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, Sem 1 2024 |
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 |
OHTH2179 |
RMIT University Vietnam |
Undergraduate |
171H School of Science |
Face-to-Face |
Viet1 2024 |
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, by email
Pre-requisite Courses and Assumed Knowledge and Capabilities
Required Prior Study
You should have satisfactorily completed following course/s before you commence this course.
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 offers an in-depth understanding of the relationship between nutrition and chronic diseases such as obesity, type II diabetes, heart disease, and cancer. It emphasises the critical examination of diet-health connections and the impact of dietary factors on disease mechanisms. Students will explore the interplay between nutrients and human physiology, examining contemporary nutrition evidence with a critical eye.
Key areas include distinguishing scientific data from promotional content in nutrition, developing critical analysis and communication skills in the conveyance of nutrition concepts, and building teamwork capabilities through collaborative projects. The course also covers nutrition-gene interactions, the gut microbiome, and the nutritional aspects of various diet types.
Through a blend of theoretical knowledge with active and authentic learning tasks, you will be equipped to critically assess nutrition information, debunk myths, and communicate evidence-based insights on nutrition, health, and disease.
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.
2.0 Exhibit depth and breadth of scientific knowledge by:
- 2.1 You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.
- 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 BP199P23 Bachelor of Food Technology and Nutrition, BP289FTNDD Bachelor of Food Technology and Nutrition/Bachelor of Business and BP350 Bachelor of Science
- PLO 1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practices relevant to the fields of food technology and nutrition.
- PLO 4 Critically evaluate and communicate concepts and practices relevant to the fields of food technology and nutrition to diverse audiences utilising contemporary and traditional formats employing professional integrity and culturally safe practices.
- PLO 5 Work independently with agility, safety, and accountability for own learning and professional future.
Upon successful completion of this course, you should be able to:
- Describe the connection between nutrition and health, and the mechanisms by which diet-related factors influence chronic diseases (i.e., obesity, diabetes, type II diabetes, heart disease, cancer and gut issues).
- Explain the interaction between nutrients and human physiology, and related health outcomes.
- Critically review contemporary nutrition research, emphasising evidence-based methodologies to debunk nutrition myths and deliver clear, factual insights.
- Differentiate between scientific data and promotional or biased content on nutrition, showcasing the ability to evaluate information sources accurately.
- Demonstrate the ability to communicate nutrition-related concepts effectively through both written and verbal formats.
- Demonstrate the ability to collaborate effectively in a team to produce an innovative report focused on nutrition, health and disease.
Overview of Learning Activities
You will be actively engaged in a range of learning activities such as lectorials, workshops, tutorials, 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 is no recommended text for this unit, however the following book is a useful reference:
- Whitney, Rolfes, Crowe, Cameron-Smith & Walsh (2019) “Understanding Nutrition” (Aust & NZ 4th ed, Cengage Learning)
This book is available online through the RMIT Library and can be downloaded for free.
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.