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-ordinatorGina Trakman

Available to Study Abroad/Exchange StudentsYes

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: HZNDP, HBHN 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 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





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

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.
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/AN/AN/ANo20 SILO1, SILO2
Individual assignment assessing nutritional status (1500 words equivalent)N/AN/AN/ANo30 SILO1, SILO2, SILO3, SILO4, SILO6
Examination (2 hour, 2000 words equivalent)N/AN/AN/ANo50 SILO1, SILO2, SILO3, SILO5