PRINCIPLES OF HUMAN NUTRITION

DTN2PNU

2016

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 Radcliffe

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 or require Coordinator's Approval). Must be enrolled 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, SBNS - Bachelor of Human Nutrition or require Coordinator's Approval.

Co-requisitesN/A

Incompatible subjects AGR2PNU, DTN1NHW, DTN201

Equivalent subjectsN/A

Special conditionsN/A

Learning resources

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.

02. Identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition (a) identify and descirbe common food sourcesof energy yielding nutrients (energy, protein, fat, carbohydrate and alcohol); (b) identify and describe common sources of micronutrients (vitamins and minerals); (c) describe the metabolic functions of macro and micronutrients and 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: (a) describe and explain the principles and applications of body composition measurement in humans; (b) identify and describe the techniques available for body composition measurement; (c) explain the strengths and limitations of selected body composition techniques; (d) perform anthropometric measurements on healthy individuals.

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

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

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

05. Apply nutrient reference values to dietary assessment and planning for populations; (a) define nutrient reference values; (b) explain the uses of nutrient reference values; (c) apply nutrient reference values to the evaluation of dietary intakes and planning of adequate diets for populations.

Activities:
Interactive lectures and tutorial-based discussion.

Subject options

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Start date between: and    Key dates

Melbourne, 2016, Semester 1, Day

Overview

Online enrolmentYes

Maximum enrolment size100

Enrolment information Rooms/labs SSO

Subject Instance Co-ordinatorJessica Radcliffe

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 assignment30 01, 02, 03, 04
one 2-hour examination50 01, 02, 03, 05
one 30-minute intra-semester test20 01, 02