Diet Disease Relationships
Study the relationship between diet, health and disease. Analyse why food low in nutrition causes health conditions and reduces energy and performance.Discover how bacteria in food spreads, and find ways to prevent and manage diet related disease.
Enrolments for this year have closed. Keep exploring subjects.
- 31 Aug 2020
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At the completion of this subject students will be able to:
- analyse dietary patterns to identify foods/nutrients that may be protective in managing and/or preventing disease and explain the proposed mechanisms and evidence
- critically review the role of nutrition in the aetiology of given diseases to identify population groups at increased or reduced risk, and explain the associated epidemiological evidence and pathophysiology
- critically appraise a scientific paper examining the role of nutritional factors in the aetiology of a disease.
- Introduction to Nutritional Epidemiology and Microbiology
- Modes of Transmission
- Microorganisms and Disease
- E.Coli and Salmonella
- Clostridium difficult, Perfringans and Listeria
- Obesity and Metabolic Syndrome
- Lipids and CVD 1
- Lipids and CVD 2
- Asthma and Lung Disease
- Osteoporosis and Musculoskeletal disorders
You must have successfully completed the following subject(s) before starting this subject:
- OtherDetails -
This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.
Please note: this subject was previously known as Nutrition and Disease.
In this subject, students will develop an understanding of the relationships between nutrition and disease. Students will explore key diseases in which nutritional factors have a role in the aetiology (as a platform for future studies in the prevention and management of nutrition-related diseases). Students will be introduced to food microbiology, and will gain an understanding of food and water-borne illnesses caused by microbial contamination. Students will consolidate skills in critical appraisal of the scientific literature in relation to the pathophysiology of nutrition-related disease.
- 3 x 45 minute quizzes (60%)
- 700 word written report (15%)
- 1200 word written assignment (25%)
Textbook information is pending.