INTRODUCTION TO NUTRITION

DTN111

2020

Credit points: 15

Subject outline

In this subject you 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. You will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.

School: Allied Health, Human Services & Sport (Pre 2022)

Credit points: 15

Subject Co-ordinator: Michael Coldrey

Available to Study Abroad/Exchange Students: No

Subject year level: Year Level 1 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Students must be enrolled in one of the following course codes: HCFN

Co-requisites: N/A

Incompatible subjects: DTN1NHW

Equivalent subjects: DTN101

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: This subject is offered via Open Universities Australia. 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.

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Learning resources

Understanding nutrition: Australian and New Zealand

Resource Type: Book

Resource Requirement: Prescribed

Author: Whitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A

Year: 2017

Edition/Volume: 3rd edition

Publisher: Cengage

ISBN: N/A

Chapter/article title: N/A

Chapter/issue: N/A

URL: N/A

Other description: N/A

Source location: N/A

Career Ready

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving

PERSONAL AND PROFESSIONAL - Adaptability and Self-Management

PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility

Intended Learning Outcomes

01. Use the basic principles of energy balance to determine an individual's energy balance status.

02. Identify and describe common food sources of selected micronutrients (vitamins and minerals).

03. Identify and describe the main food sources of macro-nutrients (energy, protein, fat, carbohydrate, alcohol)

04. Apply simple techniques to measure body composition of individuals.

05. Apply simple dietary analysis techniques to assess your own diet.

06. Describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.

On-Line, 2020, OUA study period 2, Online

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Michael Coldrey

Class requirements

Scheduled Online ClassWeek: 23 - 35
One 2.00 hours scheduled online class per week on weekdays during the day from week 23 to week 35 and delivered via online.

Unscheduled Online ClassWeek: 36 - 48
One 2.00 hours unscheduled online class per week on weekdays during the day from week 36 to week 48 and delivered via online.

Assessments

Assessment element	Comments	Category	Contribution	Hurdle	%	ILO*
Evaluation of a fad diet (1000 words equivalent)	N/A	N/A	N/A	No	25	SILO1, SILO2, SILO3, SILO6
Individual dietary analysis report (1400 words equivalent)	N/A	N/A	N/A	No	35	SILO1, SILO2, SILO3, SILO4, SILO5
Four online quizzes (20 minutes each, 20 questions) (1350 words equivalent total)	N/A	N/A	N/A	No	40	SILO1, SILO2, SILO3, SILO4, SILO5, SILO6

On-Line, 2020, OUA study period 3, Online