NUTRITION AND DISEASE

DTN3NDS

2016

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-ordinatorRegina Belski

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 enrolled 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 subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Learning resources

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsEssential Microbiology and Hygiene for Food ProfessionalsPrescribedRoller, S 20121ST END, HODDER ARNOLD UK
ReadingsUnderstanding nutrition: Australian and New Zealand editionRecommendedWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A 20111ST EDN, CENGAGE LEARNING AUSTRALIA, MELBOURNE.

Graduate capabilities & intended learning outcomes

01. Determine the likely source of contamination in a given case of food or water--borne disease and determine strategies capable of prevention. You should be able to: (a) explain the principles of microbiology; (b) discuss the optimal conditions for microbial growth and transmission; (c) identify the key microorganisms implicated in food and water-borne disease and in food spoilage; (d) explain how and under what circumstances food and water-borne microorganisms cause disease; (e) discuss strategies for the prevention of food and water-borne disease and food spoilage.

Activities:
Interactive lectures, practical laboratory classes and practical reports.

02. Use your knowledge of 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. You should be able to: (a) identify and explain the epidemiological evidence supporting the role of specified nutritional and dietary factors that (i) protect against, or (ii) increase the risk of given diseases; (b) compare and contrast populations in whom different dietary and nutritional practices are associated with different patterns of disease; (c) describe the biological mechanisms by which specified nutritional and dietary factors (i) protect against, or (ii) increase the risk of given diseases; (d) discuss the role of nutrition in the aetiology of specified diseases.

Activities:
Interactive lectures, tutorial-based dicussions and group oral presentation.

03. Critically appraise a scientific paper examining the role of nutritional factors in the aetiology of a disease. You should be able to: (a) explain the rationale for a published research study and discuss the adequacy of the study's design for addressing its aims; (b) interpret and explain nutrition-related data presented in a published nutrition paper, including explaining the statistical significance of results; (c) identify and discuss the strengths and weaknesses of a published nutrition paper; (d) discuss the contribution the study's findings make to knowledge of the role of nutrition in the aetiology of the disease; (e) relate the findings reported in a nutrition paper to nutrition and dietetic practice by discussing its implications.

Activities:
Tutorial-based dicussions and written report.

04. Identify sources of food contamination and water-borne disease.

Activities:
Interactive lectures, practical laboratory classes, practical reports.

05. Explain the role of nutrition in disease

Activities:
Interactive lectures, tutorial-based discussion

Subject options

Select to view your study options…

Start date between: and    Key dates

Hong Kong, 2016, Week 37-52, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorRegina Belski

Class requirements

Block Mode Week: 37 - 52
Six 1.0 days block mode per study period on weekdays during the day from week 37 to week 52 and delivered via face-to-face.
"Please note class time equals 32 hours; 6 days by 5 hours plus two additional hours."

Lecture/Seminar Week: 37 - 52
Eight 2.0 hours lecture/seminar 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 01, 02, 03, 04, 05
One 2-hour written examination.50 01, 02, 03, 04, 05
Practical report.Part one (300 word report) and part two (group report, 300-400 words per student).25 01
Tutorial attendance.Hurdle requirement: students must attend at least 80% of tutorials to pass the subject. 01, 02

Melbourne, 2016, Semester 2, Day

Overview

Online enrolmentYes

Maximum enrolment size88

Enrolment information class size- micro pracs max sso

Subject Instance Co-ordinatorRegina Belski

Class requirements

Lecture Week: 31 - 43
One 2.0 hours lecture per week on weekdays during the day from week 31 to week 43 and delivered via face-to-face.

Lecture Week: 31 - 33
One 1.0 hours lecture per week on weekdays during the day from week 31 to week 33 and delivered via face-to-face.

Practical Week: 31 - 43
One 2.0 hours practical per study period on weekdays during the day from week 31 to week 43 and delivered via face-to-face.
"Students will complete one 2-hour laboratory class per week for 6 weeks."

Tutorial Week: 32 - 42
One 1.0 hours tutorial every two weeks on weekdays during the day from week 32 to week 42 and delivered via face-to-face.
"One 2-hour Tutorial every two weeks on weekdays during the day from week 32 to week 42 and delivered via face to face"

Assessments

Assessment elementComments% ILO*
One 1,200-word individual written assignment.25 01, 02, 03, 04, 05
One 2-hour written examination.50 01, 02, 03, 04, 05
Practical report.Part one (300 word report) and part two (group report, 300-400 words per student).25 01
Tutorial attendance.Hurdle requirement: students must attend at least 80% of tutorials to pass the subject. 01, 02