dtn301 diet disease relationships

DIET DISEASE RELATIONSHIPS

DTN301

2019

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 consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.

SchoolSchool Allied Health,Human Serv & Sport

Credit points15

Subject Co-ordinatorJessica Biesiekierski

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.

Learning resources

Readings

Resource Type	Title	Resource Requirement	Author and Year	Publisher
Readings	Understanding nutrition: Australian and New Zealand 3rd edition	Recommended	Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A (2017)	Cengage

Graduate capabilities & intended learning outcomes

01. Apply critical thinking 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.
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,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,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 dicussions.
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,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,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 dicussions 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,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Adaptability Skills,Study and Learning Skills); Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Adaptability Skills,Study and Learning Skills)

Subject options

Select to view your study options…

Online, 2019, OUA Study Period 1, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorJessica Biesiekierski

Class requirements

LectureWeek: 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.

TutorialWeek: 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 element	%	ILO*
One 1,200-word individual written assignment.	25	03
One 700 word individual written assignment	15	01
Three 45-minute quizzes (2250 words equivalent)	60	01, 02

Online, 2019, OUA Study Period 3, Online