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)

OHTH4264

City Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 1 2024,
Sem 1 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: 

MC237 - Master of Food Science and Technology 
GD132 - Graduate Diploma in Food Science and Technology         

PLO 1.1 Understand food science and technology - Demonstrate an advanced understanding of food science and technology by articulating relevant scientific methods and explaining why and how current knowledge in this discipline is both contestable and continuously evolving. Through further inquiry and research, make food science and technology relevant in society.  
PLO 1.2 Understand food science and technology - Display a thorough understanding of recent developments in a specialised area of food science and technology.  
PLO 1.3 Understand food science and technology - Apply research principles and methods applicable to food science and technology.  
PLO 2.1 Critically analyse and solve problems in food science and technology - 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.  
PLO 2.2 Critically analyse and solve problems in food science and technology - Generate and evaluate complex ideas and concepts at an abstract level.  
PLO 3.1 Apply food science and technology knowledge and skills - Exhibit creativity, initiative and a high level of autonomy in research and/or professional practice.  
PLO 4.1 Communicate technical knowledge - Effectively communicate concepts of food science and technology to specialist and non-specialist audiences, using a variety of presentation modes.  
PLO 5.1 Display personal and professional responsibility - Be accountable for individual learning and professional rigour via the development of independent and self-directed learning strategies.  
PLO 5.2 Display personal and professional responsibility - Work effectively, responsibly, ethically and safely in an individual or team context.  

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: 

  1. Critically examine 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).
  2. Explain the interaction between nutrients and human physiology, and related health outcomes.
  3. Critically review contemporary nutrition research, emphasising evidence-based methodologies to debunk nutrition myths and deliver clear, factual insights.
  4. Discriminate between scientific data and promotional or biased content on nutrition, showcasing the ability to evaluate information sources accurately.
  5. Demonstrate adept communicate skills in conveying nutrition-related concepts effectively through both written and verbal formats.
  6. Demonstrate effective teamwork skills by collaboratively contributing to the creation of an innovative report focused on nutrition, health and disease. 


Overview of Learning Activities

The learning activities included in this course are:

  • Private study, working through the course syllabus materials (online learning modules); 
  • Workshops where syllabus material will be discussed; 
  • Workshop activities designed to give further practise in the application of theory and procedures, gaining practise at solving conceptual and numerical problems; 
  • Online multiple choice tests providing opportunities for feedback on student progress and understanding; 
  • Student presentations about diseases of Western lifestyle and nutrition; 
  • Written assignments and case studies requiring an integrated understanding of the subject matter. 

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: Integrity and Professional Conduct Portfolio (Individual; Written) 
Weighting 30%  
This assessment supports CLOs 3, 4 & 5 

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) 
Weighting 25%    
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 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.