nutrition includes a number of health related issues: obesity, nutrition, food hygiene, food design and energy balance. Aspects of links between mental health, exercise and nutrition are explored.

FSHN1021 provides the scientific background for the study of EDUC2747 (K-6 PDHPE) which focuses on the content, organisation and education aspects of the NSW K-6 PDHPE curriculum. This course is only available for students undertaking the BTeach(Primary)/BA and BTeach(Primary)/BEarlyChildhood programs.

In order to participate in this course, students must complete a compulsory Workplace Health and Safety requirement. Students will receive full information on this compulsory course component in the course outline provided by the school.

This course has an essential criteria and students must participate in and submit reports for a minimum of 80% of the scheduled laboratory sessions and obtain a passing grade of at least 50%.

Available in 2015

OurimbahSemester 1
Previously offered in 2014
ObjectivesOn successful completion of this course, students will be able to:

1. discuss the problem of childhood obesity in a number of contexts;
2. describe the main physiological systems of the human body as they relate to exercise, fitness, health and child development;
3. explain the physiological response to exercise and training
4. implement suitable tests of fitness and body composition in children;
5. understand the relationship between inactivity and disease, the current rates of inactivity in children and guidelines for activity
6. identify factors affecting food consumption patterns in children
7. record and analyse dietary intake using appropriate computer programs and food composition tables;describe the dietary guidelines and models for healthy eating
8. evaluate the information on food labels with respect to nutrient density, allergens and additives;
9. discuss food-borne illnesses, and food safety issues related to purchase, preparation and storage;
10.discuss psychological issues related to exercise and diet in children.
Content1. Introduction to the obesity problem; related political, social, health, economic contexts
2. Topics from physiology: energy pathways- systems: cardiovascular and respiratory physiology; musculoskeletal physiology
3. Flexibility testing, BMI determination, BMR assessments ; measurement of CV and respiratory Indices; body fat determination, VO2 max; activity levels and energy consumption
4. Topics from food & nutrition: Food components and food labels; macronutrients, dietary recall and energy balance; dietary guidelines and nutrition models; factors affecting food selection and consumption; sensory dimensions of food
5. Food-borne illnesses and food safety; development of sensory responses; designing healthy foods - school canteens
6. Mental health topics: body image, exercise, food and mental state
Replacing Course(s)N/A
TransitionN/A
Industrial Experience0
Assumed KnowledgeNil
Modes of DeliveryInternal Mode
Teaching MethodsLecture
Laboratory
Assessment Items
Essays / Written Assignments
Laboratory ExercisesThis component has an compulsory course element. Students must participate in and submit reports for a minimum of 80% of scheduled laboratory sessions and obtain a passing grade of at least 50% in order to demonstrate that the student has a full understanding of course objectives 1-6. On achieving the passing grade, a final mark will be given in the course and it will be recorded that the student satisfied the compulsory course component. For those students who fail to satisfy the compulsory course component will have the normal avenues of appeal open to them.
Presentations - Class
Quiz - Class
Contact HoursLecture: for 2 hour(s) per Week for Full Term
Laboratory: for 2 hour(s) per Week for Full Term
Compulsory Components
Compulsory Course ComponentWHS-Safety Induction or Risk Assessment. In order to participate in this course, students must complete a compulsory safety induction.
Requisite by EnrolmentStudents enrolled in the Bachelor of Food Science and Human Nutrition are not permitted to enrol in this course.
Compulsory Course ComponentThis course has a compulsory course component and students must participate in and submit reports for a minimum of 80% of the scheduled laboratory sessions and obtain a passing grade of at least 50%.
Timetables2015 Course Timetables for FSHN1021