dtn1nhw introduction to nutrition
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
Learning resources
Readings
| Resource Type | Title | Resource Requirement | Author and Year | Publisher |
|---|---|---|---|---|
| Readings | Understanding Nutrition, Australia & New Zealand edition, 2nd edition | Prescribed | Tim Crowe, 2014 | 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 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…
Bendigo, 2019, Semester 1, Online
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorBrooke Devlin
Class requirements
Scheduled Online ClassWeek: 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 element | Comments | % | 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 ClassWeek: 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 element | Comments | % | 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 |