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Food Nutrition and Health (NUTR20001)
Undergraduate level 2Points: 12.5Dual-Delivery (Parkville)
From 2023 most subjects will be taught on campus only with flexible options limited to a select number of postgraduate programs and individual subjects.
To learn more, visit COVID-19 course and subject delivery.
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
Semester 2
Overview
Availability | Semester 2 - Dual-Delivery |
---|---|
Fees | Look up fees |
In modern societies we are experiencing the great health challenges due to the way we live our lives. The driving force for our modern epidemic of obesity, diabetes and cardiovascular diseases is our own lifestyle, and at the leading edge of these factors is diet. This subject will look at the changes in diet over time with particular reference to our evolutionary development as a bipedal omnivore and the foods we evolved with and compare these to modern processed foods.
Connections will be made with these changed dietary factors to our health situation today, effects on the microbial makeup of our guts, with an overview of specific diet related medical conditions that have become common in modern times. These health-related issues will also be viewed from within a human life cycle framework from conception to old age. The subject will also look into how nutrition research is done, showing students how to separate actual scientific evidence from the plethora of information presented in popular press books, web sites and blogs.
The subject will combine lectures and tutorial activities that involve critically reviewing current scientific studies relating foods to health and disease and an assignment investigating in depth a specific food health connection. The topics to be covered are:
- Research methodology and evidence in nutrition science
- Evolution & human diet
- Life cycle nutrition
- Obesity and Metabolic Syndrome
- Diet and CVD
- Diet and diabetes
- Diet and cancer
- Diet and the gut microbiome
Intended learning outcomes
On completion of this subject, students should be able to:
- Interpret scientific studies in human nutrition, with an understanding of the strengths and weaknesses of specific types of epidemiological cohort studies and randomised clinical controlled trials.
- Understand the basis of human macro and micro nutrient needs in the context of evolutionary adaptations of the digestive system and metabolic processes specific to humans.
- Outline the nutritional content and physiochemical structural differences in modern processed foods relative to the natural foods of the human evolutionary past.
- Understand how the differences in content and form of modern foods can influence health and development of chronic disease state.
- Outline the nutritional requirements of humans in different stage of development from the foetal development through to old age.
- Understand the basic diet and lifestyle issues associated with obesity, diabetes, cancers and cardiovascular diseases.
Generic skills
Students will also develop the following generic skills:
- An understanding of the role research methodology plays in the advancement of nutrition knowledge.
- Skills in independent critical thinking, analysis, review and report writing.
- Effective written and oral communication skills.
- Capacity for independent critical thought, rational inquiry and self-directed learning and research
- Capacity for creativity and innovation, through the application of skills and knowledge
- Develop the ability to work as a team member
- An ability to determine the level of validity of scientific information as communicated via journals, web sites and the media.
Last updated: 11 April 2024
Eligibility and requirements
Prerequisites
One of
Code | Name | Teaching period | Credit Points |
---|---|---|---|
AGRI20043 | Biochemistry in Agricultural Systems | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
BIOM20001 | Molecular and Cellular Biomedicine | Semester 1 (Dual-Delivery - Parkville) |
25 |
BIOM20002 | Human Structure and Function | Semester 2 (Dual-Delivery - Parkville) |
25 |
FOOD20003 | Intro to Food Science & Human Nutrition | Semester 1 (Dual-Delivery - Parkville) |
12.5 |
OR
Note: the following subject/s can also be taken concurrently (at the same time)
Code | Name | Teaching period | Credit Points |
---|---|---|---|
BCMB20002 | Biochemistry and Molecular Biology |
Semester 2 (Dual-Delivery - Parkville)
Semester 1 (Online)
|
12.5 |
Corequisites
None
Non-allowed subjects
FOOD20008
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 11 April 2024
Assessment
Description | Timing | Percentage |
---|---|---|
Journal article critical review
| Week 8 | 15% |
Mid semester test
| Week 6 | 20% |
Group assignment - 750 words written submission + 3min presentation (per student in group)
| Week 10 | 25% |
Written examination
| During the examination period | 40% |
Attendance and participation Hurdle requirement: Students must attend and complete at least 75% of the weekly tutorials and learning materials | Throughout the semester | N/A |
Last updated: 11 April 2024
Dates & times
- Semester 2
Principal coordinator Kate Howell Coordinator Fiona Kelly Mode of delivery Dual-Delivery (Parkville) Contact hours 36 hours - 1 x 2 hour lecture, 1 x 1 hour tutorial per week Total time commitment 170 hours Teaching period 25 July 2022 to 23 October 2022 Last self-enrol date 5 August 2022 Census date 31 August 2022 Last date to withdraw without fail 23 September 2022 Assessment period ends 18 November 2022 Semester 2 contact information
Time commitment details
170 Hours
Last updated: 11 April 2024
Further information
- Texts
Prescribed texts
- Understanding Nutrition Australia & NZ 2nd edition, Whitney, Rolfes, Crowe, Cameron-Smith et al
- Journal article readings will be provided via the Learning Management System (LMS).
- Breadth options
This subject is available as breadth in the following courses:
- Bachelor of Arts
- Bachelor of Commerce
- Bachelor of Design
- Bachelor of Environments
- Bachelor of Fine Arts (Acting)
- Bachelor of Fine Arts (Animation)
- Bachelor of Fine Arts (Dance)
- Bachelor of Fine Arts (Film and Television)
- Bachelor of Fine Arts (Music Theatre)
- Bachelor of Fine Arts (Production)
- Bachelor of Fine Arts (Screenwriting)
- Bachelor of Fine Arts (Theatre)
- Bachelor of Fine Arts (Visual Art)
- Bachelor of Music
- Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
- Available to Study Abroad and/or Study Exchange Students
This subject is available to students studying at the University from eligible overseas institutions on exchange and study abroad. Students are required to satisfy any listed requirements, such as pre- and co-requisites, for enrolment in the subject.
Last updated: 11 April 2024