Introduction to Nutrition - 2016

This page is for past year, View 2017 unit details.

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 2016: SP1 , SP2 , SP3 , SP4
  • Assessment: Assessment - Evaluation 800 words (25%) , Quizzes - Online Quizzes 80 Multi Choice (40%) - Learn more

Unit provided by

2016 Fees
Domestic 1,114.00
HECS 1,114.00
International 1,364.00

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 800 words (25%)
  • Quizzes — Online Quizzes 80 Multi Choice (40%)
  • Report — Report 1400 words equivalent (35%)

There are no prerequisites for this unit.

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
10Sports Nutrition

This unit is delivered using the following methods and materials:

Instructional Methods

  • Discussion Forum/Discussion Board
  • Embedded Multimedia
  • 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: Australia & New Zealand

    By:Whitney Rolfes Crowe & Walsh

    ISBN: 9780170222853


    Supplier:Go to The Co-op Bookshop

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