Credit points: 15

Subject outline

In this subject, you 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. You 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. You will also be introduced to simple techniques for measuring body composition of adults.

SchoolAllied Health, Human Services & Sport

Credit points15

Subject Co-ordinatorGina Trakman

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 2 - UG

Available as ElectiveNo

Learning ActivitiesYou will attend lectures, tutorial and laboratory classes. Lectures will include the presentation of course material and interactive components, in which you have the opportunity to complete practice (non-assessed) multiple-choice and short answer questions, which will prepare you for mid-semester tests and central exams. During tutorials, you will work individually and with peers to develop dietary assessment skills (including collecting, interpreting dietary data and using FoodWorks), which will assist with the completion of your major assessment task. During laboratory classes, you will undertake practical experiments, interpret results and partake in class discussions linking practical activities to material covered in lectures and tutorials. 

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Must be admitted in one of the following courses: HZNDP, HBHN, HBNTS and must have passed the following: (HBS1HBA and HBS1HBB) or one of (CHE1GEN, CHE1BAS, CHE1CHF, CHE1APL). All other students require Coordinator's Approval


Incompatible subjectsDTN201

Equivalent subjectsN/A

Quota Management StrategyMerit based quota management

Quota-conditions or rulesPriority is given to students enrolled in HZHSDP, HZNDP or HBHN, HBNTS for whom DTN2PNU is core, then to other students until quota is reached.

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

Understanding nutrition: Australian and New Zealand edition

Resource TypeBook

Resource RequirementPrescribed

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


Edition/Volume4th 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 - Creativity and Innovation
INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry
PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility

Intended Learning Outcomes

01. Determine the energy balance status of individuals.
02. Explain the consequences of over- and under-nutrition, and the sources and functions of nutrients.
03. Apply appropriate techniques to measure the body composition of individuals.
04. Analyse dietary intake of individuals using food composition databases and dietary analysis software.
05. Apply nutrient reference values to dietary assessments and planning for populations.
06. Apply lab techniques to analyse food and biological samples, including resolving unexpected outcomes and interpreting results with referral to nutritional status implications.

Subject options

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Start date between: and    Key dates

Melbourne (Bundoora), 2021, Semester 1, Day


Online enrolmentYes

Maximum enrolment size100

Subject Instance Co-ordinatorGina Trakman

Class requirements

Laboratory ClassWeek: 10 - 22
One 3.00 hours laboratory class every two weeks on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

LectureWeek: 10 - 22
One 2.00 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.

TutorialWeek: 10 - 22
One 2.00 hours tutorial every two weeks on weekdays during the day from week 10 to week 22 and delivered via face-to-face.


Assessment elementCommentsCategoryContributionHurdle% ILO*

Intra-semester test (30 mins, 500 words equivalent)

N/AOther written examIndividualNo15 SILO1, SILO3, SILO5

Individual assignment assessing nutritional status (1500 words equivalent)

N/AAssignmentIndividualNo40 SILO1, SILO2, SILO3, SILO4, SILO5

Examination (2-hour, 2000 words equivalent)

N/ACentral examIndividualNo45 SILO1, SILO2, SILO3, SILO5, SILO6