Not currently offered

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.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorMichael Coldrey

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 1 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

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


Incompatible subjectsDTN1NHW

Equivalent subjectsDTN101

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis 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 requirementN/A

Assumed knowledgeN/A

Learning resources

Understanding nutrition: Australian and New Zealand

Resource TypeBook

Resource RequirementPrescribed

AuthorWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A


Edition/Volume3rd edition



Chapter/article titleN/A



Other descriptionN/A

Source locationN/A

Career Ready


Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/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.

Subject options

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Subject not currently offered - Subject options not available.