DIET DISEASE RELATIONSHIPS

DTN301

2018

Credit points: 15

Subject outline

In this subject, students will develop an understanding of the relationships between nutrition and disease. Students will explore key diseases in which nutritional factors have a role in the aetiology (as a platform for future studies in the prevention and management of nutrition-related diseases). Students will be introduced to food microbiology, and will gain an understanding of food and water-borne illnesses caused by microbial contamination. Students will consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad StudentsNo

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HBFN, HBFNX, HOUA and have passed DTN201 or equivalent.

Co-requisitesN/A

Incompatible subjects DTN3NDS

Equivalent subjectsN/A

Special conditions This 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.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding Nutrition: Australia and New ZealandRecommendedWhitney, E., Rolfes, SR., Crowe, T., Cameron-Smith, D. & Walsh, A. (2013)Cengage Learning Australia

Graduate capabilities & intended learning outcomes

01. Analyse dietary patterns to identify foods/nutrients that may be protective in managing and/or preventing disease and explain the proposed mechanisms and evidence

Activities:
Interactive lectures, practical classes and practical reports.

02. Critically review the role of nutrition in the aetiology of given diseases to identify population groups at increased or reduced risk, and explain the associated epidemiological evidence and pathophysiology.

Activities:
Interactive lectures, tutorial-based dicussions.

03. Critically appraise a scientific paper examining the role of nutritional factors in the aetiology of a disease.

Activities:
Tutorial-based dicussions and written report.

Subject options

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Start date between: and    Key dates

Online, 2018, OUA Study Period 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 09 - 21
Twelve 2.0 hours lecture per study period on weekdays during the day from week 09 to week 21 and delivered via online.

Tutorial Week: 09 - 21
Six 2.0 hours tutorial per study period on weekdays during the day from week 09 to week 21 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1,200-word individual written assignment.25 03
One 700 word individual written assignment15 01
Three 45-minute quizzes (2250 words equivalent)60 01, 02

Online, 2018, OUA Study Period 3, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSusan McLeod

Class requirements

Lecture Week: 35 - 47
Twelve 2.0 hours lecture per study period on weekdays during the day from week 35 to week 47 and delivered via online.

Tutorial Week: 35 - 47
Six 2.0 hours tutorial per study period on weekdays during the day from week 35 to week 47 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1,200-word individual written assignment.25 03
One 700 word individual written assignment15 01
Three 45-minute quizzes (2250 words equivalent)60 01, 02