units

BND3041

Faculty of Medicine, Nursing and Health Sciences

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Monash University Handbook 2010 Undergraduate - Unit

6 points, SCA Band 2, 0.125 EFTSL

LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
OfferedClayton First semester 2010 (Day)
Coordinator(s)Ms Judy Tweedie (Nutrition and Dietetics)

Synopsis

Students will gain a basic understanding of the nutritional requirements of normal healthy people over the entire lifespan incorporating the special needs of pregnancy, lactation, infancy and childhood, adolescence, adulthood, menopause and old age. The unit will develop an awareness of the range and diversity of normal food intake and eating behaviours at different life stages. Students will learn the principles of nutrition assessment for different age groups, gain an understanding of the different nutrient requirements over the life cycle and learn how the dietary recommendations for nutrient intakes are derived and applied to different populations.

Objectives

At the completion of the unit the student the student should be able to:

1. recall the nutritional requirements of pregnant and lactating women, infants, children, adolescents, adults and older persons; 2. discuss the rationale for the application of different dietary intake recommendations at different life stages; 3. identify the nutritional issues of particular relevance and particular risk behaviours of each age group; 4. describe how lifestyle differences, physical activity, beliefs, values of individuals and variability of food intake influence food behaviour and nutritional risk; 5. apply dietary assessment techniques to the nutritional analysis of individual diets and relate this analysis to the recommended dietary guidelines for the client; 6. explain specific nutritional needs of subgroups of the adult population and the nutritional impact of cultural beliefs, socio-economic status, disability, and food beliefs on their nutritional intake; 7. formulate dietary modifications of individuals in relation to normal requirements taking into consideration cultural and social backgrounds and individual food practices; 8. reflect on the value of teamwork to their own learning; and 9. relate the influence of an individuals beliefs and values to body image to their own eating behaviour.


Assessment

Examination: 60%
Tutorial, practicals, small group work and WebCT discussion: 15%
Practical reports (x2): 25%

Chief examiner(s)

Ms Andrea Bryce

Contact hours

4 hours per week (lectures and tutorials)

Prerequisites

Completion of Year 2 Bachelor of Nutrition and Dietetics