NUTR3922

Nutrition and Chronic Disease

Course Information

These course outlines are a guide only. They are provided for the information of prospective students. Although every effort is made to ensure the most up to date information is provided, timetables often change each semester due to the availability of rooms and resources. Content (including lecture/practical topics, assessment and textbooks) is also regularly reviewed to ensure relevance and effective learning.

Unit of Study Overview

This unit of study examines the relationship and evidence for the role of nutrition in the etiology of chronic diseases such as obesity, diabetes, cancer, coronary heart disease, hypertension, dental caries and osteoporosis. It also investigates the current nutrition policies, guidelines and systems that are aimed at preventing these diseases at a population level. These include national Dietary Guidelines, Nutrient Reference Values, food legislation and fortification, and Commonwealth and State food policies. Within this Unit of Study are also lectures and workshops on developing communication skills, and a media workshop. Students will also get an opportunity to examine the current popular fad diets on the market.

Course Coordinator Contact Details

Ms Katherine Jukic

Room: 476

Telephone: 9351 2605

E-mail: k.jukic@usyd.edu.au

Curriculum Development Coordinator: Ms Soumela Amanatidis

Prerequisites

Credit average in NUTR2911 and NUTR2912

Timetable

Lectures - Wednesdays, 12.00pm-2.00pm, Carslaw Lecture Theatre 375
Tutorials/workshops/presentations - Thursdays, 9.00am-12.00pm (venue varies)

Textbooks

Lawrence M & Worsley T (Editors). Public Health Nutrition – From Principles to Practice. Sydney: Allen & Unwin, 2007.

Mann J & Truswell AS (Editors). Essentials of Human Nutrition, 3rd Ed. New York: Oxford University Press, 2007.

Truswell AS. ABC of Nutrition, 4th Ed. London: BMJ Books, 2003.

Lecture Outlines

Obesity
Physical Activity
Pre-Diabetes and Diabetes
Coronary Heart Disease
Cancer
Hypertension
Oral Health
Osteoporosis
Food Policies
Food and Nutrition Systems
Nutrient Reference Values
Dietary Guidelines
FSANZ
Food Fortification
Nutrition in Developing Countries
Fad Diets
Communications

Practical Course

Fad Diets – lab and presentations
Debates
Communications workshops
Media workshop

Assessment

One 2.0 - 2.5 hour exam, plus 2 assignments (presentations and debates).