Examines the nutritional requirements and the key nutritional issues across the lifespan from pre-conception to old age. Further, the role of food and nutrition in the aetiology of chronic diseases common in advancing age is explored, along with evidence-based interventions for these conditions. Students integrate and extend their knowledge by applying and reflecting on aspects of the nutrition care process through problem-based scenarios.
Topic 1: Foundations of evidence-based nutrition
Topic 2: Introduction to the nutrition care process
- Overview of the steps
- Nutrition assessment: Types of data; Diet history methods; Dietary analysis; Data integration and interpretation aligned with evidence/standards; Documentation
- Nutrition intervention: Communicating written nutrition education information
Topic 3: Nutritional requirements and key nutritional issues during the stages of the lifespan
- Pre-conception/fertility; Pregnancy; Lactation;
- Infancy; Childhood; Adolescence;
- Adults; Older adults
- Disordered eating and eating disorders
- Critical review of vegetarian diets in pregnancy, lactation, adolescence, childhood and infancy
Topic 4: Role of food and nutrition in the aetiology of chronic disease in adulthood, including evidence-based intervention in obesity, coronary heart disease, hypertension, insulin resistance, type 2 diabetes mellitus, metabolic syndrome and cancer prevention
Topic 5: Introduction to reflective practice
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||differentiate between the nutritional requirements at each stage of the lifecycle, as well as discuss and identify key nutritional issues||Knowledge of a discipline|
|2||apply dietary nutritional recommendations to different population groups across the lifecycle||Intellectual rigour||Knowledge of a discipline|
|3||evaluate the strength of the evidence for the relationship between diet, nutrition and disease||Intellectual rigour||Knowledge of a discipline|
|4||explain the relationship between food and nutrition in the aetiology of specific chronic non-communicable diseases common in advancing age||Knowledge of a discipline|
|5||translate knowledge about the relationship between food and its components and disease into evidence-based intervention strategies for specific chronic non-communicable diseases common in advancing age||Intellectual rigour||Knowledge of a discipline|
|6||explain the principles of and demonstrate an understanding of the application of elements of the nutrition care process||Intellectual rigour||Knowledge of a discipline|
|7||critically self-reflect on their learning experience using a structured framework.||Intellectual rigour||Lifelong learning||Communication and social skills|
- Mahan, LK, Escott-Stump, S & Raymond, JL, 2012, Krause's food and the nutrition care process, 13th edn, Elsevier, Australia. ISBN: 978-1-4377-2233-8.
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2014 Commonwealth Supported only. Student contribution band: 2
Please check the international course and fee list to determine the relevant fees.