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

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding Nutrition, Australia & New Zealand Edition, 2nd editionPrescribedCrowe, T., 2014 hard copy, 2013 ebookCengage

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

Select to view your study options…

Start date between: and    Key dates

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 Class Week: 36 - 48
One 2.0 hours scheduled online class per week from week 36 to week 48 and delivered via online.

Assessments

Assessment elementComments% 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 elementComments% 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