NUTRITION FUNDAMENTALS

DTN201

2018

Credit points: 15

Subject outline

In this subject, students will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. Students will also develop an understanding of the principles of energy balance. Students will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. Students will also be introduced to simple techniques for measuring body composition of adults.

SchoolSchool of Allied Health

Credit points15

Subject Co-ordinatorEmma Stirling

Available to Study Abroad StudentsNo

Subject year levelYear Level 2 - UG

Exchange StudentsNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HBFN, HBFNX, HOUA and must have passed HBS101.

Co-requisitesN/A

Incompatible subjects DTN2PNU

Equivalent subjectsN/A

Special conditions This subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding nutrition: Australian and New Zealand editionPrescribedWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, ACengage

Graduate capabilities & intended learning outcomes

01. Explain and interpret the use of energy balance to determine an individual's energy balance status.

Activities:
Interactive lectures, tutorial-based discussion and assignment.

02. Identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition.

Activities:
Interactive lectures and tutorial-based discussion.

03. Apply techniques for the measurement of body composition of individuals.

Activities:
Interactive lectures, tutorial-based discussion and assignment.

04. Analyse dietary intake of individuals using food composition databases and dietary analysis software (Foodworks).

Activities:
Interactive lectures, tutorial-based discussion and assignment.

05. Apply nutrient reference values to dietary assessment and planning for populations.

Activities:
Interactive lectures and tutorial-based discussion.

Subject options

Select to view your study options…

Start date between: and    Key dates

Online, 2018, OUA Study Period 3, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorEmma Stirling

Class requirements

Lecture Week: 35 - 47
Twelve 2.0 hours lecture per study period on weekdays during the day from week 35 to week 47 and delivered via online.

Tutorial Week: 35 - 47
Six 2.0 hours tutorial per study period on weekdays during the day from week 35 to week 47 and delivered via online.

Assessments

Assessment elementComments% ILO*
one 2,000-word individual assignment40 01, 02, 03, 04
three 45-minute quizzes60 01, 02, 03, 05

Online, 2018, OUA Study Period 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorEmma Stirling

Class requirements

Lecture Week: 09 - 21
Twelve 2.0 hours lecture per study period on weekdays during the day from week 09 to week 21 and delivered via online.

Tutorial Week: 09 - 21
Six 2.0 hours tutorial per study period on weekdays during the day from week 09 to week 21 and delivered via online.

Assessments

Assessment elementComments% ILO*
one 2,000-word individual assignment40 01, 02, 03, 04
three 45-minute quizzes60 01, 02, 03, 05