dtn2pnu human nutrition
PRINCIPLES OF HUMAN NUTRITION
DTN2PNU
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-ordinatorGINA Trakman
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). 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 or require Coordinator's Approval.
Co-requisitesN/A
Incompatible subjects AGR2PNU, DTN1NHW, DTN201
Equivalent subjectsN/A
Special conditionsN/A
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding nutrition: Australian and New Zealand edition | Prescribed | Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A 2011 | 1ST 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.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Speaking,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(Speaking,Quantitative Literacy)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
03. Apply and explain techniques for the measurement of body composition of individuals.
- Activities:
- Interactive lectures, tutorial-based discussion, practical classes and practical assignment.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Speaking,Quantitative Literacy)
- Inquiry and Analytical Skills(Creative Problem-solving)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- 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). Present overall findings orally and written.
- Activities:
- Interactive lectures, tutorial-based discussion and practical assignment.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Speaking,Quantitative Literacy)
- Literacies and Communication Skills(Speaking,Quantitative Literacy)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
05. Apply and explain 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(Speaking,Quantitative Literacy)
- Inquiry and Analytical Skills(Creative Problem-solving)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
06. Apply lab techniques to analyse food and biological samples, including resolving unexpected outcomes and interpreting results with referral to nutritional status implications.
- Activities:
- Practical classes 2-6.
- Related graduate capabilities and elements:
- Literacies and Communication Skills(Speaking,Quantitative Literacy)
- Inquiry and Analytical Skills(Creative Problem-solving)
- Personal and Professional Skills(Teamwork including leadership and working in groups,Autonomy and independence,Ethical behaviour)
- Discipline -Specific Knowledge and Skills(Discipline-Specific Knowledge and Skills)
Subject options
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Melbourne, 2017, Semester 1, Day
Overview
Online enrolmentYes
Maximum enrolment size100
Enrolment information Quota due to limited capacity of laboratory. Merit based quota. Priority is given to students enrolled in HZHSDP, HZNDP or HBHN for whom DTN2PNU is core, then to other students until quota is reached.
Subject Instance Co-ordinatorGINA Trakman
Class requirements
Laboratory ClassWeek: 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.
LectureWeek: 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.
TutorialWeek: 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.
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| one 2,000-word individual assignment | 38 | 01, 02, 03, 04 | |
| one 2-hour examination | 50 | 01, 02, 03, 05 | |
| practical class 150-word equivalent worksheet completion | 12 | 03, 06 |