INTRODUCTION TO NUTRITION

DTN101

2019

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 Allied Health,Human Serv & Sport

Credit points15

Subject Co-ordinatorMichael Coldrey

Available to Study Abroad StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

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 can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period.

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding nutrition: Australian and New Zealand 3rd editionPrescribedWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A (2017)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:
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning Skills)
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning 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:
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning 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:
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning Skills)
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning 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 (Ethical behaviour,Adaptability Skills,Study and Learning 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 (Ethical behaviour,Adaptability Skills,Study and Learning 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:
Personal and Professional Skills (Ethical behaviour,Adaptability Skills,Study and Learning Skills)

Subject options

Select to view your study options…

Start date between: and    Key dates

Online, 2019, OUA Study Period 3, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorMichael Coldrey

Class requirements

Lecture Week: 35 - 47
One 2.0 hours lecture per week from week 35 to week 47 and delivered via online.

Tutorial Week: 35 - 47
One 1.0 hours tutorial per week from week 35 to week 47 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (1000 words equivalent)25 01, 02, 03, 06
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total)40 01, 02, 03, 04, 05, 06

Online, 2019, OUA Study Period 4, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorMichael Coldrey

Class requirements

Lecture Week: 48
One 2.0 hours lecture per week in week 48 and delivered via online.

Tutorial Week: 48
One 1.0 hours tutorial per week in week 48 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (1000 words equivalent)25 01, 02, 03, 06
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total)40 01, 02, 03, 04, 05, 06

Online, 2019, OUA Study Period 1, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorMichael Coldrey

Class requirements

Scheduled Online Class Week: 09 - 21
One 2.0 hours scheduled online class per week from week 09 to week 21 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (1000 words equivalent)25 01, 02, 03, 06
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total)40 01, 02, 03, 04, 05, 06

Online, 2019, OUA Study Period 2, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorMichael Coldrey

Class requirements

Scheduled Online Class Week: 22 - 34
One 2.0 hours scheduled online class per week from week 22 to week 34 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (1000 words equivalent)25 01, 02, 03, 06
Individual dietary analysis report (1400 words equivalent)35 01, 02, 03, 04, 05
Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total)40 01, 02, 03, 04, 05, 06