Subject details

At the completion of this subject students will be able to:

  1. analyse dietary patterns to identify foods/nutrients that may be protective in managing and/or preventing disease and explain the proposed mechanisms and evidence
  2. 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
  3. critically appraise a scientific paper examining the role of nutritional factors in the aetiology of a disease.
  • Topics
    • Introduction to Nutritional Epidemiology and Microbiology
    • Modes of Transmission
    • Microorganisms and Disease
    • E.Coli and Salmonella
    • Clostridium difficult, Perfringans and Listeria
    • Fungi
    • Obesity and Metabolic Syndrome
    • Lipids and CVD 1
    • Lipids and CVD 2
    • Diabetes
    • Nutrigenomics
    • Asthma and Lung Disease
    • Osteoporosis and Musculoskeletal disorders
  • Study resources
    • Instructional Methods
      • Disscusion forum/Discussion Board
      • Embedded Multimedia
      • Online assignment submission
      • Podcasting/Leacture capture
      • Web links
    • Print Materials
      • Study guide
    • Online Materials
      • Online Assessment
      • Resources and Links
      • Audio-Video streaming

Entry Requirements

You must have successfully completed the following subject(s) before starting this subject:

Special requirements

  • 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.

  • Assignment 1 - 3 x 45 minute quizzes (60%)
  • Assignment 2 - 700 word written report (15%)
  • Assignment 3 - 1200 word written assignment (25%)

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a subject.

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