An introduction to the core concepts in human biology and basic physiology.
214.101 Human Bioscience: Normal Body Function15 credits
Human body structure and function (anatomy and physiology), including relevant concepts of homeostasis and metabolism and development throughout the lifespan.
214.102 Applied Sciences for Health Professionals15 credits
An introduction to the basic scientific concepts that are relevant to the maintenance of human and environmental health.
214.131 Introduction to Food and Nutrition15 credits
An examination of the effect of social, cultural and psychological factors on food habits; a brief study of the composition of foodstuffs and the basic principles of human nutrition; an introduction to food safety and food preservation. Emphasis will be given to topics of current interest.
214.201 Human Bioscience: Impaired Body Function15 credits
An examination of the aetiology of disease and alteration of health status and the relevant scientific clinical tests, including the role of micro-organisms in disease processes.
The study of pharmacokinetics, pharmacodynamics and pharmacogenetics, drug groups, principles of adverse drug effects, drug interactions, prescription and non-prescription medication and calculation of drug dosages.
Aspects of chemistry and chemical analysis that are of significance to the environment. Corrosion and corrosion protection; analytical methods-based on absorption and emission of radiation; chromatography and electrode methods; sampling; environmental and occupational hazards associated with the manufacture and use of chemicals in New Zealand. Laboratory work and site visits.
214.212 Research Methods in the Health Sciences15 credits
Techniques of health science research which emphasise the systematic process of identification and defining of research problems, formulation of hypotheses, quantitative and qualitative techniques for the collection and analysis of data, and the ethics of research in the field of health. Development of a research proposal.
214.213 Toxic Substances, Human Health and the Environment15 credits
A study of the interactions of key groups of toxic substances with the human body and the ecosystem. Provides an overall understanding of the terminology, principles, concepts and methodologies. Discusses applications to human or environmental toxicological risk assessment.
Introduces students to the key issues surrounding the preparation, handling and delivery of safe food, and applications of food safety, HACCP, inspection and assessment techniques, food legislation and common problems, will be examined. Will include a study of relevant organisations involved in the food industry.
214.216 Environmental and Public Health Law15 credits
Legislative, judicial and administrative aspects of the New Zealand legal system as they apply to environmental health. Examination of statutory and common law legal issues, collection of evidence and prosecutions, management of cases, negligence and potential liability. Special focus on the RMA (1991) and Health Act (1956).
214.231 Nutrition for Special Populations15 credits
Application of food and nutrition principles to special populations throughout the lifecycle and different ethnic groups in New Zealand. A basic knowledge of the scientific reasoning behind the recommendations will be developed. Some factors influencing food choice amongst the populations will be examined. Students will also gain skills in critically evaluating foods and dietary supplements on the market.
214.301 Environmental Health Risk Management for Disasters15 credits
Advanced theory and practice in environmental health risk management applicable to typical disaster and humanitarian relief scenarios encountered in New Zealand/Pacific Rim.
214.311 Epidemiology and Communicable Diseases15 credits
The nature of important communicable diseases and the factors that influence the occurrence, prevention and control of infectious diseases. The microbiology of common agents of communicable diseases. Examination of the major reasons for disease emergence and resurgence. Concepts and applications of epidemiology in relation to infectious and non-infectious agents.
214.312 Environmental Monitoring and Investigative Methods15 credits
Application of monitoring and investigative methods used to measure various health effects indicators and aetiologic agents in environmental samples. Laboratory and field tests on samples, interpretation of test results in relation to the appropriate standards and guidelines. A practical course.
Water treatment for drinking water supplies and public bathing facilities, the treatment and disposal of liquid (e.g. sewage) and solid wastes for the provision and maintenance of public health, with particular reference to common systems.
214.316 Bio-Physical Effects of Noise and Vibration15 credits
Sources, propagation, measurement units and effects of noise, vibration and electromagnetic radiation. Measurement and assessment of these factors in the community. Instrumentation, procedures, collection of data and interpretation, legislation, standards and guidelines, and requirements for court proceedings.
214.331 Food Choice and Nutrition Promotion15 credits
Examination of factors affecting food choice, including cultural, economic, political, psychological, physiologic and organoleptic. Methods used to promote and enable dietary change will be examined. Aims, methods and evaluation of nutrition interventions will be discussed. Emphasis will be given to the current New Zealand situation.
214.334 Nutrition & Health in the 21st Century15 credits
An overview of the relationship between diet, health and disease with a particular focus on non-communicable diseases of the 21st century such as cardiovascular disease, diabetes and dementia. The role of nutrition in affecting oxidative stress and gut microbiota and the implications for health.
World food supply, hunger, sustainability, equity, food security. Impact of food industry, politics and consumers on food supply. Trade, economics, globalisation, threats and opportunities affecting the food supply.