PRINCIPLES OF HUMAN NUTRITION
Credit points: 15
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
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.
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
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.
Minimum credit point requirementN/A
Understanding nutrition: Australian and New Zealand edition
AuthorWhitney, E, Rolfes, S R, Crowe, T, Cameron-Smith, D & Walsh, A
PublisherCENGAGE LEARNING AUSTRALIA, MELBOURNE
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
Intended Learning Outcomes
Select to view your study options…
Melbourne (Bundoora), 2021, Semester 1, Day
Maximum enrolment size100
Subject Instance Co-ordinatorGina Trakman
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.
Intra-semester test (30 mins, 500 words equivalent)
|Other written exam||Individual||No||15||SILO1, SILO3, SILO5|
Individual assignment assessing nutritional status (1500 words equivalent)
|Assignment||Individual||No||40||SILO1, SILO2, SILO3, SILO4, SILO5|
Examination (2-hour, 2000 words equivalent)
|Central exam||Individual||No||45||SILO1, SILO2, SILO3, SILO5, SILO6|