Credit points: 15

Subject outline

In this subject, you will develop an understanding of the relationships between nutrition and disease. You 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). You will be introduced to food microbiology and will consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorAnj Reddy

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Available as ElectiveNo

Learning ActivitiesYou will undertake a range of learning activities through tutorials, lectures, hot topic group presentations, quizzes, written works and online discussions. These are collectively designed to build, achieve and assess your performance in alignment with the subject’s intended learning outcomes. You will receive timely feedback (formal and informal) about your performance on these activities.

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, HBNTS, and must have passed 120 credit points at year 1, 2 or 3. All other students require subject coordinator approval


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


Edition/Volume4TH EDN



Chapter/article titleN/A



Other descriptionAvailable as an e-book and in print

Source locationN/A

Career Ready


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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Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 2, Day


Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnj Reddy

Class requirements

LectureWeek: 30 - 42
Nine 2.00 hours lecture per study period on weekdays during the day from week 30 to week 42 and delivered via face-to-face.
weeks 1-3, 5-7,9-11

TutorialWeek: 32 - 43
Six 2.00 hours tutorial every two weeks on weekdays during the day from week 32 to week 43 and delivered via face-to-face.

Unscheduled Online ClassWeek: 31 - 33
Three 2.00 hours unscheduled online class per study period on weekdays during the day from week 31 to week 33 and delivered via online.


Assessment elementCommentsCategoryContributionHurdle% ILO*

One 1,200-word individual written assignment.

N/AAssignmentIndividualNo35 SILO3

3x40 minute quizzes (1950 words equivalent total). 

N/AQuizzesIndividualNo45 SILO1, SILO2

Microbiome Report (600 words)

N/AReportIndividualNo20 SILO1, SILO3