dtn101 nutrition
INTRODUCTION TO NUTRITION
DTN101
2015
Credit points: 15
Subject outline
In this subject students will study the major food sources and the functions of macro-nutrients (energy, protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition will be explored. Students will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.
SchoolSchool of Allied Health
Credit points15
Subject Co-ordinatorAdrienne Forsyth
Available to Study Abroad StudentsYes
Subject year levelYear Level 1 - UG
Exchange StudentsYes
Subject particulars
Subject rules
Prerequisites Students must be enrolled in one of the following course codes: HBFN, HBFNX or HOUA
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding Nutrition, Australia & New Zealand Edition, 2nd edition | Prescribed | Crowe, T., 2014 hard copy, 2013 ebook | Cengage |
Graduate capabilities & intended learning outcomes
01. Use the basic principles of energy balance to determine an individual's energy balance status.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
02. Identify and describe common food sources of selected micronutrients (vitamins and minerals).
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
03. Identify and describe the main food sources of macro-nutrients (energy, protein, fat, carbohydrate, alcohol)
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
04. Apply simple techniques to measure body composition of individuals.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
05. Apply simple dietary analysis techniques to assess your own diet.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
06. Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
- Activities:
- Online learning activities, enquiry-based learning activities, and a practical assignment.
Subject options
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Online, 2015, OUA Study Period 3, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorAdrienne Forsyth
Class requirements
Scheduled Online ClassWeek: 36 - 48
One 2.0 hours scheduled online class per week from week 36 to week 48 and delivered via online.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (800 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Online quizzes (80 multiple choice questions) | 40 | 01, 02, 03, 04, 05, 06 |
Online, 2015, OUA Study Period 4, Online
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorAdrienne Forsyth
Class requirements
Scheduled Online Class
Twelve 3.0 hours scheduled online class per week on any day including weekend during the day and delivered via online.
"No scheduled classes. Flexible online self-directed learning."
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| Evaluation of a fad diet (800 words equivalent) | 25 | 01, 02, 03, 06 | |
| Individual dietary analysis report (1400 words equivalent) | 35 | 01, 02, 03, 04, 05 | |
| Online quizzes (80 multiple choice questions) | 40 | 01, 02, 03, 04, 05, 06 |