Year
2020
Units
4.5
Contact
1 x 8-hour independent study weekly
1 x 3-hour on-line exercises weekly
1 x 1-hour on-line lecture weekly
1 x 1.5-hour on-line tutorial fortnightly
1 x 3-hour on-line exercises weekly
1 x 1-hour on-line lecture weekly
1 x 1.5-hour on-line tutorial fortnightly
Assessment
Assignment(s); Test(s); Tutorial presentation.
Topic description
This topic will introduce students to the concept of healthy ageing and resilience from a nutrition perspective and the physiological basis of nutritional requirements in the ageing adult. Food habits, preferences and typical cuisines will be discussed and tools for evaluating an older adult’s satisfaction with food and menus introduced and appraised. The topic will provide an overview of factors influencing food intake and nutritional health of the older adult and potential consequences of these on overall health and well-being.
Educational aims
This topic aims to:
- Introduce students to the key concepts and rationale for healthy dietary patterns in ageing.
- Develop students’ knowledge on the physiological and psychosocial influences on nutritional requirements and dietary behaviours of older adults.
- Introduce students to the key evaluation tools used for monitoring food intake and behaviours of older adults.
- Encourage and foster independent learning skills.
Expected learning outcomes
On completion of this topic, students will be able to:
- Demonstrate knowledge of the dietary requirements for older adults and consequences of deficiency and excess.
- Demonstrate knowledge of factors influencing food and nutrient intake of older adults.
- Competently source and discuss scholarly literature relating to food and nutrition knowledge and behaviours of older adults.
- Identify key factors relevant in the determination of the suitability of meals for an older adult.
Key dates and timetable
Timetable details for 2020 are no longer published.
Sturt Rd, Bedford Park
South Australia 5042
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