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, Sem 1 2025 |
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, Viet1 2025 |
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
Recommended Prior Study
You should have satisfactorily completed or received credit for the following course/s before you commence this course:
If you have completed prior studies at RMIT or another institution that developed the skills and knowledge covered in the above course/s you may be eligible to apply for credit transfer.
Alternatively, if you have prior relevant work experience that developed the skills and knowledge covered in the above course/s you may be eligible for recognition of prior learning.
Please follow the link for further information on how to apply for credit for prior study or experience.
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 program learning outcomes for the following programs:
BP199P7 - Bachelor of Science (Food Technology and Nutrition) (Nutrition Major)
PLO 1.1 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the scientific method and an ability to apply the scientific method in practice.
PLO 1.2 Demonstrate a coherent understanding of science - You will demonstrate a coherent understanding of the role, relevance and significance of food technology and nutrition in society.
PLO 1.3 Demonstrate a coherent understanding of science - You will demonstrate an understanding of the role and importance of evidence in the continuous evolution of scientific knowledge.
PLO 2.1 Exhibit depth and breadth of scientific knowledge - You will demonstrate a depth and breadth of the core concepts in food technology and nutrition.
PLO 2.2 Exhibit depth and breadth of scientific knowledge - You will demonstrate an ability to implement the principles and practices that underpins product development, food processing, ingredient interactions, and quality assurance.
PLO 2.3 Exhibit depth and breadth of scientific knowledge - You will develop an appreciation of the significance of research and management to the development and production of innovative, safe and healthy foods.
PLO 4.1 Demonstrate effective communication of science - You will be able to effectively communicate about food and nutrition issues using oral, written and presentation skills.
PLO 4.2 Demonstrate effective communication of science - You will demonstrate an ability to write technical and scientific reports
PLO 4.3 Demonstrate effective communication of science - You will be able to communicate the solution to a problem or the result of a technical or scientific investigation using appropriate terminology for the intended audience.
PLO 5.2 Demonstrate accountability for your own learning and scientific work - You will demonstrate initiative and independence.
PLO 5.4 Demonstrate accountability for your own learning and scientific work - You will develop an ability to work collaboratively.
BP350 - Bachelor of Science (Nutrition Science Major)
BP199P23 - Bachelor of Food Technology and Nutrition (Nutrition Science Major)
BP289FTNDD Bachelor of Food Technology and Nutrition/Bachelor of Business (Nutrition Science Major)
PLO1 Apply a broad and coherent knowledge of scientific theories, principles, concepts and practice in one or more scientific disciplines.
PLO4 Communicate, report and reflect on scientific findings, to diverse audiences utilising a variety of formats employing integrity and culturally safe practices.
PLO5 Work independently, with agility, safety, and accountability for own learning and professional future.
For more information on the program learning outcomes for your program, please see the program guide.
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 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: Client Case-Studies (Individual; Written)
Weighting 20%
This assessment supports CLOs 1 & 2
Assessment Task 2: Nutrition Research Critical Review (Individual; Written)
Weighting 25%
This assessment task supports CLOs 1, 3 & 4
Assessment Task 3: Nutrition Education Resource (Team-Based; Artefact and Oral)
Weighting 35%
This assessment task supports CLOs 1, 2, 3, 4, 5 & 6
Assessment Task 4: Professional Practice Simulation (Individual; Oral)
Weighting 20%
This assessment task supports CLOs 1, 2 & 5
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.