Availabilities:

Location Domestic International
Online
Term1,3,5
Term1,3

Unit Summary

Unit type

PG Coursework Unit

Credit points

12

Faculty/College

Faculty of Health

Unit aim

Explores the links between food and health, and how food can play an important role in contemporary medicine. Students will understand the nutritional composition of food. They learn about diet composition, that is, the quantities of different types of food that are consumed, and its impact on nutrition and health – both physical and mental. This unit highlights the interaction of both food composition and diet composition in the broad context of lifestyle choices for nutrition and health.

Unit content

Module 1: Introducing different types of diets

Module 2: Role of food in complementary and integrative medicine

Module 3: Contaminants in food

Module 4: Role of diet and food composition in health

Module 5: Organic food consumption and health: dietary intervention studies

Module 6: Whole-body health: Gut microbiome and nutrition

Learning outcomes

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.

On completion of this unit, students should be able to:
1 Compare the composition of a range of diets for their nutritional value and contribution to health
2 Critically appraise the influence of primary production, storage and processing methods on the nutritional composition of food.
3 Critically appraise the impacts of diet composition and food composition in the context of lifestyle choices on nutrition and health

On completion of this unit, students should be able to:

  1. Compare the composition of a range of diets for their nutritional value and contribution to health
  2. Critically appraise the influence of primary production, storage and processing methods on the nutritional composition of food.
  3. Critically appraise the impacts of diet composition and food composition in the context of lifestyle choices on nutrition and health

Prescribed texts

  • No prescribed texts.

  • No prescribed texts.

  • Prescribed text information is not currently available.
Prescribed texts may change in future teaching periods.