Course Title: Nutrition, Health and Disease

Part A: Course Overview

Course Title: Nutrition, Health and Disease

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH2068

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014

OHTH2068

City Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017

OHTH2080

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2008,
Sem 1 2010,
Sem 1 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014

OHTH2080

City Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017

OHTH2172

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Summer2017

OHTH2174

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Summer2017

Course Coordinator: Professor Harsharn Gill

Course Coordinator Phone: +61 3 9925 2600

Course Coordinator Email: harsharn.gill@rmit.edu.au

Course Coordinator Location: 3.3.13

Course Coordinator Availability: By Appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

Pre-requisite capabilities are those developed in Nutrition Principles ONPS 1118, an equivalent course or provide evidence of equivalent capabilities.


Course Description

This course is designed to provide you with a knowledge of practical aspects of nutrition. The focus of this course is on the inter-relationship of nutritional imbalance, deficiency or excess, and lifestyle associated diseases (especially heart disease). This course will provide you with an in-depth understanding of dietary risk factors for heart disease; the nutritional aspects of vegetarian diets, and the nutritional basis of functional foods. You will also learn to assess nutrition web sites, review the literature on a variety of nutritional issues, gain experience in public speaking and working in teams, and learn how to write a precise summary of data from a research paper.


Objectives/Learning Outcomes/Capability Development

This course contributes to the development of the following program learning outcomes:(PLOs)

1.0 Demonstrate a coherent understanding of science by:

  • 1.1 You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.
  • 1.2 You will demonstrate a coherent understanding of the role and relevance of Food Science in society.
  • 1.3 You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
  • 1.4 You will demonstrate an understanding of the significance of food science and nutrition to society

2.0 Exhibit depth and breadth of scientific knowledge by:

  • 2.2 You will demonstrate an ability to implement the principles and practices that underpins product development, food processing and preservation, ingredients interaction, and quality assurance.
  • 2.3 You will develop an appreciation of the significance of research to the development of innovative, safe and healthy foods.

4.0 Demonstrate effective communication of science by:

  • 4.1 You will able to effectively communicate about food and nutrition issues using oral written and presentation skills.
  • 4.2 You will demonstrate an ability to write technical and scientific reports.
  • 4.3 You will be able to communicate the solution to a problem or result of a scientific investigation using appropriate terminology for the intended audience.

5.0 Demonstrate accountability for your own learning and scientific work by:

  • 5.2 You will demonstrate initiative and independence.
  • 5.4 You will develop an ability to work collaboratively.
     


Upon successful completion oft his course you should be able to: 

  1. Describe the connection between diet and health and diseases of ‘affluence’ and the mechanism of action of different nutrients which increase or decrease the risk of cardiovascular disease. 
  2. Describe the interaction between nutrients (in food, at the level of the gut & In the intestine), and human physiology 
  3. Demonstrate the ability to critically review a nutrition research journal paper. 
  4. Differentiate between scientific data and advertising on a website on nutrition. 
  5. Demonstrate the ability to communicate effectively aspects of nutrition in written and verbal format. 
  6. Demonstrate the ability to collaborate effectively in a team to produce an innovative report on diets suitable for reducing plasma cholesterol levels and risk for cardiovascular disease.

 


Overview of Learning Activities

The learning activities included in this course are:

• attendance at lectures where syllabus material will be presented and explained, and the subject will be illustrated with demonstrations and examples;
• completion of tutorial questions and laboratory projects designed to give further practice in the application of theory and procedures, and to give feedback on student progress and understanding;
• completion of written assignments consisting of numerical and other problems requiring an integrated understanding of the subject matter; and
• private study, working through the course as presented in classes and learning materials, and gaining practice at solving conceptual and numerical problems.
 

Total Study Hours

150 hours (teacher guided - 48 hours of lectures and tutorials (4x12 weeks) +102 hours (learner directed) – reading/literature review, preparation of reports/assignments, preparation for exams).


Overview of Learning Resources

You will be provided with lists of relevant texts, library resources (Including appropriate journals) and freely accessible Internet sites. Other material will be provided in class.

You will be able to access course information and learning material through the Learning Hub (also known as online@RMIT).

There is no recommendedtextfor this unit, however Whtiney,Rolfes,Crowe,Cameron-Smithetal(2014)“UnderstandingNutrition”(Aust&NZ2nded).Cengagelearning is a useful reference.

 


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching).

Assessment tasks

The assessment for this course is based on four assignments, weekly tutorial exam questions and a 2hour end of semester examination

 Early AssessmentTask: Assignment 1 (Part a). Critical Review Part 1 (Individual exercise)

You will be required to produce a one-page summary (critical review) of a research paper on nutrition

Weighting  5%                           This assessment task supports CLOs3 and 5

 

Assignment 1 (Part b). Critical Review Part 2  (Individual exercise)

You will be required to produce a one-page summary (critical review) of a research paper on nutrition.

 

Weighting  5%                           This assessment task supports CLOs3 and 5

 

Assignment 2.  The Food Detective Investigation (a group exercise with 2 students per group) 

Weighting 10% 

This assessment task supports CLOs1, 2 and 5

 

Assignment 3.  Research project on a product which claims to lower the risk of heart disease or another important disease of Western Lifestyle (a group exercise with 4 students per group).

 

Weighting 10% 

This assessment task supports CLOs5 and 6

 

Assignment 4. Nutrition Essay  (Individual exercise)

You will be required to write a 1000 word essay on a nutrition topic to be set.

 

Weighting  10%                           This assessment task supports CLOs1 and 5

 

Weekly tutorial exam questions.

Each week beginning week 2, you will revise a published paper or book chapter on a specific issue in nutrition and answer a question(s) and submit for assessment, following class discussion.

Weighting 10% 

This assessment task supports CLOs1, 2 and 4

 

Exam (2 hours) . One two-hour written paper at the end of the semester, based on the content of the lectures and presentations during the semester.

 

Weighting   50% 

This assessment task supports CLOs1 and 2