NUTRITION AND DISEASE

DTN3NDS

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. 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-ordinatorJessica Biesiekierski

Available to Study Abroad StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites Must have passed one of: DTN2PNU or AGR2PNU and must be admitted in one of the following courses: HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice, HBHN - Bachelor of Human Nutrition, HZNDP - Bachelor of Applied Science and Master of Dietetic Practice, SBNS - Bachelor of Human Nutrition and must have passed 120 credit points at year 1, 2 or 3 or require subject coordinator's approval OR Must be enrolled in HBHNHK - Bachelor of Human Nutrition (Hong Kong).

Co-requisitesN/A

Incompatible subjects DTN301

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding nutrition: Australian and New Zealand editionRecommendedWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A 20113RD EDN, CENGAGE LEARNING AUSTRALIA, MELBOURNE.

Graduate capabilities & intended learning outcomes

01. Apply critical thinking to 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
Related graduate capabilities and elements:
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)

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 discussions
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Speaking,Cultural Literacy)
Literacies and Communication Skills (Writing,Speaking,Cultural Literacy)
Literacies and Communication Skills (Writing,Speaking,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)

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

Activities:
Tutorial-based discussions and written report.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing,Speaking,Cultural Literacy)
Literacies and Communication Skills (Writing,Speaking,Cultural Literacy)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Inquiry and Analytical Skills (Critical Thinking,Inquiry/Research)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)
Personal and Professional Skills (Teamwork including leadership and working in groups,Adaptability Skills,Study and Learning Skills)

Subject options

Select to view your study options…

Start date between: and    Key dates

Hong Kong, 2018, Week 37-52, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorGINA Trakman

Class requirements

Lecture Week: 37 - 52
One 14.0 hours lecture per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.

Tutorial Week: 37 - 52
One 9.0 hours tutorial per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.

Practical Week: 37 - 52
One 12.0 hours practical per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.

Unscheduled Online Class Week: 37 - 52
One 12.0 hours unscheduled online class per study period on weekdays during the day from week 37 to week 52 and delivered via online.

Assessments

Assessment elementComments% ILO*
One 1,200-word individual written assignment.25 03
3x45 minute quizzes (2250 total word equiv)60 01, 02, 03
Microbiology/Microbiome Report (600 words)15 01, 02, 03

Melbourne, 2018, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorJessica Biesiekierski

Class requirements

Lecture Week: 31 - 43
Nine 2.0 hours lecture per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"weeks 1-3, 5-7,9-11"

Unscheduled Online Class Week: 31 - 33
Three 2.0 hours unscheduled online class per study period on weekdays during the day from week 31 to week 33 and delivered via online.

Tutorial Week: 32 - 43
Six 2.0 hours tutorial every two weeks on weekdays during the day from week 32 to week 43 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
One 1,200-word individual written assignment.25 03
3x45 minute quizzes (2250 total word equiv)60 01, 02, 03
Microbiology/Microbiome Report (600 words)15 01, 02, 03