inline-defaultCreated with Sketch.
inline-defaultCreated with Sketch.
HomeUniversitiesProgramsStudents & Alumni
search
Students
Courses

Nutrition and Health

University of Southern Queensland
Toowoomba , Australia
Visit Program Website
Students
Tuition Fee
Not Available
Start Date
Not Available
Medium of studying
Fully Online
Duration
Not Available
Details
About Program
About University

You've viewed 1/5 programs/universities. You can view up to 5 programs/universities

Create a free account to unlock full content!

By registering, you agree to our Privacy Statement and Terms and Conditions.

Details
Program Details
Degree
Courses
Major
Food Science and Technology | Nutrition Science | Public Health
Area of study
Health | Hygiene and occupational health services
Education type
Fully Online
Course Language
English
About Program

Program Overview

Course Overview

The course focuses on the nutritional aspects of food, the role of nutrition in disease development, and the role of functional foods in treatment and prevention of diseases.


Staffing

  • Course Coordinator: Alla Marchuk

Course Description

This course examines the foods essential for the body to survive and grow from fetal life to old age, including both macronutrients (carbohydrates, fats, and proteins) and micronutrients (vitamins and minerals). It also explores the concept of functional foods and their role in preventing or reversing disease, in addition to providing nutrition.


Course Learning Outcomes

On successful completion of this course, students should be able to:


  1. Integrate knowledge of the role of food components in nutrition
  2. Apply expertise in the role of nutrition in homeostasis
  3. Analyse the relationship between nutrition and disease development
  4. 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

Required Texts and Materials

  • Whitney, E. and Rolfes, S. R 2019, Understanding nutrition , 4th edn, Cengage Learning, Australia

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.


Assessment Details

Approach | Type | Description | Group | Assessment Weighting (%) | Course Learning Outcomes
---|---|---|---|---|---
Assignments | Written | Problem Solving | No | 20 | 1,2
Assignments | Written | Quiz | No | 20 | 1,2,3
Assignments | Written | Research (paper) | No | 20 | 3
Examinations | Non-invigilated | Time limited online examination | No | 40 | 1,2,3,4


Course Details

  • Units: 1
  • School or Department: School of Agriculture and Environmental Science
  • Grading basis: Graded
  • Course fee schedule: Not specified
  • Semester: Semester 2, 2023
  • Mode of Study: Online
See More