| Semester 2, 2023 Online | |
| Units : | 1 |
| School or Department : | School of Agriculture and Environmental Science |
| Grading basis : | Graded |
| Course fee schedule : | /current-students/administration/fees/fee-schedules |
Staffing
Course Coordinator:
Overview
This course focusses on the nutritional aspects of food along with the role of nutrition in diseases development and the role of functional foods in treatment and prevention of diseases.
This course examines the foods that are essential for the body to survive and grow from foetal life to old age. These essential components include both macronutrients such as carbohydrates, fats and proteins and micronutrients such as vitamins and minerals. In addition, this course will examine the concept of functional foods, that is how foods can be used to prevent or reverse disease, in addition to providing nutrition.
Course learning outcomes
On successful completion of this course students should be able to:
- Integrate knowledge of the role of food components in nutrition;
- Apply expertise in the role of nutrition in homeostasis;
- Analyse the relationship between nutrition and disease development;
- Illustrate the importance of functional foods and nutraceuticals in treatment and prevention of diseases.
Topics
| Description | Weighting(%) | |
|---|---|---|
| 1. | Nutritional needs and important components of a healthy body | 10.00 |
| 2. | Biomolecules - digestion, absorption and storage in the body | 20.00 |
| 3. | Physiological importance of biomolecules | 20.00 |
| 4. | Nutrition related disorders | 30.00 |
| 5. | Functional foods and nutraceuticals | 20.00 |
Text and materials required to be purchased or accessed
Student workload expectations
To do well in this subject, students are expected to commit approximately 10 hours per week including class contact hours, independent study, and all assessment tasks. If you are undertaking additional activities, which may include placements and residential schools, the weekly workload hours may vary.
Assessment details
| Description | Group Assessment |
Weighting (%) | Course learning outcomes |
|---|---|---|---|
| Problem Solving | No | 20 | 1,2 |
| Quiz | No | 20 | 1,2,3 |
| Research (paper) | No | 20 | 3 |
| Time limited online examinatn | No | 40 | 1,2,3,4 |