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HUNT141 Understanding Human Nutrition

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

In recent years, interest in the role of food and nutrition in promoting health and wellness has increased, ranging from food health claims and sustainability through to preventative healthcare in medical settings. HUNT 141 is a practical and engaging introduction to the core principles of nutrition. It will equip students with the knowledge and skills required to optimise individual and population health. Issues 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.

Paper title Understanding Human Nutrition
Paper code HUNT141
Subject Human Nutrition
EFTS 0.1500
Points 18 points 18 points
Teaching period(s) First Semester, Second Semester
Domestic Tuition Fees (NZD) $1,080.30
International Tuition Fees (NZD) $4,858.95

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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 sustainable
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.

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Timetable

First Semester

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 9-12, 18-22
Thursday 11:00-11:50 9-12, 18-22

Practical

Stream Days Times Weeks
Attend one stream from
A1 Tuesday 12:00-13:50 10-12, 18-22
A2 Tuesday 15:00-16:50 10-12, 18-22
A3 Wednesday 09:00-10:50 10-12, 18-22
A4 Tuesday 09:00-10:50 20
Tuesday 10:00-11:50 10-12, 18-19, 21-22

Second Semester

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
A6 Friday 13:00-14:50 28-34, 36-41