An introduction to nutrition as it relates to health and disease.
Many myths surround nutrition and health. The aim of this paper is to answer some of the common questions and beliefs that people have about food and their bodies, such as:
- Is following a low carbohydrate diet a good idea if I want to lose weight?
- Can I eat milk and dairy products if I am lactose intolerant?
- If I want to build more muscle, a protein powder supplement is necessary, isn't it?
- Do our bodies absorb the calcium in vegetables better than the calcium in dairy products?
- Are dairy products necessary to ensure an adequate calcium intake?
- Does eating after 6pm make me fat?
- Would you recommend someone to eat smaller meals more often or larger meals less often to control their weight?
- To become a vegetarian don't I just have to stop eating meat?
|Paper title||Nutrition and Health: Concepts and Controversies|
|Teaching period||Summer School|
|Domestic Tuition Fees||Tuition Fees for 2018 have not yet been set|
|International Tuition Fees||Tuition Fees for international students are elsewhere on this website.|
- 36 points
- HUNT 221, HUNT 222, HUNT 223, HUNT 201, HUNT 202
- Schedule C
- (i) Students who have not passed 36 points may be admitted with approval from the Head of Department. (ii) HUNT 233 cannot be credited to a degree if HUNT 221, 222, 223, 201 or 202 has been passed previously or is being taken concurrently.
- More information link
- View the Human Nutrition undergraduate handbook
- Teaching staff
- Dr Katherine Black
- Paper Structure
- This paper provides a basic introduction to nutrition as it relates to health. Current and controversial issues will be discussed to help reinforce basic nutrition principles including the absorption, digestion and metabolism of nutrients. Topics to be included range from defining a healthy diet, 'good' versus 'bad' fats, artificial sweeteners, pros and cons of vegetarianism, dieting and weight loss, dietary supplements, and food intolerances and allergies. The different nutritional needs and practices of individuals at different stages of the life cycle will be identified, such as 'eating for two', breastfeeding, childhood feeding and nutritional problems, eating disorders during adolescence and maintaining healthy eating patterns during adulthood. Tutorial sessions will be held each week, at which time practical activities will be conducted, such as conducting nutrition assessments, performing anthropometric measurements, evaluating diets and using nutritional assessment software.
- Teaching Arrangements
- Ten hours of lectures/tutorials per week
- No textbook is required.
Students will be supplied with a laboratory manual and selected reading material.
- Mann J.I. and Truswell A.S. (Eds.) (2012). Essentials of Human Nutrition (4th ed.). Oxford: Oxford University Press.
- Whitney E.N. et al. (2011). Understanding Nutrition: Australian & NZ Edition. Belmont, CA: Wadsworth, Cengage Learning.
- Russell D, Parnell W, et al. (1999). New Zealand Food: New Zealand People. Key results of the 1997 National Nutrition Survey.
- Lean M.E.J. (ed.) (2006). Fox and Cameron's Food Science, Nutrition & Health (7th ed.). London: Hodder Arnold.
- Graduate Attributes Emphasised
- Communication, Critical thinking, Information literacy.
View more information about Otago's graduate attributes.
- Learning Outcomes
- By the end of this paper students should be able to:
- Describe the effects of nutrients on health and to appropriately determine foods high in specific nutrients
- Evaluate the benefits of different foods for certain populations
- Understand the limitations of dietary assessment
- Describe the needs of specific population groups