Vitamins, Diets, and Health
University of Otago
Dunedin, New Zealand
Area of Study
Health Science, Human Development, Nutrition and Food Science
Taught In English
(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.
Recommended U.S. Semester Credits3 - 4
Recommended U.S. Quarter Units4 - 6
Hours & Credits
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.
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.
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
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.