units

BND2103

Faculty of Medicine, Nursing and Health Sciences

18 September 2017 22 November 2024
Monash University

Undergraduate - Unit

This unit entry is for students who completed this unit in 2013 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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18 points, SCA Band 2, 0.375 EFTSL

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LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedClayton Second semester 2013 (Day)
Coordinator(s)Dr Maxine Bonham and Dr Jacob Hollis

Synopsis

This unit will focus on developing students' fundamental scientific knowledge in the areas of biochemistry, physiology, anatomy and immunology as the basis for nutrition and dietetics practice. The areas of pharmacology and genetics will be included as the role of nutrition in these sciences is increasingly emphasised.
The key theme explored in this unit is Theme 3: Nutrition Fundamentals of Health and Disease coupled with partial integration of content and application from Theme 1: Personal Development and Professional Practice and Theme 4: Food from Science to systems.
This unit will take a scientific approach to understanding the anatomy and physiology of the human body in growth and development and the impact of dietary input on cellular and metabolic processes whilst recognising the neuroendocrine control of nutrients within the body and the role of essential micronutrients in immune function. Teaching will focus on a case based learning approach to knowledge application.

Outcomes

On completion of this unit, a student will be able to:

  1. Relate the structure and function of the gastrointestinal, cardiovascular, respiratory, immune, urinary, skeletal and muscular systems to nutrition, health and disease
  2. Describe the organisation and function of the peripheral and central nervous systems and discuss neuroendocrine control within the body
  3. Explain the anatomy of the GI system and explain the physiological and biochemical processes associated with digestion and metabolism of food
  4. Discuss the role of innate and acquired immunity in health and disease states
  5. Examine the protective roles of some dietary components in health and chronic disease
  6. Describe the pharmacokinetics of common drugs, their distribution and metabolism in the body and their interaction with nutrients
  7. Apply the main biochemical, clinical and physical measures for assessing nutritional status and the signs and symptoms of micronutrient inadequacy and/or deficiency
  8. Discuss introductory concepts in the nutrient modulation of gene expression
  9. Interpret and critically evaluate the scientific literature
  10. Exhibit problem based learning skills and the ability to apply scientific knowledge to nutrition-related scenarios
  11. Interpret data and demonstrate skills in the reporting of laboratory experiments and scientific communication.

Assessment

Practical reports including anthropometrical (body composition) assessment: 20%
Case studies: 10%
Structured essay (1500 words): 10%
Mid semester exam: 10%
2x end of semester exams: 50% (25 % per exam)
Examinations are a hurdle requirement.

Chief examiner(s)

Dr Maxine Bonham

Contact hours

6 x 2 hours per week lectures/tutorials on campus
1 x 3 hours practical on campus
21 hours self study and assessment related work

Prerequisites

BND1101,BND1102

Co-requisites

Bachelor of Nutrition and Dietetics (3404) and Bachelor of Nutrition Science (3956) only