NUTRITION AND DISEASE

DTN3NDS

2021

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 Heath, Human Services & Sport

Credit points15

Subject Co-ordinatorJessica Biesiekierski

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

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

Readings

Understanding nutrition: Australian and New Zealand edition

Resource TypeRecommended

Resource RequirementN/A

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

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

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorJessica Biesiekierski

Class requirements

LectureWeek: 30 - 42
Nine 2.00 h 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 h 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 h unscheduled online class per study period on weekdays during the day from week 31 to week 33 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

One 1,200-word individual written assignment.

N/AN/AN/ANo25 SILO3

3x45 minute quizzes (2250 total word equiv)

N/AN/AN/ANo60 SILO1, SILO2, SILO3

Microbiome Report (600 words)

N/AN/AN/ANo15 SILO1, SILO2, SILO3