11551 (v.2) Public Health Nutrition 782

Area:

School of Public Health

Credits:

25.0

Contact Hours:

3.0

Lecture:

1 x 3 Hours Weekly

Syllabus:

An introduction to modern nutrition science. Accessing nutrition literature. The biochemistry and physiology of nutrients -energy, protein, lipids, carbohydrates, vitamins and minerals. Recommended dietary intakes. Nutritional epidemiology. Foods. The supply, processing and safety of foods. Food standards. Food composition. Nutrient data bases. Analysis of nutrient content. Social science and nutrition. Food choice. At risk sub-populations. Nutritional status assessment - biochemical, anthropometric, dietary intake methods. Nutritional policy. National nutrition policies, dietary guidelines and goals. Agriculture and economic aspects. Nutrient labeling. Food fortification. Nutrition in developing countries. World food supply. Nutrition education. Food fads and misinformation. Diet and disease. Primary nutritional diseases. Diet and chronic disease.

Unit Outcomes:

On successful completion of this unit, students will be able to- Demonstrate an understanding of the biochemistry and physiology of nutrients. Understand the scientific principle(s) involved in the formulation of Recommended Dietary Intakes and Dietary Guidelines. Describe the epidemiology of major nutritional diseases in developed and developing countries. Develop nutrition components of epidemiological research projects. Demonstrate a knowledge of the psychological and socio-cultural factors which influence food preferences, choices and habits. Describe the key issues involved in the preparation and supply of foods in developed countries. Understand the role and types of food processing, additives and technology. Describe the different methods for assessing the nutritional status of individuals including Anthropometric methods. Describe techniques for measuring the dietary intake of individuals and body composition. Understand the development and use of growth references. Understand the psychology andsociology of food choices, habits and preferences. Describe the special nutritional needs and problems of sub-populations in the community, eg. Aborigines, children, pregnant women, etc.

Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.

Unit References:

World Health Report 2002, WHO Geneva 2002 Recommended Dietary Intakes for Australians Dietary Guidelines for Australians Dietary Guidelines for children and Infant Feeding Guidelines Acting on Australia's Weight Eatwell Australia

Unit Texts:

Barrie M. Margetts and Michael Nelson. (eds.) (1997), Design concepts in nutritional epidemiology (2nd ed.). New York, Oxford University Press.

Unit Assessment Breakdown:

Workbook (part one) 30%. Workbook (part two) 40%. Position Paper 30%. This is by grade/mark assessment.

Year	Location	Period	Internal	Area External	Central External
2004	Bentley Campus	Semester 1	Y	Y