BND2042

Nutrition and immunology ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Professor Jenny Rolland (Pathology & Immunology) & Ms Vicki Barrington (Nutrition & Dietetics)

Offered:
Clayton Second semester 2005 (Day)

Synopsis: The aim of this unit is to provide students with a basic understanding of immunology, its role in the development of human disease and the clinical interface between immune processes and nutrition. The unit will provide an overview of humoral and cellular immune responses. It will also cover cells of the immune system and the mechanisms of immune reactions followed by an examination of how these processes may be affected by nutritional deficiencies.

Objectives: At the completion of the unit the students will have an understanding of: 1. the principles of Mendelian inheritance; 2. DNA damage and repair, mutations, genetic changes leading to cancer, inheritance of oncogenes; 3. inborn errors of metabolism including those responsive to nutritional interventions; 4. genetic diseases: cystic fibrosis, sickle cell amaemias, dyslipidemias; 5. genetic and environmental factors operating in obesity and in chronic disease states; 6. humoral and cellular immune responses and the effects of poor nutrition status; 7. the structure of antibodies and the T cell receptor, generation of diversity; 8. development of autoimmunity, Type 1 diabetes and inflammatory bowel disease; 9. major histocompatibility antigens, GvH disease and nutritional care in bone marrow transplantation; 10. inflammatory responses: atherogenesis and coeliac disease; 11. nutrition and mucosal immunity, the immunology of breast milk, allergies, food intolerance and asthma; 12. nutritional care in AIDS; 13. in tutorials: to develop students' skills in integrating and relating the knowledge gained in lectures and in self-directed reading to situations which they may encounter in a clinical setting; and 14. in practical classes: to develop students' skills in diet design, dietary analysis, interview techniques, taking 24 h food records, objective observation, nutritional assessment, data presentation and analysis.

Assessment: Examination: 40% + Case study: 10% + Practical reports: 20% + Essay/class presentations: 30%

Contact Hours: 2 hours per week (lectures)