NUTRITION FUNDAMENTALS

DTN201

2021

Credit points: 15

Subject outline

In this subject, students will develop an understanding of the major food sources, metabolism and storage of the major food molecules carbohydrate, protein and fat (the macronutrients), alcohol, vitamins and minerals (the micronutrients), and water, and be aware of the consequences of over and under-nutrition. Students will also develop an understanding of the principles of energy balance. Students will be introduced to techniques for measuring and evaluating nutrient adequacy of diets of individuals and populations, including the use of nutrient databases, nutrient reference standards and food guides. Students will also be introduced to simple techniques for measuring body composition of adults.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorAnna Vassallo

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HBFN, HBFNX, HOUA and must have passed HBS101

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsDTN2PNU

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis subject is offered via Open Universities Australia, late enrolments are generally not permitted past the published close of application date for the study period. For students not enrolled in the prerequisite courses, you may be able to undertake these subjects with approval of your home course coordinator, please contact ASK La Trobe for assistance.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Readings

Foodworks 10 Professional

Resource TypePrescribed

Resource RequirementN/A

AuthorXyris

YearN/A

Edition/VolumeN/A

PublisherXyris

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLhttps://xyris.com.au/products/for-students/

Other descriptionN/A

Source locationN/A

Understanding nutrition: Australian and New Zealand

Resource TypePrescribed

Resource RequirementN/A

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

Year2017

Edition/Volume3rd edition

PublisherCengage

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

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

Intended Learning Outcomes

01. Explain and interpret the use of energy balance to determine an individual's energy balance status.
02. Identify and describe sources and functions of nutrients, and explain the consequences of over and under nutrition.
03. Apply techniques for the measurement of body composition of individuals.
04. Analyse dietary intake of individuals using food composition databases and dietary analysis software (Foodworks).
05. Apply nutrient reference values to dietary assessment and planning for populations.

Subject options

Select to view your study options…

Start date between: and    Key dates

On-Line, 2021, OUA study period 1, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

LectureWeek: 10 - 22
Four 2.00 h lecture per study period on weekdays at night from week 10 to week 22 and delivered via online.
Online synchronous live sessions

Unscheduled Online ClassWeek: 10 - 22
Twelve 2.00 h unscheduled online class per study period on weekdays during the day from week 10 to week 22 and delivered via online.
Online asynchronous learning activities and facilitator led discussions

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

One 250-word individual assignment. Nutritional and food exchange analysis via template

N/AAssignmentIndividualNo15 SILO4, SILO5

One 2,000-word individual assignment

N/AAssignmentIndividualNo40 SILO1, SILO2, SILO3, SILO4

Three 30-minute quizzes (500 words equivalent each, 1500 words total)

N/AQuizzesIndividualNo45 SILO1, SILO2, SILO3, SILO5

On-Line, 2021, OUA study period 3, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

LectureWeek: 36 - 48
Four 2.00 h lecture per study period on weekdays at night from week 36 to week 48 and delivered via online.
Online synchronous live sessions

Unscheduled Online ClassWeek: 36 - 48
Twelve 2.00 h unscheduled online class per study period on weekdays during the day from week 36 to week 48 and delivered via online.
Online asynchronous learning activities and facilitator led discussions

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*

One 250-word individual assignment. Nutritional and food exchange analysis via template

N/AAssignmentIndividualNo15 SILO4, SILO5

One 2,000-word individual assignment

N/AAssignmentIndividualNo40 SILO1, SILO2, SILO3, SILO4

Three 30-minute quizzes (500 words equivalent each, 1500 words total)

N/AQuizzesIndividualNo45 SILO1, SILO2, SILO3, SILO5