INTRODUCTION TO NUTRITION

DTN1NHW

2019

Credit points: 15

Subject outline

In this subject students will study the major food sources and the functions of macronutrients (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, including the principles of a healthy diet for athletes.

SchoolSchool Allied Health,Human Serv & Sport

Credit points15

Subject Co-ordinatorBrooke Devlin

Available to Study Abroad StudentsYes

Subject year levelYear Level 1 - UG

Exchange StudentsYes

Subject particulars

Subject rules

PrerequisitesN/A

Co-requisitesN/A

Incompatible subjects DTN101

Equivalent subjectsN/A

Special conditionsN/A

Readings

Resource TypeTitleResource RequirementAuthor and YearPublisher
ReadingsUnderstanding Nutrition, Australia & New Zealand edition, 2nd editionPrescribedTim Crowe, 2014Cengage

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 macronutrients (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:
Literacies and Communication Skills (Writing,Cultural Literacy)
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:
Literacies and Communication Skills (Writing,Cultural Literacy)
Literacies and Communication Skills (Writing,Cultural Literacy)
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

Bendigo, 2019, Semester 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorBrooke Devlin

Class requirements

Scheduled Online Class Week: 10 - 22
One 3.0 hours scheduled online class per week on any day including weekend from week 10 to week 22 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (850-words equivalent)25 01, 02, 03, 06
One individual dietary analysis (report) (1,400-words equivalent)35 01, 02, 03, 04, 05
Three online quizzes (30 minutes each; 20 questions, 1,500-words equivalent)40 01, 02, 03, 04, 05, 06

Melbourne, 2019, Semester 1, Online

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorBrooke Devlin

Class requirements

Scheduled Online Class Week: 10 - 22
One 3.0 hours scheduled online class per week on any day including weekend from week 10 to week 22 and delivered via online.

Assessments

Assessment elementComments% ILO*
Evaluation of a fad diet (850-words equivalent)25 01, 02, 03, 06
One individual dietary analysis (report) (1,400-words equivalent)35 01, 02, 03, 04, 05
Three online quizzes (30 minutes each; 20 questions, 1,500-words equivalent)40 01, 02, 03, 04, 05, 06