Students > Your course > Subject search > Past Year Subject Details

NUTRITION AND DISEASE

DTN3NDS

2020

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.

School: Allied Health, Human Services & Sport (Pre 2022)

Credit points: 15

Subject Co-ordinator: Jessica Biesiekierski

Available to Study Abroad/Exchange Students: Yes

Subject year level: Year Level 3 - UG

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Must have passed one of: DTN2PNU or AGR2PNU and must be admitted in one of the following courses: HZHSDP, HBHN, HZNDP, and must have passed 120 credit points at year 1, 2 or 3; OR Must be admitted in HBHNHK All other students require subject coordinator approval

Co-requisites: N/A

Incompatible subjects: DTN301

Equivalent subjects: N/A

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: N/A

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

Understanding nutrition: Australian and New Zealand edition

Resource Type: Book

Resource Requirement: Recommended

Author: Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A

Year: 2011

Edition/Volume: 3RD EDN

Publisher: CENGAGE LEARNING AUSTRALIA, MELBOURNE.

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Career Ready

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

COMMUNICATION - Communicating and Influencing
COMMUNICATION - Cultural Intelligence and Global Perspective
INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving
INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry
PERSONAL AND PROFESSIONAL - Adaptability and Self-Management
PERSONAL AND PROFESSIONAL - Leadership and Teamwork

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

Melbourne (Bundoora), 2020, Week 36-49, Day

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Subject Instance Co-ordinator: Jessica Biesiekierski

Class requirements

LectureWeek: 36 - 49
Nine 2.00 hours lecture per study period on weekdays during the day from week 36 to week 49 and delivered via face-to-face.
weeks 1-3, 5-7,9-11

TutorialWeek: 36 - 49
Six 2.00 hours tutorial every two weeks on weekdays during the day from week 36 to week 49 and delivered via face-to-face.

Unscheduled Online ClassWeek: 36 - 49
Three 2.00 hours unscheduled online class per study period on weekdays during the day from week 36 to week 49 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle%ILO*

One 1,200-word individual written assignment.

N/AN/AN/ANo25SILO3

3x45 minute quizzes (2250 total word equiv)

N/AN/AN/ANo60SILO1, SILO2, SILO3

Microbiome Report (600 words)

N/AN/AN/ANo15SILO1, SILO2, SILO3