Vitamins, Diets, and Health

University of Otago

Course Description

  • Course Name

    Vitamins, Diets, and Health

  • Host University

    University of Otago

  • Location

    Dunedin, New Zealand

  • Area of Study

    Health Science, Human Development, Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    (BIOC 192 or BIOC 111) and (CELS 191 or BIOL 111) and (CHEM 191 or CHEM 112) and ((HUBS 191 and HUBS 192) or BIOL 115)

  • Course Level Recommendations


    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credit Points

  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    Essentials of the physiology and biochemistry of the vitamins; overview of dietary assessment; foods; food patterns.

    This paper introduces the functions, metabolism, food sources and requirements of vitamins; the use of dietary assessment techniques; and the diversity of food patterns and diets and factors that affect this diversity.

    Course Structure
    Lectures cover an overview of dietary assessment; the metabolism, functions and food sources of vitamins; food patterns of New Zealanders and the influence of cultural and ethical factors on food choices of MÄori, Pasifika and Asian populations; food patterns influenced by the lifestyle choices of vegetarianism and participation in sports.

    Practicals: Because accurate dietary assessment is the basis for effective nutrition interventions, skills are developed in various forms of dietary assessment, including developing and testing a food frequency questionnaire.

    Cultural and other influences on food intake are also covered.

    Learning Outcomes
    By the end of HUNT 222 you should be able to:Describe the metabolism, functions and food sources of the vitamins

    • Discuss the development, uses and limitations of nutrient reference values (NRVs) in relation to dietary assessment methodologies
    • Discuss the principles, strengths and weaknesses of dietary assessment techniques
    • Demonstrate an understanding of the diverse food patterns that exist, particularly in the Asia-Pacific region; the role of culture; and the implications of such diets for health
    • Demonstrate co-operation in teamwork and appropriate division of responsibility for individual contributions to group projects
    • Demonstrate scientific written and analytical skills at the level expected of a 200-level HUNT student
    • Integrate information from related courses, including biochemistry and physiology, into your nutrition knowledge

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.