Introduction to Nutrition - 2017

Unit summary


  • Level of Study: Undergraduate Level 1
  • Study load: 0.125 EFTSL
  • Delivery method: Fully Online
  • Prerequisites: No
  • Duration: 13 weeks
  • Government loans available: FEE-HELP, HECS-HELP
  • Availability for 2017: SP1 , SP2 , SP3 , SP4
  • Availability for 2018: SP1 , SP2 , SP3 , SP4
  • Assessment: Assessment - Evaluation 850 words (25%) , Quizzes - 3 x 30min, 20q's each (40%) - Learn more

Unit provided by

2017 Fees
Domestic 1,131.00
HECS 1,131.00
International 1,381.00

In this subject students will study the major food sources and the functions of macro-nutrients (energy, protein, fat and carbohydrate) and micro-nutrients (vitamins and minerals). Principles of energy balance (energy intake and energy expenditure), basic techniques for assessment of nutrient adequacy of individual diets and simple techniques for assessing body composition will be explored. Students will also be introduced to the Australian Dietary Guidelines and the use of food guides in assessing the diets of populations.

At the completion of this unit student should be able to:

  1. use the basic principles of energy balance to determine an individual's energy balance status
  2. identify and describe common food sources of selected micronutrients (vitamins and minerals)
  3. identify and describe the main food sources of macronutrients (energy, protein, fat, carbohydrate, alcohol)
  4. apply simple techniques to measure body composition of individuals
  5. apply simple dietary analysis techniques to assess your own diet
  6. describe the role of the Australian Dietary Guidelines in health, and the application of food guides in assessing diets of populations.
  • Assessment — Evaluation 850 words (25%)
  • Quizzes — 3 x 30min, 20q's each (40%)
  • Report — 1400 words equivalent (35%)

There are no prerequisites for this unit.

  • Additional materials — This unit has a required extbook: Understanding Nutrition with Student Resource Access 12 Months (3e) by Whitney Rolfes Crowe & Walsh - ISBN 9781486013838. This text can be purchased at
  • Other special requirement — If cross institutional, unit coordinator approval needed. View OUA info about La Trobe On Campus to Online or Pathway Programs for details.

This unit addresses the following topics.

1Introduction to food and nutrition
2Measurement of Dietary Intake
3Energy Expenditure and Body Composition
7Nutrient reference values
8Dietary Guidelines
9Energy Balance and Fad Diets

This unit is delivered using the following methods and materials:

Instructional Methods

  • Blogs
  • Discussion Forum/Discussion Board
  • Embedded Multimedia
  • Online Quizzes/Tests
  • Online assignment submission
  • Podcasting/Lecture capture
  • Web links

Print based materials

  • Study Guide

Online materials

  • Audio/Video - Streaming
  • Quizzes
  • Resources and Links

This unit is a core requirement in the following courses:

This unit may be eligible for credit towards other courses:

  1. Many undergraduate courses on offer through OUA include 'open elective' where any OUA unit can be credited to the course. You need to check the Award Requirements on the course page for the number of allowed open electives and any level limitations.
  2. In other cases, the content of this unit might be relevant to a course on offer through OUA or elsewhere. In order to receive credit for this unit in the course you will need to supply the provider institution with a copy of the Unit Profile in the approved format, which you can download here. Note that the Unit Profile is set at the start of the year, and if textbooks change this may not match the Co-Op textbook list.

Textbooks are subject to change within the academic year. Students are advised to purchase their books no earlier than one to two months before the start of a unit.

Click on the titles of the listed books below to find out more:

Required textbooks

  • Understanding Nutrition with Student Resource Access 12


    ISBN: 9780170366670


    Supplier:Go to The Co-op Bookshop

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