Course Title: Nutrition, Health and Disease

Part A: Course Overview

Course Title: Nutrition, Health and Disease

Credit Points: 12.00

Important Information:

 

 

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 2018, Sem 1 2019, Sem 1 2020, Sem 1 2021, Sem 1 2022, Sem 1 2023
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 2018, Sem 1 2019, Sem 1 2020, Sem 1 2021, Sem 1 2022, Sem 1 2023
OHTH2172	Bundoora Campus	Undergraduate	135H Applied Sciences	Face-to-Face	Summer2017
OHTH2174	Bundoora Campus	Postgraduate	135H Applied Sciences	Face-to-Face	Summer2017

Course Coordinator: Rajaraman Eri

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: rajaraman.eri@rmit.edu.au

Course Coordinator Availability: By appointment, by email

Pre-requisite Courses and Assumed Knowledge and Capabilities

Required Prior Study

You should have satisfactorily completed courses before you commence this course.

• ONPS1118 Nutrition Principles (Course ID 014475)

Alternatively, you may be able to demonstrate the required skills and knowledge before you start this course.

Contact your course coordinator if you think you may be eligible for recognition of prior learning. 

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 Western lifestyle-associated diseases (including obesity, type II diabetes, heart disease and some cancers). This course will also provide you with an understanding of nutrition-gene interactions, the gut microbiome and mental health, and the nutritional aspects of vegetarian diets. You will also learn to assess nutrition websites, review the literature on a variety of nutritional issues, gain experience in public speaking and working in teams, and learn how to write precise evidence-based summaries on nutrition topics.

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 be 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 the mechanism of different nutrients which increase or decrease the risk of ‘diseases of Western Lifestyle’ (i.e. obesity, diabetes, type II diabetes, heart disease and some cancers).
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 nutrition research. 
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

You will be actively engaged in a range of learning activities such as lectorials, tutorials, practicals, laboratories, seminars, project work, class discussion, individual and group activities. Delivery may be face to face, online or a mix of both. 

You are encouraged to be proactive and self-directed in your learning, asking questions of your lecturer and/or peers and seeking out information as required, especially from the numerous sources available through the RMIT library, and through links and material specific to this course that is available through myRMIT Studies Course. 

Overview of Learning Resources

RMIT will provide you with resources and tools for learning in this course through myRMIT Studies Course. 

There are services available to support your learning through the University Library. The Library provides guides on academic referencing and subject specialist help as well as a range of study support services. For further information, please visit the Library page on the RMIT University website and the myRMIT student portal.

Overview of Assessment

 

Assessment Tasks 

Assessment Task 1: Online Knowledge Checks
Weighting 20%
This assessment supports CLOs 1 & 2 

Assessment Task 2: Individual Assignment
Weighting 25%
This assessment task supports CLOs 1, 2, 3 & 5 

Assessment Task 3: Team-Based Investigation
Weighting 35% 
This assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 4: Nutrition Specialist Workday
Weighting 20%
This assessment task supports CLOs 1 & 2

If you have a long-term medical condition and/or disability it may be possible to negotiate to vary aspects of the learning or assessment methods. You can contact the program coordinator or Equitable Learning Services if you would like to find out more.