PRINCIPLES OF NUTRITION

DTN201

2017

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-ordinatorEmma Stirling

Available to Study Abroad StudentsYes

Subject year levelYear Level 2 - UG

Exchange StudentsYes

Subject particulars

Subject rules

Prerequisites Must have passed HBS101 and HBS102 and must be enrolled in one of the following course codes: HBFN, HBFNX, HOUA.

Co-requisitesN/A

Incompatible subjects DTN2PNU

Equivalent subjectsN/A

Special conditions This subject is offered via Opne 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.

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 assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (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 (Quantitative Literacy)
Personal and Professional Skills (Autonomy and independence)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

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

Activities:
Interactive lectures, tutorial-based discussion and assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (Quantitative Literacy)
Inquiry and Analytical Skills (Creative Problem-solving)
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).

Activities:
Interactive lectures, tutorial-based discussion and assignment.
Related graduate capabilities and elements:
Literacies and Communication Skills (Quantitative Literacy)
Personal and Professional Skills (Autonomy and independence)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

05. Apply 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 (Quantitative Literacy)
Inquiry and Analytical Skills (Creative Problem-solving)
Personal and Professional Skills (Autonomy and independence)
Discipline -Specific Knowledge and Skills (Discipline-Specific Knowledge and Skills)

Subject options

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Start date between: and    Key dates

Online, 2017, OUA Study Period 3, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorEmma Stirling

Class requirements

Lecture Week: 36 - 48
Twelve 2.0 hours lecture per study period on weekdays during the day from week 36 to week 48 and delivered via online.

Tutorial Week: 36 - 48
Six 2.0 hours tutorial per study period on weekdays during the day from week 36 to week 48 and delivered via online.

Assessments

Assessment elementComments% ILO*
one 2,000-word individual assignment40 01, 02, 03, 04
three 45-minute quizzes60 01, 02, 03, 05

Online, 2017, OUA Study Period 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorJessica Radcliffe

Class requirements

Lecture Week: 10 - 22
Twelve 2.0 hours lecture per study period on weekdays during the day from week 10 to week 22 and delivered via online.

Tutorial Week: 10 - 22
Six 2.0 hours tutorial per study period on weekdays during the day from week 10 to week 22 and delivered via online.

Assessments

Assessment elementComments% ILO*
one 2,000-word individual assignment40 01, 02, 03, 04
three 45-minute quizzes60 01, 02, 03, 05