PRINCIPLES OF HUMAN NUTRITION

DTN2PNU

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-ordinatorJessica Biesiekierski

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites HBS1HBA and HBS1HBB or one of (CHE1GEN, CHE1BAS, CHE1CHF, CHE1APL). Must be admitted in one of the following courses: HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice, HZNDP - Bachelor of Applied Science and Master of Dietetic Practice, HBHN - Bachelor of Human Nutrition or require Coordinator's Approval.

Co-requisitesN/A

Incompatible subjects AGR2PNU, DTN1NHW, DTN201

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding nutrition: Australian and New Zealand editionPrescribedWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A 20111ST EDN, CENGAGE LEARNING AUSTRALIA, MELBOURNE.

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 practical assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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

Activities:
Interactive lectures, tutorial-based discussion, practical classes and practical assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Inquiry and Analytical Skills (Creative Problem-solving)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

04. Analyse dietary intake of individuals using food composition databases and dietary analysis software (Foodworks). Present overall findings orally and written.

Activities:
Interactive lectures, tutorial-based discussion and practical assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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

Activities:
Interactive lectures and tutorial-based discussion.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Inquiry and Analytical Skills (Creative Problem-solving)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

06. Apply lab techniques to analyse food and biological samples, including resolving unexpected outcomes and interpreting results with referral to nutritional status implications.

Activities:
Practical classes 2-6.
Related graduate capabilities and elements:
Literacies and Communication Skills (Speaking,Quantitative Literacy)
Inquiry and Analytical Skills (Creative Problem-solving)
Personal and Professional Skills (Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

Subject options

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Start date between: and    Key dates

Melbourne, 2018, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment size100

Enrolment information Quota due to limited capacity of laboratory. Merit based quota. Priority is given to students enrolled in HZHSDP, HZNDP or HBHN for whom DTN2PNU is core, then to other students until quota is reached.

Subject Instance Co-ordinatorJessica Biesiekierski

Class requirements

Tutorial Week: 11 - 22
One 2.0 hours tutorial every two weeks on weekdays during the day from week 11 to week 22 and delivered via face-to-face.

Lecture Week: 10 - 22
One 2.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Laboratory Class Week: 10 - 22
One 3.0 hours laboratory class every two weeks on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

Assessments

Assessment elementComments% ILO*
one 2,000-word individual assignment38 01, 02, 03, 04
one 2-hour examination50 01, 02, 03, 05
practical class 150-word equivalent worksheet completion12 03, 06