INTRODUCTION TO NUTRITION

DTN101

2016

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-ordinatorTimothy Stewart

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 subjects DTN1NHW

Equivalent subjectsN/A

Special conditions This subject is offered via Open Universities Australia. La Trobe University students who wish to undertake this subject as part of a cross institutional enrolment, may do so with subject coordinator approval.

Learning resources

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding Nutrition ANZ edition, 2nd editionPrescribedTim Crowe, 2013 (online), 2014 (in print)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.
Related graduate capabilities and elements:
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

04. Apply simple techniques to measure body composition of individuals.

Activities:
Online learning activities, enquiry-based learning activities, and a practical assignment.
Related graduate capabilities and elements:
Personal and Professional Skills (Adaptability Skills)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

05. Apply simple dietary analysis techniques to assess your own diet

Activities:
Online learning activities, enquiry-based learning activities, and a practical assignment.
Related graduate capabilities and elements:
Personal and Professional Skills (Adaptability Skills)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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.
Related graduate capabilities and elements:
Literacies and Communication Skills (Writing)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

07. Ability to identify fad diets and apply knowledge to better align this with the Australian Dietary Guidelines

Activities:
Online learning activities, enquiry-based learning activities, and a practical assignment.
Related graduate capabilities and elements:
Personal and Professional Skills (Adaptability Skills)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

Subject options

Select to view your study options…

Start date between: and    Key dates

Online, 2016, OUA Study Period 3, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

Lecture Week: 36 - 48
One 2.0 hours lecture per week from week 36 to week 48 and delivered via online.

Tutorial Week: 36 - 48
One 1.0 hours tutorial 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, 07
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
4 x 30min online quizzes (80 multiple choice questions)40 01, 02, 03, 04, 05, 06

Online, 2016, OUA Study Period 4, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

Lecture Week: 49
One 2.0 hours lecture per week in week 49 and delivered via online.

Tutorial Week: 49
One 1.0 hours tutorial per week in week 49 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (800 words equivalent)25 01, 02, 03, 06, 07
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
4 x 30min online quizzes (80 multiple choice questions)40 01, 02, 03, 04, 05, 06

Online, 2016, OUA Study Period 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

Scheduled Online Class Week: 10 - 22
One 2.0 hours scheduled online class per week from week 10 to week 22 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (800 words equivalent)25 01, 02, 03, 06, 07
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
4 x 30min online quizzes (80 multiple choice questions)40 01, 02, 03, 04, 05, 06

Online, 2016, OUA Study Period 2, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorTimothy Stewart

Class requirements

Scheduled Online Class Week: 23 - 35
One 2.0 hours scheduled online class per week from week 23 to week 35 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (800 words equivalent)25 01, 02, 03, 06, 07
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
4 x 30min online quizzes (80 multiple choice questions)40 01, 02, 03, 04, 05, 06