Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

HUNT141 Understanding Human Nutrition

Due to COVID-19 restrictions, a selection of on-campus papers will be made available via distance and online learning for eligible students.
Find out which papers are available and how to apply on our COVID-19 website

Basic understanding of key nutritional concepts and the importance of evidence-based nutrition for individual and population health.

HUNT 141 examines the role that food and nutrition plays in the health and wellbeing of individuals and populations. This paper has a strong practical component that allows the student to explore and assess their own dietary and nutrient requirements. This paper provides an overview of several areas of nutrition and will be relevant to those studying and working in nutrition and dietetics, medicine, dentistry, physiotherapy, pharmacy, public health, food science and sports and exercise nutrition. Key questions explored include: What makes up a healthy diet? Do weight loss diets really work? Are supplements really necessary? What role does diet play in disease? What does the sustainability of our food look like? How does our culture influence what we eat?

Paper title Understanding Human Nutrition
Paper code HUNT141
Subject Human Nutrition
EFTS 0.15
Points 18 points
Teaching period(s) Summer School (Distance learning)
Semester 1 (On campus)
Semester 2 (On campus)
Domestic Tuition Fees (NZD) $1,092.15
International Tuition Fees (NZD) $5,004.75

^ Top of page

Restriction
HUNT 233
Schedule C
Science
Contact
human-nutrition@otago.ac.nz
Teaching staff

Professor Sheila Skeaff

Paper Structure

The paper is organised into major topic areas:

  • Energy, vitamins, minerals
  • Global health and diet-related disease
  • Food sustainability
Teaching Arrangements
All course information will be available on Blackboard.

There are 2 hours of lectures per week and one 2-hour practical per week. Some lectures follow a traditional lecture format and others incorporate problem-based learning activities.
Textbooks
Recommended:
  • Whitney E, Rolfes SR, Crowe T, Cameron-Smith D, Walsh A (2017). Understanding Human Nutrition (3rd). Cengage Learning Australia.
Graduate Attributes Emphasised
Global perspective, Communication, Critical thinking, Information literacy.
View more information about Otago's graduate attributes.
Learning Outcomes

By the end of HUNT 141 students should be able to

  • Discuss the physiological, social and cultural factors that impact on food choices and dietary behaviour
  • Identify key functions, food sources and requirements of specified nutrients
  • Use evidence-based nutrition guidelines and knowledge of the New Zealand food supply to recommend appropriate food choices for general health
  • Apply simple nutritional assessment skills to an individual's dietary intake and produce a clear and complete written report
  • Integrate nutrition knowledge with practical application

^ Top of page

Timetable

Summer School

Location
Dunedin
Teaching method
This paper is taught through Distance Learning
Learning management system
Blackboard

Semester 1

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Wednesday 11:00-11:50 9-13, 15-22
Thursday 11:00-11:50 9-13, 15-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 09:00-10:50 15, 19
Tuesday 10:00-11:50 10-13, 16-18, 20-22
A2 Tuesday 12:00-13:50 10-13, 15-22
A3 Tuesday 15:00-16:50 10-13, 15-22
A4 Wednesday 09:00-10:50 10-13, 15-22

Semester 2

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Monday 14:00-14:50 28-34, 36-41
Friday 08:00-08:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
A1 Wednesday 10:00-11:50 28-34, 36-41
A2 Wednesday 16:00-17:50 28-34, 36-41
A3 Thursday 13:00-14:50 28-34, 36-41
A4 Thursday 16:00-17:50 28-34, 36-41
A5 Friday 10:00-11:50 28-34, 36-41

Basic understanding of key nutritional concepts and the importance of evidence-based nutrition for individual and population health.

HUNT 141 examines the role that food and nutrition plays in the health and wellbeing of individuals and populations. This paper has a strong practical component that allows the student to explore and assess their own dietary and nutrient requirements. This paper provides an overview of several areas of nutrition and will be relevant to those studying and working in nutrition and dietetics, medicine, dentistry, physiotherapy, pharmacy, public health, food science and sports and exercise nutrition. Key questions explored include: What makes up a healthy diet? Do weight loss diets really work? Are supplements really necessary? What role does diet play in disease? What does a sustainable diet look like? How does our culture influence what we eat?

Paper title Understanding Human Nutrition
Paper code HUNT141
Subject Human Nutrition
EFTS 0.15
Points 18 points
Teaching period(s) Summer School (Distance learning)
Semester 1 (On campus)
Semester 2 (On campus)
Domestic Tuition Fees Tuition Fees for 2022 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Restriction
HUNT 233
Schedule C
Science
Contact
human-nutrition@otago.ac.nz
Teaching staff

Professor Sheila Skeaff

Paper Structure

The paper is organised into major topic areas:

  • Energy, vitamins, minerals
  • Global health and diet-related disease
  • Food sustainability
Teaching Arrangements

Semester one and Semester two teaching arrangements:

This paper uses a mixture of lectures and practical based learning. There is one 2-hour practical per week. Some lectures follow a traditional lecture format and others incorporate problem-based learning activities.

Summer school teaching arrangements:

This paper is distance taught using a combination of pre-recorded and live sessions on Microsoft Teams. There is an expectation that students will complete assigned work prior to the live sessions. Students must attend one 2-hour live session a week, times TBC.

Textbooks

Recommended:

  • Whitney E, Rolfes S, Crowe T, Walsh A. Understanding Nutrition: Australian and New Zealand Edition: 4th Edition. Cengage Learning Australia; 2019.
Graduate Attributes Emphasised
Global perspective, Communication, Critical thinking, Information literacy.
View more information about Otago's graduate attributes.
Learning Outcomes

By the end of HUNT 141 students should be able to

  • Discuss the physiological, social and cultural factors that impact on food choices and dietary behaviour
  • Identify key functions, food sources and requirements of specified nutrients
  • Use evidence-based nutrition guidelines and knowledge of the New Zealand food supply to recommend appropriate food choices for general health
  • Apply simple nutritional assessment skills to an individual's dietary intake and produce a clear and complete written report
  • Integrate nutrition knowledge with practical application

^ Top of page

Timetable

Summer School

Location
Dunedin
Teaching method
This paper is taught through Distance Learning
Learning management system
Blackboard

Semester 1

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Wednesday 11:00-11:50 9-15, 17-22
Thursday 11:00-11:50 9-15, 17-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 09:00-10:50 15, 19
Tuesday 10:00-11:50 10-13, 17-18, 20-22
A2 Tuesday 12:00-13:50 10-13, 15, 17-22
A3 Tuesday 15:00-16:50 10-13, 15, 17-22
A4 Wednesday 09:00-10:50 10-13, 15, 17-22

Semester 2

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
A1 Monday 14:00-14:50 28-34, 36-41
Thursday 15:00-15:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
A1 Wednesday 10:00-11:50 28-34, 36-41
A2 Wednesday 16:00-17:50 28-34, 36-41
A3 Thursday 13:00-14:50 28-34, 36-41
A4 Thursday 16:00-17:50 28-34, 36-41
A5 Friday 10:00-11:50 28-34, 36-41