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.
School: School Allied Health,Human Serv & Sport
Credit points: 15
Subject Co-ordinator: Brooke Devlin
Available to Study Abroad Students: Yes
Subject year level: Year Level 1 - UG
Exchange Students: Yes
Subject particulars
Subject rules
Prerequisites: N/A
Co-requisites: N/A
Incompatible subjects: DTN101
Equivalent subjects: N/A
Special conditions: N/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)
Bendigo, 2019, Semester 1, Online
Overview
Online enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Brooke 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 enrolment: Yes
Maximum enrolment size: N/A
Enrolment information:
Subject Instance Co-ordinator: Brooke 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 |