UO Food as Medicine
Undergraduate
Course aim
To evaluate the role foods, functional foods, bioactives and nutrients have in preventing or treating diseases.
Course content
Historical and modern uses of 'food as medicine'. The role of bioactives and phytonutrients in explaining the medicinal properties of food; common uses of food (functional food) for the treatment, maintenance and prevention of health concerns (bone health, oral health, obesity, gut health, immune function, cancer, cardiovascular disease). Delivery of functional ingredients in enriched foods - issues of formulation, product development, encapsulation or slow release of protected components, consumer acceptance and perceptions of functional foods. Definition of regulatory requirements that relate to therapeutic claims for functional foods and nutraceuticals.
Textbooks
Nil
Prerequisites
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
HLTH 2036 | UO Nutrition and Exercise Biochemistry |
BIOL 2060 | UO Lifespan Nutrition |
Corequisite(s)
Nil
Teaching Method
Component | Duration | ||
---|---|---|---|
EXTERNAL, ONLINE ACTIVITY | |||
Online | 10 weeks x N/A |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Assessment
Critical analysis, Presentation, Report, Summary, Test/Quiz
Fees
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.
Non-award enrolment
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* Equivalent Full Time Study Load. Please note all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation