NUTRITION FUNDAMENTALS

DTN201

2020

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 Heath, 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 subjectsDTN2PNU

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances, and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. 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

Readings

Understanding nutrition: Australian and New Zealand

Resource TypeBook

Resource RequirementPrescribed

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

Foodworks 10 Professional

Resource TypeWeb resource

Resource RequirementRecommended

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

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

DISCIPLINE KNOWLEDGE AND SKILLS
INQUIRY AND ANALYSIS - Creativity and Innovation
INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry
PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility

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

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Start date between: and    Key dates

On-Line, 2020, OUA study period 1, Online

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

Lecture Week: 10 - 22
Twelve 2.00 h lecture per study period on weekdays during the day from week 10 to week 22 and delivered via online.

Tutorial Week: 10 - 22
Six 2.00 h tutorial per study period on weekdays during the day from week 10 to week 22 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One 2,000-word individual assignmentN/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4
Three 45-minute quizzes (750 words equivalent each, 2250 words total)N/AN/AN/ANo60 SILO1, SILO2, SILO3, SILO5

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

Overview

Online enrolmentNo

Maximum enrolment sizeN/A

Subject Instance Co-ordinatorAnna Vassallo

Class requirements

Lecture Week: 36 - 48
Twelve 2.00 h lecture per study period on weekdays during the day from week 36 to week 48 and delivered via online.

Tutorial Week: 36 - 48
Six 2.00 h tutorial per study period on weekdays during the day from week 36 to week 48 and delivered via online.

Assessments

Assessment elementCommentsCategoryContributionHurdle% ILO*
One 2,000-word individual assignmentN/AN/AN/ANo40 SILO1, SILO2, SILO3, SILO4
Three 45-minute quizzes (750 words equivalent each, 2250 words total)N/AN/AN/ANo60 SILO1, SILO2, SILO3, SILO5