dtn3nds nutrition and disease

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.

SchoolAllied Health, Human Services & Sport (Pre 2022)

Credit points15

Subject Co-ordinatorJessica Biesiekierski

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

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-requisitesN/A

Incompatible subjectsDTN301

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Understanding nutrition: Australian and New Zealand edition

Resource TypeBook

Resource RequirementRecommended

AuthorWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A

Year2011

Edition/Volume3RD EDN

PublisherCENGAGE LEARNING AUSTRALIA, MELBOURNE.

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/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.

Subject options

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

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment informationN/A

Subject Instance Co-ordinatorJessica 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 element	Comments	Category	Contribution	Hurdle	%	ILO*
One 1,200-word individual written assignment.	N/A	N/A	N/A	No	25	SILO3
3x45 minute quizzes (2250 total word equiv)	N/A	N/A	N/A	No	60	SILO1, SILO2, SILO3
Microbiome Report (600 words)	N/A	N/A	N/A	No	15	SILO1, SILO2, SILO3