Course Title: Nutrition, Health and Disease

Part A: Course Overview

Course Title: Nutrition, Health and Disease

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH2068

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
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: Dr Jessica Danaher

Course Coordinator Phone: +61 3 9925 6117

Course Coordinator Email: jessica.danaher@rmit.edu.au

Course Coordinator Location: 201.6.12

Course Coordinator Availability: By Appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

None


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) for BP199P7 Bachelor of Science (Food Technology and Nutrition)

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.

 

This course contributes to the development of the following program learning outcomes (PLOs) for MC237 Master of Food Science and Technology

1.0 Understand food science and technology by:

  • 1.2 You will display a thorough understanding of recent developments in a specialised area of food science and technology.
  • 1.3 You will apply research principles and methods applicable to food science and technology.

2.0 Critically analyse and solve problems in food science and technology by:

  • 2.1 You will demonstrate cognitive skills and mastery of advanced theoretical knowledge in food science and technology and apply this knowledge to solve complex problems in existing and emerging areas of this discipline.
  • 2.2 You will generate and evaluate complex ideas and concepts at an abstract level.

4.0 Communicate technical knowledge by:

  • 4.1 You will effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.

5.0 Display personal and professional responsibility by:

  • 5.1 You will be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.
  • 5.2 You will work effectively, responsibly, ethically and safely in an individual or team context


Upon successful completion of this 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 and at the level of the gut ), 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 a topic related to nutrition, health and 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.
  • 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

The following is a guide to the time required to complete this course.

Lecturer, tutor or demonstrator guided learning activities (face-to-face) (approximately 40 hours in total):

  • Lectures and tutorials

Independent study activities (approximately 80 hours in total):

  • Working through on-line learning materials
  • Preparation of assessment items
  • Course content review
  • Test and examination preparation


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. There is no recommended text for this unit, however the following book is a useful reference:
Whitney, Rolfes, Crowe, Cameron-Smith & Walsh (2017) “Understanding Nutrition” (Aust & NZ 3rd ed, Cengage Learning)
This book is available online through the RMIT Library, and can be downloaded for free.


Overview of Assessment

This course has no hurdle requirements.

Assessment tasks

Assessment Task 1: Online multiple choice tests
You will complete Multiple Choice Questions (MCQs) associated with each module. Details of the number and timing of tests will be presented in class.
The first MCQ question set is the early assessment task for Nutrition, Health and Disease.
Weighting 20%
This assessment supports CLOs: 1 and 2

Assessment 2: Assignment
Perform a critical review of a nutrition research paper (to be set in class), and a related nutrition report and resource in a consumer context..
Weighting 20%
This assessment task supports CLOs: 1, 2, 3 and 5

Assessment 3: Investigation
Team based investigation on a disease of Western Lifestyle, and a diet or product which claims to lower its risk.
Weighting 20%
This assessment task supports CLOs: 1, 2, 3, 4, 5 and 6.

Assessment Task 4: Final Examination
A two hour closed book final examination.
Weighting: 40%
This assessment task supports CLOs: 1 and 2

 

Please note that postgraduate students are expected to demonstrate deeper knowledge and higher level application of knowledge and skills than undergraduate students. There may be a postgraduate and an undergraduate version for both the tests and the end-of-semester examination