Physiological function and metabolic fate of carbohydrates, lipids and proteins and their involvement in meeting energy needs for maintenance, growth and performance. Nutritional and physiological functions of vitamins, minerals, water and electrolytes in humans. The pharmacological role of specific micronutrients. Physical and biochemical measurements of nutritional status of populations and individuals; including assessment of body composition and dietary intake.
Biochemistry of relevance to nutritional science: Structure and function of proteins, carbohydrates and lipids; enzymes and enzyme kinetics; metabolic pathways of protein, carbohydrate and lipid metabolism and their regulation; an introduction to genes and regulation of gene expression.
Introduction to key concepts in nutrition: Body composition, dietary intake methodologies, food composition, physiological functions and metabolic fates of macronutrients, nutritional and physiological functions of vitamins, minerals, water and electrolytes.
Nutrient functions, requirements and partitioning during pregnancy, lactation, infancy, childhood and adolescence: determination of nutritional requirements; assessment of normal growth and body composition; food and nutritional issues with reference to the NZ Food and Nutrition Guidelines.
151.332 Nutrition for Sport and Performance15 credits
Nutritional aspects of exercise physiology and metabolism. Nutritional principles for enhancing performance in recreational and elite athletes Food and nutrition for specific sporting codes and specific groups (e.g. children, adolescent athletes, female athletes, elite athletes). Assessment of nutritional status of athletes.
151.333 Adult Nutrition and Positive Ageing15 credits
Review of current literature and research on nutrient needs and factors affecting nutritional status of adults and the elderly. The role of nutrition in causing and preventing degenerative diseases. The nutritional, physiological, metabolic and sociological determinants of obesity.
151.334 Nutrition Communication and Promotion15 credits
The impact of food policy and regulation, marketing and nutrition promotion on behavioural aspects of food choice. Nutrition communication and health promotion measures to influence nutritional status will be covered, including use of behavioural models and models of food choice. Examples will be drawn from current settings-based health promotion initiatives in New Zealand, related to a range of different social and cultural groups. Food insecurity and the politics of food will also be included.
Key concepts in nutrition: Body composition, dietary intake methodologies, food composition, physiological functions and metabolic fates of macronutrients, nutritional and physiological functions of vitamins, minerals, water and electrolytes.
151.345 Nutrition throughout the Life Cycle15 credits
Changing nutrient functions, requirements and partitioning during the lifecycle (from the foetus though infancy, childhood, adolescence and adulthood plus pregnancy, lactation and ageing); determination of nutritional requirements; assessment of normal growth and body composition; food and nutritional issues with reference to the NZ Food and Nutrition Guidelines. Examples of the role of nutrition in causing and preventing degenerative diseases, and obesity.
Experimental design in nutrition; methods and approaches in human and animal nutrition research including assessment of food and nutrient intake, assessment of energy expenditure and assessment of body composition.
151.709 Biometrics for the Animal and Nutritional Sciences15 credits
Study in applied statistics with emphasis on animal and nutritional sciences. Introduction to and extensive use of the statistical package. Regression and multiple regressions analysis, analysis of variance of standard experimental designs, covariance analysis and general linear models.
A selected course of study which may include a project, or lectures and assignments; details of content to be specified for each student. This course may be used to carry out advanced study in nutrition in a particular area or species, e.g. monogastric, ruminant, poultry, fish, etc.
A selection of topics in advanced sports nutrition, with the opportunity to complete advanced literature research and/or practicum components. Application of principles of sports nutrition to specific sporting codes and specific groups. The main focus is on the evaluation and implementation of food and nutrition requirements of athletes in training, and during competition. An in-depth understanding of the scientific reasoning behind requirements will be developed.
A selection of topics regarding the interrelationships between nutrition and disease at an advanced level.
151.717 Selected Topics in Public Health Nutrition15 credits
Public health nutrition is the promotion of good health through the prevention of nutrition-related illness in the population. This course will examine a selection of nutrition-related public health problems and describe how research-based evidence is used to develop effective promotion strategies.
151.718 Advanced Topics in Macronutrient Nutrition15 credits
An advanced study of food composition, digestive and metabolic processes, and interactions of macronutrients.
151.719 Advanced Topics in Micronutrient Nutrition15 credits
An advanced study of the roles of vitamins, minerals, and trace elements in metabolic processes and their roles in human metabolism plus altered metabolic processes caused by specific micronutrient deficiency.
151.721 Selected Topics in Nutrition and Disease15 credits
Overview of interrelationships between nutrition and disease, including coverage of insulin resistance syndrome, obesity, cardiovascular disease and hypertension, diabetes mellitus, malignant diseases, nutrition and infection and food intolerance and allergy.
151.741 Research Methods and Statistics for Dietetics15 credits
Quantitative and qualitative research design, methods, approaches including statistical analysis in human nutrition and dietetics as applicable in a variety of groups and settings. Topics will include epidemiological and ethnographic approaches, assessment of food, nutrient and energy intakes, energy expenditure, body composition, biomarkers, eating habits, food behaviour, and dietary practices.
151.742 Nutrients for Health and Disease15 credits
This course focuses on the relationship between nutrients and health and/or disease. Students will develop an understanding of the relationships between intakes of individual nutrients and health status and how to express nutrient requirements as food or dietary recommendations or changes in food / eating habits. Students will also investigate the development of recommendations for nutrients based on research evidence.
An introduction to the principles of food service management with a focus on the development of small and large scale cooking skills, menu planning and recipe manipulation for the purpose of achieving dietary modifications. Other managerial aspects will also be explored, including various food service systems, organisational design, leadership, motivation, negotiation, resource management, and decision making skills.
This course focuses on nutritional interventions that may improve the nutritional status of individuals and groups within clinical, community or public health settings addressing nutrition-related needs or disorders. It will provide theoretical knowledge forming the foundation for safe and effective practice within the domains of clinical nutrition and dietetics, investigating all aspects of nutrition-related diseases – from aetiology to therapy.
Building on the content of Clinical Dietetics 1, this course focuses on nutritional interventions that may improve the nutritional status of individuals and groups within clinical, community or public health settings addressing nutrition-related needs or disorders. It will provide theoretical knowledge forming the foundation for safe and effective practice within the domains of clinical nutrition and dietetics, investigating all aspects of nutrition-related diseases – from aetiology to therapy.
151.746 Communications in Dietetic Practice15 credits
This course introduces the theory and practice of communication approaches and strategies in the professional work environment, emphasising successful communication in a range of contexts including individual counselling, small group education, community consultation, within a management or media perspective, and presentation to any audience. Communication management and learning theory and skills will be examined and applied through practical examples and assessment tasks.
This course comprises the total extent of professional dietetic practice to acquire practical training and experience within the three domains of dietetic practice as specified by the professional accrediting body. Experienced practitioners will supervise students in a variety of settings including hospitals, community health centres, industry and public health services where their skills and competencies will be developed in a range of areas.